Nortura PROFF - Ready for Christmas and the Christmas season
– I love the time we are entering now. There are big numbers, a good atmosphere, and we are really in a position to deliver ribs this year... and pork knuckle, Christmas sausage, medister cakes, kohlrabi stew, lutefisk bacon and turkey, to name a few, says Morten Kristensen. He is category manager for the cut meat and cured meats at Nortura PROFF.
Nortura PROFF is very confident that they can help the catering industry serve good meals, whether you want the absolute best, or you are looking for more easy solutions that still taste good.
Homemade Christmas
“ I love the time we are entering now.
There are big numbers, a good atmosphere, and we are really in a position to deliver ribs this year .”
– If you go to a restaurant and are going to eat Christmas food, you have an expectation that it will have a proper homemade feel. That is the case whether the chef uses fresh ribs or pre-cooked. We always aim to have the best products on the market, and we are constantly working to develop the products to give them a slightly more homemade feel, says Morten.
Cautious optimism
Lars J. Karlsen is the chain manager and has primary responsibility for contact with Systemkjøp He says that although the industry has been through uncertain times, they are now receiving feedback that suggests the Christmas party season will be good. – But there may be more interest rate increases, and no one knows for sure what will happen in the new year.
Nortura PROFF is now noticing a shift towards customers demanding slightly more affordable products. They are continuously working to adapt their range to this situation. An example of this is Gilde Pigwings, which is a product Nortura PROFF was the first to introduce. -It is warm and good food, and the price is just under 80 kroner per kilo. Then you have a portion price that is a quarter of that, so it is a very good calculation. What is also funny is that we have had it for many years, and now that the market is looking for more affordable cuts, it is experiencing further growth.
Nortura PROFF has a concept called Stykkevis & Delt. It's about making full use of resources. These can be pieces of meat that were previously ground. Many of these slightly rougher cuts can withstand a lot of treatment and are therefore suitable for slow roasting, stews and sous vide. -In many ways, this is bringing back an old tradition. When I talk to my mother, that's what they used. The meat was cooked for a long time or over time and became incredibly tender and delicious, but some of these cuts and dishes also require good culinary skills to make it happen, says Lars.
Festive food for the season
When we ask Lars and Morten if they have any special products they would like to highlight now that we are entering the peak season, they would rather highlight three concepts. One is Livèche chicken, which was developed after inspiration from the best, quality French chickens. The chicken is produced by local farmers in Indre Østfold, Råde and Kongsberg. It is a slow-growing breed, and the feed is supplemented with the herb lingonberry, which gives it a completely unique taste.
Young cattle
The other thing they like to highlight is the Gilde Ungfe concept. “Young cattle are heifers, meaning cows that have not had a calf. They are about 13 months old when they are slaughtered, and they have mainly only grazed grass. So this is the noblest you can get. It is considered to be the best,” says Morten.
–As a professional, I think beef sirloin has gotten an undeserved bad reputation. You can safely put Strip Loin of Young Beef on the menu. This is a great cut of meat. In the years we have had the concept, I have not come across a single sirloin that is of poor quality. We have traveled a lot to fairs in recent years with this fillet and have received so much positive feedback on it. –It is also that the heifers grow more slowly, and then you get more and better marbling. In addition, you get the color of beef, but at the same time the tenderness of a calf, adds Lars.
Up to date
The last concept they want to highlight is Ajour. These are tasty ready-made meals adapted to a demanding kitchen routine, where there is a strong focus on operating profitably and making it easy for those with many unskilled employees.
– The Ajour concept has been very well received. The series is constantly expanding with new variants. In this concept, we also have vegetarian casseroles, so you can serve them as a vegetarian, but you can also add meat to some of the same casserole – and thus give your guests complete freedom of choice.
Trade sales
Nortura PROFF has around 20 consultants who visit commercial kitchens, restaurants and canteens all over Norway. Most of these consultants are chefs, and both Lars and Morten are keen that Systemkjøp's members use the Nortura consultants to increase their expertise. This is especially true for cuts of meat that you are unsure of how to prepare.
–I must also be allowed to highlight the Nortura PROFF website – there are separate pages for, among other things, Stykkevis & Delt, and there is a large base for both products and recipes. It is a great website that you can easily navigate through, concludes Morten.
Tempting serving suggestions from Nortura PROFF
Grilled flat iron fillet with curly fries and edamame salad
Flat Iron Steak from beef is a muscle that is located in the shoulder blade towards the outside of the animal. It has a good meaty flavor and is great for slicing on a buffet or in slices for a party meal. Try it with curly fries or other exciting potato varieties.
For 4 servings you will need:
800 g Gilde Beef Flat Iron fillet 4 potatoes, large
2 tablespoons wheat flour
2 tsp cumin Salt and pepper Oil for frying
Here's how:
Edamame salad
200 g edamame beans
200 g green beans
1 red onion
4 tablespoons olive oil
1 lemon
200 g feta cheese
A little mint/parsley
Peel and cut the potatoes into thin spirals with a spiralizer. Roll in flour mixed with cumin and fry in batches in hot oil, approx. 180 °C, until golden and crispy, approx. 2 minutes. Drain on some kitchen paper. Season the meat with salt and pepper and grill quickly over high heat, 3–4 minutes on each side or until desired doneness. Let rest for approx. 10 minutes and cut into slices. Halve asparagus beans if desired and cook with edamame beans in lightly salted water for approx. 5 minutes. Drain and toss with finely chopped red onion, olive oil, lemon zest and juice. Toss in finely chopped herbs and season with salt and pepper. Serve the meat with edamame salad and curly fries.
Ajour Cantonese stew with Asian slaw
You need:
1 pk Ajour Cantonese stew
Asian Slaw
(Quantity: Per package Ajour dish) 0.25 head cabbage
0.25 pcs. red cabbage
3 carrots
1 mango
1 pot of coriander
Dressing
0.5 dl rice vinegar
2 tablespoons sesame oil
0.5 tbsp lime
1 tablespoon fresh ginger, grated 1 tablespoon honey
1 clove of garlic, mashed 0.5 dl olive oil
Salt and pepper
How to do it
Finely chop the cabbage, and peel and roughly grate the carrots. Dice the mango and mix with the cabbage, carrot and chopped coriander in a bowl. Mix all the ingredients for the dressing together and pour over the cabbage mixture. Reheat the pot and serve with rice and Asian slaw.
Recommended heating of Ajour pots
From refrigerated condition:
Combi steamer: Place the bags on a rack and steam at 100 °C for about 50 minutes.
Water bath: Place the bags in boiling water for approx. 45 minutes. The product can also be heated directly in a saucepan while stirring.
From frozen state:
Combi steamer: Place the bags on a rack and steam at 100 °C for about 90 minutes.
Water bath: Place the bags in boiling water for approximately 80 minutes.
Photo and recipes: norturaproff.no
FACTS NORTURA PROF
Nortura PROFF is Nortura's supplier for the large-scale household and service trade market.
The supplier carries a number of well-known brands: Gilde, Prior, Eldhuset, Matboden, Ajour, Liveche, Tronfjell.
The website can be found at: norturaproff.no