Small Plate Brochure

SMALL
PLATES

SMALL PLATES
ARE BIG

BUSINESS. HOW
CAN YOU CATER
TO THIS TREND?

SMALL
PLATES

Providing bite size tastes of the world,
small plates and appetizers are
fast becoming more popular than the
main event, and we've got a whole lot
of products to help you keep up.

ASIAN

Modern Asian and Asian Fusion are
hot topics at the moment. Create
beautiful Asian tapas and sushi with
our products

MIDDLE EASTERN

With a touch of the Middle East, build
desirable mezze plates with our
hummus, olives, halloumi cheese and
falafel to name a few.

TEX MEX

Spice things up with a fiery taste of
Mexico, Texas and all things BBQ
using our range of spices, meats and
vibrant veg.

EUROPE

Italy, Spain, France, all renowned for
their food. Our cured meats, oils &
vinegars, vegetables & cheeses can
help bring a taste of Europe

SMALL Social missions now account for 19.4%
PLATE of eating out occasions, and tapas style
BIG small plates and sharing platters are the
BUSINESS perfect way to explore more flavours and
ingredients, but also different cuisines
Gone are the days when offering simple amongst company.
entrees was enough. We've seen a shift
in how consumers want to eat food, and *77% of consumers order appetizers in
the rise in social eating has shaken up fine dining restaurants because they're a
how we want it to be served. great way to discover the quality of food
and inventiveness of the menu. More
and more food outlets are expanding
their appetiser, small plate and sharing
platter menus to cater for this growing
popularity of social eating.

*Restaurant Business

ASIAN

ASIAN
DISCOVER A TASTE OF MODERN ASIA

Asian cuisine is currently the most Asian food includes several regional
popular in the world. Branded South
East Asian cuisine is valued at £260m cuisines but typically consists of a lot of
in the UK, with further opportunity for
significant growth*. Cuisines such as spicy ingredients and is characterised
Chinese and Indian have been the
leaders in Asian cuisine for a while, by high flavour. Foods such as ginger,
but an increase in travelling culture is
causing consumers palates to become garlic, sesame, chillies are typical in
more sophisticated. As people seek
new cuisines and flavours, the trend most asian cuisines. Common cooking
that is getting more and more
attention is Asian Fusion. methods include stir frying, steaming

*FoodSpark and deep frying. Combining various

regions of Asian cuisine, but

also with other SUSHI
international IS THE 2ND
influences is the
heart of fusion MOST
cooking. INSTAGRAMMED

FOOD!

GRILLED PUMPKIN,

KIMCHI, RED & WHITE

QUINOA BOWLS WITH A

SPRING ONION & GINGER

DRESSING

INGREDIENTS 10ml chilli infused extra virgin olive oil
20ml sesame oil
5g ginger, freshly grated 80g grilled pumpkin, diced
1 spring onion, finely chopped 50g kimchi
2 radishes 125g red & white quinoa
2g micro herbs 5g omega sprinkle
20ml light soy sauce 60g unsweetened pumpkin puree
20ml caster sugar
20ml spiced rice vinegar

METHOD

1. Make the dressing by combining the grated ginger, spring onion, soy sauce, sugar, rice
vinegar, chilli, sesame oil and olive oil
2. Place the pumpkin puree in to one half of a small salad bowl
3. Combine the quinoa, kimchi, micro herbs, radishes (cut into chunks), and a little of the
dressing, and place in the other half of the bowl
4. Top the pumpkin puree with the grilled pumpkin and omega sprinkle
5. Serve with a dip pot of the dressing

SMOKED BBQ JACKFRUIT LOTUS
BUNS WITH ASIAN STYLE SLAW

INGREDIENTS 1/8 Carrot, thinly sliced
1g Fresh Coriander, chopped
75g BBQ Jackfruit 2 Double sliced Lotus Style Buns
1/4 Red Onion, thinly sliced
1 Radish, thinly sliced

METHOD

1. Defrost the lotus style buns and jackfruit
2. To prepare the slaw, toss together the red onion, radish, carrot and coriander in a
bowl
3. Heat the lotus buns and jackfruit separately until piping hot. Fill the buns with the hot
jackfruit and top with the slaw

ASIAN

MAINS CHEESES & CHUTNEYS SPICES & SAUCES

SAMLIP VEGETABLE IQF DICED PANEER MATCHA POWDER
DUMPLINGS CHE427 SPI055
DUM002 2 x 2.5Kg 1Kg
12 x 675g
ONION CHUTNEY CRUSHED CHILLIES
COURGETTE AND PEA CHU021 SPI210
FRITTERS 2.5Kg 260g
VEG287
40x 80g SWEET MANGO CHUTNEY GROUND CINNAMON
CHU025 SPI215
IQF CAULIFLOWER 5Kg 450g
TURMERIC ROAST
VEG617 PANKO BREADCRUMBS GROUND TURMERIC
750g BRE030 SPI220
10Kg 550g
NOODLES & RICE
JAPANESE BREADCRUMBS WASABI PASTE
NOODLES NO.2 FINE BRE002 PST001
NOO005 300g 43g
7.7Kg
SNACKS THAI SWEET CHILLI
FLAT NOODLE 5mm SAUCE
ROSE RICE STICK THAI COCONUT CHIPS SCE260
NOO012 FRU029 1L
30 x 454g 500g
VEGETABLE
SUSHI RICE THAI NUTS
RIC080 NUT203 KIMCHI SLICED
5Kg 2.5Kg VEG135
500g
THAI RED RICE CHILLI NUTS
RIC093 NUT205 WAKAME SEAWEED
25Kg 2.5Kg VEG160
500g
WASABI PEAS
DRY607
2Kg

MIDDLE
EASTERN

MIDDLE EASTERN

MEZZE PLATES FROM THE MIDDLE EAST

The branded Middle Eastern market is Mezze is a style of dining in the Middle
predicted to reach £143 million in East. The purpose is two-fold, first is to
value by the end of 2018, an increase complement and enhance the taste of
of 9% from the previous year*. the accompanying drink (often wines),
and second is to provide a backdrop
Classic Middle Eastern foods and for the social gathering. Therefore
flavours such as halloumi, tahini, Middle Eastern is the perfect
harissa and other sauces and spices cuisine for the small
have boomed in popularity in the US plate trend.
and can be seen popping up on more
and more menus throughout the UK. SINCE 2015
Time Out's top ranked place to eat in THERE HAS BEEN A
London in 2018 is a Middle Eastern 32% INCREASE IN
restaurant, The Barbary. MIDDLE EASTERN
ITEMS ON US MENUS
*FoodSpark

TURKISH GOZLEME: HALLOUMI & MINT,
HARISSA CHICKEN, RED PEPPER & FETA

WITH A ROQUITO PEPPER SALSA AND SOUR CREAM

INGREDIENTS METHOD
Choice of Tortilla Wrap: 1. Once you've chosen your wraps, spread
Tomato, Spinach or Plain them with the red pepper tapenade. On
one of them, spread the halloumi and the
30g SunBlush® red pepper tapenade mint leaves on half. On the other wrap,
50g Halloumi cheese, grated distribute the red pepper strips, harissa
50g Harissa chicken chicken and crumbled feta on one half.
20g Fire roasted red peppers
20g Diced greek feta 2. Fold both wraps in half to seal, and
2-3 Mint leaves place in a contact grill. Toast until golden
brown and the insides are piping hot.
Salsa:
100g Roquito® chilli pepper pearls 3. For the salsa, mix together all the
30g pomegranate seeds ingredients and place in a small bowl.
50g red onion, sliced
5g chopped parsley 4. Cut into pieces and serve with the
3g chopped coriander Roquito® pepper pearl salsa and sour
juice and zest of 1 lime cream.

MIDDLE EASTERN

FALAFEL DIPS & PASTES NUTS & VEG

FALAFEL BALLS CHEFS BRIGADE® FLAKED PISTACHIOS
VEG041 HOUMOUS NUT030
2Kg DIP002 1Kg
2Kg
BEETROOT FALAFEL SHELLED PISTACHIOS
VEG133 CHEFS NUT055
700g BRIGADE® TZATZIKI 1Kg
DIP003
SPINACH FALAFEL 2Kg FOUL MOUDAMMAS
VEG550 VEG099
2Kg CORIANDER HOMOUS 800g
DIP008
MAINS 1Kg IQF CHICKPEAS
VEG239
CHICKPEA DRY SPICED BABAGANOUSH 10Kg
PAPRIKA ROAST DIP018
FRZ612 1Kg KALAMATA OLIVES,
500g SLICED
GREEN HARISSA OLI022
CHEFS BRIGADE® LAMB PASTE 20Kg
& MINT SAUSAGES PST016
SAU850 1Kg KALAMATA OLIVE
1.1Kg HALVES
HARISSA PASTE OLI027
LAMB & CHORIZO PST050 PST051 19.8Kg
MINI KEBABS 760g 380g
CAN205 HALLOUMI CHEESE
42 x 20g CHE256
250g

TEX MEX

THAI RED RICE
RIC093
25Kg

TEX MEX
THE FUSION OF AMERICA AND MEXICO

Tex-Mex (Texan and Mexican) is a Many traditional Mexican and Tex-
combination of American and Mexican Mex foods are perfect for small plates
cuisines, generally characterised by and are also extremely popular
heavy use of shredded cheeses, meats, amongst consumers. The classics
flour tortillas and various spices. Tex-Mex such as tacos, nachos, taquitos,
has grown in popularity in the UK over quesadillas and tostadas lend
the past few years and authentic themselves really well to sharing and
Mexican has become just as popular. are also delicious.

More and more authentic Mexican TRADITIONAL
restaurants have appeared on the high GUACAMOLE
street and both Mexican and Tex-Mex DOESN'T ACTUALLY
cuisines are cited as one of the top food INVOLVE GARLIC
trends for 2018-19 with high market
appeal and buzz*. OR LIME!

*The Food People

BEEF
NACHOS

The ideal sharing dish

INGREDIENTS 400g tin chopped tomatoes
500g low fat mince beef 2 tbsp tomato puree
1 large onion, diced salt & pepper to taste
1 red pepper, diced pinch caster suar
handful of mushrooms, sliced 1 tsp oregano
1 tbsp olive oil 210g tin kidney beans
2 tsp cumin 2 pouches Merchant Gourmet® Smoky Spanish
2 tsp coriander Style Grains & Rice
2 tsp hot chilli powder
1 red chilli de-seedd SERVE:
2 cloves garlic, chopped Greek yoghurt
300fl oz beef stock Grated cheese
100fl oz red wine 200g tortilla chips

METHOD
1. Warm the tbsp of oil in a pan and brown the mince beef

2. Add all the cumin, coriander, chilli powder, diced pepper & onion, sliced
mushrooms, tomato puree, red chilli and garlic and fry for 10 minutes

3. Turn the browned meat mix into a large casserole dish and add the beef stock,
tin of tomatoes, wine, salt & pepper, caster sugar and oregano

4. Stir all the ingredients together, cover and cook in the oven at a temperature
of 200 degrees for an hour and a half. After 45 mins, drain and add the kidney
beans

5. After an hour and a half, remove from the oven and serve in a dish with
cooked rice and nachos piled on top. Scatter with grated cheese and dollop on
some Greek yoghurt.

*Restaurant Business

TEX MEX

MEAT VEG SPICES & PASTES

CAJUN BEEF BRISKET GREEN JALAPENOS, CAJUN SEASONING
BEE002 NACHO SLICED SPI025
1Kg PEP130 380g
3Kg
PULLED CHICKEN SMOKED PAPRIKA
CHI086 FIRE ROASTED PIQUILLO SPI155
4 x 1Kg PEPPER STRIPS IN BRINE 600g
PEP153
FINE SHREDDED 2.5Kg SRIRACHA CHILLI
CHICKEN BREAST SAUCE
CHI450 MERCHANT GOURMET® SCE068
1Kg FIRE ROASTED RED 10Kg
PEPPERS
BBQ SMOKED HAM PEP800 CHIPOTLE CHILLI PASTE
HAM197 3Kg SCE195
5 x 3.5Kg 425g
LA FRESCA®
SMOKED HAM, SHAVED GUACAMOLE SMOKED CHIPOTLE
HAM200 DIP045 CHILLI PASTE
1Kg 1Kg PST008
1Kg
CHEFS BRIGADE® WRAPS
TRY OUR RANGE
SMOKED PANCETTA TOMATO TORTILLA OF ROQUITO
WRAPS
LARDONS BRE412 PEPPER PEARLS
18 x 4
BAC066 BAC080 The finishing fiery
CRACKED BLACK kick
500g 8x1Kg PEPPER TORTILLA
WRAPS Available in 793g,
CHEESE BRE415 1.2Kg & 10Kg
18 x 4
MEXIMIX - GRATED
MOZZARELLA & CHILLI TORTILLA
CHEDDAR WRAPS
CHE140 BRE410
2Kg 18 x 4

EUROPE

DISCOVER EUROPE

ITALIAN ANTIPASTI, FRENCH APERITIF & SPANISH TAPAS

Small plates are nothing new to European Tapas translates as 'cover' and relates to the
cuisine. The Italians have their Antipasti, the tradition of serving a piece of food on top of a
French have Aperitifs and the Spanish their glass of wine, to keep the flies out. Today
Tapas. though, tapas consists of various small plates
usually including meats, cheese, olives, seafood,
Italian Antipasti, translating to 'before the meal' is tortillas and salads.
often comprised of colourful dishes with cured
meat, cheese, seafood and marinated All incredibly popular cuisines and cited as some
vegetables. Although traditionally eaten to ready
the stomach for the main meal, many choose to of the top trending for 2018/19*. Considering
make a meal out of these delicious morsels.
the trend for small plates hasn't shown any
French Aperitifs are before dinner drinks as well
as appetizers, also designed to stimulate the wilting, who better to turn to
appetite before the entree. Similarly it consists of
many cured meats and cheeses as well as pates, than those who have IN ITALY, THE
breads and tapenades. been doing BREAD YOU'RE
it for years. SERVED BEFORE A
*The Food People
MEAL IS TO 'MOP

UP' SAUCE, NOT TO

BE EATEN ALONE

PUY
LENTIL
PÂTÉ

INGREDIENTS TOPPING:
125g Merchant Gourmet® Dried 2 large tomatoes, de-
Puy Lentils (LEN128) seeded and finely diced
1 garlic clove, peeled & halved 2 tbsp sliced basil
800ml water 4 tbsp extra virgin olive oil
1/2 tsp salt salt, pepper & sugar
1/4 tsp sugar
4 tbsp extra virgin olive oil

METHOD
1. Add the lentils, garlic and water to a medium sized pan. Bring to the
boil (lid on), then remove the lid, lower the heat and simmer for 25
minutes or until the lentils are cooked. add the 1/2 tsp salt & 1/4 tsp
sugar. Cover the pan and leave to sit for 10 minutes.

2. Spoon the lentils and some of their cooking liquid into a liquidiser, add
the olive oil and blend for 2-3 minutes until totally smooth. If the pâté is
too thick, add more oil or cooking liquid. Bare in mind the pâté will
harden as it cools.

3. Season the pâté with salt, pepper and sugar. Spoon into ramekins or
small jars. Mix the diced tomato and basil together, season to taste and
spoon over the pâté. Drizzle the extra virgin olive oil over the top.

Serve with toast, grilled bread, pita bread or crudités.
THE PERFECT SMALL PLATE THAT EVERYONE CAN DIG INTO

SMOKY
SPANISH
ARANCINI
WITH AIOLI

INGREDIENTS AIOLI

1 pouch of Merchant 1 pinch of saffron
Gourmet® Smoky Spanish-style 50ml boiling water
Grains & Rice 2 cloves garlic
100ml veggie stock 1 tsp Dijon mustard
125g mozzarella 3 egg yolks
100g flour 150ml olive oil
3 eggs, whisked with a splash of 150ml vegetable oil
milk squeeze lemon juice
500ml neutral oil

METHOD

1. Make the aioli by mixing saffron with boiling water. Crush the garlic and whisk
the egg yolks and mustard. Gradually add the oil while whisking until it becomes
thick, pale and glossy. Add the saffron mix and lemon. Season and chill.

2. For the arancini, heat the stock in a saucepan and add the grains. Cook for 15
mins on medium heat. Remove and cool completely.

3. When completely cool, take a spoonful of the mix and roll into a ball. Press some
of the cheese in the centre and roll up again. Repeat for the whole mixture and
then transfer to fridge to harden.

4. Whisk the eggs and milk in a shallow bowl, add the flour to another and
breadcrumbs to a third. Dredge each ball in the flour, then egg, then
breadcrumbs. Heat the oil to 160 degrees. Deep fry each one for 8 mins until
golden brown. Serve with the aioli.

ANTIPASTI

CHEESES IQF MOZZARELLA PASTAS
SLICES
GRANA PADANO, CHE421 RICOTTA, SPINACH &
GRATED 2Kg NUTMEG TORTELLINI
CHE030 PAS400
1Kg IQF DICED SMOKED 1Kg
PROVOLA
GRANA PADANO CHE380 PORCINI MUSHROOM
1/2 WHEEL 2.5Kg GIRASOLE
CHE169 PAS415
18.5Kg IQF MOZZARELLA 1Kg
PEARLS
PARMAGIANO REGGIANO CHE420 IQF POTATO GNOCCHI
WEDGE 2g x 2.5Kg PAS421
CHE202 1.5Kg
1Kg IQF BUFFALO
MOZZARELLA PEARLS FUSILLI
PARMAGIANO CHE431 PAS002
REGGIANO GRATED 2Kg 500g
CHE282
2 x 5Kg RICOTTA PENNE REGATE
CHE175 PAS001
GRAN MANTOVANO 10Kg 500g
CHE390
1Kg MASCARPONE RIGATONI
CHE116 PAS500
GORGONZOLA 500g 24 x 500g
PICCANTE
CHE136 PESTOS MERCHANT GOURMET®
2Kg RED PESTO
MERCHANT GOURMET® SCE627
MOZZARELLA BALLS PESTO ALLA GENOVESE 700g
CHE610 SCE212 SCE617
10 x 125g 1Kg 700g

MOZZARELLA
CUBETTI, DICED
CHE229
2Kg

APERETIF

CHEESES MEATS DUCK LIVER
PARFAIT ROLL
LA BRIQUE BRIE (60%) ROSETTE SAUCISSON TER005
CHE210 SAL030 750g
900g 250g
IQF TOULOUSE
BRIQUE BRIE DUCK LEG CONFIT STYLE SAUSAGE
CHE320 DUC008 COINS
1.3Kg 6 ind SAU866
12Kg
CAMEMBERT FOIE GRAS DE
CHE338 CANARD, ROULADE
250g FOI251
460g
PLASIR DU ROY BRIE
CHE435 TAPAS
1Kg
NORTH ATLANTIC MERCHANT GOURMET®
IQF BRIE SLICES PEELED PRAWNS RTE SPANISH INSPIRED
CHE452 PRA016 GRAINS
8Kg 2Kg CER142
250g
GRATED GRUYERE IQF LARGE COOKED
CHE139 & PEELED PRAWNS CHORIZO
1Kg PRA017 SPREADABLE
1.814Kg SAU028
CREME FRAICHE 14.85Kg
CHE134
1Kg

BECHAMEL SAUCE
SCE710
500ml

SERRANO HAM SALAMI MILANO MIXED ANTIPASTI
HAM239 SAL198 CHA204
300g 250g 135g

CHORIZO, SLICED SALAMI NAPOLI SLICED
SAU004 SAL211 PROSCIUTTO
1Kg 250g CRUDO
PRO160
CHORIZO SALAMI SALSICCIA PICCANTE, 500g (also 250g &
EXTRA LONG SLICED 150g)
SAU005 CHA203
1.8Kg 250g ITALIAN
PEPPERONI SALAMI
SARTA SPICY MORTADELLA, SLICED SAL011
SAU018 CHA202 1Kg
8x 225g 250g
VENTRICINA
GRILLING SAUSAGE BRESAOLA, SLICED SALAMI
SAU019 CHA205 SAL100
600g 70g 2 x 7.1KG

DICED CHORIZO SPECK, SLICED
SAU037 HAM110
500g 250g

SPANISH SELECTION COPPA, SLICED
Serrano, Chorizo, Lomo SAL214
CHA230 125g
120g

OLIVES

CHEFS BRIGADE® GREEN IQF SLICED BLACK MIXED PITTED OLIVES
OLIVES, PITTED OLIVES OLI072
OLI015 OLI029 5Kg
4.1Kg 10Kg

CHEFS BRIGADE® BLACK PITTED MIXED OLIVES
OLIVES, PITTED W/HERBS
OLI016 OLI056
4.1Kg 2.2Kg

MIXED PITTED OLIVE OIL
KALAMATA OLIVES
OLI017 EXTRA VIRGIN
20Kg
MERCHANT GOURMET® LEMON
KALAMATA OLIVES, INFUSED OLIVE OIL
SLICED EVO121
OLI022 500ml
19.8Kg
MERCHANT GOURMET® BASIL
BLACK OLIVES, SLICED INFUSED OLIVE OIL
OLI025 EVO122
4Kg 500ml

GREEN OLIVES, SLICED MERCHANT GOURMET® CHILLI
OLI026 INFUSED OLIVE OIL
4Kg EVO123
500ml
KALAMATA OLIVE
HALVES MERCHANT GOURMET® GARLIC
OLI027 INFUSED OLIVE OIL
19.8Kg EVO124
500ml

FOR MORE INFORMATION ON ANY
OF THE PRODUCTS DISPLAYED IN

THIS BROCHURE, OR FURTHER
INFORMATION ON OUR OTHER

PRODUCTS:

VISIT: WWW.LEATHAMS.COM
EMAIL: [email protected]

CALL: 020 7635 4000