Helping school caterers meet pupils’ needs with a portfolio of great tasting dairy ingredients

CATERING FOR FUTUREGENERATIONS

KERRYMAID IS THE COMPLETE DAIRY SOLUTION FOR THE PROFESSIONAL SCHOOL CATERER.

Boasting a rich dairy heritage, Kerrymaid has unrivalled knowledge, which comes from decades of passion, dedicated to creating the best tasting, versatile dairy products. Brought to you by Kerry, a world leader in the global food industry, Kerrymaid also has access to a range of in-house expertise, from nutritionists to development chefs, at its state of the art development centre in the heart of Kerrymaid’s home – Ireland.

Kerrymaid is committed to sharing the latest insight, advice and recipes to the education channel, which is why Kerrymaid’s nutrition expert Caoimhe McQuaid has teamed up with one of the biggest names in the channel – Jeanette Orrey MBE – to help bring ‘The Taste Of The Good Life’ to pupils nationwide.

This brochure has been developed in collaboration with Kerrymaid’s in house team and Jeanette Orrey MBE, with the support of LACA and The Soil Association aiming to provide a one stop shop for all the information school caterers require to dish up the very best school meals to the younger generations.

“Nutrition, not surprisingly, is extremely important through every life stage, but arguably even more so during a child’s developmental stage. A child’s school years are a time for significant social, cognitive and emotional growth, subsequently proper nutrition is critical in supporting childhood development. At Kerrymaid, we are passionate about developing and supplying the sector with a range of dairy products that help school caterers meet the nutritional needs of children while delivering tasty and appetising options.” Caoimhe McQuaid, Nutritionist at Kerry Group*

“Since 1989, LACA has helped to inform, develop and represent school caterers, helping its members to work together to achieve excellence in school food. A nutritionally balanced diet is critical to all children and as a LACA Partner Kerrymaid helps school caterers to deliver creative, great tasting and nutritious dishes. Kerrymaid’s The Taste of the Good Life campaign demonstrates the importance of food within education and highlights that the responsibility of school caterers extends further than the food served – but that a whole food, whole school approach is required.It’s genuinely encouraging to see brands like Kerrymaid really embrace the whole school message and working with channel ambassador Jeanette Orrey MBE will help to promote the importance of nutrition in schools and bring The Taste of the Good Life campaign to life in school kitchens nationwide” Peter McGrath, LACA National Chair

“As members of the Food for Life Catering Mark Supplier Scheme, Kerrymaid is able to help caterers achieve the Food For Life Catering Mark. We are very pleased to have Kerrymaid as a registered supplier and commend its commitment to supporting school caterers and raising the standards of food quality in the sector.”Clare Hadway, Supply Chain Development Coordinator

Brought to you by

‘‘‘‘

JEANETTE ORREY MBE

IntroducingKerrymaid’s Education Channel Ambassador –

JEANETTE ORREY MBE HAS MORE THAN 20 YEARS OF PRACTICAL EXPERIENCE OF WORKING AS A DINNER LADY, AND HER PASSION FOR DELIVERING HIGH QUALITY, TASTY AND NUTRITIONAL MEALS TO THE YOUNGER GENERATIONS HAS BEEN PARAMOUNT TO THE DEVELOPMENT OF THE CHANNEL OVER THE LAST DECADE.

HAVING SPENT 14 YEARS WORKING AS CATERING MANAGER AT ST PETER’S PRIMARY SCHOOL IN EAST BRIDGFORD, JEANETTE

DEMONSTRATED HER APPETITE FOR IMPROVING THE QUALITY OF MEALS SERVED TO CHILDREN WHEN, IN 2000, SCHOOL

DINNER PROVISION WAS DEREGULATED FROM LOCAL AUTHORITY CONTROL. JEANETTE TOOK THIS OPPORTUNITY TO IMPROVE

THE MEALS SERVED AT ST PETERS PRIMARY SCHOOL AND MADE FUNDAMENTAL CHANGES TO THE MENU, AND BEGAN TO

SERVE FRESH, LOCAL PRODUCE COOKED FROM SCRATCH.

Since that point, Jeanette has worked tirelessly to promote better food for children and her approach has been credited with having inspired Jamie Oliver’s

campaigning work on school meals. One of the most well respected experts in the field, in 2012, Jeanette was awarded an MBE for her services to food

in schools and received the EDUcatering Life Time Achievement award.

Co-founder of Food for Life Jeanette acts as the school meals policy advisor for the programme alongside her role as Kerrymaid’s education channel ambassador.

Kerrymaid has teamed up with Jeanette Orrey MBE to provide the latest industry insight, recipes and advice on increasing school meal up-take in your school!

“I am extremely pleased to be working alongside Kerrymaid to promote the importance of scratch cooking and better nutrition for our children. It’s very

much a step by step process, but my aim - supported by Kerrymaid - is to further transform school meals across both primary and secondary education”

HOW TO INCREASE SCHOOL

MEAL UP TAKE KNOW YOUR CUSTOMERS!

Engaging with the children at your school is vital, understanding their likes

and dislikes is key to not only maintaining, but increasing, the uptake of school meals.

INVITE PARENTS TO TASTE YOUR MENUS. School meals have improved immeasurably over the last two decades, but parents may still need convincing of this, they probably still have distant memories of lumpy custard and semolina!

WHERE POSSIBLE SOURCE PRODUCE LOCALLY. Demonstrating a commitment to supporting local businesses is something that many communities are keen to adopt and this ethos is growing. Get parents on board by advertising your produce providers.

BE PROUD OF THE FOOD YOU ARE SERVING. Children are perceptive and will respond positively to this.

REMEMBER CHILDREN EAT WITH THEIR EYES! Make sure meals are served in a visually appealing way and that the sides of the plates are wiped clean before being served.EXPERTSTHE

NUTRITION FOR SCHOOLCHILDREN

Themed days such as MEXICAN AND ITALIAN

are well received by pupils in primary

schools and increase excitement around

meal occasions

95% of head teachers believe that eating well IMPROVES BOTH ACADEMIC ATTAINMENT AND BEHAVIOUR.

Scratch cooking in schools is definitely on the rise which gives caterers greater control over the ingredients used in meals. Remember to achieve the Soil’s Association Food For Life

Catering Mark 75% OF MEALS SERVED MUST BE PREPARED FRESH.

1.4 MILLION CATERING MARK MEALS are served in schools across

the UK each day. Using Kerrymaid’s dairy portfolio can help you achieve this standard.

The WHOLE SCHOOL, WHOLE FOOD approach is key to the sustainability of school meals and needs to be woven into the educational programme and include everything from growing and cooking food to an increased focus on education around seasonal and fresh produce.

Increased demand for school meals means schools can serve even better quality, cost effective menus, so everyone benefits.

OBESITY… KNOW THE FACTS!It is estimated ONE IN FIVE UK primary school children are obese.

An overweight child has a significantly INCREASED CHANCE OF BEING OBESE in adulthood.

A QUARTER of all children in the UK leave school obese. EFFECTIVE PORTION CONTROL is crucial in helping children maintain a healthy weight – schools meals are better placed to do this than packed lunches as these typically consume more saturated fat and salt. Kerrymaid Double contains 26% less saturated fat than fresh cream.

There is evidence that ONLY 1% OF PACKED LUNCHES MEET GOVERNMENT STANDARDS set out for school meals. It is therefore key that the menus are appealing and offer variety both in taste and dietary requirements.

The nutritional management and PREVENTION OF OBESITY involves providing nutrient dense foods to ensure balanced nutrition, monitoring energy balance using calorie control methods as well as a reduction in high sugar high fat foods to avoid empty calories.

DAIRY PROVIDES A KEY ELEMENT OF PUPILS’ DAILY PROTEIN REQUIREMENTS

THE LATEST INSIGHT FROM JEANETTE ORREY MBE AND KERRYMAID'S NUTRITIONIST CAOIMHE MCQUAID

“WITHIN KERRY, THE NUTRITION FUNCTION EVALUATES THE NEED STATES OF EACH LIFESTAGE TO IDENTIFY THE KEY NUTRITIONAL REQUIREMENTS NEEDED FOR SPECIFIC MEAL OCCASIONS.

We apply this knowledge when formulating recipes considering the lifestage, need state meal occasion and taste preference to provide consumers preferred solutions for all age groups at any time of the day. The nutrition team actively reviews the latest nutritional research, health trends and legislation to optimise product development and positioning and ensure Kerrymaid is bringing the very best products to market”.

Caoimhe McQuaid, Kerrymaid Nutritionist

THERE IS A LOT OF SPECIFIC REGULATION AROUND SCHOOL MEALS. ALL OF WHICH CAN SEEM DAUNTING, BUT IT CAN BE QUITE SIMPLE. SCHOOLS ARE INCREASINGLY REQUIRED TO DEMONSTRATE THEIR COMMITMENT TO IMPLEMENTING A WHOLE SCHOOL APPROACH TO HEALTHIER EATING AS WELL AS OFFERING A TASTY, APPEALING YET COST EFFECTIVE MENU.

The government school food regulations are in place to help children develop positive eating habits and get the energy and nutrition they need throughout the school day. The legislation restricts the amount of sugary food and drink available to children as well as the number of portions of battered and fried food they can eat weekly. There is a set of requirements relating to each food group that all schools* need to comply with (with the exception of independent schools and those with academy status prior to 2010)

STARCHY FOOD

One or more portions of food from this group every day

Three or more different starchy foods each week

One or more wholegrain varieties of starchy food each week

Starchy food cooked in fat or oil no more than two days each week

Bread - with no added fat or oil - must be available every day

MEAT, FISH, EGGS,

BEANS (NON-DAIRY

SOURCES OF PROTEIN)

A portion of food from this group every day

A portion of meat or poultry on three or more days each week

Oily fish once or more every three weeks

For vegetarians, a portion of non-dairy protein on three or more days each week

A meat or poultry product (manufactured or homemade, and meeting the legal requirements) no more than once each week in primary schools and twice each week in secondary schools

FRUIT AND VEGETABLES

One or more portions of vegetables or salad as an accompaniment every day

One or more portions of fruit every day

A dessert containing at least 50% fruit twice or more times each week

At least three different fruits and three different vegetables each week

MILK AND DAIRY

A portion of food from this group every day

Lower fat milk must be available for drinking at least once a day during school hours

HEALTHIER FOOD

AND DRINK

Free, fresh drinking water at all times The only drinks permitted are:• Plain water (still or carbonated) • Lower fat milk or lactose reduced milk • Fruit or vegetable juice (max 150mls)

Plain soya, rice or oat drinks enriched with calcium; plain fermented milk (e.g. yoghurt) drinks

Combinations of fruit or vegetable juice with plain water (still or carbonated, with no added sugars or honey)

Combinations of fruit juice and lower fat milk or plain yoghurt, plain soya, rice or oat drinks enriched with calcium; cocoa and lower fat milk; flavoured lower fat milk, all with less than 5% added sugars or honey

Tea, coffee, hot chocolate

Combination drinks are limited to a portion size of 330mls. They may contain added vitamins or minerals, and no more than 150mls of fruit or vegetable juice. Fruit or vegetable juice combination drinks must be at least 45% fruit or vegetable juice

UNDERSTANDING THE GOVERNMENT SCHOOL FOOD REGULATIONS

LOCAL EDUCATION AUTHORITIES HAVE ADDITIONAL LEGISLATION TO ADHERE TO AND MUST CONFORM TO THE GOVERNMENT BUYING STANDARD FOR FOOD AND CATERING SERVICES, WHICH COVERS 39 AREAS OF THE SUPPLY CHAIN FROM PRODUCTION AND TRACEABILITY TO ANIMAL WELFARE AND ENVIRONMENTAL IMPACT.

For more information on School Food regulations and The Government Buying standards visit our useful links:ENGLANDwww.gov.uk/government/publications/sustainable-procurement-the-gbs-for-food-and-catering-services www.schoolfoodplan.com www.childrensfoodtrust.org.uk www.legislation.gov.uk/uksi/2014/1603/contents/made

WALESwww.gov.wales/topics/educationandskills/schoolshome/foodanddrink/healthy-eating/?lang=en

SCOTLANDwww.gov.scot/Publications/2014/03/1606

NORTHERN IRELANDwww.deni.gov.uk/articles/nutritional-standards www.deni.gov.uk/sites/default/files/consultations/de/catering%20for%20healthier%20lifestyles-2.PD

READ ON for more information on Kerrymaid products that comply with latest school food regulations and by including it in dishes caterers can provide cost effective, nutritional meals for students

= APPLIES ACROSS THE WHOLE SCHOOL DAY

FOODS HIGH IN FAT,

SUGAR OR SALT

No more than two portions of food that have been deep-fried, batter-coated, or breadcrumb-coated, each week

No more than two portions of food which include pastry each week

No snacks, except nuts, seeds, vegetables and fruit with no added salt, sugar or fat

Savoury crackers or breadsticks can be served at lunch with fruit or vegetables or dairy food

No confectionery, chocolate or chocolate- coated products

Desserts, cakes and biscuits are allowed at lunchtime. They must not contain any confectionery

Salt must not be available to add to food after it has been cooked

Any condiments must be limited to sachets or portions of no more than 10 grams or one teaspoonful

KEY

AVOID products that list

HYDROGENATED VEGETABLE OILS

or FATS on the label

KNOWING your allergens With this FIR allergen legislation that came into place in December 2014 we have to be 100% confident of what ingredients are being served to pupils. Fourteen ingredients are covered by the current legislation:

HOW TO CATER FOR SPECIAL DIETARY REQUIREMENTS:

9 Produce a standard form that can be completed by parents or carers detailing the child’s allergy and attach a photo

9 Make details of each child’s dietary requirements easily accessible to teachers, dinner ladies and any dining room attendants

9 Ensure ingredients follow the exact recipe and all staff are aware of the allergens in each dish

9 Ensure allergens are clearly displayed on menu lists be it blackboards, menu cards or weekly print outs

It is estimated that one in 13 children under

the age of 18 has a food allergy

LACTOSE INTOLERANCE USUALLY PRESENTS ITSELF AROUND

THE AGE OF FIVE YEARS. SOME STUDIES SUGGEST LACTOSE

INTOLERANCE PEAKS BETWEEN THE AGES OF 10 AND 16, MAKING

IT PARTICULARLY RELEVANT WITHIN SCHOOL KITCHENS.

KERRYMAID PREMIUM BAKING IS DAIRY FREE MAKING IT A

PERFECT ADDITION TO A SCHOOL KITCHEN’S INGREDIENT LIST

G

Grains containing gluten, including: wheat (such as spelt and khorasan wheat), rye, barley, oats

(at a level above 10mg/kg or 10mg/L in the finished product) This is often used as a pre-servative in dried fruit

namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts

which includes lupin seeds and flour and can be found in types of bread, pastries and pasta

Inclu

ding

Lac

tose

KERRYMAID HAS WORKED CLOSELY WITH ITS IN HOUSEDEVELOPMENT CHEFS AND JEANETTE ORREY MBE AND THECRAFT GUILD OF CHEFS TO CREATE A RANGE OF RECIPESTHAT WILL NOT ONLY GUARANTEE CLEAN PLATES, BUTENCOURAGE THAT ESSENTIAL SCHOOL MEAL TAKE UP.

lets get cooking

Using our range, achieving the Soil Association Catering Mark standard of 75% freshly prepared meals is easier than ever. Kerrymaid Buttery, Kerrymaid Premium Baking, Kerrymaid Custard and Kerrymaid Cream Alternatives contain no hydrogenated vegetable oils and the portfolio is free from all undesirable additives.

Each recipe has been inspired by working closely with children, understanding their likes and dislikes, and most importantly they have been designed to ensure that each dish is as nutritionally balanced as it is cost effective.

Each recipe uses a product from either Kerrymaid’s spreads or cream alternatives and custard ranges which have all been approved by the Soil Association’s Food For Life Catering Mark.

MORE RECIPES SPECIFIC TO EDUCATION CAN BE FOUND AT

WWW.KERRYMAID.COM

THE MOST COMMON ALLERGEN IS LACTOSE.

Prep times are approximate and will vary depending school size and oven specs

CEREALS

CONTAINING

GLUTEN

SULPHUR

DIOXIDE/

SULPHITES

CRUSTACEANS

MILK SOYBEANS CELERY MUSTARD LUPIN

EGGS FISH PEANUTS NUTS

SESAME MOLLUSCS

N.B Allergens are based on ingredients used by Kerrymaid at time of creation, but can vary from supplier to supplier. The supplier will provide a list of allergens present in a product, but it is the responsibility of the caterer to verify these. The specification of the Kerrymaid products listed have been provided by Kerrymaid and were correct at the time of printing.

INGREDIENTSVegetable Cobbler1.8kg (4lb) Onions2.7kg (6lb) Carrots1.8kg (4lb) Red pepper 5.4kg (12lb) Vegetarian mince6.8ltrs (12pts) Tomato base sauce Water as required Cobbler Dough 2.7kg (6lb) Plain flour 175g (6oz) Baking powder675g (1½lb) Kerrymaid Premium Baking1.7 litres (3pts) Milk Beaten egg for egg wash Tomato Sauce30 ml (1fl oz) Olive oil 400g (14oz) Onions ½ Red pepper200g (7oz) Courgettes 200g (7oz) Carrots 200g (7oz) Celery 200g (7oz) Butternut squash 2tsp Oregano 2 Bay leaves 2 A10 tins of tomatoes

METHODFor the cobbler

Pre heat oven 200°C/400°F/Gas 6

Peel and dice the onions and carrots

Deseed and dice the peppers

Dry fry the vegetarian mince in a large saucepan add the carrots, onions, and peppers with the tomato sauce. (Add water if the base sauce is too thick) simmer for 25-30 minutes until vegetables are cooked. Transfer to tins

To make the scones, sieve the flour, baking powder together and rub in the Kerrymaid Premium Baking until the mixture resembles breadcrumbs

Add the milk until soft dough is formed

Roll out on floured worktop to 1cm (½ inch) thick and cut into 3.5cm (1½ inch) circles using plain cutter. You need 96 scones

Arrange the scones, overlapping slightly, Brush the tops with beaten egg

Place in the oven for 25-30mins or until the scones are golden brown

METHODFor the tomato sauce

Chop the onions, red pepper, courgettes, celery and butternut squash into rough chunks

In the olive oil sweat the onions with the rest of the vegetables in a large saucepan cook until tender

Add the oregano, bay leaves and tinned tomatoes season with salt and pepper

Simmer for about 30mins-1hour

Blitz to a puree with a hand blender

PREP TIME: 2.5 HOURS

COOKING TIME: 25-30MINS

Jeanette Orrey VEGETABLE COBBLER

THIS DISH IS FULL OF

VEGETABLES AND IS A GREAT WAY

TO INCREASE VEGETABLE

CONSUMPTION

SERVES 96Cost per portion

16p

EACH 220g SERVING CONTAINS:CALORIES: 341KCAL SATURATED FAT: 3g

ALLERGENS:

MILK

EGGS

SOYA

CEREALS CONTAINING GLUTEN

CELERY

INGREDIENTS255g (8oz) Kerrymaid Premium Baking255g (8oz) Dark chocolate125g (4.4oz) Caster Sugar 4 Egg(s)

METHOD Preheat oven to 210°C/ gas mark 7

Melt the chocolate and Kerrymaid Premium Baking in a bowl over simmering water, allow to cool and keep warm

In a separate bowl, whisk the eggs and egg yolks, add sugar slowly and whisk until pale and creamy in colour

Using a spatula, fold in the melted chocolate and Kerrymaid Premium Baking gently. Hold in the fridge for up to three days

Spoon the mixture into ovenproof pots and bake for 10-12 minutes

SERVES 13-15Cost per portion £0.32

KIDS CAN STILL ENJOY SWEET TREATS AND BE HEALTHY. MAKE SURE YOUR PORTIONS ARE THE RIGHT SIZE AND WATCH THEM ENJOY THIS ONE!

INGREDIENTS5.4kg (12lb) Boned white fish5.4kg (12lb) Smoked haddock600ml (1pt) Semi skimmed milk10.8kg (24lb) Potatoes300g (10½ oz) Kerrymaid Premium Baking1.3kg (3lb) Frozen sweetcorn1.3kg (3lb) Frozen peas115g (4oz) Chopped parsleyKerrymaid Buttery to mix with the mash potatoes Sauce 350g (12oz) Kerrymaid Premium Baking350g (12oz) Flour6.8 litres (12 pints) Semi skimmed milk2 teaspoons Grain mustard

FISH IS A GREAT BRAIN FOOD AND CAN AID CONCENTRATION

METHOD Preheat the oven to 200°C/400°F/Gas 6

Make sure there are no bones in the fish, and no skin

Poach in just enough milk to cover for 5–10 minutes

Drain the fish, reserving the flavoured milk. Break the fish into pieces

Peel the potatoes, cut into even pieces, and boil until tender. Mash until smooth with Kerrymaid Buttery

Finely chop the parsley. Meanwhile, cook the sweetcorn and peas in boiling water for about 3 minutes then drain. Put the fish, sweetcorn, peas and parsley into a deep tin

Make the sauce by melting the Kerrymaid Premium Baking in a saucepan

Add the flour and stir to combine. When sandy in colour and texture, add the reserved milk and the rest of the milk, whisking all the time. When thickened, stir in the mustard

Pour the sauce over the fish mixture and top with the mashed potato

Cook in the preheated oven until golden brown, about 20- 25 minutes

Jeanette OrreyFISH PIE

PREP TIME: 2 HOURS

COOKING TIME: 25 MINS

SERVES 96Cost per portion £0.63

EACH 111g SERVING CONTAINS:CALORIES: 424KCAL SATURATED FAT: 13g

ALLERGENS:

MILK EGGS

ONLY ADD THE MILK A LITTLE AT A TIME AS YOU MAY NOT NEED ALL OF IT TO GET TO THE REQUIRED THICKNESS IT DEPENDS ON THE FLOUR USED

EACH 300g SERVING CONTAINS:CALORIES: 304KCAL SATURATED FAT: 4.6g

ALLERGENS:

MILKFISH MUSTARD

CONTAINS:

SOYA

MAY CONTAIN:

CEREALS CONTAINING GLUTEN

SERVING SUGGESTION :

Serve this pudding with a splash of Kerrymaid Double

GOOEY CHOCOLATE MUD CAKE

PREP TIME: 15 MINS

COOKING TIME: 10-12 MINS

DESSERTS, CAKES AND BISCUITS ARE ALLOWED AT LUNCHTIME.

SERVE DAIRY FREE OR ADD KERRYMAID DOUBLE FOR ADDED INDULGENCE

INGREDIENTS480g (1lb 0.5oz) Kerrymaid Premium Baking1.68kg (3lb 7oz) Caster sugar1.44 kg (3lb 2oz) Plain flour6tbsp Baking powder 1.5tsp Salt1.4l Whole milk6tsp Vanilla essence12 Large eggsFilling 720ml Kerrymaid Custard1.2l Kerrymaid Double600g (1lb 3oz) Raspberry jam2 Punnet of fresh raspberries

BE CAREFUL NOT TO DECORATE YOUR DESSERTS WITH CONFECTIONERY, AS THIS WOULD NOT MEET GOVERNMENT SCHOOL FOOD STANDARDS

RASPBERRY TRIFLE CUPCAKES

METHOD Preheat the oven to 190°C / gas mark 5

Using an electric whisk, beat the Kerrymaid Premium Baking, sugar, flour, baking powder and salt together, until the ingredients resemble fine breadcrumbs

In a jug, whisk together the milk, vanilla essence and eggs by hand, then pour three-quarters of this into the dry ingredients, while mixing on a slow speed

Beat together, scraping down the sides of the bowl, to make sure all the ingredients are well incorporated

Add the remaining milk mixture and beat again, on a medium speed, until the batter is smooth

Divide the batter between the muffin cases, filling each one two thirds. Bake cupcakes for 18-20 minutes

Leave to cool slightly before removing from the tin and placing on a wire rack to cool down fully

TO MAKE THE FILLING AND FROSTING: Tip Kerrymaid Custard into a large bowl

In a separate bowl whip Kerrymaid Double into soft peaks using the electric whisk. Fold the whipped Kerrymaid Double into the Kerrymaid Custard and fill a piping bag

Using a sharp knife, make a hollow in the centre of each cupcake – approximately 2cm in diameter and 3cm deep – retaining the cut-out pieces of sponge

Place a raspberry upside down in the hollow of each cake, then spoon ½ teaspoon of jam on top, followed by the same amount of custard, either piped or spooned into the hollow

Replace the cut-out pieces of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake, then pipe or spoon the custard topping in a circular motion on top of each cake

Add a fresh raspberry on top of the swirled custard to finish

ACCORDING TO GOVERNMENT SCHOOL FOOD STANDARDS NO MORE THAN TWO PORTIONS OF FOOD SHOULD INCLUDE PASTRY EACH WEEK

Jeanette Orrey TURKEY, HAM & VEGETABLE PIE

METHOD

Pre heat oven to 190ºC/ 375ºF/ Gas 5

For the pastry, put flour in bowl cut the Kerrymaid Premium Baking into cubes add to the flour, mix until mixture resembles breadcrumbs

Add the water mix until a dough is formed

Peel and chop the onions, prepare mixed vegetables as appropriate

Fry the turkey and onions in a little olive oil until coloured but not brown, then add enough water to just cover the meat, along with the rosemary

Simmer until tender, add the vegetables and ham and cook until the vegetables are just cooked

Remove the rosemary and drain, reserving the stock

Mix the stock with the milk and lemon juice

To make the sauce melt the Kerrymaid Premium Baking in a pan the add the flour and cook over a gentle heat until the mixture turns sandy in colour and texture

Gradually add the reserved turkey stock and milk mixture cook until mixture thickens

For the 96 portions you may not need all of the stock and milk

Mix with the turkey ham and vegetables and place in tins

Roll out the pastry to cover the tins, brush with a little milk and bake in the preheated oven until the pastry is golden brown about 30-35mins

INGREDIENTSPastry2.7kg (6lb) Flour1.35kg (2lb 15oz) Kerrymaid Premium Baking350ml (12fl oz) Water

Filling5.4kg (12lb) Diced Turkey 2.7kg (6lb) Onion2.7kg (6lb) Fresh mixed vegetables175ml (6oz) Olive oil 5 sprigs Fresh rosemary 2.7kg (6lb) Cooked ham diced

Sauce 675g (1lb 8oz) Flour 675 (1lb 8oz) Kerrymaid Premium Baking3.4litres (6 pints) Liquid stock from turkey 3.4litres (6pints) Milk 6 Lemons

SERVES 96Cost per portion £0.72

PREP TIME: 20 MINS

COOKING TIME: 20 MINS

PREP TIME: 20 MINS

COOKING TIME: 20 MINS

SERVES 24Cost per portion £0.44

A GOOD SOURCE OF PROTEIN AND A GREAT DISH TO INCREASE PUPIL’S RDA OF FRUIT AND VEGETABLES

EACH 130g SERVING CONTAINS:CALORIES: 382KCAL

SATURATED FAT: 7.9gMILK SOYA

MAY CONTAIN:

EGGS

ALLERGENS:CEREALS CONTAINING GLUTEN

EACH 250g SERVING CONTAINS:CALORIES: 452KCAL

SATURATED FAT: 8.5gMILK SOYA

MAY CONTAIN:ALLERGENS:CEREALS CONTAINING GLUTEN

Kerrymaid’s cream alternatives are the only cream alternatives on the market that are

free from hydrogenated vegetable oils and trans fats.

All the taste of fresh cream

Does not split with acidic ingredients*

No hydrogenated fats

Nine month Ambient storage

Can be used in hot and cold applications

GlutenFree

Gluten Free

Delivering all the taste of fresh dairy, Kerrymaid Whipping, Single and Double gives school caterers additional versatility.

Easy-to-measure guide on pack

Designed for chefs by chefsDairy Free

Kerrymaid Premium BakingMade specifically for cakes, pastries and pies with 75% vegetable fat and ideal for consistent baking

Spreads, Bakes, Cooks

Spreads straight from the fridge

The great taste of Irish Butter

Kerrymaid Buttery A multipurpose spread with the great taste of Irish butter

Kerrymaid’s complete portfolio of dairy ingredients cater to the needs of pupils, whilst helping school caterers create delicious and nutritionally balanced meals.

However, Kerrymaid doesn’t just taste good, it can also help chefs achieve the Soil Association Food For Life Accreditation. This industry recognised scheme rewards caterers who offer a menu that puts taste and quality at the fore.

In order to achieve the Bronze Catering Mark, schools must ensure that 75% of all food

is freshly prepared. With Kerrymaid, achieving this goal is easier than ever. Kerrymaid products, such as Kerrymaid Double and Kerrymaid Custard, do not contain any undesirable additives or hydrogenated fats, and can help school caterers achieve the Food for Life accreditation.

Kerrymaid understands how

busy education catering specialists are, and that’s why our bespoke range has been created specifically to perform in professional kitchens. Give some of the recipes a try today and enjoy seeing an increase in happy children and clean plates.

Visit www.kerrymaid.com to find your local Kerrymaid distributor.

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Kerrymaid Double has

26% less saturated fat than double

cream

Kerrymaid Buttery has

78% less saturated fat than butter

KERRYMAID IS CRAFTED TO DELIVER ALL THE TASTE OF FRESH DAIRY WITH NONE OF THE INCONSISTENCIES. BASED ON GENERATIONS OF KNOWLEDGE AND WORKING CLOSELY WITH SCHOOL CATERERS, KERRYMAID UNDERSTANDS THAT DAIRY IS A FUNDAMENTAL INGREDIENT IN ALMOST EVERY DISH SERVED TO PUPILS AND THEREFORE NEEDS TO BE BOTH RELIABLE AS WELL AS GREAT TASTING.

Kerrymaid Cream Alternatives and custard

www.kerrymaid.com @KerrymaidDairy

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