Alliance Group NZ has launched a new recipe booklet with dishes created specifically with the increasingly popular casual dining takeaway market in mind.
Its sustainable, free-range, grass-fed Pure South lamb and venison enjoys a unique taste and flavour owing to New Zealand’s perfect environment for rearing livestock and is used in casual dining, restaurants, pubs and hotels and by event caterers. Lamb is the 3rd most popular dish consumers order when ordering a takeaway/dining out.
All of the products featured in the new recipe booklet are cooked sous vide and are supplied in individual frozen portions meaning chefs and caterers can avoid wastage and use only what they need.
Recipes include a Winter Spiced Sous Vide Lamb Rump, wilted greens baked carrot and parsnip purée with a cranberry and golden raisin jus and a Lamb Wellington, herb fondant, brussels with pancetta and honey-roasted baby roots.
The recipe booklet will be emailed to chefs when ordering and selected recipes will also be available on Pure South’s Instagram handle @puresouth_uk
Donna Smith, Regional General Manager UK and Europe for Alliance comments; “The hospitality industry dedicates itself to provide customers with the best service and experience. Together with our recipes and our finest cuts of lamb and venison, chefs can continue to prepare and serve dishes to their customers, for restaurant calibre meals that are enjoyed at home.”
Matt Owens, Development Chef at Alliance and National Vice Chairman for The Craft Guild of Chefs commented: “Prior to working at Alliance I’ve always enjoyed cooking with their range of products. The lamb and venison recipes have been developed to make the most of this delicious product for a comforting, yet indulgent meal and I look forward to seeing the restaurants and caterers we work with recreating them for their customers.”
The range is available immediately in the UK and is delivered frozen.
