Village Menu Inspiration

MENU INSPIRATION Perfect Snacking Solution

Pancakes are the perfect snacking solution for breakfast, lunch, afternoon tea, and dessert. In fact, there isn’t a time of day when pancakes don’t go well down.

Marcel’s know what makes a great product - simple recipes with high quality ingredients. The company prides itself on making consistent, delicious, light, and fluffy pancakes, crepes and blinis that are super convenient – pancakes made easy, simply heat, and prepare with tasty toppings!

Happy Pancakes

Marcel’s flagship pancake. Light and fluffy, these can be popped in the toaster for a quick, satisfying pancake base for your menu creations. • No artificial colours • Made in New Zealand • Halal certified • Vegetarian Petite Happy Pancakes

The perfect morning or afternoon tea snack, these are a mini version of the Happy Pancakes. They can be enjoyed straight out of the bag or warmed up for a quick and tasty snack or platter. • No artificial colours • Made in New Zealand • Halal certified • Vegetarian Chipper Choc Chip Pancakes

As a delicious and easy dessert, or a decadent snack any time of day, let Marcel’s choc chip pancakes take your residents away to flavour-town. Once they’ve been warmed up - they literally melt in your mouth! • No artificial colours • Made in New Zealand • Halal certified • Vegetarian Petite Plant-Powered Pancakes

Marcel’s newest product ticks a lot of boxes - delicious, light, and fluffy, dairy and egg free, and of course, they’re vegan friendly. These bitesized pancakes are perfect enjoyed both as a sweet and savoury snack. • No artificial flavours or colours • Vegan friendly • Dairy free • Egg free • Low in saturated fats • Made in New Zealand

PanPancacakeskes C Crepesrepes

• Ask your wholesaler for Marcel’s Pancakes • Ask • Glu your wholesaler for Marcel’s Pancakesten free crepes & vegan minis available! • Gluten free crepes & vegan minis available!

Lunch Your Residents Will Want to Munch

The middle meal of the day is a great opportunity to showcase some culinary flair by mixing old favourites with new innovations.

Retirement village residents are no longer satisfied with mediocre meals, they expect a dining experience that equals eating out at their favourite establishments. Incorporating current flavour trends and exploring new tastes is a great way to do this. For chicken trends, Asian and Middle Eastern flavours are at the forefront.

Hellers versatile chicken is succulent, ready-to-eat chicken for no fuss kitchen solutions. It is the perfect starting place to build delicious and satisfying lunches. Hellers has some great recipe ideas available that highlight these trends, their Moroccan Eggplant Chicken Salad, for example, will allow your residents to travel through their taste buds.

WHAT YOU WILL NEED:

• 4 small eggplants • 4 tbsp olive oil mixed with 1 tsp turmeric powder • 1 cup cooked wholemeal cous cous • ¼ cup currants • ½ cup flat leaf parsley

roughly chopped • ½ cup fresh mint leaves roughly chopped • 5 tbsp harissa – Julie Le

Clerc brand • 1-2 packs Hellers sliced chicken • 1 red onion sliced thinly into rounds • 2 oranges cut into segments with the skin and pith removed • 1 tomato on the vine

INSTRUCTIONS

• Preheat oven to 200C and line a baking tray with baking paper. • Cut each eggplant through the middle lengthways leaving the stalks intact. Put them on the baking tray along with the tomatoes; drizzle with olive oil; sprinkle with sea salt and cracked pepper. • Bake for 10 mins then remove the tomatoes to cool. • Using a pastry brush, spread the turmeric oil all over the cut inner surface of the eggplants. Then bake for a further 15 mins or until cooked and golden. • To the cooked couscous, add the currants, herbs and 3 tbsp of harissa. Season and stir well. • Toss the chicken in the remaining 2 tbsp of harissa and then add to the couscous. • To assemble, put each eggplant onto a large plate. Stuff with a quarter of the cous cous. Then top with red onion slices, orange segments, a dollop of extra harissa, 2 tomatoes. Serve at the table.

VERSATILE CHICKEN

Succulent ready to eat chicken for no fuss kitchen solutions.

• Ready To Eat • Gluten Free • MSG Free • 100% NZ Chicken Breast • Convenient 1kg pack • No Wastage • Fresh for immediate use • No Artificial Colours or Flavours

MENU INSPIRATION The Devil is in the Detail

Careful thought and creativity are important to retirement and aged care menu planning. It is well known that food consumption and nutrition is closely linked to our overall quality of life.

But for busy staff, ease of application is also important to menu planning.

Barker’s Professional looks for opportunities where it can make a difference in kitchens throughout New Zealand. The brand’s ‘readyto-go’ meal sauces save time and energy, allowing staff to concentrate on the needs of their residents.

Simply mix meal sauces through cooked chicken, fish, beef, tofu, vegetables etc., heat and serve. They can be used to create comforting classics like beef stroganoff, or to inspire more exotic taste sensations like teriyaki steak.

The versatility of these meal sauces means that the Devilled Sausage Meal Sauce, for example, doesn’t just make delicious Devilled Sausages, to mix it up why not try Devilled Meatballs or even Devilled Short Ribs?

Barker’s Professional understands the pressure to produce good food consistently, conveniently and with great flavour. Synonymous with innovation, quality, and reliability, Barker’s focuses on delivering easy and delicious food solutions your residents will love.

We make serving up food & beverages a whole lot easier.

As a one stop shop, we make buying everything you need easy, and we’re focused on helping your bottom line.

gilmours.co.nz

PULLED MUSHROOM AND AVOCADO BURGER

PULLED MUSHROOMS

4 large portobello mushrooms 1 brown onion 2 tbsp olive oil 1 tbsp tomato puree 1 tsp garlic powder 1/2 tsp cayenne 1 tsp smoked paprika 2 tbsp maple syrup 2 tbsp balsamic vinegar Salt and pepper

FILLINGS

1 pack Angel Bay Gourmet Veggie burger patties 1 avocado Coriander Lime Pickled red onions Lettuce Burger buns

DIRECTIONS

Thinly slice mushrooms and put into a baking dish. Combine all other pulled mushroom ingredients and cover mushrooms with the mixture. Bake in oven for 45 minutes at 180°C. Turn a few times while cooking. Allow to rest for a few minutes. Use avocado as is, or combine with lime juice and coriander for a simple guacamole. Cook Angel Bay Gourmet Veggie patty from frozen in a frying pan for 7-8 minutes each side on medium heat in a little olive oil, turning every 3-5 minutes. Assemble burgers, starting with the pulled mushrooms, followed by lettuce, veggie patty and lastly the avocado/guacamole, red onion. Enjoy!