Pub menus get turkey boost

Bernard Matthews' foodservice department has been working on a set of recipe ideas for pubs and caterers to suggest ways of making turkey a more prominent feature on their menus.

Bernard Matthews' chef Mike Lowe has developed the recipes, which include teriyaki and sweet chilli turkey fillet. The fillets are scored and coated with the marinade. They are then grilled and served on top of stir fried Chinese vegetables and noodles.

"This one looks and tastes fantastic," said Lowe. "Total ingredients cost is around £1.50 to £2.00 per portion, so it can be a very profitable option, too, with a sell-on price of anything up to £12."

Other ideas include turkey kofta kebab with coriander and lime dressing; turkey, asparagus and dolcelatte filo tart; and sautéed turkey fillet with plum tomatoes and crispy lardons in a smoked paprika sauce. For free copies of the recipes, email foodservice@bernardmatthews.com

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