A traditional Jalfrezi has a stir-fry base of peppers, onions and meat along with a spicy tomato-based sauce. It combines Chinese cooking methods with Indian flavours.

Is Jalfrezi Vegan?

Created by The Hungry Guy, this Jalfrezi Curry Sauce is great with meat, fish or paneer, but can also be made vegan by making the vegetables the star of the show. There is so much flavour and texture, many don’t miss the addition of meat/fish.

The base of the sauce is naturally dairy and gluten free, using a delicious array of tomatoes, spices, and vegetables.

IQF Vegetables in Curries

To speed up the production process of this curry we have used IQF peppers, cooked ambient onions and chopped tomatoes. Each of these products offer manufacturers the same great flavour but with a longer shelf life, helping reduce waste.

Ingredients for Jalfrezi Curry Sauce

• 100g Cooked Onions with Canola Oil and Brown Sugar
• 1 Tbsp Cooking Oil
• IQF Red Pepper
• IQF Yellow Pepper
• IQF Green Pepper
• 1 Tsp Black Mustard Seeds
• 1 Tsp Fennel Seeds
• 1 Tsp Cumin Seeds
• 3 Green Chillies, thinly sliced
• 1 Tbsp Tomato Paste
• 400g Chopped Tomatoes
• 1 Tbsp Soy Sauce
• 1 Tsp Ground Coriander
• 0.5 Tsp Ground Cumin
• 0.5 Tsp Turmeric
• 1 Tsp Garam Masala
• 0.5 Lemon, Juice Only
• 1 Tsp Sugar
• Pinch of Smart Salt

Let’s give it a go!

1.  Add the cooking oil and cooked onions to the pan, along with the 3 types of peppers, black mustard seeds, fennel seeds, cumin seeds, green chillies and cook on medium heat until the mustard seeds start to pop
2. Add the tomato paste and cook for a further minute
3. Add the chopped tomatoes, coconut amino sauce, ground coriander, ground cumin, turmeric and bring to a rapid simmer
4. Simmer for a couple of minutes to thicken the sauce.  Remove from the heat, stir through the garam masala and season to taste with lemon juice, salt and sugar
5. Garnish with sliced red chillies and fresh coriander leaves

If you are interested in hearing more about our range of herbs and spices, tomatoes and soy free coconut aminos, talk to the team today at 01386 761 555 or info@brusco.co.uk.

Serves 10 – 15

This year we are attending the IFE for a second year running, sampling out our range of beans and pulses. We are showing off their simple deliciousness in a mixed bean salad with a lemon and paprika dressing.

A huge variety of bean ingredients can be used in this recipe, however, we have gone for classic combination of red kidney beans, borlotti beans and cannellini beans.

IQF ingredients for longer shelf life

Our beans and pulses come in an IQF format. This means they are picked at their peak, and available all year round without compromising on quality and flavour. They have a longer shelf life than fresh produce and create very little wastage.

As they are picked at the right time, and kept frozen, this avoids price fluctuations that is associated with fresh produce.

Mixed Bean Salad Recipe

This recipe was put together by The Hungry Guy, taking into consideration our range of beans, herbs and spices.

• 1.2kg Tinned Beans (3 x 400g tins) drained, drained weight approx 705g
• (mix of beans and colours eg, red kidney, borlotti & cannellini)
• 1 Tsp Ground Coriander
• 1 Tsp Ground Cumin
• 1 Tsp Paprika
• 0.5 Tsp Chilli Flakes/Crushed Chillies
• 0.5 Lemon, Juiced (or 2 Tsp Lemon Juice)
• Pinch of Smart Salt
• 4-5 TBSP Olive Oil

Topping:

1 Bag Watercress, washed & ready to use

Let’s give it a go!

1. Mix all dried spices together and set aside
2. Boil the beans for 15 minutes until the right texture, mix in a bowl together and set aside to cool
3. To make the dressing, add 3 tsp of dried spice mix to a bowl, add the lemon juice, salt and olive oil and mix well.  If the mix seems a little thick and grainy add a touch more olive oil
4. Taste and adjust the dressing – set aside
5. Keep any opened and drained beans refrigerated until ready to use
6. NB Keep the dressing and the beans separate until you are ready to serve
7. When you are ready to serve, add the beans to a mixing bowl, add the dressing and mix well/toss to coat the beans.
8. Taste the beans and check the seasoning – adjust as needed with spice mix, salt, lemon juice
9. To serve, add 1 dessert spoon to a serving dish and top with a couple of sprigs of watercress

A delicious tasting session wouldn’t be complete without dessert, and The Hungry Guy  really didn’t let us down. The final course of this month’s Veganuary NPD session was a vegan cake made from parsnips and delicious spices.

A similar texture to what you would expect from a carrot cake, with all the moist goodness from almonds, ginger, hazelnuts and raisins.

The vegan cake was topped off with a dairy-free icing and chopped stem ginger, offering creaminess and a touch of heat.

Spiced Parsnip Vegan Cake

• 325g Self Raising Flour
• 75g Ground Almonds
• 240g Light Brown Sugar
• 2 Tsp Baking Powder
• 2 Tsp Mixed Spice
• 1 Tsp Ground Ginger
• Pinch of Smart Salt®
• 100g Chopped Hazelnuts
• 120g Raisins (or Sultanas)
• 400g Soya Milk
• 300g Parsnips
• 150g Sunflower Oil

Vegan Icing Recipe

• 300g Icing Sugar
• 150g Vegan Butter
• 150g Vegan Cream Cheese
• 2 Tbsp Soya Milk
• 75g Stem Ginger, chopped
• 1 Tbsp Stem Ginger Syrup

Let’s Give it a Go!

1. Preheat the oven to 180C/Fan 170C
2. Line a cake tin – I used a square tin 32x14cm – with greaseproof paper
3. In a bowl, mix the flour, ground almonds, baking powder, mixed spice, ground ginger, salt
4. Trim, peel and grate the parsnips, mix them in a bowl with the chopped hazelnuts and raisins
5. Add the sunflower oil and soya milk to the flours/dry ingredients and mix well until smooth
6. Stir through the parsnips, hazelnuts and raisins
7. Pour into the lined cake tin and bake in the oven for 30 minutes, until a skewer comes out clean when poked into the centre
8. Remove from the oven and allow to cool in the tin for 5 minutes.  Then remove from the tin and cool on a cooling rack
9. To make the icing – use a stand mixer or electric hand whisk to mix all ingredients until smooth – adjust the texture with soya milk if required
10. Once the cake is completely cooled – top with the icing and sprinkle over the diced stem ginger and stem ginger syrup

The Moroccan Vegan Meatballs were next on the menu at this month’s NPD Veganuary session. The Hungry Guy combined all of the traditional flavours of a Moroccan tagine with a meat-free meatball made from lentils.

The moist texture of the ‘meatball’ came from the dried mushrooms and cashew nuts.

Ingredients to go with Vegan Recipes

A selection of our flavour enhancing ingredients including tomatoes, herbs, spices, dried fruits and herbs/spices were used in the sauce and cous cous salad to compliment the meatballs. Creating a delicious dish with plenty of flavour.

Moroccan Vegan ‘Meatballs’ Recipe

• 400g tin Green Lentils, drained
• 30g Dried Mushrooms
• 4 cloves Black Garlic
• ½ Tsp Smoked Paprika
• ½ Tsp Cocoa Powder
• 50g Cashew Nuts, soaked in cold water overnight
• ½ Tsp Ground Coriander
• ½ Tsp Ground Cumin
• 2 Tbsp Tomato Puree
• 1 Tbsp Soy Sauce
• 2 Tsp Marmite
• 75g Breadcrumbs or rolled oats
• ½ Tsp Oregano
• 2 Tbsp Self Raising Flour
• 1 Tbsp Cooking Oil
• Pinch of Smart Salt®

Let’s Give it a Go!

1. Cover the dried mushrooms and black garlic cloves in boiling water and soak for 30 minutes
2. Drain and dab dry with some kitchen roll
3. Pulse all ingredients together in a food processor to form a rough mix
4. Season to taste
5. Shape the meatballs into either balls or use 2 spoons to shape into quenelles
6. Heat some oil in a frying pan on medium.  Add the meatballs and fry until golden brown on all sides and piping hot throughout

Tagine Sauce Recipe

• 2 Red Onion, cut into ⅛ wedges
• 3 tsp Garlic puree
• 800g Tins Chopped Tomatoes
• 200g Veg Stock
• 75g Mixed Olives
• 100g Preserved lemons, roughly chopped
• 2 Tsp Ground Coriander
• 2 Tsp Smoked Paprika
• 1 Tsp Ground Cumin
• 1 Tsp Ground Ginger
• 0.5 Tsp Ground Cinnamon
• 2 Tbsp Dried Apricots, roughly chopped
• 2 Tbsp Dates, roughly chopped
• 1 Tbsp Cooking Oil
• Pinch of Smart Salt®

Let’s Give it a Go!

1. Heat the cooking oil in a saucepan on a medium heat, add the onions and a pinch of salt and sweat them off for 5-6 minutes until soft and translucent
2. Add the garlic and cook for a further 2-3 minutes
3. Add the chopped tomatoes, veg stock, olives, preserved lemon, spices, dried fruit, stir well, bring to a simmer and cook for 20-30 minutes until the sauce has reduced and thickened
4. Taste and adjust the seasoning

Cous Cous Salad Recipe

• 250g Cous Cous
• 20g Veg Bouillon
• 10 Cherry Tomatoes
• 1 Red Pepper
• ½ Cucumber
• 1 Red Onion
• Handful Fresh Basil Leaves
• Handful Fresh Parsley Leaves
• Handful Fresh Coriander Leaves
• Handful Fresh Mint Leaves
• 8 Tbsp Extra Virgin Olive Oil
• Pinch of Smart Salt®

Let’s Give it a Go!

1. In a bowl, add the cous cous, veg bouillon and a drizzle of olive oil – mix well.  Cover the cous cous in boiling water, cover the bowl with cling film and leave to soak for 20-30 minutes
2. Halve the cherry tomatoes, finely dice the red onion and red pepper.  Remove the cucumber seeds and then finely dice the cucumber
3. Roughly chop all the fresh herbs
4. Once the cous cous has cooled – mix all the ingredients together, season with salt and Extra Virgin Olive Oil
5. To serve, spoon some of the tagine sauce into a bowl, spoon the cous cous salad on one side, reheat the meatballs and top the sauce with them.  Garnish with some fresh coriander leaves

Talk to the team today about our range of herbs and spices on +44 (0)1386 761555
or info@brusco.co.uk.

Next on the menu for our Veganuary NPD tasting session, The Hungry Guy put together a shredded Vegan BBQ Jackfruit on top of vegan sweet potato mac n ‘cheese’.

Each vegan recipe can be enjoyed together or separately, however, we loved the mixture of the tangy BBQ jackfruit, with the creamy sauce of the mac n ‘cheese’.

Jackfruit as a meat replacement

The texture of jackfruit, is similar to that of shredded pork, offering great texture to plant-based dishes. It can also come in chunks, meatballs or in a variety of flavours including BBQ, Indian, Thai or Mexican flavours.

Vegan BBQ Jackfruit Recipe

• 400g tinned, pulled Jackfruit
• 100g Maple Syrup
• 1 Tbsp Tomato Puree
• 150g Apple Cider Vinegar
• 150g Dark Brown Sugar
• 150g Water
• 1 Tsp English Mustard
• 1 Tsp Smoked Paprika
• ½ Tsp Smoked Garlic
• 2 Tsp Salt
• ½ Tsp Chipotle Paste
• ½ Tsp Ground Coriander
• ½ Tsp Ground Cumin
• 1 Tsp Marmite
• 1 Tbsp Corn Flour mixed with 1 Tbsp Water
• ¼ Tsp Browning

Let’s give it a go!

1. Add all ingredients, apart from jackfruit, corn flour/water mix, to a pan and bring to a simmer, stirring constantly
2. Once simmering and all ingredients are dissolved together, blend with a stick blender.  Add the corn flour/water slurry mix and blend with the stick blender to ensure it is distributed evenly
3. Simmer for 2-3 minutes, constantly stirring, until the mixture has thickened and the corn flour cooked out.
4. Adjust the seasoning to taste
5. When ready to serve, reheat the sauce and stir the jackfruit through

Sweet Potato ‘Cheese’ Sauce Recipe

• IQF Sweet Potato
• 1 Tbsp Extra Virgin Olive Oil
• 1 tsp Garlic puree
• 1 tsp Smoked Paprika
• 150g Soya Milk, unsweetened
• 100g Cashew Nuts, soaked on cold water overnight
• 2 Tsp English Mustard
• 300g Whole Wheat Pasta
• 2 Tbsp Nutritional Yeast
• Pinch of Salt

Let’s give it a go!

1. Coat the sweet potato in oil and roast in a pre-heated oven at 180C/Fan 170C for 15 minutes until completely soft
2. Once the sweet potato is cooked place in the blender along with all the remaining ingredients
3. Blend until smooth – adjust the texture of the sauce with water or soya milk if required
4. Taste and adjust the seasoning
5. Bring a pan of salted water to the boil – add the pasta and cook as per the packet instructions
6. Once cooked, stir the sauce through the pasta and coat well
7. Place in an oven proof dish and bake in the oven for 15 minutes
8. To serve, heat the BBQ jackfruit and spoon over the top of the mac n cheese

If you are interested in any of our flavour enhancing ingredients for your plant-based recipes, talk to the team on +44 (0)1386 761555 or info@brusco.co.uk.

As part of January’s monthly NPD session, we enjoyed a 4-course tasting session courtesy of The Hungry Guy.  This month his menu concentrated on Veganuary, and alternative ingredients that can be enjoyed as part of a plant-based diet.

30 Plants in a Week

Our NPD chef, Steve took inspiration from Dr Tim Spector and his theory around eating 30 plants in a week and the benefits it can have on gut health.

The project  gathered microbiome samples from 10,000 trialists and it showed that enjoying 30 plants a week helped improve the trialists gut microbiome.

30 Plant Salad

The first dish on the menu was a 30 plant salad, which showcased how easy and undaunting 30 plants in a week can be. It combined a delicious selection of seeds, pulses, wholegrains, herbs, spices, vegetables, pulses and dried fruits.

The salad consisted of a white bean hummus, a variety of leaves and vegetables, topped with a mustard and dill dressing.

White Bean Humous Recipe

• 200g (½ Tin) Cannellini Beans, drained
• 200g (½ Tin) Butter Beans, drained
• 0.5 Lemon, juiced
• 1 tsp garlic puree
• 3 Tbsp Tahini
• 1 Tbsp Cold Water
• ¼ Tsp Cumin
• 4 Tbsp Extra Virgin Olive Oil
• Pinch of Smart Salt®

Let’s Give it a Go!

1. Blend the drained beans, garlic, tahini, salt, cumin, lemon juice until smooth
2. Add the oil slowly as you continue to blend
3. Add the water to adjust the consistency and produce a smooth houmous
4. Adjust the seasoning to taste with salt, cumin and lemon

Mustard & Dill Dressing Recipe

• 1 Tsp English Mustard
• ½ Lemon, juice
• 2 Tbsp Apple Cider Vinegar
• 1 Tbsp Maple Syrup
• 1 Tsp Dried Dill
• 60-100g Extra Virgin Olive Oil
• Pinch Salt

Let’s Give it a Go!

1. Blend all ingredients, apart from the dill – add the oil gradually until you reach the desired thickness
2. Mix through the dill
3. Season to taste with salt

30 Plant Vegan Salad

• Selection of Microgreens (Pea, Sunflower, Rocket, Nasturtium, Purple Radish, Borage Leaf, Kohlrabi, Mustard Leaves)
• 0.5 Head Broccoli, florets
• 200g Beetroot, boiled and diced
• Handful Pomegranate Seeds
• Selection of Seeds (Sunflower, Pumpkin, Linseed, Sesame, Chia, Fennel, Coriander)
• 1 head Red Chicory, sliced 5mm
• Radicchio Salad Leaves, Roughly torn
• Handful Fresh Mint Leaves, roughly torn
• 1 Tbsp Extra Virgin Olive Oil

Let’s Give it a Go!

1. Spread the white bean houmous on the bottom of a plate or bowl
2. Top with the boiled, diced beetroot
3. Toss the broccoli, red chicory and radicchio with the mustard dressing and place over the beetroot
4. Cup the microgreens in your hand to form a rough but not too tight ball
5. Gently rest the leaves over the salad
6. Garnish with the torn mint leaves pomegranate seeds, selection of seeds and the drizzle some extra virgin olive oil

Talk to our team about incorporating more plant based ingredients into your recipes on 01386 761 555 or info@brusco.co.uk.

Serves 8

Created by The Hungry Guy, this Boxing Day Pie is not only a great way for using up Christmas Day leftovers, but it also shows off the creaminess that can come from using a chestnut puree in a sauce.

Mixed with plain flour, whole milk and mustard, this delicious base is flavoursome, and smooth and can go with a mixture of meat-filled and vegetarian dishes.

Is chestnut puree gluten-free?

The great thing about chestnut puree is that it is allergen-free. Chestnuts are nut-free and gluten-free, so can be enjoyed by those with intolerances to these particular allergens. This recipe contains other ingredients that do contain gluten, so please look for alternatives when creating this dish.

How to use chestnut puree

Our chestnut puree is created using cooked chestnuts which have been blended into a puree.

As the chestnuts are pre-cooked, it is ready to eat, meaning you can add straight to your recipe, saving time!

Simply mix it in and either heat it through if using in a sauce or warm dish, set it in the fridge or freezer if using for a pudding, or serve it as it is if enjoying it with oatmeal or yoghurt.

Boxing Day Pie with Chestnut Puree Sauce

• 1 Tbsp Olive Oil
• 20g Butter
• 100g Onion, roughly chopped
• 3 Garlic cloves, roughly chopped
• 3 Sprigs of thyme
• 75g Plain flour
• 750g Whole milk
• 2 Tsp English mustard
• 100g Chestnut puree (savoury)
• 200g Leftover veg (roast carrots, roast parsnips, cooked sprouts, cooked peas etc)
• 200g Leftover meat (cooked turkey, ham etc)
• 8 Stuffing balls
• 8 Cooked Pigs in blankets
• 100g Panko breadcrumbs
• 5 tsp Onion powder
• 5 tsp Dried sage
• Smart Salt®

Let’s give it a go!

1. Pre-heat the oven at 180C/Fan 160C/Gas Mark 4
2. Heat the oil and butter in a large pan on medium heat.
3. Add the onions, thyme leaves and a pinch of Smart Salt® – cook down for 8-10 minutes, stirring occasionally until the onions are soft
4. Add the garlic and stir for another 3-4 minutes
5. Add the plain flour, and cook for 1-2 minutes, stirring constantly
6. Add the milk, and heat on medium, stirring constantly to ensure a smooth mix
7. Add the chestnut puree and stir well to combine
8. Bring to a simmer and cook for 5 minutes to ensure the flour is completely cooked out.  Add extra milk if needed – you need a pouring and coating consistency
9. Stir in the mustard, season with Smart Salt® and remove from the heat
10. In a casserole dish or deep roasting tray, place the leftover veg, meat, stuffing balls and pigs in blankets.  Pour over the sauce
11. In a separate bowl, mix the panko breadcrumbs, dried sage and onion powder
12. Sprinkle the mix over the top of the pie
13. Bake in the oven for 45-50 minutes until piping hot throughout

Talk to our team on 01386 761 555 or info@brusco.co.uk today to discuss opportunities around our chestnut range including chestnut puree.

Serves 8

The Brusco motto is that Chestnuts are not just for Christmas, we also firmly believe that sprouts should be year-round too! This delicious side dish of sauteed sprouts with chestnuts and cranberry offers sweetness and nuttiness. The ultimate side dish for a roast dinner.

Originally created by our friend and chef The Hungry Guy, this recipe shows the flavour and texture that chestnuts can offer to a dish.

Make things simple with pre-cooked chestnuts

A simple recipe made even easier when cooking with pre-cooked chestnuts, it takes just minutes to do, and can be done in one pan, offering all the healthy goodness that comes with sprouts and chestnuts.

Seasoned with Smart Salt®

To help keep the nutritional value of this recipe positive, Smart Salt® is used rather than regular salt as a seasoning, keeping the sodium levels down. Click here to find out how Smart Salt® can help lower sodium in your side dishes.

Best Sprouts and Chestnuts Recipe

• 400g Sprouts, peeled
• 100g Cooked chestnuts
• 75g Cranberry sauce
• 1 Tbsp olive oil
• Smart Salt®

Let’s give it a go!

1. Prepare your ingredients by cutting the sprouts into quarters and roughly chopping the cooked chestnuts
2. In a large frying pan, heat the oil on medium-high heat.  Add the sprouts and pinch of Smart Salt® and sauté for 5-6 minutes until lightly golden brown, stirring occasionally
3. Add the chopped chestnuts and the cranberry sauce and cook for a further 3-4 minutes
4. Taste the sprouts – continue to cook until tender but still offering a bit of bite
5. Season with Smart Salt®
6. Serve as a side dish

For more information on our range of chestnuts and how to reduce sodium in your side dishes, talk to the team today at info@brusco.co.uk or 01386 761 555.

Makes 24 Small Rolls

Party food comes alive over the Christmas period, as friends and family gather to celebrate the year gone by. If you’re looking to create something festive, nut-free, and vegetarian-friendly for your consumers, these low-sodium Sprout & Chestnut Gratin Rolls are the perfect vegetarian party food.

Christmas-inspired vegetarian party food

These vegetarian pastries have all the Christmas ingredients you could possibly want in a festive dish. From chestnuts and sprouts to delicious herbs and spices with a dash of cranberry sauce.

The chestnuts used within this recipe are pre-cooked which not only offers the most delicious texture but also cuts out on production time spent roasting and peeling. We have also used dried herbs and spices along with Smart Salt®, replacing regular salt.

Reducing sodium in party food

Smart Salt® will help reduce the sodium in your party food range by up to 60% and can be used with a variety of different applications.

As we head into 2023, reducing sodium along with fat and sugar will be important for manufacturers, so they can still benefit from the party food promotional offers expected during this time.

To find out if your product fits in the HFSS regulations, click here.

Sprout & Chestnut Gratin Rolls

Ingredients:

• 300g Cooked Sprouts
• 75g Cooked Chestnuts, roughly chopped
• 50g Cranberry sauce
• 0.5 tsp Dried oregano
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder
• 0.5 tsp Dried sage
• 0.5 tsp Smart Salt®
• 0.5 tsp Mustard powder (or English mustard) (optional)
• 0.25 tsp Ground cinnamon
• 320g Puff pastry (shop-bought/pre-rolled or homemade)
• 1 Egg, lightly beaten

Let’s give it a go!

1. Pre-heat the oven to 180C/160C Fan/Gas Mark 4
2. Pulse the cooked sprouts in a food processor until broken down but not pureed
3. In a bowl, mix the crushed sprouts, roughly chopped chestnuts, cranberry sauce, oregano, garlic powder, onion powder, sage, Smart Salt®, mustard powder, and ground cinnamon; until well combined
4. Roll out the puff pastry into a rectangle sheet if required or unroll the pre-rolled puff pastry.  Cut the sheet in half horizontally
5. Along the top of the pastry, around 2cm from the top of the sheet, place half of the sprout mix and spread out into a ‘sausage’ shape across the entire length of one of the pastry pieces
6. Repeat with the other half of the sprout mix and the other half of the pastry
7. Brush the pastry with water along with the sprout mix.  Fold/roll the pastry over the top of the sprout mix to form a ‘sausage roll’.  Gently seal the roll with the side of your hand/little finger. Repeat with the other half of the pastry.
8. Use a fork to press down along the seal
9. Trim any excess pastry to give the seal a neat edge
10. Cut the rolls at around 3-4cm intervals
11. Place the rolls onto a lined baking tray.  Using a pastry brush, glaze the rolls with the beaten egg and bake in a preheated oven for 20-25 minutes until golden