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Download the Brochure Here AddAdd somesome sizzlesizzle toto youryour menumenu withwith BistoBisto Proud supporter of British Sausage Week 4 – 10 November 2013 . Bisto Sausages with Creamy Puy Lentils Prep Time: 45 mins Cooking Time: 1 hr 30 mins Serves: 10 3. Place the sausages onto a shallow baking Ingredients tray, oil lightly and put into a pre-heated This recipe o l 15g Bisto Vegetable Bouillon Paste oven 170 C for 15 - 20 minutes until cooked also works great l 600ml Boiling water and lightly browned. with Cumberland l 500g Dried puy lentils 4. Drain the lentils and reserve any cooking liquor. sausages. l 20 x 75g Mint and lamb sausages 5. Dry fry the bacon until it’s just starting to colour, l Drizzle of vegetable oil add the onions and carrots and continue to fry l 100g Smoked bacon diced for three minutes, then add the celery, leeks, l 2 Onions finely diced thyme sprigs and 100ml of the cooking liquid. l 200g Carrots cut into batons Cover and simmer until the vegetables are just l 200g Celery cut into batons cooked but still have a bite. l 5 Baby leeks cut into 20mm pieces 6. Pour the lentils onto the cooked l 4 Fresh thyme sprigs vegetables, add the crème fraîche and reheat for a couple of minutes. l 250ml Crème fraîche 7. Place onto a suitable serving dish Method and top with the cooked sausages. 1. Dissolve the Bisto Vegetable Bouillon in the boiling water. 2. Place the puy lentils and Bisto Bouillon in a pan and bring to a simmer, cover and cook for approx 30 minutes (or until fully cooked). Top up with water if necessary. It’sIt’s allall aboutabout thethe gravy...gravy... l Gravy remains one of l For every meat dish the most important and served out of home, popular accompaniments sausages account for for customers who choose one in four of these pork dishes – 87% of purchase occasions – consumers cite gravy as an that’s 1.2bn meal important accompaniment* occasions overall l Consumers are more than SOURCE: BPEX: Eating Out Pork & Sausages Report July 2012 twice as likely to choose Sausages & Mash if the l To maximise versatility, menu indicated the dish use Bisto products on contained gravy* their own, or adapt to suit individual Did you know? l Bisto is the number one gravy with a taste that customers’ tastes Consumers are 123% more likely to choose1 consumers recognise and SOURCE: SID IRI December 2011 to December 2012 sausages and mash love, in and out of home* with gravy, so make *SOURCE: SIG IRI December 2011 to Bisto, the #1 gravy, December 2012 your choice to drive uptake 1 BPEX: Eating Out Pork & Sausages Report July 2012 . Bisto & Sausage Cassoulet Using canned Prep Time: 1 hour Cooking Time: 3 hours Serves: 10 Cannellini beans reduces the cooking time. Ingredients Method l 500g Belly pork with rind 1. Remove the rind from the belly pork and 5. Drain the beans, reserve the cooking l 1000g White cannellini beans place the rind only, into a large saucepan liquor and discard everything else. with the soaked beans, onion, leek, thyme (soaked in cold water overnight) 6. Cut the sausages into thick slices and place l and bay leaves. 1 Onion, large (peeled and halved) into a large casserole dish with the beans, l 2 Leeks (halved and washed) 2. Dissolve the Bisto Vegetable Bouillon paste pork and lamb. Add the cooking liquor, l 8 Thyme sprigs l 2 Bay leaves in the boiling water and add to the pan. chopped tomatoes, tomato purée and l 25g Bisto Ham Bouillon Paste Bring to the boil, skim, cover with a lid and garlic. Season to taste. simmer for one hour. l 1000ml Boiling water 7. Cover with a lid and place in a pre-heated o l 500g Diced shoulder of lamb 3. Dice the belly pork and lamb shoulder and oven at 150 C for a further two hours, l 500g Chopped tomatoes brown in a hot pan, then place onto a checking regularly to ensure that the shallow roasting tray. l 4tbls Tomato purée dish is not going dry, if so add a little more water. l 5 Garlic cloves (crushed) 4. Place the sausages onto the roasting tray o l 20 x 75g Toulouse sausages and put into a pre-heated oven, 170 C 8. After 90 minutes remove from the oven, for 10 minutes. sprinkle the breadcrumbs over the top of l 700g Soft white breadcrumbs the cassoulet and return to a hot oven for l Parsley for garnish a further 15 minutes, uncovered, to brown. 9. Sprinkle with a little parsley and serve. TopTop tipstips toto helphelp drivedrive sales...sales... Add the Bisto logo to your menu to help drive sales Trade up and look for high quality sausages Check the price of your from outdoor-reared or sausage dishes and where free range pigs and then they are served as a main The top 4 use this information on course, benchmark the most popular sausage dishes the menu to justify a price against poultry- premium price based dishes 1. Sausages, mash & gravy 2. Toad in the hole 3. Sausage casserole/stew 4. Sausage and pasta dish Cook and serve Offer‘Extra Gravy’ sausages in an as an additional imaginative way – for accompaniment example add wholegrain mustard to the gravy . Bisto Toad in the Hole Prep Time: 30 mins Cooking Time: 40 minutes Serves: 6 For portion control Ingredients Method and ease of service l 115g Plain flour (sieved) 1. In a round bottomed bowl, mix the flour, mustard and salt. make individual toad l 1tsp English mustard powder 2. Whisk the eggs and milk together, slowly add to the flour, in the holes using a whisking from the centre until you have a smooth batter. l Salt to taste Add the thyme leaves and rest the batter for 15 minutes. Yorkshire pudding tray. l 180g Whole egg 3. Heat the oil and the butter in a frying pan and gently fry the (3 medium eggs) sausages and onion until golden brown. l 285ml Whole milk 4. Remove the sausages from the pan into an ovenable non-stick o l 6 Sprigs of thyme (leaves only) dish and place in the oven-proof at 220 C (until cooked). l 20ml Vegetable oil 5. Meanwhile, pour a little boiling water onto the onions in l 50g Butter the frying pan to ‘de-glaze’. l 12 Pork sausage 8’s (cooked) 6. Add the remaining boiling water and stir in the Bisto Gravy Granules. Place a lid on the gravy to keep warm. l 300g Onion (sliced) 7. Once the sausages are cooked, pour l 1ltr Boiling water over the batter and place back in the l 75g Bisto Gravy Granules oven for approx 20 minutes, or until brown and crisp. 8. Serve with the Bisto onion gravy. TheThe benefitsbenefits of of servingserving BistoBisto Bisto Gravy Bisto Bouillon l Quick and easy to use l Soft consistency – l Consistent great tasting easy to scoop results every time l 40 litres yield per 1kg l Ready in seconds, perfect l Easy to dissolve for smaller sites and l No artificial colours cook- to-order service or flavours l Bain-marie stable l Re-sealable tubs for easy storage The top 4 most popular sausages 1. Traditional pork 2. Cumberland 3. Lincolnshire 4. Pork with herbs . Bisto Spicy Sausage Casserole Prep Time: 20 mins Cooking Time: 30 minutes Serves: 6 Ingredients Method For a richer l 50ml Olive oil 1. Heat the oil in a large non-stick pan and fry flavour, replace l 12 Pork sausages the sausages and bacon gently for 4 minutes, the smoked bacon then add the onions and garlic and continue l 6 Rashers streaky smoked bacon frying for a further 2 minutes, until they soften. with chorizo. (cut into 2cm pieces) 2. Add the smoked paprika and tomato purée l 300g Onion (thinly sliced) and cook for a further minute. l 2 Garlic cloves (crushed) 3. Stir in the tomatoes, Bisto Chicken Bouillon l 4g Smoked paprika Paste, Worcestershire sauce and herbs, cover l 40g Tomato purée with a lid and simmer for 20 minutes, l 400g Chopped tomatoes (Canned) stirring from time to time. l 500ml Bisto Chicken Bouillon Paste 4. Stir the beans into the casserole, (made as per instructions) season to taste with freshly ground l 10ml Worcestershire sauce black pepper, garnish with l 2 Bay leaves chopped parsley and serve with slices of fresh crusty bread. l 4 Sprigs of fresh thyme l 400g Canned cannellini beans (drained & washed) l Freshly ground black pepper l Chopped parsley for garnish . WinWin anan iPadiPad withwith BistoBisto This is my Bisto sausage & gravy recipe... What’s yours? As the number one gravy in the UK 1, Bisto is supporting British Sausage Week with a search to find the best regional Bisto gravy recipes. We’re rewarding the most innovative creations with iPad Minis, so get your entries in now. We will be offering prizes across seven regions, covering The South, London, The North, Wales, Scotland, The Midlands and Northern Ireland. Visit the website - www.premierfoodservice.co.uk - for the competition, recipes and menu inspiration, downloadable POS and marketing advice on how to make the most of seasonal events in your business. @PremierFoods_FS 1 SOURCE: SIG IRI December 2011 to December 2012 . SausageSausage && BistoBisto gravygravy reciperecipe inspirationinspiration For more recipe inspiration, please visit www.premierfoodservice.co.uk.
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