Oliver James Foods, the sous vide specialist, has Christmas wrapped up for caterers with an enticing mix of flavour rich ready prepared dishes which can fulfil the menu requirements of the entire foodservice spectrum, from cafes and bars, to pub, hotels and fine dining restaurants.
Oliver James has put together a versatile selection of starters and main courses which includes traditional and more unusual, indulgent options, all slow cooked to perfection to lock in flavour and create succulent and tender dishes.
The range includes savoury terrines and parfaits laced with alcohol including: A course, country style terrine of fresh Pork, Apple and Cider; Duck Liver Parfait, a smooth and indulgent blend with cream, brandy and Grand Marnier; and the more unusual Rabbit and Pheasant Terrine flavoured with fennel, honey and Armagnac.
For the traditionalists, Oliver James offers Turkey Paupiette, a prime turkey fillet filled with a simple sage and onion stuffing. Other mains include some popular winter warmers such as Chicken with Portobello Mushroom and Madeira Sauce, a tender chicken supreme filled with pork, leak and bacon and a smooth and creamy sauce; Lamb Shoulder in Redcurrant Sauce, slow cooked lamb shoulder in a rich port and redcurrant sauce, delicately flavoured with Rosemary; and Beef in Cream and Brandy Peppercorn Sauce, British beef in an decadent cream, brandy and peppercorn sauce.
Sous vide is an increasingly popular method of slow cooking in which food is vacuum sealed and then cooked slowly at a low temperature. Meat in particular becomes very tender when cooked ‘sous vide’ and retains all its natural juices for maximum flavour.
“Many people will have the big turkey meal on Christmas day and so like to try something else a little special at other social occasions and are prepared to spend over their usual price point. So our range offers the caterer an opportunity to create an interesting Christmas menu of ‘must have’ dishes such as liver parfait and turkey alongside more indulgent options such as a game casserole or duck in orange sauce.” Says Martyn Thomas, director Oliver James Foods.
Oliver James combines traditional artisan skills with modern manufacturing techniques to deliver premium dishes all made to a professional restaurant standard using the finest quality ingredients. “Our Beef in Cream and Brandy Peppercorn Sauce, served with, for example, hand cut vegetables, piped potatoes and a fresh garnish has a home made look, feel and taste which customers just love.” Says Martyn.
“Busy professional kitchens may not have the time, resources or skills to prepare this style of dish for themselves. So we provide a single source solution across the menu, offering a core range of frozen and chilled sous vide plus a bespoke proposition whereby our in house development team can create a new menu line from brief to finished dish.” Explains Martyn.
Oliver James’ ready prepared single portion dishes are supplied frozen for maximum convenience and minimum wastage. Pâté and terrines are supplied in 6 portion blocks.
For further information please contact Oliver James Foods on…
01527 596606
or visit www.oliverjamesfoods.com
