Brakes has given its selection of prepared meals a whole new direction with a range that has been developed by chefs for chefs and is right on trend. Read on to find out more.
The inspiring and innovative recipes pull together pan Asian, modern European and North African flavours, reflecting the highest growth sectors in the rapidly expanding prepared meals market.
Eleven dishes, some slow-cooked, will save on time and labour but still provide that vital ‘homemade’ finish, as well as the versatility that caterers crave. The dishes are packed in either foil trays or pouches, ready for reheating, and are ideal for any sector.
The individually portioned dishes include: Venison Lasagne - slow cooked minced venison in a rich port and red wine sauce, layered between white pasta, topped with cheese sauce, pesto and a crumb mix. Moroccan Beef - marinated diced beef, slowly cooked in a rich spiced tomato sauce, and finished with apricots and coriander. Freekeh Chicken - a Moroccan-style favourite of marinated diced chicken thigh, slowly cooked in a rich spiced sauce and finished with Freekeh grains and coriander leaf. Paneer Saag & Gobi Masala - an Indian classic, Paneer cheese and spinach with cauliflower in a mildly spiced curry sauce. Beef Goulash - tender pieces of beef cooked in a rich tomato sauce with smoked paprika and fresh red peppers. Panang Chicken Curry - a Northern Malaysia inspired dish with a Thai style sauce cooked with chicken, finished with Thai basil, lime leaf and vegetables. The multi portion range also includes Chicken Casserole & Root Vegetable - diced British chicken thigh with a rich sauce, finished with root vegetables and kale.
Other slow cooked items include: Lamb Shoulder with Salt & Pepper - a lightly seasoned lamb shoulder. Ideal for serving with a sweet potato and carrot mash, and a light jus. Beef Rib with Salt & Pepper - a Jacobs Ladder Rib, lightly seasoned with salt & black pepper. Serve it as a main course with dauphinoise potatoes and roasted root vegetables, or pull the meat for menu variety.
While many of the new dishes are stars in their own right, others can be used as a base ingredient to create tagines, casseroles and stews, providing an easy and cost-effective way of expanding the menu.
“As customers continue to broaden their interest in foods from around the world there is huge potential for caterers to capitalise on modern world cuisine, and trends such as slow cooking,” says Louise Hatch, Category Manager- Meal Solutions & Deli. “This new range allows chefs to create authentic meals quickly and easily, with minimum labour and costs, and therefore increased profit. At the same time, it is entirely flexible, allowing them to add their own touches for maximum menu appeal.”
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