Traditional Norfolk Black Turkeys are famous for their flavour and meat quality. Now Bernard Matthews Food Service has launched Premiere Free Range Norfolk Black Turkey Breast & Thigh, developed for, and available exclusively through, Brakes Foodservice . At the 2007 Quality Turkey Awards, the new line won Catering Product of the Year.

The success caps a year during which Bernard Matthews Food Service has been rebuilding its market share in the catering sector. The company says the award is a tribute to its new product development strategies: “The Norfolk Black joints are a heritage line, very much part of our East Anglian roots,” says Holly Black, brand manager for Bernard Matthews Food Service. “The free range flocks spend their days in large paddocks or woodland and are fed a GM-free, cereal-based diet. They produce top quality, premium joints of natural muscle with a fabulous flavour, a little gamier than the usual turkey joint.”

Launching in November, the new products are in good time for Christmas feasts and events. “In recent years Norfolk Blacks have become a popular seasonal speciality,” says Holly Black. “Our joints are ideal for caterers wanting to offer a premium turkey option, not just for their Christmas menus and events, but throughout the year.” Being de-boned, the Norfolk Black joints are easy to handle and carve, she adds, which will make them even more of a hit in busy kitchens and carveries.   

Premiere Free Range Norfolk Black Turkey Breast & Thigh are supplied in a ‘combination’ pack containing two tied boneless breasts and two netted boneless thighs. The packs weigh from 4.5 to 5.5Kg and are available as part of Brakes’ prime meats selection, product code number 74180.
Bernard Matthews’ free-range Norfolk Black turkeys are raised on farms in Norfolk and Suffolk, in accordance with Quality British Turkey standards and the EU Poultry Marketing Regulations. The products carry the Farm-Assured red tractor logo.

For more information contact Bernard Matthews Food Service on 01603 876615.

British Food Fortnight, 22 September - 7 October 2007, is all about promoting the great taste of fresh British produce to the great British public, encouraging healthy eating and using recipes focusing on British ingredients. British Turkey fits the bill perfectly - which is why the British Turkey Federation is sponsoring the fortnight.

To help caterers make the most of the opportunity to celebrate the ‘Best of British’, the team at Bernard Matthews Food Service has created a special recipe for the Fortnight: Free Range British Turkey Medallions With Red Wine Jus. Made with turkey fillets on a bed of braised Savoy cabbage with lardons of bacon, juniper berries and walnuts with a red wine jus, the recipe is a delicious combination of traditional British ingredients presented in a modern and exciting way.

Turkey has long been recognised as the British national Christmas dish - by the end of the nineteenth century most people feasted on turkey for their Christmas dinner. These days there is a growing recognition of the health benefits of turkey meat: it is high in protein, low in fat, packed full of essential minerals and vitamins including zinc, phosphorus, potassium and magnesium and niacin. Plus, of course, it tastes great, which is why it is becoming a popular menu option all year round.

With one of the most recognised brands in the hospitality sector, Bernard Matthews Food Service has an enormous choice of ideas specifically developed for the caterer, whilst the company’s quality controls are a guarantee of consistency and excellence. For more information visit www.bernardmatthews.com or call Bernard Matthews Food Service on 01603 876615.

British Turkey Medallions With Red Wine Jus

Ingredients

7oz Free Range Turkey Fillet bacon lardoons

2 juniper berries

roughly chopped walnuts

cabbage

turkey stock

2 shallots

2 glasses red wine

butter olive oil seasoning

Method

• Wrap the turkey fillet in cling film to form a cylinder approx 5cm in diameter. Place in a fridge for three hours to set.
• Sautee the bacon lardons in a heavy bottomed saucepan over a medium heat until crispy.
• Remove the bacon lardons from the pan and set aside for later, leave the residue and fat from the bacon in the pan.
• Crush two juniper berries and thinly slice the cabbage. Add the juniper berries, roughly chopped walnuts and thinly sliced cabbage to the pan used for the bacon. Then add enough turkey stock to cover the bottom of the pan , place over a low heat and cover with a lid until the cabbage is fully cooked. Remove the lid for the last 5 minutes of cooking to ensure the stock has evaporated. Test for seasoning.
• Place the rolled turkey fillet into steamer and cook until desired core temperature has been achieved remove from steamer and leave to rest .
• In a saucepan saute off the finely chopped shallots in butter and olive oil. When fully cooked add the red wine and 1/2 pint of turkey stock. Reduce until liquid becomes a good coating consistency. Check for seasoning then add a teaspoon of butter and mix until fully melted.
• Remove the cling film from the turkey and slice into medallions.

In the centre of a large plate, place a generous portion of the braised cabbage and present the turkey medallions over the cabbage, lightly dress the dish with sauce and garnish with a sprig of freshly picked thyme.

Bernard Matthews Food Service’s latest turkey idea is launched just in time for Christmas.  Rolled Turkey Fillet with Pork, Prune & Apple Stuffing is a ‘mini-roast-for-one’ that’s also a deliciously different alternative to the traditional Christmas dinner.

Every Christmas menu needs a turkey option.  However, finding something that’s ‘festive but different’ is difficult.  On the one hand, customers want tradition.  On the other hand, many like their tradition with a twist.  And that’s just what the new Rolled Turkey Fillet delivers, on the plate.

It’s made using a natural split turkey fillet, simply rolled around a stuffing made of pork, prune and apple.  The prime turkey is firm and succulent, combining beautifully with the pork and prune to create a rich, festive flavour that the apple both complements and ‘cuts through’, to deliver a delicious end result.  All of which makes Rolled Turkey Fillet with Pork, Prune & Apple Stuffing an ideal alternative alongside roast turkey on Christmas menus in restaurants, hotels and fine food pubs, as well as for contract and staff catering.

Each Rolled Turkey Fillet weighs approximately 250g, making it an ideal size for a satisfying Christmas or New Year meal.  They can be presented whole or cut into a fan, and served with a variety of accompaniments - including traditional Christmas trimmings.  Bernard Matthews Food Service’s quality standards mean chefs can rely on the Fillets to be consistently tender and flavoursome.

The Fillets are particularly suitable for Christmas, when kitchens are extra busy, because they are easy to cook, by oven baking either from frozen (40-50 minutes) or after defrosting (20 - 30 minutes).  Being a single portion, and easy to handle and prepare in bulk, they are also suitable for banquets and event catering.

Rolled Turkey Fillets with Pork, Prune & Apple Stuffing are available through frozen food wholesalers nationwide.  They are supplied in cases of 12, with a minimum case weight of 2.664kg.

The new Fillets join Bernard Matthews Food Service’s extensive range of Christmas menu ideas, which includes a variety of natural roasts and turkey cuts.

With one of the most recognised brands in the hospitality sector, Bernard Matthews Food Service has an enormous choice of ideas specifically developed for the caterer, whilst the company’s quality controls are a guarantee of consistency and excellence.  For more information visit www.bernardmatthews.com or call Bernard Matthews Food Service on 01603 876615.

“Most people still see turkey as a special occasion meat,” says Haydn Hughes of Bernard Matthews Food Service.  ”And that’s great for caterers looking for ‘menu specials’.  Our latest range includes a variety of turkey ideas, from steaks, fillets and other cuts to roasts and turkey mince, from plain ingredients that can be used to create homemade dishes to meal ideas that are ready to cook and serve.”

Bernard Matthews Food Service’s development chef Mike Lowe has been working on a series of recipe ideas for pubs that are both simple and spectacular.  ”One secret with turkey is not to overcook it,” he says.  ”Cooked right, it’s a beautifully succulent meat - if it’s dry, it’s overcooked.

“Turkey’s texture lends itself to sauces and marinades,” he adds, “so our new recipes look at ways to take popular sauces and use them with turkey to create a really special meal.”

One of Mike’s favourite new menu ideas is for Teriyaki and Sweet Chilli Turkey Fillet.  For the marinade, mix up some Teriyaki and Sweet Chilli sauce (both are widely available).  Brush the marinade onto a Bernard Matthews Norfolk Style Split Turkey Fillet that has been lightly scored with a sharp knife (this helps absorb the marinade).  If possible, set aside for 30 minutes (or more) to let the flavours develop.  Then grill the fillets (ideally on an open flame) and, whilst they are cooking, brush them with the marinade to produce a sticky coating.  Once cooked, cut into three pieces and served on top of stir fried Chinese vegetables and noodles

“This one looks and tastes fantastic,” says Mike.  ”Total ingredients cost is around £1.50 to £2.00 per portion, so it can be a very profitable option, too, with a sell-on price of anything up to £12.”

Other ideas include Turkey Kofta Kebab with Coriander & Lime Dressing; Turkey, Asparagus & Dolcelatte Filo Tart; and Sautéed Turkey Fillet with Plum Tomatoes & Crispy Lardons in a Smoked Paprika Sauce.  For free copies of the recipes, email foodservice@bernardmatthews.com

With one of the most trusted and recognised brands in the hospitality sector, Bernard Matthews Food Service has an enormous choice of ideas specifically developed for the caterer, whilst the company’s quality controls are a guarantee of consistency and excellence.
 For more information visit www.bernardmatthews.com
Turkey Kofta Kebab With Coriander & Lime Dressing
Season Bernard Matthews Turkey Mince with chopped red and green chilli peppers, garlic, red peppers, finely diced onion and flat leaf parsley and mix well.  Form the kebab around a skewer, grill and serve on an herb salad with toasted cous cous and a dressing of coriander and limejuice.

Turkey, Asparagus & Dolcelatte Filo Tart
Cook Bernard Matthews Food Service Diced Turkey Breast in a rich cream-based sauce flavoured with Dolcelatte cheese and garnished with spears of local asparagus, then bake in a filo pasty tart.

Sautéed Turkey Fillet with Plum Tomatoes & Crispy Lardons in a Smoked Paprika Sauce
Sauté Bernard Matthews Norfolk Style Split Turkey Fillet with plum tomatoes and smoked bacon lardons until the bacon is crispy.  Meanwhile mix smoked paprika into some crème fraîche.  Add the sauce to the pan, cook for a few minutes and served on fine buttered Linguine

“This was great news for us,” says Haydn Hughes, sales manager of Bernard Matthews Food Service.  ”To be honest we were a bit surprised: we thought, given the choice, that lots of them would pick pizza or ice cream.”

It turns out that children are traditionalists at heart who want the job done properly  – turkey, roast potato, gravy, and all the trimmings.  (The children who only got a plate of cold turkey and a jacket were distinctly miffed.)

All of which underlines the fact that Christmas is a great opportunity to encourage more children to try hot school meals – for some, it may be the only time they eat a school meal all year.  ”We’ve put together a Christmas range that gives schools a choice of ways to serve roast turkey – all of them full of natural goodness, all of them complying with the new regulations, and all of them delicious,” says Haydn Hughes.   “So they’ll appeal not only to children, but also to nutritionists, parents and others with an interest in school meals.”

The turkey roasts in the range are supplied in roasting bags, making it easy to prepare succulent Christmas dinners: just put them in the oven for the suggested time, then portion and serve.  They come in a choice of styles to suit the school’s budget – from the top of the range Boneless Basted Turkey Breast, to the popular Easycarve Turkey Breast and Easycarve Turkey Breast & Thigh, the Mini Roast Easycarves, and the economically priced Turkey Breast Roast.

Some schools prefer to use ready-cooked and sliced meats, as these save time and are very easy to handle and portion.  The Big Green Tick includes Cooked, Sliced Turkey Breast that just needs to be heated and served.

 Editors’ Notes
What they said about School Christmas Dinner…
· Of the 39 children who took part in the mini poll, 25 were aged 4-9, 14 were 10-16
· 95% of schools sampled offer a Christmas dinner
· 87% of respondents had eaten the Christmas dinner on offer
· What did they like best?  The element these children liked the best was the turkey (37%), followed by gravy and roast potatoes (32%).  (Chicken, with 11%, was fourth)
· The most hated vegetable in all age groups was cabbage

The new Big Green Tick range has been specifically created for school caterers.  The wide choice of roasts, Easycarves and even Cooked Turkey Breast Slice means you can have roast turkey in the way that best suites your kitchen, menu and budget.

The turkey roasts ‘tick all the boxes’ for healthy foods, they’re easy to prepare and portion and, being boneless, there’s no waste.  And turkey is a super-healthy way to celebrate Christmas – turkey is even lower in saturated fat and cholesterol than chicken.  It’s also low in calories, high in protein and rich in nutrients such as B6, B12 and zinc.

Launched at IFE in March this year, the Big Green Tick range is aimed at schools and offers a wide choice of healthy meals ideas, all complying with or exceeding the new School Food Trust recommendations, due to be implemented in August 2007.  Big Green Tick products are also easy to prepare and serve and, vitally, they are popular with children.

Roger Eakhurst of Lancashire School Catering was impressed to see a supplier respond so proactively to the market’s needs.  ”I like the ideas behind the Big Green Tick - you’ve got a big choice of menu options that not only meet the healthy food initiatives, but are also popular with the children.

“What we need are healthy foods that children will want to eat.  The Big Green Tick delivers these in ways that make it easy for school kitchens to deliver the new food standards, whatever equipment and skill levels they possess.”

Andy Breffit is commercial director of Hopwells and has high hopes for the range.  “It’s a good idea and I’m very encouraged,” he says.  “We supply a lot of authorities and this is the right message.  The Big Green Tick is definitely a move in the right direction.  I hope they do well with it.”

With the Big Green Tick, caterers have a choice of basic ingredients, such as diced turkey, as well as ready-to-cook products, such as Turkey Breast Steaks.  There’s also a huge range of menu options – from roasts, saddles and meatballs to fillets and steaks.  Alongside turkey, Big Green Tick features free-range lamb and heart-healthy salmon, all presented in ways that children love.

Schools can arrange to try samples of the Big Green Tick range by contacting Bernard Matthews Food Service.

For more information contact Bernard Matthews Food Service on 01603 872611.

For posh barbies there’s the Fine Dining by Bernard Matthews Range, which includes the Norfolk Split Turkey Fillet and a choice of superior New Zealand Lamb cuts.

All Bernard Matthews Food Service products are available frozen from wholesalers.

Upmarket Al Fresco
For upmarket Al Fresco events, the Fine Dining Range by Bernard Matthews provides superior menu options, including three superb New Zealand Lamb cuts for barbecues.  The Four-Rib Lamb Rack (average weight 185g each) is ‘French-trimmed’ and can be presented as a rack or cut into cutlets.  The Boneless Lamb Loin (116-169g per portion) has all fat and silverskin removed, and is wonderfully succulent and full of flavour, whilst the deliciously tender Boneless Chump Steak (200-250g each) is the perfect lamb alternative to a traditional steak.

The Norfolk Split Turkey Fillets (average weight 200g) are a premium cut of natural meat, prepared simply by splitting open a prime fillet along its length.  Like the rest of the Fine Dining Range they combine the highest quality with consistency and value, whilst their excellent flavour and texture make them ideal for the barbecue.

BBQ Ingredients
Bernard Matthews Food Service’s Ingredients Range is the basis for many a great recipe – including mouth-watering kebabs, made using either Diced Turkey Thigh or Diced Turkey Breast.  Skewered with peppers, button mushrooms and cherry tomatoes they make a perfect outdoor feast, served on the skewer, plated, or in a wrap or a pitta envelope.  Packed in convenient 1kg bags, the Diced Turkey meat can be cooked plain or after marinating.

The Bernard Matthews Food Service Turkey Breast Steaks deliver consistent quality and their 60g portion size gives good plate coverage.  They have a superb flavour and texture, offering a low-fat menu option that appeals to both children and adults.  Great for the barbie, these natural steaks can be served on the plate or in the bun – perfect with jacket, salad and a little salsa on the side!

Turkey Medallions are made from prime breast meat, weigh 60g and are perfect in a bun, for example served with cheese, rocket leaves and Dijon mustard.  Or serve them on the plate, plain or with a sauce, with wedges and a bean salad.  With their high meat content and low fat and salt levels the Medallions are satisfying, meaty products that are in line with current healthy eating initiatives.  Bernard Matthews Food Service also offers a 60g Chicken Medallion.

If you need food to be ready quickly, then Bernard Matthews Food Service’s new Pre-Cooked Turkey Breast Steak and the Pre-Cooked Chicken Breast Steak are ideal.  Since they’re already cooked, they just need to be reheated on the barbie – so you get that charcoal-grilled flavour, faster!

They’re great served hot with a relish in a baguette or on a plate with coleslaw and corn on the cob.  They’re good for healthy options, too, containing less than 3g of fat per 100g and less than 400mg of sodium per 100g.  Both are available in 50g portions; the Chicken also comes in a 75g version.

IFE 2007 Stand SH2705, IFE 2007, 18 – 21 March 2007, ExCeL, London.

Bernard Matthews is launching a brand new school meals initiative at IFE 2007.  The ‘Big Green Tick’ range is designed to make school meals work for everyone – caterers, school governors, staff, parents, nutritionists and children – by delivering foods that are healthy, easy to prepare, cook and portion, and, vitally, that children will really want to eat.

Some of the Big Green Tick products will be familiar and some are brand new.  Many are based on turkey, which is naturally higher in protein and lower in fat than other mainstream meats.  And all of the products comply with or exceed the new School Food Trust recommendations, due to be implemented in August 2007.

“We’ve worked closely with school meals providers over the last year to deliver a range that not only meets the new standards, but also answers their specific needs: healthier foods that really appeal to the children,” says Haydn Hughes of Bernard Matthews Food Service.

“School Food Is Changing” – the Big Green Tick Helps Deliver Change
One of the Food Trust’s core messages is that encouraging children to eat a school meal will ensure that they get a healthy, nutritionally balanced lunch.  “That’s the key”, says Hughes, “It’s no good if suppliers jump in with foods that comply with the standards but that children don’t want to eat.  Developing the new range took time, but that’s allowed us to move the concept further than anyone else in the market.

“’The Big Green Tick’ ticks all the boxes.  Of course it’s about the food’s suitability from a nutritional perspective, but it’s also delivering foods that children love, and that will encourage them back to school lunches.”

The new range addresses key School Food Trust points such as more oily fish on the menu, the availability of red meat twice a week in primary schools and three times a week in secondary schools, and restrictions on deep fried foods and manufactured meat products.

With the Big Green Tick, school caterers have a better choice of basic ingredients, such as diced turkey, as well as ready-to-cook products, such as Turkey Breast Steaks.  And there’s a huge range of menu options – from roasts, saddles and meatballs to fillets and steaks.  Alongside turkey, it features free-range lamb and heart-healthy salmon, all presented in ways that children love.  “All the products are healthy and they’re also easy to cook, helping hard-pressed staff in hard-pressed kitchens,” adds Hughes.

“Good practice: avoid deep frying”
As part of the new range, Bernard Matthews Food Service has developed healthier recipes for favourites such as Golden Drummers using its new fry-free ‘litecrumb’.  They are lower in fat and lower in salt, complying fully with the School Food standards.  In addition, and unlike traditional breaded products, they are not deep-fried during manufacture and so can be served anytime on school menus, without restriction.

Best of all, once oven-baked they have a deliciously crunchy bite, just like the traditional breaded product (but without the extra fat!)

Full details of the Big Green Tick range will be unveiled at IFE 2007.

FINE DINING: SIGNATURE RANGE FOR RESTAURANTS, HOTELS AND FINE FOOD PUBS
The Fine Dining from Bernard Matthews range addresses the need of the profit sector, offering top quality menu options that consistently deliver excellence on the plate.  Visitors to IFE will be able to sample the latest products in the range, as well as established favourites such as the Four Rib Lamb Rack, which is French trimmed to give chefs the best possible results, every time.

IT WAS 20 YEARS AGO TODAY …
Bernard Matthews Food Service has been developing specialist lines to supply the catering market since 1987.  The company is planning a series of events this year to celebrate the anniversary, including a summer ball.

“Rather than just have a big party, we’re looking at using the celebrations to raise funds for charity,” says Haydn Hughes.  “The momentum that an anniversary like this creates can be huge – of course we want to enjoy it, but also harness the energy in a way that will really make a difference.”

With one of the most trusted and recognised brands in the hospitality sector, Bernard Matthews Food Service has an enormous choice of ideas specifically developed for the caterer, whilst the company’s quality controls are a guarantee of consistency and excellence.  For more information visit www.bernardmatthews.com or call Bernard Matthews Food Service on 01603 872611.

Inside, the products are made using 100% turkey breast – the ideal choice for healthier options since it is naturally low in fat, higher in protein than other mainstream meats and rich in nutrients such as B6, B12 and zinc.  On the outside – crucially – they use the company’s new ‘Litecrumb’.  This means although they are breadcrumbed they are not fried during any part of their production.

The ‘fab four’ are Turkey Dinosaurs, Turkey Premiere, Crispy Crumb Turkey Burgers and the hugely popular Golden Drummers.

The key to the new products is the development of Litecrumb, a non-fry breadcrumb that tastes just as good as the traditional variety.  It has a great, crunchy bite, whilst keeping the turkey breast meat beautifully moist and tender.  Standard breaded products achieve this by pre-frying during manufacture, whilst previous ‘non-fry’ breadcrumbs have tended to produce very ‘dry’ results.  Litecrumb combines the best of all worlds – the great taste of the traditional, with the health advantages of non-fry.

The Litecrumb products also comply fully with the new School Food Trust recommendations, due to be implemented in August 2007.  They will help school meal providers meet the restrictions on deep fried foods because, unlike traditional breaded products, they are not restricted under healthy eating guidelines and can be served ‘anytime’ on school menus.

They are part of the Big Green Tick range, Bernard Matthews Food Service’s exciting new initiative designed to help get school meals working again by creating healthy menu options that children will want to eat.  However, the company believes the four products will be a big hit with any caterers who are looking for new ideas that are at once healthy, tasty and popular.

“Interest in these new menu ideas is already huge,” says Haydn Hughes of Bernard Matthews Food Service.  ”Turkey breast is not just a great source of protein, vitamins and minerals, it’s also popular.  The Litecrumb products are healthy and non-fried, they taste great and have bags of child appeal.  Serve any one of the ‘fab four’ with potatoes and vegetables and enjoy watching kids tuck in to a balanced, healthy lunch!”

‘Please sir, can I have some more?’
At the heart of the School Food Trust proposals is encouraging children to eat a school meal to ensure they get a healthy, nutritionally balanced lunch.  Caterers will welcome the return of four such popular products.  ”Drummers, Dinosaurs and Crispy Crumb Turkey Burgers are amongst the most popular school menu choices ever,” says Hughes.  ”Bringing those levels of popularity into healthier menus can really get school meals working again.”

All four non-fry products are also easy to handle, making life simpler for the busy caterers, in schools or elsewhere!  They can be oven-baked straight from the freezer in only a few minutes and portioning is very straightforward.  The new Golden Drummers are made using 100% turkey breast meat.  They weigh 57g each and will be supplied in catering packs of 48.

Further details of the four relaunches will be unveiled at IFE 2007, alongside the rest of the new Big Green Tick range.  Bernard Matthews Food Service expects the non-fry products to be available through frozen food distributors by early summer 2007.