With a summer of celebratory events lined up to mark the Queen’s Diamond Jubilee and numerous high profile sporting events taking place this year, EBLEX has produced a new booklet full of inspirational recipe ideas to help caterers make the most of the opportunity to maximise sales of assured beef and lamb.
Aptly named ‘Celebrations’, the booklet contains four recipes which offer excellent profit potential and are simple to execute, a key consideration at a time when kitchens are likely to be busier than normal.
To kick start the festivities, and in honour of the Queen’s Diamond Jubilee, EBLEX has developed two special recipes: ‘Mini Lamb Roasting Joint with a Fennel and Saffron Marinade’ (Mini Roast (Thick Flank) - EBLEX Code: Leg L013) and ‘Mini Beef Roasting Joint with Horseradish and Chive Marinade’ (Mini Joint “Centre Cut” - EBLEX Code: Thick Flank B005). Both cuts of Quality Standard beef and lamb are seam butchered Thick Flank joints and cooked using the sous vide method.
Sporting events tend to attract large crowds and kitchen service will need to be rapid to keep up with orders and demand, so EBLEX’s two sporting snacks - the ‘Beef Half-Timer’ and ‘Pulled Shoulder of Lamb Wraps with Fennel, Carrot and Chilli Slaw’ – will certainly fit the bill.
The Beef Half-Timer is an ideal way to offer customers a tasty bite to eat which is simple to prepare and offers great profit margins. When cooked in the oven on a low heat over a long period, a Quality Standard Mark Chuck Eye Joint (EBLEX Code: Chuck B003) will produce tender and mouth-watering beef, which can be simply served hot in a buttered roll with horseradish or mustard, making the perfect half-time snack.
A Whole Shoulder of Quality Standard Mark Lamb (EBLEX Code: Forequarter L002) is required to create the Pulled Shoulder of Lamb Wraps. Whole shoulders are in plentiful supply during the summer months and therefore offer caterers good value for money. This joint also benefits from long, slow cooking in the oven but it can also be finished off on the barbecue to add some additional flavour. The lamb can then be easily shredded with a fork.
Hugh Judd, foodservice project manager for EBLEX, said: “Celebrations features recipes that are ideal for chefs looking to capitalise on a summer packed full of high profile events and occasions. From classic dishes that are ideal for the Jubilee celebrations to snacks that offer quick service solutions, caterers stand to benefit from an increase in trade this summer.
“The Jubilee cuts are ideal as a sharing dish for two, and are in fact very similar to a chateaubriand, but a fraction of the cost. The two snack recipes are perfect for catering for larger numbers of customers, offering chefs the flexibility to cook and prepare both dishes in advance and serve to order.
“Of course the quality of the meat will need to shine through in these dishes so it’s important to source Quality Standard Mark beef and lamb with its guarantee of consistent eating quality.”
The Quality Standard Mark Scheme for beef and lamb provides one of the highest levels of independently inspected quality assurance for meat in theUnited Kingdom. The standards contain combined guarantees of food safety, animal welfare, care for the environment and enhanced eating quality.
EBLEX is the organisation for beef and lamb levy payers in England and is a division of the Agriculture and Horticulture Development Board (AHDB).
It exists to enhance the profitability and sustainability of the English beef and lamb sector. Its aims are:
- To help the beef and sheep meat supply chain become more efficient
- To add value to the beef and sheep meat industry.
The EBLEX Trade Marketing team supports businesses throughout the retail and foodservice supply chains for beef and lamb. From abattoirs and processors to wholesalers, independent and multiple retailers and foodservice operators, we work with businesses to improve their operational effectiveness and assist with beef and lamb product development, marketing and promotion. Visit our website. Twitter. Facebook.