Chipotle Pulled Pork Recipe

Our slow cooked Chipotle Pulled Pork recipe is the ultimate year-round dish, whatever the weather. From BBQs on a hot sunny day to winter evenings. The addition of chipotle paste to this pulled pork recipe adds Mexican style flavour to an American BBQ dish.

Delicious Pastes and Fantastic Flavour

To help reduce production time when creating this pulled pork recipe, we have used our range of pastes and purees.

The base of the flavour comes from our chipotle paste and sundried tomato paste, whilst the hint of garlic comes from our garlic puree. Our range of pastes and purees are not only time saving, but they provide the same flavour every time and can help reduce costs. Quick, simple, with no preparation required.

Ingredients for your Chipotle Pulled Pork Recipe

  • 1.2kg trimmed pork shoulder joint (weight after cutting away the rind – ask your butcher to do this)
  • 2 tbsp sundried tomato paste
  • 3 tbsp chipotle paste
  • 3 tbsp honey
  • 1 tbsp red wine vinegar

Let’s give it a go!

Mix sundried tomato paste, chipotle paste, honey and vinegar and cover the pork with the marinade for 24 hours in a covered bowl.

Add to the slow cooker and add a cup of water

Cover and slow cook for 8 – 10 hours on low.

Pre heat your oven (200C) and roast the pork for 20-30 minutes until sticky and crisp on the outside

If the marinade mixture is watery, reduce until thick.

Shred the pork on a large plate and add back to the marinade mixture.

Serve with coleslaw and a side of your choice.

Talk to the team

Interested in our pastes, purees and prepared ingredients? Talk to the team today and see how we can help reduce production time and costs. Contact us on 01386 761 555 or info@brusco.co.uk.

Exhibition Update: IFE 2022

The team are excited to announce that we will be attending the IFE Food and Drink Event 2022!

You will find us on stand 3528 along with POPS and Porter Foods.

Exhibition Information:

Exhibition: IFE Food and Drink Event 2022

Date: 21st – 23rd March 2022

Venue: ExCel London

Stand: 3528

What to Expect:

Sampling opportunities: Smart Salt® as a popcorn seasoning and Pimm’s and Bellini Popsicles

Product Launch: Porter Foods ingredients

Team Brusco:

Monday: Andrew Ashby, Steph Skellern, Sophie Williams, Neil Burton, Martin Priestley and Sarah Heath 

Tuesday: Lucy Cooke, Sophie Williams, Neil Burton, Martin Priestley and Sarah Heath 

Wednesday: Andrew Ashby, Jackie Hodson, Martin Priestley and Sarah Heath  

Why not come along!

Pineapple and Ginger Chutney Recipe

Sweet, tangy and full of heat, this pineapple and ginger chutney will be the perfect side for your customers Christmas ham, festive treats and cheeseboard.

Ginger is the ultimate ingredient at Christmas, adding a little bit spice to all things nice. It takes a simple sweet chutney and really turns up the heat.

The mixture of sweet pineapple, spicy ginger and sharp apples offers flavour for all the senses.

Prepared ingredients, ready to use

Using diced preserved and drained ginger, pre-cooked cooked onions, pineapple crush and dried chopped prunes, this recipe couldn’t be simpler!

Preserved and Drained Ginger Supplier

Our range of ginger comes in a variety of formats and dice sizes, ready to be used in several applications. Slowly cooked in syrup it’s fantastic when used in baking for cakes and biscuits, but also in sauces and puddings.

Ingredients for your Pineapple and Ginger Chutney

  • 500g Bramley apple, peeled, cored, and finely chopped
  • 250g pineapple crush
  • Preserved and drained ginger (finely chopped)
  • 140g dried chopped prunes (ready to eat)
  • 150g cooked caramelised red onion
  • 1/2 tsp freshly grated nutmeg
  • 350ml cider vinegar
  • 50ml ginger ale
  • 350g light muscovado sugar

Let’s give it a go!

Prepare your apples by peeling and finely chopping them into small chunks

Add to a large pan with the pineapple, ginger, prunes, vinegar, ginger ale and season with salt.

Bring to the boil for 10 mins until apples are softened.

Add sugar and onions (if not using pre-cooked onions, add at the same time as the apples and other ingredients)

Simmer for 20 – 30 mins until thickened

When still hot, store in a sterilised sealed container, this will last for around 6 months.

Talk to the team

Interested in our ginger and our other prepared ingredients? Talk to the team today and see how we can help reduce production time and costs. Contact us on 01386 761 555 or info@brusco.co.uk.

Ginger Mulled Wine

Mulled wine is a must at Christmas. The ultimate beverage to sip by the fire or to warm your hands whilst you shop amongst the festive markets.

Everyone has their own recipe, but the base of every good mulled wine is dry red wine and a spicy mix of cloves, star anise and cinnamon sticks.

Why not try a splash of ginger?

To add to the festive aromas of our festive mulled wine recipe, we have added ginger syrup, giving extra heat, spice and that unmistakable taste that ginger offers.

Using ginger syrup takes out the process of peeling, chopping and sieving when serving your cocktail, whilst maintaining that all important flavour.  The syrup also offers added sweetness to your ginger mulled wine, which tastes delicious with the spices.

Bulk buy alcohol options

If you are looking to create a pre-mix for mulled wine or other RTD cocktails, bulk buying alcohol can help save money during production.

Our team can discuss your requirements, from whether you need vegan and gluten free options to exciting NPD recipes.

Ginger Mulled Wine Ingredients

  • 1 large orange
  • 1 bottle of dry red wine
  • 50ml Spiced Rum
  • 1 to 2 tablespoons ginger syrup
  • 2 whole cinnamon sticks
  • 3 star anise
  • 4 whole cloves
To garnish:

Cinnamon sticks, orange rounds or lemon peel

Let’s give it a go!

Cut your orange in half and slice the one half into rounds, placing into a saucepan, along with the juice of the other half of the orange.

Pour in the wine along with the spiced rum and add a tablespoon of ginger syrup

Add all the spices and bring to a slight simmer

Once the mix starts to simmer, turn the heat down on low and continue to lightly simmer for around 10 minutes.

Taste the mixture and add another tablespoon of ginger and more spices if required.

Serve with your chosen garnishes for an extra festive flourish.

Talk to the team

Interested in our bulk buy alcohol, ginger and spices? Talk to the team today and see how we can add extra flavour and spice to your product. Contact us on 01386 761 555 or info@brusco.co.uk.

 

Mustard and Ginger Gammon

This slow cooked mustard and ginger gammon is the ultimate way to cook your next gammon joint. The meat stays juicy, whilst the ginger and mustard offer a delicious, spicy kick.

Readymade ginger syrup is the ‘not so secret ingredient’ to this recipe, reducing production time spent simmering from scratch.

This recipe can be served with chips and eggs, for a delicious weekday meal or as a main feature for a Christmas Day lunch.

Ready to use Chilled Egg Products

If you are looking to serve this recipe with eggs, we have also offer ready to use, poached chilled eggs as part of our ingredients range. These come with a 42-day shelf life and have a runny yolk every time.

Mustard and Ginger Gammon Ingredients

2kg boneless gammon joint (smoked or unsmoked depending on your preference)
2l ginger beer
1 onion, quartered
2 clementine’s (or satsumas)
5 cloves
2 bay leaves
2 tbsp English mustard
4 tbsp ginger syrup

Let’s give it a try!

Place the gammon in the slow cooker on low and pour over the ginger beer
Add the onion, clementine’s, cloves, and bay leaves
Leave for 6 hours, topping up with boiling water if needed. The gammon should be fully submerged.
Take out and leave to rest and cool down
Pre-heat your oven to 180 degrees
Once cool, remove the rind off the gammon and score a cross pattern across the remaining fat
Mix the ginger syrup and mustard and brush half of the mixture onto the gammon
Roast in the oven for 10-15 minutes
Brush over the rest of the mixture and proceed to roast for an additional 20 – 30 minutes. If it starts to catch or smoke, cover over with tin foil or a lid. Keep basting the joint with the juices and syrup as you go.
Rest for 10 minutes before carving and serving with your chosen sides.

Talk to the team

If you have any questions about our ginger, mustard or egg products, or would like to place an order, get in touch with the team on 01386 761 555 or info@brusco.co.uk.

Ginger Mince Pies

To many, Christmas food is all about tradition and taking time to eat, drink and be merry with their loved ones. To those in the food industry, we spend our festive months preparing for the following year, taking traditional Christmas foods and adapting recipes to suit the ever-changing palates of customers.

This ginger mince pie recipe enjoys the classic combination of dried fruits and crumbly pastry but adds in the contrasting heat of ginger and fruity, citrus flavours. Providing the ultimate combination for a truly festive treat.

What dried fruits to use in mince pies?

Originally mince pies were created using various minced meats, rather than the dried fruits we use today.

Dried fruit combinations are so important when creating the perfect mince pie. You have a delicious mix of sweet, warm, and citrus flavours that compliment and balance each other out.

Traditionally, you would use currants, raisins, and sultanas but there are so many options to choose from. You could add a hint of caramel using dates, some sweet tartness with sour tart cherries, cranberries and apricots or delicious heat with some ginger.

What alcohol to use in Mince Pies?

Alcohol is used to offer that distinctive hit of flavour that everyone loves about the mince pie.  Seasonal alcohols that work well in the mixture include rum, whisky, sloe gin, port, and brandy. Anything with a real boozy kick.

The alcohol used is reduced down considerably, leaving very little spirit behind. Many mince pie brands found in retail use juices rather than alcohol, to be safe for young families. However, with so many boozy ice creams, cocktail sorbets, and alcohol-based desserts available, there is still place for an alcohol fused pie.

Within this recipe, we have used gin rather than the usual strong flavoured alcohols, purely so we don’t mask the flavour of the ginger.

Ginger Chestnut Mince Pie Ingredients

  • 100g raisins
  • 100g sultanas
  • 75g dates
  • 75g dried apricots
  • 100g currants
  • 75g preserved and drained ginger
  • 180g roasted chestnuts
  • 85g mixed peel
  • 200g vegetable suet
  • 200g muscovado sugar
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 200ml gin
  • Short crust pastry

Let’s give it a go!

To make these ginger mince pies, soak the apricots, currants, raisins, and sultanas in gin until plump approx. 1hr, and drain (keeping rum to one side). Chop up the chestnuts to the same size as your fruit and mix all mincemeat ingredients (included mixed peel) together, before pouring in the fruit/gin combination. Keep covered for at least 24 hours.

If you are keeping your mincemeat for longer than 24 hours, add to a sterilised jar when hot and seal. The suet will rise to the top and keep the mincemeat fresh for longer.

Once ready, grease your muffin tins and roll out your pastry to the thickness of a pound coin.

Cut out 12 discs with a pastry cutter that is slightly bigger than your muffin tin and place in each hole. Generously fill your pastry with the mince meat mixture.

Cut out a further 12 discs slightly smaller than your first round and place on top of your filling, pressing the edges with a fork to form a seal.

Beat an egg, and brush over the top of each pie. Sprinkle with desiccated coconut or muscovado sugar.

Bake in a preheated oven at 180C for 20 – 25 minutes. Transfer to a wire rack to cool and then serve.

Delicious with rum butter, brandy butter or a dollop of cream.

Talk to the team

If you are interested in hearing more about how our dried fruits, spices and chestnuts can enhance your product, talk to the team today on 01386 761 555 or info@brusco.co.uk.

 

Health questions raised about plant-based meat alternatives

Sainsbury’s Chief Marketing Officer, Mark Given has raised concerns about whether plant-based alternatives always offer a healthier alternative to the meat-based products they are designed to replace.

Speaking at a COP26 event, Given said:

“You’ve got to be really careful of trade-offs in this space. We do worry about some of the salt and fat content in some of the alternatives that are out there.”

This issue has been addressed previously by the campaign group, Action for Salt.

The group’s findings show that some plant-based alternatives can be twice as salty as the meat they replace, as well as being more processed.

HFSS Plant-Based Foods

This comes at a time where discussion around High Fat Salt and Sugar foods (HFSS) is at its highest, as the deadline of October 2022 when new legislation governing the placement, promotion and marketing of products deemed as HFSS comes into force.

As demand for plant-based meat alternatives continues to grow we understand the challenges faced by manufacturers to maximise taste while ensuring healthy product options. One solution that is being used more widely are sodium reduction systems that perform in the same way as salt but enable up to 60% reduction in sodium levels.

Smart Salt® is such a solution. The patented sodium reduction technology from Finland is the only system on the market that is magnesium based and provides balanced minerals for a healthy heart.

If you are looking for ways to make your plant-based products healthier please get in touch to find out more about the benefits of Smart Salt®.

We are available on 01386 761 555 or info@brusco.co.uk.

Chestnut and Blue Cheese Risotto

The perfect winter risotto doesn’t exi… oh wait, it does! This Chestnut and Blue Cheese risotto is the ultimate winter indulgence.

The creamy, salty, stimulating flavour of the blue cheese works perfectly with the refreshing hit of parsley and earthy flavour of the mushrooms.

Let’s add chestnuts

The addition of chestnuts to this recipe offers great texture and an added nutty flavour. Which breaks up the strength of the cheese oozing throughout the rice.

It goes to show chestnuts aren’t just for Christmas and offers so much more to recipes than only being used in stuffing mixes.

If you are a consumer and looking to try this recipe, our European chestnuts can be found in Waitrose.

Prepared ingredients

Risottos are renowned for being time-consuming, they must be done low and slow to really get the rice plump and texturally perfect.

Save yourself some time by making sure your other ingredients are prepared ahead of time. This dish has pre-caramelised onions, pre-roasted chestnuts, and pre-chopped mushrooms, saving you time and resource.

Chestnut and Blue Cheese Risotto Ingredients

Serves a generous portion for 2 people.

  • 2 tbsp olive oil
  • 50g butter (for cooking)
  • 150g caramelised onion
  • 200g risotto rice
  • 200ml white wine
  • 150g pre-cooked chopped chestnuts
  • 50g mushrooms
  • 1200ml vegetable stock (keep lightly simmering as you add)
  • 1 tbsp parsley, chopped
  • 100g butter, diced, to finish
  • 150g creamy blue cheese, diced (Gorgonzola or St Agur are perfect for this dish)
  • 100g parmesan, grated
To garnish:
  • Parsley
  • Fried wild mushrooms

 

Let’s give it a go!

  • Heat the oil and the butter in a pan on medium heat
  • Fry off the mushrooms until they are softened
  • Add the rice and sauté until the grains start to open up
  • Pour in the wine and stir continuously until the wine has evaporated
  • Sprinkle in the chestnuts and the onions and mix in well
  • Start adding in the stock slowly, one ladle at a time, making sure the moisture is absorbed before adding the next scoop
  • Once the rice is cooked to your desired texture remove from the heat
  • Add most of the parsley (leaving some for garnishing)
  • Stir in your butter and cheese
  • Top with any remaining wild mushrooms, parmesan, and parsley

Talk to the team

If you are interested in hearing more about how chestnuts can enhance your product, talk to the team today on 01386 761 555 or info@brusco.co.uk.

Foods that help with Prostate Health

As we enter November, the appearance of moustaches starts to frequent the workplace, on the streets, within the sports clubs and on social media, as men take on Movember.

For those new to the movement, Movember is a month where men grow their moustaches to raise awareness for prostate cancer, testicular cancer, and men’s suicide.

Prostate cancer is the most common form of cancer found in men and contributes to around 40,000 diagnoses every year.

It’s so important to get regular health checks when it comes to your prostate, especially if you have a history of cancer within your family. However, there are changes you can make to your own lifestyle to help support prostate health, including changes in your diet.

What foods should you eat for a healthier prostate?

Foods that contain healthy fats, vitamin A and C, antioxidants, Omega-3s, protein and lycopene are great for lowering cholesterol and encouraging prostate health.

Delicious ingredients such as tomatoes, cruciferous vegetables, legumes, soybeans, fish, pomegranate, grapefruit, berries, along with healthy fats such as olive oil, nuts and avocados are perfect examples of foods that consumers should be eating when trying to keep a healthy prostate.

Red meat, fat, processed meat, sugar sweetened drinks and salt are all foods consumers should be avoiding.

What can the food industry do to help prostate health?

Promotion of healthier foods is at the forefront of the Government and department of health’s mind right now. Encouraging consumers to make better choices when it comes to their diet. The focus being on reducing fat, sugar, and sodium in retail and food service.

This not only helps with the rising obesity crisis we have in the UK, but also can also help with other health concerns including prostate health.

Brands can help by making simple swaps or by creating an addition to their existing range to encourage a healthier lifestyle. This means customers can stay loyal to the brands they love, but also keep the brand in line with the legislations placed by officials.

Changes to help with Prostate Health

Swap meat/processed meat with other sources of protein

Meat and animal fat are related to the development of cancers such as prostate cancer. Lowering use of meat, especially red meat, and replacing with plant-based proteins can help reduce the risks associated.

Ingredients such as beans, pulses, and nuts, offer a lot of the protein’s consumers need for a healthy diet. Tofu, soybeans, and tempeh are also popular ways of increasing protein without the use of meat.

Add more cruciferous vegetables to your product

Vegetables such as broccoli, brussels sprouts, cabbage, and kale all contain phytochemicals, which reduce oxidative stress and protect cells from damage that could lead to cancer.

There are various formats out there, that maintain the health benefits of these types of vegetables yet are still in keeping with storage capabilities of the company.

Ambient (pre-cooked) and IQF are the most popular options regarding vegetables.

Increase the use of healthy fats

Swap saturated fat and trans fats with healthier fats such as olive oil, nuts, and avocados. This is relevant within sweet or savoury dishes.

This may take some NPD work to maintain your standard texture/taste but will help create a healthier final product.

Swapping dairy for plant-based alternatives

Research has shown evidence that men who enjoy a calcium heavy diet, are more likely to develop cancer.
The production of plant-based milk has improved and increased over the years, offering so many delicious alternatives.

Coconut is one of those ingredients that can be used as a dairy replacement, within a huge selection of dishes. Whether you want to add creaminess to a dessert, add healthier fats to a curry or swap soy sauce for an allergen free alternative, coconut ingredients are ideal.

Reduce sodium levels

Sodium has come under fire over the years and has been associated with several health concerns. The Government have set sodium reduction targets to the food industry, which must be adhered to by 2024.

Swapping the regular salt within your application with a Sodium Reduction Technology, such as Smart Salt will help lower sodium levels and keep companies inline with the sodium reduction targets and upcoming HFSS legislation.

Looking to a healthier future

As we exit a time where health is the main topic of conversation, it’s time that the food and beverage industry come in line with the concerns of their consumers.

If you have any questions on how to adapt your current product or if you are looking to create healthier alternatives get in touch with the team.

We are always looking at challenging and exciting NPD opportunities and open to discuss our product line with you.