Our monthly magazine featuring recipe inspiration, butchery and fresh produce, new products and promotions.
AUGUST 2017 | WWW.CREEDFOODSERVICE.CO.UK | 01452 857555
31st July – 25th August
DATES TO REMEMBER 14TH – 20TH AUGUST NATIONAL AFTERNOON TEA WEEK www.afternoonteaweek.com Get some great ideas on how to make your Afternoon Tea extra special with our Traditional Vs Contemporary Afternoon Tea video.
21ST – 28TH AUGUST CARIBBEAN FOOD WEEK Try our Jerk seasoning for an authentic taste of the Caribbean - 177801 Major Caribbean Jerk Mari Base 1x1.25ltr
What’s cooking this month? This month we are looking at menu trends for 2017, whilst many of the trends are an extension of consumers growing awareness around health and environmental sustainability, others focus on adventure-seeking diners who want to experience global flavours when they go out to eat. Mediterranean and BBQ are two of the biggest trends emerging in 2017.
24TH AUGUST NATIONAL BURGER DAY Celebrate National Burger Day with our Gourmet Beef Burger recipe served in a glazed brioche bun and sundried tomato salad.
View recipes and videos on the bites section of our website.
World Flavours
Menu Trends
What’s new this month! Proper Cornish Chicken and Bacon Leek Pie 769260 1x12x265g £19.95 Heinz Cocktail Sauce 177230 2x2.15l £14.16
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Proper Cornish Steak and Ale Pie 769270 1x12x265g £19.95
Normandy Apple Tarte 854980 1x3x10ptn £11.18
Try adding to your menus this month!
Proper Cornish Asparagus and Mushroom Pie 769280 1x12x265g £19.95 Gluten Free Breaded Chicken Breast 855110 1x1x2kg £11.30
Premium Pork Bockwurst 858430 6x8x90g £28.95
Enjoy fantastic cuts of fully traceable, accredited meats at promotional prices.
Red Tractor Fresh Wings 3 Joint 702443 £5.99
Who doesn’t love hot wings? They’re the perfect help-yourself starter or great as finger food and canapes, season with Caribbean Jerk Mari Base (177801).
kg
Red Tractor Fresh Diced Chicken 702420 kg A great kitchen favourite with huge versatility and yield, giving you value for money. Try using in fajitas or stir frys.
£2.59 kg
£2.00 kg
Red Tractor Rump 227gm 708710 1x5x227gms
An all-round favourite on any menu, serve with our Lamb Weston fries (752370) or seasonal vegetables.
Frozen Belly Ribs 800gms/1kg 706040 Easy to cook and with only a simple marinade can be transformed into the most flavoursome meat going.
£14.99 per pack
Speak to your Telesales contact on 01452 857555 today to add to your order within the promotional period.
For more information about these products and our wider butchery or fresh produce ranges, visit butchery@creedfoodservice.co.uk
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Seasonal Produce With summer getting well under way seasonal produce is at its best, it means extra flavour, extra crunch and extra juiciness – all super-fresh and great value.
UK Cherry Tomatoes 602401 250g Punnet
Cherry tomatoes are a smaller variety of the common garden tomato that are generally sweeter than the larger fruits. Although usually red, yellow, green and black varieties also exist, and make a colourful addition to summery salads.
UK Romanesco Cauliflowers 600162 1x8
Beautiful lime green Romanesco is somewhere between broccoli and cauliflower in flavour and you can generally substitute it for either. It has a nuttier, sweeter edge that children tend to like, and is rich in fibre, vitamin C and antioxidants.
UK Raspberries 601631 1x125g
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many consider them to be the finest flavoured of all the berries. They are an essential ingredient in the classic English dessert, summer pudding, and their flavour combines well with that of other berries.
UK Cucumbers 601181 each
Cucumbers belonging to the same family as melons and squash, and are technically a fruit. Most often used raw, try adding to salads, a crudité plate or marinate Cucumbers in oil, vinegar and spices. They also pair particularly well with mint and dill.
Turkish Black Figs 602344 tray/602992 each
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To order please call 01452 857555. All fresh produce items are subject to availability and can be delayed due to crop and weather conditions. Prices to be confirmed, please check with customer service for more information.
Black figs have brownish-dark purple skin, a milder flavour than other figs, and are noticeably less sweet than the similarlooking Black Mission figs. Figs work well in salads or in desserts where a sweetener can be used.
s r u o v a l F World Mexican
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treet Cor Grilled n sweetcor n Chilli a nd Garl with sour cream ic…Ban g on tre , nd! Balls Dough a z z i P e Rang .50 Country x60x185g £10 1 851910
Mozzarella Balls 358071 1x4x125g £2.40 Knorr Tomatino Tomato Base 057201 1x3kg £4.60
Liquid Onion Reduction 5 184240 1x12x90g £11.2 Peri Hot Marinade 184211 1x450g £5.15 Mixed Pitted Olives 603462 1x2x1.5kg £17.19
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Mediterranean Flatbrea
Wood Fired Roast Peppers 603498 1x2.5kg £8.63
INGREDIENTS Serves 2 113g Cherry Tomatoes 602401 85g Mix pitted Olives 570019 85g Marinated artichokes hearts, chopped 060211 85g The Real Olive Company Wood Roasted Red Peppers 603498 4-5 Cloves roasted garlic, minced 601041 1 Teaspoon lime juice 600707 2 Teaspoons fresh parsley 188761 1 Tablespoons olive oil 1 - 2 Ounces feta 357811 1 Tablespoon Knorr Tomatino Tomato Base 057201 1 Ball of Country Range Pizza Dough Balls (for each pizza) 851910 METHOD 1. In a small bowl, combine the tomatoes, olives, artichokes, roasted red peppers, garlic, lime juice, and parsley. Toss until well combined and set aside. 2. Preheat oven to 200˚. Roll the pizza dough out in a rectangle that is roughly 8” by 12”. Transfer to an oiled or parchment covered baking tray. 3. Rub dough with olive oil and thinly spread with tomatina tomato base, sprinkle olive mixture evenly over dough. Follow with feta, starting with 1 ounce and adding more as desired. Bake for 12 to 15 minutes until crust is crisp. Remove, cut, sprinkle with parsley and serve.
Rib and Wing Sauce 176510 2x2.8kg £25.23
INGREDIENTS 706040 Frozen Belly Ribs 800gms 176511 Rich Sauces Rib and Wing sauce 600gms METHOD 1. Preheat the oven to 350˚. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes. 2. Remove the ribs from the oven take off the foil and baste the meat with the sauce. Continue to cook at 375˚ for about 25 minutes, basting occasionally.
BBQ Ribs
Perfect for sweet sticky glazed mea ts with lingering cayenne heat
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#Menu Trends New mega trends of convenience, foodie culture and eating out technology have emerged this year. These trends join healthier eating, indulgence, informality, provenance & sustainability and value scrutiny. The eight mega trends influence all other trends in the industry. Convenience is now driving new product development across channels and operators, fuelled by the growth of food to go and increasingly time-poor consumers. Foodie culture is the new norm across the country, driven by increased travel, experiential wants and food emerging as a determinant of self-identity. Eating out customer technology, whether delivery, ordering or payment, is now having an impact on eating out business models. Mega Trends shape all other trends in the Eating Out market. Lifestyle trends, including healthier eating, a ‘credit-debit’ mentality and indulgence, determine which cuisines appeal to consumers. Cuisine trends, in turn, guide the evolution of both food and drink product trends.
Warm – Upcycling food ingredients / smaller portions / mindful eating Hot – High Protein Lifestyle / Smaller Plates Everything / Counter dining and bar side dining Emerging – Adventurousness / Clean – Eating & Drinking / Day Part Blurring Established – Flexitarianism / Free – From / Demand for more authentic cuisines Peaked – All you can eat / Food Challenges / Paleo Diet
Categorisation of food trends! Split into four different maturity stages, the first is ‘warm’, which includes new trends which may end up short-lived or develop into hot trends. Hot trends are prominent in trend hubs such as major cities, but can prove to be unsustained or not reaching mainstream appeal. Emerging trends have reached a greater critical mass around the country. Established trends have broken into the mainstream and may, in some instances, go on to develop into new mega trends, which shape all other trends in the industry.
Cuisine Trends for 2017
Demand for authenticity is now an established trend around the country. Consumers across the UK are demanding authentic foods from around the world, and this is fuelling the growth of regional, specialist and adventurous concepts and new product development . Major cuisine influences coming from Asia, the Americas and new pockets of Europe. Greek and Eastern Mediterranean cuisines are also identified as growth areas.
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Copyright MCA April 2017
Essential olives for picnics and those long, summer, evening drinks...
s Siciliana
olives
s
3kg (2 x1.5kg) £16.99 Code 603404
Garlic & Basil olives 3kg (2x1.5kg) £16.99 Code 603406
MIXED PITTED OLIVES 603462 1x2x1.5kg £13.99 WOOD ROASTD PEPPERS 603498 1x2.5kg £7.50
See listings for details
F O E T S A TA K R O Y NEW Our bagels are made just like authentic bagels in New York; the dough is boiled before being baked creating the distinctive chewy outer layer and soft middle that customers love. The UK’s love for North American food has resulted in a surge in popularity for bagels. Bagels are now one of the top 10 breakfasts in out of home*. For a classic New York Breakfast spread a generous amount of cream cheese on a plain bagel and top with smoked salmon. Cream cheese followed by lox are the most popular bagel ingredients in New York at breakfast time. Over 40% of breakfast bagels on menus are served with Cream Cheese**.
New York Bakery Bagels 817530 Plain Bagels
48x115g
817170 Plain Bagels 85g Sliced
60x85g
817220 Multigrain Bagels
48x115g
* MCA Eating Out Panel Q1 2017 **Technomic US Q1 2016 – Q1 2017