Make-It... Pack-It... Display-It... Sell it with confidence. Smooth Wall Foils. with. with. with. Professional packaging with functional performance.

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1 See it all on-line at Make-It... with Thirteen exciting and simple to make recipes made from only four sauces and a number of profitable little add-ons. Display-It... with Pack-It... with Smooth Wall Foils Presentation ideas to boost your sales. Professional packaging with functional performance. Sell it with confidence

2 Thirteen exciting and simple to make recipes made from only four sauces. Burgundy Sauce Gourmet Greek Sauce Three mouthwatering french inspired dishes all made with one fantastic Verstegen sauce and all guaranteed to impress your customer. Verstegen burgundy sauce has an authentic French flavour and is suitable for a wide range of beef casseroles. Beef Bourguignon Coat the meats with Verstegen DS Bind and season with Verstegen Beef Steak Spices. Add the vegetables and red wine. Mix Well. Add the Verstegen Burgundy Sauce and stir in the Verstegen Del Mondo La Spezia. Place in a suitable display dish and garnish with vegetables. Serve into an ovenable container. Coat the diced lamb with Verstegen DS Bind and season with Verstegen Beef Steak Spices. Add the diced mushrooms and onions to the seasoned meat and mix. Blend the tomatoes with the Sauce-It Gourmet Greek Sauce and pour over the meat and vegetables. Mix thoroughly. Place into a display dish and garnish with red onions. Serve into a suitable Exclusively made for Dalziel and guaranteed to deliver a Greek themed sweet tomato flavour. Greek Lamb Creole 1000 grams Inner chicken fillets 200 grams Verstegen Burgundy Sauce 200 grams Verstegen Four Seasons Sauce 150 grams Red sliced onions 125 grams Sliced mushrooms 125 grams Chopped spring onions 20 grams Verstegen Tjap Tjoi Composition 15 grams Verstegen Deco Blend France Cut the chicken inner fillets in half and season with Verstegen Tjap Tjoi Composition. Blend the two sauces together and mix well. Then mix meat and sauce together. Add the vegetables and mix well. Place in a display dish and garnish with spring onion and Verstegen Decoration Blend France. Serve into a suitable 750 grams Diced lean beef 250 grams Diced smoked back bacon 600 grams Verstegen Burgundy Sauce 300 grams Roughly chopped red onion 200 grams Button mushrooms 150 grams Halved green beans Coat the beef strips with Verstegen DS Bind and season with Verstegen Beef Steak Spices. Add the vegetables to the meat and mix well. Add the Verstegen Burgundy Sauce to the meat and vegetables and mix well. Place in a display dish and garnish with finely chopped red and spring onions. Serve into a suitable 150 grams Chopped spring onion 100 grams Red wine 25 grams Verstegen DS Bind 20 grams Verstegen Beef Steak Spices 15 grams Verstegen Del Mondo La Spezia Steak Burgundy 1000 grams Lean tender beef strips 500 grams Verstegen Burgundy Sauce 300 grams Sliced and halved red onions 200 grams Button mushrooms 150 grams Roughly chopped spring onions 25 grams Verstegen DS Bind 20 grams Verstegen Beef Steak Spices 1000 grams Diced shoulder of lamb 500 grams Sauce-It Gourmet Greek Sauce 400 grams Tinned chopped tomatoes 300 grams Diced mushrooms Lamb Shanks in Spicy Lamb shanks Verstegen DS Bind Verstegen Greek Passion Sauce-It Gourmet Greek Sauce Sprinkle DS Bind over the lamb shanks and rub in. Coat the lamb shanks lightly with Verstegen Greek Passion. Fill a deep display bowl one third full with Sauce-It Gourmet Greek Sauce. Place the lamb shanks into the bowl and coat with Sauce-It Gourmet Greek Sauce. Serve into an 200 grams Diced red onions 25 grams Verstegen Beef Steak Spices 20 grams Verstegen DS Bind Vegetable Sauce Greek Greek Lamb Pie Mix the ingredients together without the cream and cook until the meat is tender. Add the cream, stir and cool quickly. If a thinner consistency is required water can be added to achieve the consistency you want. Fill into pastry cases or foil, glaze and bake. Coat the diced chicken with Verstegen DS Bind and Verstegen Greek Passion. Add the diced mushrooms and onions to the seasoned meat and mix. Blend the tinned tomatoes with the Sauce-It Gourmet Greek Sauce and blend with the meat and vegetables. Place into display dish and garnish with mushrooms and onions. Serve into a suitable ovenable tray grams Diced lamb shoulder 2500 grams Sauce-It Gourmet Greek Sauce 1500 grams Sliced mushrooms 1000 grams Diced red onions 400 grams Tinned chopped tomatoes 200 grams Flour 150 ml Single cream 1000 grams Diced chicken 500 grams Sauce-It Gourmet Greek Sauce 400 grams Tinned chopped tomatoes 300 grams Diced mushrooms 200 grams Diced red onions 80 grams Verstegen Greek Passion 20 grams Verstegen DS Bind

3 Thirteen exciting and simple to make recipes made from only four sauces. Cajun Sauce Smokey BBQ Sauce Exclusively made for Dalziel. Delivering flavours from the deep South, pepper, onion and celery give this sauce its authentic creole flavours. Louisiana Pork Coat the diced pork in Verstegen DS Bind and season with Verstegen Beef Steak Spices. Mix the seasoned meat with the vegetables. Add the Dalziel Cajun Sauce to the meat and vegetables and mix well. Place into a display dish and garnish with fresh vegetables. Serve into suitable Cut a vertical incision into the chicken breast and insert a piece of cheese. Wrap the fillet with 2 rashers of bacon and secure with a small skewer. Mix the beans and vegetables and blend with the Verstegen Smokey BBQ Sauce. Place the fillets on a display dish and cover with the sauce and vegetable blend. Garnish with fresh vegetables and Verstegen Deco Blend Rotterdam. Serve into a suitable Always a firm favourite but don t confine to the grill. These three dishes feature this most popular sauce in American inspired casseroles and very special king ribs. Smokey Barbecue Wild West 1000 grams Lean, tender diced pork 600 grams Dalziel Cajun Sauce 350 grams Diced red onions 200 grams Chopped green beans 200 grams Sliced mushrooms 150 grams Baton carrots 25 grams Verstegen DS Bind 20 grams Verstegen Beef Steak Spices 5 breast fillets 10 rashers Smoked back bacon 200 grams Cheddar cheese 800 grams Verstegen Smokey BBQ Sauce 250 grams Tinned butter beans 200 grams Tinned chickpeas 180 grams Tinned sweet corn 150 grams Chopped red onions 100 grams Chopped red peppers 100 grams Sliced mushrooms 20 grams Chopped spring onions 20 grams Verstegen Deco Blend Rotterdam Cajun Fillets Jambalaya Smokey BBQ Pork King Ribs Smokey Mississippi Beef 5 breast fillets 300 grams Dalziel Cajun Sauce 10 rashers Smoked back bacon 200 grams Cheddar cheese 20 grams Dalziel Cajun Spice 5 grams Verstegen Decoration Blend France Looped skewers Create a vertical incision in the fillet and coat with Dalziel Cajun Spice. Place a piece of cheese in the incision. Wrap the fillet with 2 rashers of bacon and secure with a skewer. Place the fillets in a display tray and cover with Dalziel Cajun Sauce. Garnish with Verstegen Decoration Blend France. Serve into a suitable ovenable tray. Coat the chicken with Verstegen DS Bind and pre-season with Dalziel Cajun Spice. Add the vegetables and mix well. Add the Dalziel Cajun Sauce to the meat and vegetables. Mix well. Place into a display dish and garnish with fresh vegetables. Serve into a suitable 1000 grams Diced chicken breast 850 grams Dalziel Cajun Sauce 250 grams Sliced cooked smoked sausage 200 grams Chopped mushrooms 150 grams Coarsely chopped red onions 150 grams Sliced mixed peppers 100 grams Diced celery 100 grams Sliced leek 75 grams Chopped spring onion 25 grams Dalziel Cajun Spice 20 grams Verstegen DS Bind 1000 grams Pork belly ribs 300 grams Verstegen Smokey BBQ Sauce 50 grams Verstegen Smokey BBQ 20 grams Verstegen Decoration Blend France Using a fresh belly of pork. Remove the tail end, cut in half lengthways and remove all rind. Cut into individual ribs. Coat the ribs in Verstegen Smokey BBQ. Place into a display tray and cover the ribs with Verstegen Smokey BBQ Sauce and garnish with Verstegen Decoration Blend France. Serve into suitable ovenable trays. Coat the diced beef with Verstegen DS Bind and season with Verstegen Beef Steak Spices. Mix the prepared vegetables and beans with the pre-seasoned meat. Blend the Dalziel Cajun Sauce with the Verstegen Smokey BBQ Sauce. Add to the meat and vegetables and mix well. Place into a display bowl and garnish with fresh vegetables. Serve into a suitable ovenable tray grams Lean diced beef 400 grams Dalziel Cajun Sauce 200 grams Verstegen Smokey BBQ Sauce 290 grams Mixed beans drained 200 grams Diced red onion 150 grams Sliced mushrooms 100 grams Chopped spring onion 20 grams Verstegen Beef Steak Spices

4 Beef, Cheese & Garlic Truffles Tasty Burger Mix and French Garden And now for a number of profitable little add-ons with Add burger mix to minced beef and mix well. Add the water and mix until absorbed. Blend some cheese, bacon & onion and fill into the nests. Top with a garlic butter floret and garnish with Verstegen Deco Blend Rotterdam. Add burger mix to minced meat and mix well. Add the water and mix until absorbed. and Roll the pastry towards the uncovered edge to form a Swiss Roll. Brush the finished roll with Verstegen Argentina Fire. Stroganoff Stroganoff Burger Mix and Argentina Fire Remince the mixture and form into 140 gram balls. Shape the balls into nests and brush with Verstegen French Garden. Place each nest on a burger paper and display. Serve into a suitable Spread the burger meat evenly onto a pastry sheet approximately 1cm thick. Leave 1cm at the pastry s edge uncovered. Chill the roll until it sets and portion to the required size. Place the portions onto a burger paper on an appropriate display tray. Garlic Mushrooms 3746 grams Minced beef (85VL) 454 grams Ice cold water 340 grams Lucas Tasty Burger Mix Finely chopped bacon trim Grated cheddar or mozzarella cheese Finely chopped red onion Finely chopped spring onion Verstegen French Garden Verstegen Deco Blend Rotterdam Garlic butter florets Mediterranean Vegetables Spanish Harbour Mediterranean 1000 grams Minced pork or beef or a mixture of both 125 grams Verstegen Stroganoff Burger Mix 125 grams Cold water Puff pastry sheets Verstegen Argentina Fire Sun Dried Tomato & Olive Three great Pin Wheel recipes all with one easy to prepare step-by-step method. Lamb, Mint & Pea Minty Lamb Burger Mix and Royal Mint & Rosemary 500 grams Baby button mushrooms 25 grams Verstegen Spanish Harbour Cajun Breader Simply blend the mushrooms with the Verstegen Spanish Harbour. Place into a display tray. Serve into a suitable container. Blend the vegetables with the Verstegen Mediterranean. Place into a display tray. Serve into a suitable container. Remove the stalks from the mushrooms and fill the cavity with pate. Make a thick batter solution using 2 parts water 1.5 parts battermix. Dip the mushrooms into batter and allow the excess to drain. Coat the mushroom in Dalziel Cajun Breader. Place coated mushrooms on an appropriate display tray. Serve into a suitable 350 grams Diced red pepper 250 grams Sliced courgette 250 grams Cherry tomatoes 150 grams Coarsely chopped red onion 50 grams Verstegen World Grill Mediterranean Cajun Mushrooms Large closed cup mushrooms Pate Dalziel Cajun Breader Verstegen Battermix Number 6 Cold water 3746 grams Minced pork or beef or a mixture of both 340 grams Lucas Butchers Classic Sun Dried Tomato and Olive Burger Mix 125 grams Cold water Puff pastry sheets Verstegen Cielo Rosso Mince the meat and place in bowl. Add burger mix to the minced meat and mix well. Add the water and mix until absorbed. Sun Dried Tomato and Olive Burger Mix and Cielo Rosso Spread the burger meat evenly onto a pastry sheet approximately 1cm thick. Leave 1cm at the pastry s edge uncovered. Roll the pastry towards the uncovered edge to form a Swiss Roll. Brush the finished roll with Verstegen Cielo Rosso. Chill the roll until it sets and portion to the required size. Place the portions onto a burger paper on an appropriate display tray. Mince the meat and place in bowl. Add burger mix to the minced lamb and mix well. Add the water and mix until absorbed grams Minced lamb (80VL) 340 grams Classic Minty Lamb Burger Mix 454 grams Cold water 454 grams Frozen peas Puff pastry sheets Verstegen Royal Mint & Rosemary Spread the burger meat evenly onto a pastry sheet approximately 1cm thick. Leave 1cm at the pastry s edge uncovered. Roll the pastry towards the uncovered edge to form a Swiss Roll. Brush the finished roll with Verstegen Royal Mint & Rosemary. Chill the roll until it sets and portion to the required size. Place the portions onto a burger paper on an appropriate display tray.

5 Choose from a fantastic range of Dalebrook display items to enhance your counter display. Made from 100% food safe melamine Extremely durable Dishwasher safe Dalebrook s interesting range of bowls, dishes and shapes offer a creative edge to your display giving you that all important point of difference in your counter. Display-It... Presentation ideas to boost your sales from Beef Bourguignon A classic French dish made authentic by the addition of red wine to the recipe. Jambalaya Create something special with this superb, eye catching dish. The smoke sausage is traditional in Jambalaya Use the Crescent dishes to create a hot spot in the centre of your counter by linking several bowls together making interesting shapes and adding theatre to your promotions. Use the Zest bowls and Concave bowls to create different heights around the Crescents. Dalebrook has a fantastic range of Slate effect platters which add texture and a modern twist with all the benefits of being light weight, durable and dishwasher safe against using real slate. Creole Steak Burgundy Greek Gourmet Greek sauce creates an aromatic spiced herb flavour. Louisiana Pork Cajun influence through and through giving a fruity spiced flavour. The spicy fruity flavour of the Deep South. Creole with a French influence. Similar in origin to Bourguignon, but traditionally made with more tender cuts of beef. Greek Lamb Lamb Shanks in Spicy Vegetable Sauce Cajun Fillets Greek Lamb Pie Typically Mediterranean, with an aromatic spiced herb flavour. A Mediterranean twist on a traditional meat dish. given the Cajun treatment with fruit and spice bursting out. A great addition to your savoury range. TB3513 3L Low Bowl 300x65mm TB L Concave Bowl 300x300x65mm TBS x430x10mm

6 Dalebrook s display items are available in a variety of sizes, depths and capacities to cater for all your needs. Choose from a selection of risers, utensils and many other finishing touches to make your display unique, durable and cost effective. Display-It... Presentation ideas to boost your sales from Smokey Mississippi Beef Two great versatile sauces mixing Cajun cuisine with Smokey BBQ. Mediterranean Diced Vegetables TB L Small Zest Bowl 200x200x100mm Bring some colour and extra profit to your display. Aberdeen Bellshill Newcastle Chorley Leeds Stockport Nottingham For detailed recipes of all products featured, contact your local Dalziel sales rep or depot. West Midlands Midland Casing Newport Haverhill Newbury Ashford Smokey Barbecue Wild West Smokey BBQ Pork King Ribs Cajun Mushrooms Stroganoff A favorite for all the kids. Even better with beans to provide outstanding value. Higher quality, higher value Smokey King Ribs are hard to beat. To enhance your image as a purveyor of quality food. A new variation of an ever popular, long established product. TB L Concave Bowl 300x300x65mm TB611 Black SAN Essential Tray 350x225x50mm TBS x285x10mm Beef, Cheese & Garlic Truffles Garlic Mushrooms Sun Dried Tomato & Olive Lamb, Mint & Pea A profitable twist on a simple burger. A quick and profitable addition to your deli counter. The taste of the Mediterranean, influences this ever popular product, adding a tasty twist. Add colour to your display. Easy to make and highly profitable. Slate Effect TB L Small Zest Bowl 200x200x100mm

7 Pack-It... Professional packaging with functional performance. Hand Packed with Smooth Wall Foils Smooth Wall Foils with Clip on Lids As a butcher, you invest much in making the best meat products on the market and work very hard to display your product to its best. It is important to remember this quality look should last all the way home with your customer. Smooth wall foil with a simple clip on lid will protect your product while giving a feel of quality. AS Smooth Wall Foil 157x124x40mm Cost from cc PL lids to suit CS Smooth Wall Foil 220x150x45mm Cost from cc PL lids to suit CS Smooth Wall Foil 220x150x35mm Machine Sealed with Mantle Cost from cc PL lids to suit If you prefer to further enhance your finished product, it is possible to seal your trays with a film lid. The Mantle VS300 lidding machine is designed specifically as an entry level model to this market. Works With Ovenable board trays Adjustable or fixed temperature control. Teflon coated sealing plate. Stainless steel fabrication. Twin reel film supports. Quick change die plates (no tools required). Auto Machine Sealed with Enterpack Enterpack the leading tray sealing system for butchers is now available interest free.* For businesses selling high volumes of ready meals the Enterpack range of machines are most appropriate. These food packaging machines are fully automatic, once the machine has been turned on and heated up you don t have to touch it again. Simply place your filled tray into the bottom plate and the machine does the rest. The food tray will be taken into the machine, a film is applied and profile cut. The machine then opens and passes you the sealed tray. The whole process takes seconds. EHQ-350 Automatic Price 3, Interest Free Monthly PRICE Works With Ovenable board, PP & C-Pet trays Automatic sensing of tray when loading. Quick changing of heater sets. Power save option. Hygienic loading of film. Hole punch for hot foods. *Leasing is available subject to status, Enterpack pay the interest in advance effectively making the transaction interest free, an initial deposit of 1 month is required followed by 1 monthly payments, full written details on request. Limited offer, delivery by end of April All Prices Quoted Subject to Vat.