Variety. Versatility. Verstegen

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1 Retail Butchery S I M P L E LET S MAKE MORE WITH V E R S T E G E N S A U C E Aberdeen Chorley Bellshill Leeds Newcastle Stockport Follow Nottingham Haverhill West Midlands Newbury Newport Exeter Ashford *These unbeatable offers are valid until 22 nd September 2017 so hurry and get your order in TODAY! Variety. Versatility. Verstegen

2 Featured in... Proud to be a Butcher - released on 04/09/17 Check our YouTube channel - Dalziel Ltd There s never been a better time to be a butcher. GETTING STARTED WITH VERSTEGEN SAUCE IS SIMP LE. IT S TOP QUALITY, EASY TO USE AND CAN MAKE A REMARKABLE RANGE OF PRODUCTS! Welcome... to the third edition of the -It Magazine for 2017! I always remember when we first started using Verstegen, we felt like astronauts, that far in front of everybody else. Now, our cabinet is full of value added products. We were willing to take our business to the next level, a step further than the competition, and that s where Dalziel really stepped in, with their products and the Verstegen Range. We take pride in what we produce, and Verstegen allows us to keep it simple or take our time to make something really special for our customers. When we re making something sophisticated, Verstegen adds real value to the products and is very rewarding for the business. Take our quick cook casseroles. Our customers love them, having a home cooked meal in a fraction of the time and with no effort. People appreciate having a local butcher! In this issue you ll see the variety Verstegen brings and just how simple these casseroles are to make. Or take a fresh look inside for great ideas on how you can use. See just what can be made with the two best sellers, Peppercorn and Mushroom. They re so versatile, and can be taken even further by simply adding pastry! I ve always enjoyed working with Mike Winrow and the -It team. He s always there with helpful, profitable ideas and has helped us discover so many successful Verstegen products. Their demos brought us new ideas, inspiration...and sales. I m sure, like me, you ll find this edition of -it outstanding, with so many simple to make, well selling products to choose from. There s never been a better time to be a butcher. Greg Hull BUTCHER & OWNER, FRASERS BUTCHERS

3 quick cook Casseroles... SIMPLE TO MAKE, QUICK TO COOK! CASSEROLES MADE EASY FOR YOUR CUSTOMERS! The most important part of making quick cook Casseroles is to always use tender meat cuts. Beef muscles from the hind quarter, pork or lamb leg muscles and chicken fillets. This ensures a tender, juicy casserole every time. FOLLOW SOME BASIC RULES TO GET THE BEST SAUCE PRODUCT FOR YOUR CUSTOMERS. STEP 1 Always seal the juices into the meat by coating with DS BIND. This stops the sauce from separating! Our includes all the Verstegen products you need to make our Goulash & Ketjap quick cook casserole recipes plus many, many more! 1 x GOULASH SAUCE 1 x KETJAP SAUCE 1 x DS BIND 1 x BEEF STEAK SPICE ALL FOR ONLY 44 SAVE OVER 22% * STEP 2 STEP 3 Pre-season with VERSTEGEN SPICES. This gives your product a real flavour boost that your customers will remember! Now you re ready to add the SAUCE. The perfect result every time! THE FINISHING TOUCHES To ensure your product looks outstanding in your counter, why not garnish it with your choice of fresh herbs, vegetables or a pre-blended GARNISH PACK from Verstegen. ADD VALUE TO YOUR COUNTER WITH OUR SPECIAL OFFER! Goulash Ketjap

4 Goulash A classic Hungarian made with peppers, tomatoes, onion and paprika. One Recipe... Three Dishes! Traditional Hungarian Casserole with a comforting savoury taste made easy! Classic Goulash Three Ways! Goulash RECIPE 1000 grams Pork, Beef or Chicken (well chilled, trimmed & cut into strips) 750 grams Goulash 350 grams Bacon (rindless & cut into strips) 200 grams Mixed Peppers (strips) 200 grams Red Onion (sliced) 150 grams Mushrooms (button or sliced) 30 grams DS Bind 5 grams Beef Steak Spice STEP 1 Add the DS Bind and spices to the meat and mix well. STEP 2 Combine the vegetables with the meat. STEP 3 Add the sauce to the mixture and blend. STEP 4 Place in a display tray and garnish with vegetables. 45 minutes WHY NOT TRY... Another simple, rustic and hearty casserole perfect for cold autumn evenings. Farmhouse Beef Casserole 1000 grams Beef (well chilled, trimmed & cut into strips) 650 grams Goulash 250 grams Haggis or Black Pudding (skin off & cubed, optional) 150 grams Mushrooms (button or sliced) 150 grams Dark Ale (your choice) 150 grams Carrot (batons) 150 grams Leek (chunks) 30 grams DS Bind 5 grams Beef Steak Spice

5 Ketjap The mix of spices and vegetables are what gives this sauce its distinctive flavour. Made using the very best sweet peppers, tomatoes, onions and chillies. Why not try a New Style of Casserole? Ketjap is a thick, sweet, rich, syrupy Indonesian version of soy sauce and is perfect for a new flavour of quick cook casserole! Indonesian Belly Pork Casserole Ketjap RECIPE 1000 grams Lean Boneless Belly Pork (rindless & well chilled) 700 grams Ketjap 250 grams Mixed Red & Spring Onions 200 grams Sugar Snap Peas 200 grams Mixed Peppers 100 grams Baby Sweet Corn (chopped) 30 grams DS Bind 5 grams Beef Steak Spice Video Recipe Visit or check our YouTube channel - Dalziel Ltd to see this recipe being made! 1 STEP 1 Cut the pork into chunky pieces, approximately 1. STEP 2 Add the DS Bind and spices to the pork. STEP 3 Combine the vegetables, meat and sauce and mix well. STEP 4 Place in a display tray and garnish with peppers and spring onions 40 minutes

6 Make More with... FROM THE VAST RANGE OF VERSTEGEN SAUCES, WE VE SELECTED CHILLI & TOMATO, BOMBAY CURRY AND PIRI PIRI SAUCES TO CREATE EVEN MORE VALUE ADDED RECIPE IDEAS! We have lots of new and exciting ideas to help you get the most from your products, these are only a small selection. Why not start with the hugely versatile Tex Mex flavours of Chilli & Tomato. We move onto a firm favourite, Bombay Curry, perfect for chicken, pork, beef or lamb. Finally we bring you Piri Piri, another top seller. IF YOU ALREADY KNOW HOW SIMPLE & SUCCESSFUL VERSTEGEN CAN BE, MAKE SURE YOU TAKE ADVANTAGE OF OUR SPECIAL OFFER! Chilli & Tomato Hugely versatile, bright and vibrant sauce with onions, chilli and fresh tomato. Bombay Curry Mild curry sauce with mixed spices, brown - yellow in colour and extremely popular. Piri Piri A chilli based sauce with a deliciously sweet accent. Made from the very best chillies, paprika and onion.

7 Extend your Range... There s no limit to the variety of products you can offer with Verstegen s. Why not give theserecipes a try? Tex Mex Chilli Chicken Chilli & Tomato RECIPE Bombay Chicken Curry 1000 grams Chicken Breast (skinless & diced) 700 grams Bombay Curry 250 grams Red Onion (sliced) 250 grams Peppers (chopped) 150 grams Mushrooms (chopped) 125 grams Spring Onions (chopped) 35 grams DS Bind 15 grams Tjap Tjoy Spices Add the DS Bind and spices to the chicken. Combine the vegetables, meat and sauce and mix well. Place in a display tray and garnish with fresh vegetables. Bombay Curry RECIPE minutes. Skinless Chicken Fillets Plain or Smoked Rindless Short Back Bacon (two rashers per fillet) Monterey Jack Cheese (or similar) Tjap Tjoi Spices Chimichurri Spice Mix Del Mondo DS Bind Piri Piri Mini Pork Roulades Piri Piri 120 mm Teppo Gushi Skewers SAUCE 800 grams Tomato & Chilli 250 grams Tin of Butter Beans 200 grams Tin of Chick Peas 180 grams Tin of Sweet Corn 150 grams Red Onions (chopped) 100 grams Red Peppers (chopped) 100 grams Spring Onions (chopped) 100 grams Mushrooms (sliced) Pork topside slices or similar cut (these can be hand cut or on a gravity feed slicer) 1000 grams Pork Mince (80/20 VL) 350 grams Piri Piri 200 grams Peppers, Onions & Cheese (finely chopped mixture) 40 grams Vero Binder 28 grams World Spice Blend Asia 20 grams Liquid Colour Preserver Decoration Mix France RECIPE Cut a vertical pocket in the chicken. Insert a piece of cheese. Place two overlapping rashers of bacon onto work surface, roll the chicken into the bacon making sure the eye muscle is on top of the fillet. Secure diagonally with a skewer, coat with DS Bind and sprinkle with spices. Combine the vegetables, beans and sauce and mix well. Place the chicken in the tray and cover with sauce approx 35%. Garnish with onions and spice mix. 35 minutes. Visit or check our YouTube channel - Dalziel Ltd to see this recipe being made! Video Recipe Mix together the spice blend and vero binder with the vegetable and cheese mixture and minced pork. Make sure you keep the mixture open. Add the preserver and mix well. Roll the mince mixture into the pork slices, folding in the edges to secure the filling. Pour a layer of sauce into a display tray. Place the roulades in the tray and pour over the remaining sauce. Garnish with decoration mix minutes.

8 Three Key Products every Butchershould have... IF YOU USE PREMIUM MEAT MAKE SURE YOU USE PREMIUM! WITH WORLD SPICE BLENDS & VERO BINDER YOU CAN CREATE A HUGE RANGE PRODUCTS. WORLD SPICE BLEND These taste sensations offer you the most delicious flavours from around the world, with the specific ingredients associated with each style of cooking. Africa Arabic Asia Europe Latin America Mediterranean Give your dishes the iconic flavours of classic African cuisine. Ingredients like rooibos, lemon peel, clove and cinnamon makes this blend unique and instantly recognisable. Get the authentic flavours of rich Arabic food with our blend of cinnamon, fennel, ginger, turmeric and nigella seeds. Countries such as China, Indonesia, Japan and Thailand have some of the most famous and recognisable flavours to their food. By making the most of the ingredients like tamarind, szechuan pepper and kentjur, you can easily add this classic flavour profile to your food. By taking in the stronger, earthy flavours usually found around Northern Europe, you can add a distinctive flavour to any dish. The addition of garlic, chives, onion, mace and porcini mushrooms means you can create classics from Scandinavia to France and not lose the character of each country. Latin American cuisine comes from countries that produce some of the most iconic flavours in the world. By utilising the flavours that make Mediterranean cuisine one of the most popular in the world, you can make any dish memorable. Onion, tomato, saffron, garlic, oregano, thyme and rosemary all come through clearly to add that Mediterranean feeling to your food. 1 x WORLD SPICE BLEND (ANY FLAVOUR) 1 x VERO BINDER 1 x LIQUID COLOUR PRESERVER ALL FOR ONLY 44 SAVE OVER 10% * VERO BINDER Not to be confused with DS Bind, Vero Binder is an allergen free substitute for breadcrumbs in both fresh and cooked minced meat products. It consists of a combination of starch, gluten free breadcrumbs and fruit fibre. Compared to using standard breadcrumbs, Vero Binder offers excellent binding properties and gives finished products a good texture and bite, as well as containing less sodium. LIQUID COLOUR PRESERVER Liquid colour preserver is used in many recipes featuring minced meat, such as burgers, kebabs, meatballs etc. It acts as a preservative which is quickly and easily dispersed through the meat. As the name suggests, this product will also help preserve the colour of your minced meat products.

9 One Recipe with so many Variations! World Spice Blends RECIPE A simple and cost effective meatloaf that can be made with beef, lamb, pork, poultry or bacon trim, the choice is yours. Add in the variety of World Spice Blends and you can offer your customers an array of flavour combinations! 1000 grams Minced Meat (your choice of either Beef, Lamb, Pork, Poultry or Bacon Trim at 25% usage) 40 grams Vero Binder 25 grams World Spice Blend 20 grams Liquid Colour Preserver World Grill Spice Mix Del Mondo Meatloaf USE WORLD SPICE BLENDS TO GIVE A CHOICE OF FLAVOURS FLAVOUR COMBINATIONS... WORLD SPICE BLEND & WORLD GRILL Africa - African Sunshine Arabic - Persian Market Asia - Indian Mystery Europe - French Garden Latin America - Mexican Madness Mediterranean - Greek Passion Video Recipe Visit or check our YouTube channel - Dalziel Ltd to see this recipe being made! 1 STEP 1 Mince meats twice and mix with the spice blend and vero binder. Make sure you keep the mixture open. STEP 2 Add the preserver and mix well. STEP 3 Form into balls between 350g & 500g and hand mould into a round shape. STEP 4 Brush with a complimentary world grill and garnish with spice mix. 2 WHY NOT TRY... Adding various sliceable sauces, grated cheeses, peppers, onions or mushrooms to the mix? 180ºc f (Gas 4) or approximately minutes. 3 4

10 PERFECT FOR KITCHEN READY PRODUCTS TWO OF OUR BEST SELLERS PEPPERCORN & MUSHROOM SLICEABLE SAUCES FOUR SIMPLE TO FOLLOW RECIPES Elevate normal products to premium level kitchen ready meals with. Why not start with our great offer on the two top flavours with butcher s customers, Peppercorn & Mushroom, and experience the results for yourself! is extremely easy to use, it stays solid when chilled and becomes a sauce again when cooked. PEPPERCORN MUSHROOM 1 x PEPPERCORN SLICEABLE SAUCE 1 x MUSHROOM SLICEABLE SAUCE BOTH FOR ONLY 44 SAVE OVER 20% * SLICEABLE SAUCE - GETTING A SLICE OF YOUR FAVOURITE FLAVOUR COULDN T BE SIMPLER! Peppercorn Mushroom

11 Peppercorn A delicious rich and creamy pepper sauce using only the best peppercorns. A Dutch Classic... Simple & Comforting. Beef Pepper Slavinks Peppercorn RECIPE Beef Burger Meat (of your choice) Streaky Bacon (thin cut, rindless, plain or smoked) Peppercorn Sea Salt & Lampong Pepper World Grill Decoration Mix France STEP 1 Form the burger meat into 150g logs. STEP 2 Place a 50g piece of sliceable sauce into the centre and seal well. STEP 3 Slightly flatten the log and place onto one slice of bacon length ways. Fold over the ends and roll on another slice of bacon width ways to encase the log. STEP 4 Brush lightly with world grill and garnish with decoration mix minutes. 4 Video Recipe Visit or check our YouTube channel - Dalziel Ltd to see this recipe being made!

12 Mushroom A creamy sauce with the refined flavour of porcini mushrooms. Beef & Mushroom Truffle 3746 grams Minced Beef 340 grams Lucas Burger Mix (your choice) 454 grams Cold Water Mushroom Sea Salt & Lampong Pepper World Grill Grated Mozzarella Spring Onion (finely diced) Red Onion (finely diced) Rindless Streaky Bacon (smoked or plain) Decoration Mix Rotterdam Shape the burger meat into 150 gram balls. Form into a basket shape using both thumbs and forefingers. Brush inside with world grill. Place a slice of sliceable sauce in the nest. Mix the onion, cheese and bacon together with a small amount of world grill. Place a portion of the mix into the basket. Wrap with bacon and brush the outside with world grill. Garnish with decoration mix minutes. Mushroom RECIPE 1 Family Size Hand Raised Pepper Patty Mushroom RECIPE 3 Chicken, Mushroom & Bacon Supreme Chicken Fillets Sausage Meat (your choice) Mushroom Sea Salt & Lampong Pepper World Grill Grated Cheese (your choice) Short Back Bacon (plain or smoked) Wild Mushroom Season Pepper Grinder Decoration Mix France Cut a length ways pocket in the chicken supreme. Place a 30g finger shaped piece of sliceable sauce in the pocket and sprinkle with cheese. Place approx 30g of your sausage meat in the pocket and squash down making a seal to stop spillage. Cut a keyhole slice into the short back bacon and place over the incision. Brush with world grill. Garnish with season pepper grinder and decoration mix. Mushroom RECIPE 2 30 minutes grams Minced Beef 340 grams Lucas Burger Mix (your choice) 454 grams Cold Water Mushroom Sea Salt & Lampong Pepper World Grill Rindless Streaky Bacon (smoked or plain) Wild Mushroom Season Pepper Grinder Form the burger meat into 350g - 500g balls. Push your thumb into the ball to form a pocket, place a 70g - 100g cube of sliceable sauce in the centre, seal and flatten the ball. Wrap bacon around the edge. Brush on the world grill. Garnish with season pepper grinder minutes.

13 with Pastry... TAKE SLICEABLE SAUCE TO THE NEXT LEVEL! MAKE EVEN MORE WITH PEPPERCORN & MUSHROOM SLICEABLE SAUCES BY SIMPLY ADDING PASTRY! s provide the versatility you ve been looking for. By adding puff pastry you can transform products into something new, adding to the visual appeal and creating a diverse new range. CHIMICHURRI GARLIC BBQ EXTEND YOUR RANGE WHY NOT TRY THESE RECIPES WITH OUR OTHER FLAVOURS OF SLICEABLE SAUCE? 1 x PEPPERCORN SLICEABLE SAUCE 1 x MUSHROOM SLICEABLE SAUCE BOTH FOR ONLY 44 SAVE OVER 20% * Pick a recipe and try out any flavour of, they re interchangeable, you can make so many different recipes from just five s. IF YOU ALREADY KNOW HOW SIMPLE & SUCCESSFUL VERSTEGEN CAN BE, MAKE SURE YOU TAKE ADVANTAGE OF OUR SPECIAL OFFER!

14 Stornoway Stack + Pastry RECIPE 1 Chicken, Cheese & Mushroom Fold Chicken Breast (strips) Why not try... Pork or Beef fillet tail strips Sausage Meat (your choice) Cheese (grated) Mushroom + Pastry RECIPE 2 Sea Salt & Lampong Pepper World Grill Wild Mushroom Season Pepper Grinder Decoration Mix France Puff Pastry (5 x5 squares, 3mm thin) Place 30g of chicken into the middle of the pastry, with 15g of sliceable sauce then sprinkle with cheese. Form 20g of sausage meat into a patty and place on top of the cheese. Brush the edge of the pastry with cold water, fold in the corners like an envelope and seal well. Brush lightly with world grill and vent the pastry near the top. Garnish with season pepper grinder and decoration mix minutes. Hand Raised Beef Puffs 3746 grams Minced Beef + Pastry RECIPE grams Lucas Burger Mix (your choice) 1000 grams Minced Chicken (or Turkey) 45 grams Vero Binder 20 grams World Spice Blend Asia 20 grams Liquid Colour Preserver Peppercorn Black Pudding (thinly sliced) Haggis (thinly sliced) Streaky Bacon (plain or smoked) Thai Adventure World Grill Decoration Mix France Puff Pastry Mix the spice blend, vero binder and preserver with the minced chicken. Make sure you keep the mixture open. Form into balls 150g and place a 15g cube of sliceable sauce in the centre and seal. Use a lattice cutter to lattice the puff pastry. Then use a pastry cutter to cut two rounds. Lay one of the pastry rounds on the counter and layer haggis, the ball of chicken mince and black pudding on top. Finish with another pastry round. Wrap the stack with bacon. Brush the pastry top with world grill. Garnish with decoration mix minutes. Visit or check our YouTube channel - Dalziel Ltd to see this recipe being made! Video Recipe 454 grams Cold Water Peppercorn Sea Salt & Lampong Pepper World Grill Puff Pastry Decoration Mix France Form the burger meat into 150g balls. Push your thumb into the ball to form a pocket, place a 30g cube of sliceable sauce in the centre, seal and slightly flatten the ball. Wrap the puff pastry around the edge. Brush the pastry with world grill. Garnish with decoration mix minutes.