AK14515_Aviko_Gratin_Sales_Brochure_v3_24PP_AW_Digital.compressed

THE PERFECT
ACCOMPANIMENT
WITH ANY
MAIN MEAL.

THE PERFECT
ACCOMPANIMENT
Aviko supply the UK’s entire out-of-home
foodservice market with a great range
of chilled and frozen potato products,
plus other menu items perfect for a
real point of difference.
Launching July 2017, we have developed
a new variety of premium potato gratins
as an extension of our existing range.
Designed to bring convenience and
consistent quality to the kitchen,
helping those chefs looking to create
a standout menu.

PERFOrm
UNDER PRESSURE
• Pre-made and individually frozen
to save prep time
• Perfectly portioned for regular
plate coverage
• Cook to order for freshness and
to prevent wastage
• Heat and serve in just 20 minutes
for speed
• 1 hour hold time to ease pressure
during service
• Reliable texture and flavour
experience every time
3

THE FINEST
INGREDIENTS TO
COMPLEMENT
YOUR CREATIVITY
Our potato gratins have been made
with love, passion and a few other
clever little ingredients that all
lend themselves to bistro-style
outlets and catering.
Each one is perfectly sized and
includes layers of beautifully
sliced potatoes; prepared through
a unique steam blanche process to
retain their farm grown taste.
With a crisp hand-finish, chefs can
achieve a crafted look and feel
much easier than cooking from
scratch. Enriched with a creamy
cheese sauce and seasoned with
only hand-selected ingredients,
our range complements any of the
finest plated masterpieces.
Ideal for:
Gastro Pubs
4 & 5 Star Hotels
Fine Dining
Restaurants
Banqueting
Event Catering
RETAIL
4

BOAST
‘GODMINSTER’
ON YOUR MENU
To deliver a high quality pronounced flavour,
every gratin is made only with Godminster
Mature Cheddar Cheese.
280 Godminster dairy cows enjoy a simple and
wholesome life on 1,300 acres of the beautiful
Somerset landscape. The sustainable approach to
farming contributes to the creamy freshness of
the milk. The delicious and distinctive taste is
why we had to select this award-winning cheese
for our gratin recipes.
Godminster should be called out on menus to
demonstrate your commitment to using only the
best ingredients. Its credentials will go a
long way to give consumers a sense of premium
value and in turn improve the potential
profitability of a dish.
®
CHEESE
MADE WITH GODMINSTER
5

AVAILABLE IN FIVE
INDULGENT FLAVOURS
Product Name Code Case
NEW
® CHEESE
MADE WITH GODMINSTER
Rosemary &
Thyme Gratin
806259 8 x 200g
NEW
Chipotle &
Onion Gratin
806291 8 x 200g
® CHEESE
MADE WITH GODMINSTER
NEW
® CHEESE
MADE WITH GODMINSTER
Cheddar &
Truffle Gratin
806290 8 x 200g
Cream &
Cheese Gratin
806258 8 x 150g
Sweet Potato Gratin 806301 6 x 1.05kg
6

Gluten Free
Suitable for
Vegetarians
18 months
Shelf Life
Holds for
one hour
Pallet Ingredients Preparation
36 units x
8 layers
288 cases =
460.8kg
Cream, potatoes (40%), cheddar cheese (milk) (7%),
onion, potato starch, salt, stabilizer (methyl cellulose),
vegetable broth powder (salt, maltodextrin, lactose,
yeast extract, rapeseed oil, sugar, vegetables (onion,
carrot, leek, parsley), mace), garlic, thyme (0.2%),
rosemary (0.2%), natural garlic flavouring, sugar,
spices, onion powder.
Oven:
20-25 mins at
220°c
Combi-steamer:
15-18 mins at 200°c
36 units x
8 layers
288 cases =
460.8kg
Potatoes (40%), cream, fried red onion (red onion,
rapeseed oil) (7%), cheddar cheese (milk) (7%),
potato starch, vegetable stock (vegetables extract
(carrot, leek, onion, garlic), white wine extract, salt,
sunflower oil, spice-extract), tomato concentrate,
salt, stabilizer (methyl cellulose), chillies, spices, red
pepper, flavouring, smoke flavouring, garlic, onion,
spirit vinegar.
Oven:
20-25 mins at
220°c
Combi-steamer:
15-18 mins at 200°c
36 units x
8 layers
288 cases =
460.8kg
Potatoes (48%), cream, Cheddar cheese (milk)
(3,5%), Emmental cheese (milk) (3,5%), potato
starch, summer truffle (0,8%), natural flavouring,
salt, stabiliser (methyl cellulose), vegetable stock
(vegetables extract (carrot, leek, onion, garlic), white
wine extract, salt, sunflower oil, spice-extract (thyme,
bay leaves, cloves)), truffles juice, black pepper, sugar,
spices, onion powder.
Oven:
20-25 mins at
220°c
Combi-steamer:
15-18 mins at 200°c
36 units x
8 layers
288 cases =
345.6kg
Cream (45%), potatoes (44%), Emmental cheese
(milk) (7%), potato starch, salt, stabiliser (methyl
cellulose), natural garlic flavouring, spices.
Oven:
20-25 mins at
220°c
Combi-steamer:
15-18 mins at 200°c
9 units x
10 layers
90 cases =
567kg
Cream (45%), sweet potatoes (44%), Emmental
cheese (milk) (7%), potato starch, salt, stabiliser
(methyl cellulose), natural garlic flavouring, spices.
Oven:
20-25 mins at
220°c
Combi-steamer:
15-18 mins at 200°c
7

RECIPE
INSPIRATION
The versatility of our Gastro Gratins make them the ideal
ingredient for pairing with the greatest menu performers.
Here is a selection of dishes to get you started, then let
your imagination run wild.
8

CONTENTS
10
11
12
13
14
15
16
17
Duck Leg, Cherries and Broccoli with a
Thyme Garnish
Lamb Cutlets and Spinach with a
Rosemary & Thyme Garnish
Spinach & Goats Cheese Tart, Fine Sliced
Coleslaw and Oven Dried Tomatoes
Belly of Pork with Crackling and
Caramelised Apple
Ribeye Steak and Yorkshire Pudding with a
Red Wine Sauce and Watercress Salad
Salmon Fillet with Samphire Grass, White
Sauce and a Parsley & Lemon Garnish
Seabass Fillet with a Couscous Crust
and Moroccan Salad
Jerk Chicken and Red Chilli Salad with
Flatbread and a Lime & Coriander Garnish

Rosemary & Thyme Gratin
DUCK LEG, CHERRIES
AND BROCCOLI WITH A
THYME GARNISH
INGREDIENTS:
1 Aviko Rosemary
& Thyme Gratin
10g Sea salt
1 Sprig of thyme,
picked
2 Duck legs (approx.
200g each)
50ml Duck fat, melted
175g Purple sprouting
broccoli
50g Fresh cherries,
washed
75ml Red wine jus * METHOD:
1. Mix together the salt and thyme, then
rub into the duck legs. Cover and leave
to cure for 6 hours in the fridge.
2. Preheat the oven to 120˚C. Rinse the cure
from the duck legs and dry thoroughly.
3. Place the duck legs in an oven proof
dish and cover with the rendered fat.
4. Cover the dish with foil and place in
the oven to cook for 3 hours or until
the meat comes away from the bone
easily. Then leave to cool in the fat.
5. Preheat the oven to 220˚C and bake the
gratin for 25 minutes.
6. Remove the duck legs from the fat
and pat dry with kitchen roll before
pan-frying to crisp up the skin.
7. Finally, blanch the broccoli in salted
water for 30 seconds, then serve with
the cherries, red wine jus, duck legs
and garnish with sprigs of thyme.
10
*
See page 18 for recipe

LAMB CUTLETS AND SPINACH WITH
A ROSEMARY & THYME GARNISH
INGREDIENTS:
1 Aviko Rosemary
& Thyme Gratin
3 Lamb cutlets
1 tbsp Sunflower oil
100g Fresh spinach,
washed
1 Pinch of grated
nutmeg
1 Sprig of rosemary
1 Sprig of thyme
75ml Red wine jus *
Salt and pepper to taste
METHOD:
1. Preheat the oven to 220°C and bake
the gratin for 25 minutes.
2. Heat a frying pan to a medium
temperature with the sunflower
oil and season the lamb cutlets
with salt and pepper.
3. Place in the pan on the fat edge
first for 30 seconds to release
some flavour. Then sear on either
side for 1 minute each before
leaving to rest.
4. In the same pan place the spinach
and grated nutmeg and sauté for
30 seconds over a high heat.
5. Plate the gratin, lamb cutlets
and spinach, then garnish with
the sprigs of rosemary and thyme.
Finally add a pot of red wine jus.
11

Chipotle & Onion Gratin
SPINACH & GOAT’S CHEESE
TART, FINE SLICED COLESLAW
AND OVEN DRIED TOMATOES
INGREDIENTS:
1 Aviko Chipotle
& Onion Gratin
2 Medium tomatoes
50ml Extra virgin
olive oil
50g Flour
25g Butter
2 Eggs
50g Goat’s cheese
35g Fresh spinach,
chopped
60g Red onion, chopped
100ml Milk
100ml Cream, beaten
30g Bramley apple,
shredded
30g Carrot, shredded
10g Flat leaf parsley,
chopped
½ Lemon
Salt and pepper to taste
METHOD:
1. Preheat the oven to 150˚C.
2. Drizzle 25ml of extra virgin olive oil
on the tomatoes, add salt and pepper
then cook for 1 hour.
3. Combine the flour, butter and 1 egg
to make the pastry dough. Chill for
1 hour.
4. Preheat the oven to 190˚C, roll and
cut the dough into 2 rounds, place in
2cm x 7cm tart moulds and blind bake
for 12 minutes.
5. Turn the oven down to 150˚C, combine
the goat’s cheese, spinach, red onion,
milk, cream and 1 egg, then pour the
mixture into the part baked moulds
and cook for 15 minutes.
6. Turn the oven back up to 220˚C and bake
the gratin for 25 minutes.
7. Make the coleslaw by tossing together
the apple, carrot, parsley, lemon juice
and 25ml of extra virgin olive oil.
8. Finally, plate the gratin, tarts,
coleslaw and oven dried tomatoes.
12

BELLY OF PORK WITH
CRACKLING AND
CARAMELISED APPLE
INGREDIENTS:
1 Aviko Chipotle
& Onion Gratin
1 tbsp Fennel seeds
1 tsp Black peppercorns
1 tsp Flaked sea salt
1 Thyme leaves,
small bunch
1 Garlic clove
2 tbsp Olive oil
200g Pork belly
1 Lemon
25g Sugar
½ tsp Cinnamon
1 Cox’s apple, quartered
75ml Red wine jus *
Salt to taste
METHOD:
1. Toast the fennel seeds and black peppercorns in a dry frying pan for a
couple of minutes. Then pound together in a pestle and mortar with the
flaked sea salt, thyme leaves and garlic to make a paste.
2. Mix with 1 tbsp olive oil and rub all over the pork belly. Cover and
chill, leaving to marinate for a few hours or overnight.
3. When ready to cook, preheat the oven to 200˚C, rub the skin of the pork
belly with plenty of salt and 1 tbsp olive oil.
4. Place the pork belly into a roasting tin and into the oven for
30 minutes.
5. Squeeze the lemon over the pork belly skin and turn the oven down to
180˚C and roast for a further 2 hours.
6. Finally, turn the oven back up to 220˚C and give it a final blast for
another 30 minutes to finish the crackling. Allow to rest somewhere
warm for 20 minutes.
7. Whilst the pork belly is resting, bake the gratin at 220˚C for 25 minutes.
8. To caramelise the apple, start by placing the sugar in a heavy bottomed
pan on a medium heat.
9. Add the cinnamon just as the sugar has almost melted, then finally add
the apple pieces, gently cooking for 1 minute on each side.
10. Plate the gratin, pork belly and caramelised apple with a pot of
red wine jus.
*
See page 18 for recipe 13

Cream & Cheese Gratin
RIBEYE STEAK AND YORKSHIRE
PUDDING WITH A RED WINE SAUCE
AND WATERCRESS SALAD
INGREDIENTS:
1 Aviko Cream
& Cheese Gratin
10ml Sunflower oil
1 Egg
50ml Milk
50g Flour
220g Ribeye steak
20g Watercress
75ml Red wine jus *
Salt and pepper to taste
METHOD:
1. Preheat the oven to 220˚C and bake the
gratin for 25 minutes.
2. For the Yorkshire Puddings, first
pour 5ml of oil into two moulds of a
muffin tin and heat in the oven for
a few minutes.
3. Next beat together the egg, milk and
flour and pour the batter mix into the
hot muffin tin and cook for 12 minutes.
4. Season the steak with salt and pepper
before searing in a hot pan for
2 minutes each side for medium rare.
5. Finally, plate the gratin, Yorkshire
Pudding and steak together with the
watercress and a pot of red wine jus.
14
*
See page 18 for recipe

SALMON FILLET
WITH SAMPHIRE
GRASS, WHITE
SAUCE AND
A PARSLEY &
LEMON GARNISH
METHOD:
1. Preheat the oven to 220˚C and
bake the gratin for 25 minutes.
2. To make the white sauce, first
melt the butter, add the flour
then beat in the milk.
3. Add the nutmeg and bay leaf,
then bring it all to a very
gentle simmer and cook for
2 minutes.
4. For the salmon, heat a pan to
a medium to high heat and sear
the skin side for 3 minutes
before turning over and
cooking for 3 more minutes.
5. To serve, simply wash the
samphire and place on a warm
plate with the salmon on top
and gratin to the side.
6. Finally, garnish with the lemon
and parsley.
INGREDIENTS:
1 Aviko Cream
& Cheese Gratin
100g Butter
50g Flour
300ml Milk
1 Pinch of ground
Nutmeg
1 Bay leaf
200g Salmon fillet
100g Samphire grass
3 Thin slices of lemon
10g Flat leaf parsley,
chopped
15

Sweet Potato Gratin
SEABASS FILLET
WITH A COUSCOUS
CRUST AND
MOROCCAN SALAD
INGREDIENTS:
1 Aviko Sweet Potato
Gratin
140g Couscous (cooked
per packet
instructions)
1 tbsp Coriander, chopped
1 tbsp Extra virgin
olive oil
150g Seabass fillet
5g Dijon mustard
½ tsp Ground allspice
½ tsp Ground coriander
½ tsp Cumin seeds
½ Garlic clove,
finely chopped
1 Small aubergine,
diced
60g Courgette, diced
60g Red pepper, diced
1 Lemon
Salt and pepper to taste
METHOD:
1. Preheat the oven to 220˚C and bake the gratin for 25 minutes.
2. In a small processor or pestle and mortar, combine 40g of couscous,
chopped coriander, extra virgin olive oil and a pinch of salt. Grind to
a semi-fine powder and pour onto a large plate.
3. Brush the skin of the seabass with Dijon mustard and drag it through
the couscous mix until thoroughly coated.
4. Heat a frying pan to medium with oil and cook the coated side of the
seabass for 3 to 4 minutes, until you see the edges turn golden brown.
5. Then flip the fillet over and cook for a further 1 minute. Squeeze the
juice from the lemon into the pan and set aside ready for serving.
6. For the Moroccan salad, sauté the allspice, ground coriander, cumin
seeds and garlic in oil for 1 minute.
7. Then add the aubergine, courgette and red pepper and cook
for 3 more minutes.
8. Finally, add 100g of couscous to complete the salad. Plate with the
seabass on top and the gratin to one side.
16

JERK CHICKEN
AND RED CHILLI
SALAD WITH
FLATBREAD AND A
LIME & CORIANDER
GARNISH
INGREDIENTS:
1 Aviko Sweet Potato
Gratin
2 Spring onions
1 Piece of ginger,
thumb-sized
3 Garlic cloves
35g Small onion
1 Scotch bonnet
chilli
½ tsp Dried thyme
2 tbsp Soy sauce
2 tbsp Vegetable oil
3 tbsp Brown sugar
1 tbsp Ground allspice
1 Chicken leg
250g Self-raising flour
250g Natural yoghurt
½ tsp Baking powder
5 Lime segments,
remove skin
10g Coriander, chopped
1 Large red chilli,
chopped
Salt to taste
METHOD:
1. In a food processor blitz together
the spring onions, ginger, garlic,
onion, scotch bonnet chilli, thyme,
soy sauce, vegetable oil, brown
sugar and allspice
2. Rub the mix into the chicken leg
and leave overnight to marinate.
3. Preheat the oven to 220˚C and roast
the chicken leg for 40 minutes.
4. At the same time bake the gratin
for 25 minutes.
5. For the flatbread, in a bowl mix
together the self-raising flour,
yoghurt and baking powder with a
good pinch of salt.
6. When the mix starts coming
together, flour your hands and
knead the dough.
7. Divide into 4 pieces and roll out
into 2mm thick circles, add a pinch
of salt and press in.
8. Fry at a high heat for 2 minutes
on each side.
9. Plate the flatbread, chicken leg
and gratin with the lime, coriander
and red chilli.
17

RED WINE JUS
This light gravy is simple but effective and complements our
gratins extremely well. We have included it in a few of our dishes
so please refer to this recipe if needed.
INGREDIENTS:
1 Shallot, chopped
1 tbsp Sunflower oil
1 Garlic clove
1 Sprig of rosemary
1 Bay leaf
25ml Vinegar
90ml Red wine
90ml Port
380ml Dark chicken stock
1 tbsp Butter
Salt and pepper to taste
METHOD:
1. In a medium saucepan, sauté
the shallots with sunflower
oil over a high heat for about
3 minutes, stirring often until
lightly browned.
2. Add the garlic, rosemary and bay
leaf before seasoning with pepper.
3. Continue cooking for a further
3 minutes, stirring often to
prevent the shallots burning.
4. Pour in the vinegar and cook
until it has evaporated away
to a syrup.
5. Next, add in the red wine and
port, then cook until it has
reduced by two thirds.
6. Pour in the chicken stock and
bring to the boil. Turn down the
heat and simmer until reduced by
two-thirds again, to around 125ml.
7. Remove the garlic and rosemary.
8. Add a little salt to taste and
finally whisk in the butter.
9. Keep warm ready for service.
18

19

SAVE ON RESOURCE
AND LABOUR
Compared to making a gratin from scratch, our Gastro Gratins allow you
to plate in less time and with more impact.
Method
Prep Time
Cooking Time
SCRATCH
MADE
GRATIN
1. 30 minutes to prepare
the ingredients.*
2. Bake in the oven for
45 minutes.
3. Set in the fridge to
press for up to 12 hours.
4. Reheat for 15 minutes
just before serving.
12.5 hours 60 minutes
AVIKO
GASTRO
GRATINS
1. Remove from the freezer
and bake in the oven
for 20 minutes.
0 hours 20 minutes
AVIKO GASTRO GRATIN
WILL SAVE YOU
12.5 HOURS
PREP time
40 mins
COOKING TIME
Per service
20
*
Scratch made cream & cheese gratin ingredients (8x75g portions): 200ml Whole Milk,
200ml Fresh Double Cream, 5g Ground Nutmeg, 0.5g Bay Leaves, 5g Fresh Garlic, 50g
Butter, 500g Maris Piper Potatoes, 115g Mature Cheddar Cheese.

MAKE UP TO 59% PROFIT
Rosemary & Thyme, Chipotle & Onion and Cheddar & Truffle
Spend
£14.65
per case
Make
£10.95
in profit
per case
• 16 x 100g Servings / Case
• Sell Price: £1.60
• Revenue / Case: £25.60
• Profit / Case: £10.95
• Profit Margin: 43%
• 3,120 Servings / Year
= £2,136 Profit / Year
Cream & Cheese
• 16 x 75g Servings / Case
• Sell Price: £1.25
• Revenue / Case: £20.00
• Profit / Case: £11.51
• Profit Margin: 58%
• 3,120 Servings / Year
= £2,244 Profit / Year
Spend
£8.49
per case
Make
£11.51
in profit
per case
Sweet Potato
Spend
£55.70
per case
Make
£78.70
in profit
per case
• 84 x 75g Servings / Case
• Sell Price: £1.60
• Revenue / Case: £134.40
• Profit / Case: £78.70
• Profit Margin: 59%
• 3,120 Servings / Year
= £2,923 Profit / Year
21

CONVENIENTLY
PACKED
Our Rosemary & Thyme, Chipotle & Onion, Cheddar
& Truffle and Cream & Cheese varieties are all
available in boxes containing 2 x Gastro Gratin pieces,
which offer the following benefits to chefs:
• Lower price point per case
• Less working capital tied up in stock
• Less risk with smaller cash outlay
• Occupies less freezer space
22

CONSUMERS LOVE
our GRATIN
A taste test amongst consumers scored
strongly for appearance, size, colour and
aroma. The overall balance of flavours was
considered to be perfect and it was agreed that
Aviko Gastro Gratin would be enjoyed across a
variety of dishes and different occasions.
“Lovely consistency,
moist with a good
‘bite’. I like how
creamy it is”
“Soft potato
in the middle
and crispy
outside.”
“The cheese and
rosemary are
just perfect
together and
just right
amount”
Source: Aviko
commissioned
research, Cambridge
Market Research,
Nov 2016, n=50.

Share our
pasSion for
poTatoes!
As one of the largest potato
manufacturers in the world, we are
always on the lookout for industry
trends and market developments. Our
expertise as a leading catering supplier
should make us your choice when it comes
to potato products and menu ideas.
FOR MORE INFORMATION PLEASE VISIT OUR
WEBSITE: WWW.AVIKO.CO.UK
@AvikoUK