FREE SAUCE-IT. Verstegen FREE USB PRE-LOADED WITH PROMOTIONAL VIDEOS, IN-STORE POSTERS & RECIPE SHEETS. Book your. demo today!

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1 Book your FREE Verstegen demo today! See it all on-line at S I M P L Y SAUCE-IT H O W V E R Y V E R S T E G E N! Ask your Rep for your FREE USB PRE-LOADED WITH PROMOTIONAL VIDEOS, IN-STORE POSTERS & RECIPE SHEETS Aberdeen Bellshill Newcastle Chorley Leeds Stockport Nottingham Haverhill West Midlands Newbury Newport Ashford Follow Variety. Versatility. Verstegen

2 Our Newest Ingredient! MIKE WINROW DAVID SMITH NEW AARON HUGHES Everyone should take on the concept and get creative. Start simple and get inspired with some great ideas. Our free demonstration using Verstegen sauces, marinades and oils will help you take your business to another level. Arranged to suit you, find out about new trends and innovative ideas and just how much extra profit you can generate by creating premium products using Verstegen. Get inspired by the ease and versatility of the Verstegen range. See how to fill your counter with the perfect products for your customers. Discover how to turn meat, cooked meat, vegetables and even sandwiches into seriously profit packed products. We ll look and listen to what you do now and show you how to use tried and tested recipes that will delight your customers and keep them buying time and time again. EACH FREE DEMONSTRATION WORKS TO boost your business. Book your FREE Verstegen demo today! Whether it s David, Mike or our latest addition to the team, Aaron, all of the Sauce-It team are focused on getting the very best for your business and helping grow your profits. You ll be amazed at how simple and versatile Verstegen is to use and inspired by the variety of counter ready products that can be created. Book your FREE DEMO NOW! Scotland and the North: Call Mike Winrow on or mike.winrow@dalziel.co.uk Wales: Call Aaron Hughes on or aaron.hughes@dalziel.co.uk Midlands and the South: Call David Smith on or david.smith@dalziel.co.uk

3 S I M P L Y SAUCE The art of creating the perfect sauce, mastered and produced for you. Verstegen sauces are produced using the finest ingredients you can get. There s no compromising on quality and with their ease of use and versatility, are perfectly suited to the UK market. Variety and constistency allows you to extend your product range and tempt new and old customers alike. ITALIAN HERB & TOMATO BOMBAY CURRY ORANGE & MINT YOGURT & GARLIC For more recipe ideas visit

4 I TA L I A N H E R B & T O M AT O S A U C E This traditional, fresh, red sauce with herbs combines an outstanding flavour profile with authentic Italian style. SICILIAN PORK SICILIAN CHICKEN B O M B AY CURRY SAUCE Turmeric, coriander, fenugreek, cumin, cardamom, ginger, paprika and chillies combine to give you the true taste of a mild Indian curry. CHICKEN C A C C I AT O R A B O M B AY C H I C K E N CURRY B O M B AY L A M B B A LT I CHICKEN BALLS IN A CURRY SAUCE

5 ORANGE & MINT SAUCE Reddish-orange, transparent sauce embellished with finely chopped mint, with a fruity orange flavour. ORANGE & MINT DUCK FILLETS ORANGE MINTY LAMB RUMP ORANGE & MINT CHICKEN FILLETS YOGURT & GARLIC SAUCE A fresh dairy-based sauce with a powerful character. Bringing together the flavours of garlic, onion and dill. G A R L I C PA N C E T TA CHICKEN GARLIC & CHORIZO CHICKEN DAUPHINOISE P O TAT O E S

6 S I M P L Y S L I C E A B L E SAUCE Getting a slice of our four favourite flavours couldn t be simpler. Soaring in popularity, from the moment your customers cut into a product and the sauce pours out, it s pure theatre! Uplift normal products to a premium level, from burgers and kievs to pastries, the possibilities are endless. Our sliceable sauce is extremely easy to use, staying solid at room temperature and only becoming sauce again at the end of the cooking process! PEPPERCORN MUSHROOM CHIMICHURRI NEW GARLIC For more recipe ideas visit

7 PEPPERCORN Sliceable Sauce Simply choose a flavour then choose a recipe the options are endless. Sliceable Sauces provide the versatility you ve been looking for. Pick a recipe and try out any of the flavours, they're interchangeable, each flavour transforming the product into something new! That s the exciting thing the opportunity to make so many different recipes from just four sliceable sauces. PORK & MUSHROOM POCKET MUSHROOM Sliceable Sauce HAND RAISED PEPPER PATTY CHIMICHURRI Sliceable Sauce CHICKEN FILLET WITH CHIMICHURRI LAMB GARLIC CROQUETTE NEW GARLIC Sliceable Sauce For more recipe ideas visit

8 ITALIAN HERB & TOMATO SAUCE BOMBAY CURRY SAUCE 1000 grams Pork Tenderloin 300 grams Italian Herb & Tomato Sauce 20 grams DS Binder 5 grams Cielo Rosso World Grill Parsley or Basil SICILIAN PORK Cut a pocket in the pork. Mix the stuffing ingredients together and place a portion in the pocket. Tie up using poultry bands. Sprinkle the binder over the pork and rub in gently. Brush with world grill. Place in display dish and pour over the sauce. Garnish with parsley or basil. STUFFING MIX 1000 grams Grated Cheddar & Mozzarella Mix 500 grams Soft Cheese 500 grams Mixed Pitted Olives 150 grams Sun Dried Tomato Flakes 115 grams Cielo Rosso World Grill grams Chicken Breast, Skinless 300 grams Italian Herb & Tomato Sauce 20 grams DS Binder 10 grams Beef Steak Spice Parsley or Basil SICILIAN CHICKEN Cut a pocket in the chicken. Season with spices and coat with binder, rubbing in gently. Mix the stuffing ingredients together and place a portion in the pocket. Place in display dish and pour over the sauce. Garnish with parsley or basil. STUFFING MIX 1000 grams Grated Cheddar & Mozzarella Mix 500 grams Soft Cheese 500 grams Mixed Pitted Olives 150 grams Sun Dried Tomato Flakes 115 grams Cielo Rosso World Grill ORANGE & MINT SAUCE CHICKEN CACCIATORA 1000 grams Chicken, Diced 500 grams Italian Herb & Tomato Sauce 20 grams DS Binder 50 grams Spicemix Del Mondo La Spezia Coat the chicken with the binder and mix. Add the spicemix and blend. Pour the sauce over the chicken and mix thoroughly. Garnish with decoration blend. Top Tip... You can add a tin of tomatoes and or a tin of butter beans, if you do, increase the spicemix by another 5 grams. BOMBAY CHICKEN CURRY 1000 grams Chicken Breast, Diced 350 grams Bombay Curry Sauce 50 grams Indian Mystery World Grill 20 grams DS Binder 1 Tin Chopped Tomatoes 1 Chopped Large Red Onion or Spicemix Del Mondo Masala Coat the chicken with the binder and blend. Season the chicken with world grill and mix with the vegetables. Add the sauce and mix thoroughly. Garnish with decoration blend or spicemix. BOMBAY LAMB BALTI 3746 grams Lamb Mince (minced through a 4.5mm plate) 340 grams Lucas Burger Mix of your choice 454 grams Ice Cold Water Bombay Curry Sauce Indian Mystery World Grill Finely Chopped White Onion Finely Chopped Green Beans Finely Chopped Spring Onion Form the burger meat into 140 gram portions and shape into nests. Brush the nest inside and out with world grill. Blend equal parts vegetables and sauce together and fill the nests. Garnish with decoration blend Each YOGURT & GARLIC SAUCE CHICKEN BALLS IN A CURRY SAUCE 3746 grams Minced Chicken (thighs, skin on or off, minced through a 10mm plate) 600 grams Bombay Curry Sauce 340 grams Supreme Poultry Burger Mix Cold Water (if needed but small amount) or Spicemix Del Mondo Masala Blend the minced chicken with the burger mix, add cold water if needed and mix thoroughly. Weigh into 40 gram portions and shape into balls. Place in a display dish and pour over the sauce. Garnish with decoration blend or spicemix. ORANGE & MINT DUCK FILLETS ORANGE MINTY LAMB RUMP ORANGE & MINT CHICKEN FILLETS GARLIC PANCETTA CHICKEN GARLIC & CHORIZO CHICKEN DAUPHINOISE POTATOES 1000 grams Duck Breast 350 grams Orange & Mint Sauce 50 grams Cielo Rosso World Grill Diamond score the duck skin to approximately 50% depth. Brush on world grill and rub in well. Pour a thin layer of sauce into a display tray. Place the duck in the tray and pour over the remaining sauce. Garnish with decoration blend grams Lamb Rump, Trimmed & Boneless 350 grams Orange & Mint Sauce 50 grams Cielo Rosso World Grill Spicemix Del Mondo La Spezia Box score the lamb on the upper side to 40% depth. Brush with world grill. Pour a thin layer of sauce into a display tray. Place the lamb in the tray and pour over the remaining sauce, brush to even out the sauce if necessary. Garnish with spicemix grams Chicken Breast, Skinless 350 grams Orange & Mint Sauce 50 grams Cielo Rosso World Grill Cross score the chicken on the upper side at 75 angle to approximately 40% depth. Brush on world grill and rub in well. Pour a thin layer of sauce into a display tray. Place the chicken in the tray and pour over the remaining sauce. Garnish with decoration blend grams Chicken Breast 350 grams Yoghurt & Garlic Sauce 40 grams Sausage Meat 30 grams DS Binder Dalziel Sliceable Garlic Sauce Pancetta Seaweed, Garlic & Shallot Season Pepper Cut a vertical slit in the chicken leaving both ends intact. Insert a slice (40 grams) of sliceable sauce into the chicken. Seal in the sliceable sauce with sausage meat and wrap with pancetta. Coat with binder and rub in well. Pour a layer of sauce into a display tray. Place the chicken in the tray and pour over the remaining sauce. Garnish with the season pepper grams Chicken Breast, Skinless 350 grams Yoghurt & Garlic Sauce 30 grams DS Binder Chorizo Sausage, Skinned Halloumi Cheese Spicemix Del Mondo Chimichurri Remove the inner fillet and cut a vertical slit in the chicken leaving both ends intact. Coat with binder. Insert two slices of chorizo and one slice of halloumi, both approximately 2 x1, into the chicken. Pour a layer of sauce into a display tray. Place the chicken in the tray and pour over the remaining sauce. Garnish with the spicemix grams Potato (pre washed & thinly sliced, skin on or off) 400 grams Yoghurt & Garlic Sauce 225 grams Diced Red Onion 100 grams Spring Onion 40 grams DS Binder 5 grams Beef Steak Spice Add the binder and spices to the potatoes and blend well. Mix the vegetables with sauce. Place in a display dish and garnish with spring onion and decoration blend S L I C E A B L E S A U C E HAND RAISED PATTY Burger Meat (of your choice) Dalziel Sliceable Sauce (of your choice) Streaky Bacon, Rindless (plain or smoked) Sea Salt & Lampong Black Pepper World Grill Season Pepper (of your choice) Form the burger meat into 250 gram balls. Create a pocket in the ball and insert a slice of sliceable sauce. Form the burger meat around the sliceable sauce to form a patty. Wrap the bacon around the edge. Brush the top lightly with world grill. Garnish with the season pepper of your choice Pork Loin, Boneless Dalziel Sliceable Sauce (of your choice) Pork Sausage Meat Streaky Bacon, Rindless Grated Mozzarella Cheese Finely Diced Mushrooms Sea Salt & Lampong Black Pepper World Grill Season Pepper (of your choice) Teppo Gushi Skewer PORK POCKET Create a pocket in a 250 gram portion of pork. Place a 50 gram slice of sliceable sauce in the pocket along with the cheese, mushroom and sausage meat (use the sausage meat to seal). Wrap the bacon around the edge and secure with a skewer. Brush all over with world grill. Garnish with the season pepper of your choice. PEPPERCORN MUSHROOM CHIMICHURRI NEW GARLIC 9.99 Chicken Breast Dalziel Sliceable Sauce (of your choice) Grated Mozzarella Cheese World Grill (of your choice) Season Pepper or Spicemix (of your choice) We used... Chimichurri Sliceable Sauce, Cielo Rosso World Grill and Spicemix Del Mondo. CHICKEN FILLET Remove the inner fillet and cut a pocket in the chicken. Cut a slice of sliceable sauce the size of the pocket and place inside the chicken. Add cheese to the pocket. Brush all over with world grill. Garnish with the season pepper or spicemix of your choice. LAMB CROQUETTE 3746 grams Lamb Trim 340 grams Lucas Classic Minty Burger Mix 454 grams Cold Water Dalziel Sliceable Sauce (of your choice) Spanish World Grill Decoration Blend Rotterdam Form the burger meat into 150 gram portions. Place a 20 gram slice of sliceable sauce in the centre of the meat and roll into a log shape. Brush all over with world grill. Dip the ends in decoration blend. 9.49