It’s important to the team at Brusco to make staple recipes more inclusive without compromising on taste. This gluten free gravy is  not only delicious, but it is also gluten and dairy free.

What’s the secret ingredient in Gluten Free Gravy?

The chestnuts in this recipe help thicken the gravy, so there is no need for flour. Leaving it thick, creamy and full of festive flavour.

It’s important to note that, here at Brusco Food Group, we maintain the mantra that chestnuts are not just for Christmas!

As in Europe, they should be enjoyed all year round and can be incorporated into many dishes, sweet or savoury. However as it is Christmas, you simply must try making our festive sausage rolls. Designed by our Friends over at Fat Mow Cooking, they are delicious!

Want to know the ingredients?

This gluten free gravy recipe serves 12, so perfect for a big family dinner. As family Christmases may not be as elaborate this year, you can adjust the amounts to suit your family size. Please remember, gravy also tastes amazing the day after, so the more you  make, the more you have for dipping your extra roasties in!

• Turkey giblets , and sticky bits from your cooked turkey
• 100 ml port, optional (but absolutely worth it)
• 200 g vac-packed whole chestnuts (we have some in stock)
• 2 tablespoons onion marmalade, optional
• 1 litre organic chicken stock

Now for the important bit…

The gravy needs to be created as you cook. The flavours from the meat and vegetables are crucial to the final result.

Once your turkey is cooked, and you have put her to one side to rest:

1. Skim away about three-quarters of the fat from the surface and you will be left with the sticky bits at the bottom.
2. Please your cooking tray over the hob with all of the vegetables used under your turkey and put on a high heat until it starts to boil.
3. Time to add the port! Let it cook away for a few minutes before crumbling in the chestnuts.
4. Scrape the sticky bits from the base and sides, then add your stock and marmalade.
5. Now it’s time to mash.
6. Simmer for 20 minutes until thickened and stir occasionally until it has reached your desired consistency.
7. Pour through a sieve into a pan, and push through with the back of a spoon. Any resting juices from the turkey just adds to the flavour. Keep warm until your dinner is ready to serve!

Let’s talk chestnuts!

For further information on how make your recipes gluten free, or to discuss our range of chestnut ingredients, talk to our team today. Contact us on 01386 761 555 or info@brusco.co.uk, we will look forward to talking to you!

Festive sausage rolls are the ultimate Christmas party finger food; they are savoury, tasty and perfect hot or cold.

This recipe offers a couple of twists to ramp up the festive feel, and according to Jamie Oliver, they were the ‘best sausage rolls’ he’s ever tasted!

Created by our friends over at Fat Mow Cooking, they include two new ingredients; cranberry and chestnuts to offer a delicious mix of sweet and savoury.

Ingredients for your Festive Sausage Rolls

• 8 good quality pork sausages
• 1 pack of puff pastry
• 50g cooked chestnuts, chopped
• 20g dried cranberries, finely chopped
• 1 tbsp fresh thyme, chopped
• 1 egg
• Salt
• Pepper

Let’s give it a go!

1. Pre-heat your over to 190C degrees
2. Take your sausage meat to bring to room temperature
3. Chop up your chestnuts, thyme and cranberries
4. Squeeze out the sausage meat into a bowl
5. Mash ingredients together until well mixed, season and leave to one side
6. Roll out your pastry in an oven proof tray
7. Form your sausage meat mixture into two long sausage shapes and fold over the outside edges of the pastry to cover the mixture. (Cranberry sauce and mustard seeds are also delicious, so feel free to add this to your creation)
8. Seal the rolls with a clean fork. You should have two long sausage rolls on your tray.
9. Cut to whatever size you like.
10. Brush with egg wash or a little milk.
11. Bake for about 25 mins or until golden brown.
12. If still hot, put it on a rack so the pastry doesn’t go soggy
13. Serve with a sauce of your choice

To order our whole chestnuts to make your festive sausage rolls, simply talk to our team today at 01386 761555 or email info@brusco.co.uk.

The team at Brusco Food Group believes it is so important to not only sell great quality ingredients but to also learn about them and understand how they are used. This is why we booked an evening at The Foodworks Cookery School for team training.

Nestled in the Cotswolds, Foodworks Cookery School offers a variety of cooking courses, wine-tasting sessions and private hire for corporate events and parties. With beautiful views from their huge windows and plenty of space to be socially distant, it’s a great location to learn, cook and eat.

Throughout the evening we cooked three delicious Thai recipes including this chicken satay recipe, created by Chef Manapai.

Why not give it a go?

Ingredients for Chicken Satay Recipe

• 200g Chicken
• ½ cup coconut milk
• 1tsp turmeric powder
• 1 tbsp condensed milk
• 1 tbsp palm sugar
• Pinch of white sugar
• 2 tbsp fish sauce
• Splash of whisky
• 12 – 16 bamboo skewers, soaked in water for 1 hour

Chicken Satay Paste

• 4 tbsp chopped red onion
• Pinch of salt
• 3 tbsp ground roasted peanuts
• 1 tbsp coriander seeds roasted
• 1 tsp cumin seeds roasted

Hot Chilli Dipping sauce

• 5 – 6 long red chillies, deseeded and rinsed
• Pinch of salt
• 1 red onion, peeled and chopped
• 1/2 cup white vinegar
• 1-2 tbsp caster sugar

The first step is the paste!

• Grind the paste ingredients together in a pestal and mortar, to make it easier add one ingredient at a time

Now for the chicken

• Slice the chicken into strips of around 5cm x 2cm
• Mix the paste with the coconut milk, turmeric, condensed milk, palm sugar, white sugar, fish sauce and whisky and work into the meat until absorbed
• Put to one side to marinade for a few hours, or overnight in the fridge

While you wait… let’s make the dipping sauce

• Puree the chillies with salt and shallots
• Season with vinegar and sugar, taste as you go

This should create a sweet but sour sauce

Time to put together your skewers

• Thread your 3 pieces of chicken onto each skewer, pushing down tightly. Repeat until the chicken is all used up.
• Grill under high heat sprinkling excess satay sauce as it cooks

Serve with dipping sauce on the side

This chicken satay recipe serves 6 – 8, but you can adapt the ingredients to suit whatever size party you want.

Many of the ingredients are available bulk bought through Brusco Food Group. Simply talk to our team today at 01386 761555 or email info@brusco.co.uk and see what Asian Ingredients, coconut milk and spices are available in our range.

The weekend is creeping up, we are all looking forward to indulging in something yummy. For most, pizza is the ultimate weekend treat, but many haven’t tried making it themselves! This pizza sauce recipe can be used on any style of pizza and is unbelievably easy.

Designed by our friends over at Fat Mow Cooking the recipe uses our ambient chopped onions as a base for the pizza sauce. Resulting in a deep intense flavour with minimal effort.

You can add your favourite toppings, but to be honest, a sprinkling of cheese and a handful of basil is all your need!

What you will need for the pizza sauce recipe

• 3 heaped tbsp of our ambient onions
• 1/2 tbsp garlic
• 1 heaped tbsp tomato purée
• 1 can chopped tomatoes
• 1/2 tin water

We are very excited by this pizza sauce recipe, as any leftovers can be used as a delicious pasta sauce!

How to make the pizza sauce

1. Gently heat the onions and garlic in a pan, stirring continuously to ignite the fragrance of these key base ingredients
2. Add in the puree after about 6-7 minutes and cook through
3. Stir in the tin of tomatoes, refill the tin with water and pour in. Don’t forget to season as you go!
4. Simmer for 30/40 minutes, stirring now and again.
5. Add chopped basil and more seasoning if required. Sugar can take away some of the bitterness of the tomatoes, so feel free to experiment. Just remember to taste as you go.

Whether you are making your pizza from scratch, using a pre-made base or a ready-to-roll solution, we know this pizza sauce will work beautifully.

From us, all at Brusco Food Group, enjoy and don’t forget to post your efforts on our Facebook or Instagram page.

For further information on our ambient onions, get in touch with the team at 01386 761 555 or email info@brusco.co.uk.

This onion bhaji recipe by Fat Mow Cooking is a must for Friday night dining!

Great food, plenty of inspiration

As you know, here at Brusco we love all things food, from creating our delicious recipes to getting ideas from other food lovers within the industry.

Recently we have been working alongside food blogger Fat Mow Cooking to create a series of recipes to inspire our customers.

Who is Fat Mow Cooking?

Fat Mow Cooking is an online food blogger who creates delicious, easy-to-cook recipes for healthy dining, fakeaways and weekly meal prep.

You will find all their recipes on their Facebook and Instagram pages, website coming soon!

Easy to make Onion Bhaji’s recipe

We sent Fat Mow Cooking our ambient onions to see what they would use them for, and they did not disappoint.

Along with a delicious curry and the perfect pizza topping (recipes coming soon), they have put together this recipe for onion bhajis. No chopping, no tears, all the flavour!

Want to know more about our Ambient Onions?

Our ambient onion ingredients come pre-prepared and are available chopped, pureed or caramelised.

They take out that timely chore of chopping, making production quicker and easier. Full flavour and ready to use.

Let’s get started!

This recipe creates 16 Bhaji’s and requires a deep pan for frying.

• 4 heaped tbsp ambient chopped onions
• 1 tbsp chopped coriander
• 4 heaped tbsp gram flour
• 1.5 tsp salt
• 1sp coriander powder
• 1/2 tsp cumin
• 1/4 tsp chilli powder
• 1/4 tsp turmeric
• 1/2 tsp ginger powder
• Water
• 1 tsp baking powder

Easy to make onion bhaji’s recipe

• Mix the dry ingredients, including the ambient onions
• Slowly add in water to form a thick paste (keep adding until you create a humus-like texture)
• Heat oil in a deep pot/pan or use a deep fat fryer (heat to around 190 C)
• Spoon in ½ tbsp mixture (try not to let them touch) into the oil
• Cook until golden
• Drain on the kitchen towel
• Serve with raita or chilli sauce

These onion bhajis are perfect as a snack, as a side dish or as a burger.

For more inspiration on what you could be cooking tonight, visit Fat Mow Cooking on their Facebook or Instagram page. Keep an eye out for more recipes including Brusco ingredients coming very soon!

We have stepped into September, and Starbucks have launched their Pumpkin Spiced Latte, the weather has gone quintessentially British, meaning one thing… autumn has arrived.

Every food lover enjoys a change in season. It offers the perfect opportunity to switch up dining choices and get creative with ingredients.

Vegan Hot Chocolate Mix

Hot chocolate is a must when the cold weather comes in, sweet, rich and full of creamy flavour!

Make sure your cupboard is stocked with your very own homemade vegan hot chocolate mix. Ready when you need a sweet treat.

Many pre-made hot chocolate mixes contain milk powder, making them unsuitable for vegans. This recipe substitutes milk powder for coconut milk powder, offering a vegan-friendly option.

Coconut milk powder has added health benefits as well as that delicious, distinctive coconut flavour.

Create your own Vegan Hotel Chocolate Recipe

• 60g Cocoa powder
• 200g Coconut milk powder
• 100g Icing sugar
• 2 tsp Corn flour
• Grated dark chocolate

Simply combine the ingredients, and store them in an airtight container until ready to use.

Ready for that Hot Chocolate Fix?

It’s so simple to turn your mix into a delicious hot chocolate.

• Heat coconut milk in a saucepan
• Mix in two heaped tablespoons of mixture and stir until dissolved

Fancy a frothy top?

• Find a jar with a lid and fill it up by a third with coconut milk.
• Simply shake until frothy and slowly add to your drink.
• Grate unsweetened dark chocolate and sprinkle over the top

Talk to our team

If you are looking to improve, or create a new vegan-friendly hot chocolate for your customers talk to our team at 01386 761555 or email info@brusco.co.uk. We have great quality, vegan-certified coconut powder ready to add to your mix.

Today we are celebrating #NationalFishandChipDay with our very own beer batter recipe.

Sure, you can buy from your local chippy, but if you fancy creating something new and golden, this is the recipe for you.

What is #NationalFishandChip Day?

#NationalFishandChipDay is a day to celebrate the nation’s favourite dish.

Whether you dip your chips in curry sauce or tomato ketchup, accompany them with mushy peas or garden peas, season with heaps of salt and vinegar or keep it plain, we can all join together in appreciation of this delicious classic.

Beer batter recipe ingredients

• 115g self-raising flour
• Pinch of salt
• 150ml beer, light ale or lager (chilled)
• 1 egg (beaten)
• 1tsp garlic powder
• Season with pepper

How to make your beer batter

The best thing about this recipe is that it is not only simple and delicious, but you will probably have all of these ingredients in your cupboards.

This recipe serves 8, but you can increase or decrease amounts to suit whatever party size you have.

Simply mix all the dry ingredients with the egg and slowly add the beer, stirring as you go. Don’t worry too much about remaining lumps, this just adds to the texture.

Create your Battered Fish

Firstly, get your deep-fat fryer going or heat a large saucepan of oil to 175 degrees Celsius. The oil should be deep enough to immerse your fish.

Cover your fish in flour, making sure it coats the outside.

Submerge the fish into your batter.

Fry in the oil for 3-4 minutes until golden brown (Do this in batches to not overcrowd the pan).

Once cooked carefully remove and place into a bowl (covered in a paper towel) and season with salt.

Accompany with chunky chips, mushy peas and some tartar sauce.

What else can you do with beer batter?

Beer batter can be used for many delicious recipes including beer-battered prawns, scampi, and calamari or if you are looking for vegetarian dishes you can dip mushrooms, onions, tofu or even string beans.

Talk to the team

We have a delicious range of bulk-buy beers, including gluten-free beers ready to help perfect your beer batter. Talk to the team today at 01386 761555 or info@brusco.co.uk.

Over on our Instagram page, we are discussing the best way to serve your fish and chips, join in the conversation!

The sun is out, we need something to cool us down and sweeten our palette. Our Chestnut Vegan Ice Cream recipe is the best way to do it.

We’d like to say this recipe is healthy and great for losing those lockdown pounds, but it’s not.

However, it does contain healthy fats and less sugar than you would find in shop-bought ice cream!

It’s also dairy-free, but don’t worry, no creaminess was harmed in the making of this vegan ice cream.

Chestnut Based Ice Cream

Chestnuts in the UK are generally a seasonal thing, which we think is a huge injustice.

This gluten-free, vegan-friendly, tasty little treat adds richness to this ice cream and goes beautifully with the rum and the coconut. You could also sprinkle marron glace chestnuts on top as a real sugar hit.

Vegan-friendly Ingredient

The great thing about this ice (coconut)cream recipe is that it’s vegan-friendly, gluten-free and only tested on the taste buds of Brusco staff.

It has all the creaminess and indulgence of non-vegan ice cream, without any of the guilt.

We are always looking at ways to make recipes in the marketplace allergen-free, so it is more inclusive for all dietary requirements. Check out our fantastic alternatives for an allergen-free lifestyle here.

There are so many fantastic ingredients out there which come ‘worry-free’. It just takes a little experimenting, an open mind and some research.

Just four simple ingredients!

Enough for 2 x 500ml tubs

• 250g (1 cup) chestnut puree
• 2 tablespoons of dark rum
• 300 ml (1 ¼ cups) coconut cream
• 50 grams (1/2 cup) icing sugar

How to make chestnut vegan ice cream

The great thing about this recipe (apart from the fact it involves rum) is that you can make it without using an ice cream machine.

You just need a spoon, some tubs and a freezer… and a little willpower to wait until the ice cream has chilled enough to be more than chestnut coconut soup.

1. Mix the chestnut puree and rum until smooth
2. Whip the coconut cream and icing sugar
3. Fold in the chestnut/rum mixture with the sugary coconut cream
4. Leave in an airtight container overnight
5. Chop a handful of Marron Glace
6. Serve and sprinkle the Marron Glaces on top

Why not try our vegan ice cream for yourself? Don’t forget to tag us on Facebook or LinkedIn!

Talk to the team today at +44 (0) 1386 761555 or info@brusco.co.uk to discuss alternative ingredients to make your range more inclusive for customers with dietary requirements.