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FINISHED GOODS: Meat and poultry
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1. Stocks Knorr Bouillon is a quick way to add flavour to a dish by making a paste with olive oil. Leaving the meat to marinade for a few hours before cooking helps break down the natural fibres, Knorr says, making the meat “even more tender and tastier”.
www.unileverfoodsolutions.co.uk
2. A touch of spice The Southern Fried Chicken Fillet from Crown Foods is spicy but not too fiery, while the ‘Simply’ Not Fried Southern Style Chicken has a crumb coating that enhances the flavour with a hint of spice. According to Crown Foods, the product can be classed as a healthier option over competitor products due to not frying during manufacture and when oven baked to finish.
www.crownfoods.co.uk
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3. Visit the Caribbean Love Joes has teamed up with Levi Roots, the creator of Reggae Reggae Sauce, to launch a range of Reggae Reggae Jerk BBQ Chicken. Made from Scotch bonnet chillis, allspice and Caribbean herbs, the sauce can be used to marinade sliced chicken for wraps, as well as chicken legs, wings and breast fillets. Love Joes has also brought out a new hot wrap created for on-the-go customers, the Discovery Mexican Fajita Chicken.
www.lovejoes.co.uk
4. Finding favour with turkey The Golden Norfolk roasting joint range from Bernard Matthews includes Boneless Breast Saddles to waste-free Single Breast Lobes, making them easy to prepare, roast and carve. The raw Turkey Breast Saddle and Single Lobe can be roasted in the bag to retain moisture and flavour.
www.bernardmatthewsfoodservice.co.uk
OOH JULY 2012
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