Delicious and successful recipes for every occasion
Here is where you will find a selection of chef’s recipes with tasty trend and product ideas.
“Veggie mix” hybrid slice
Meat product with turkey meat and 29% vegetables – cured
PRIMARY INGREDIENTS
60.00% turkey meat
10.00% iced water +/-0 °C
For the vegetables:
20.00% iced water +/- 0 °C
10.00 % VAN HEES® Gemüse Mix Vegan oGAF, item no. 207 606
Per kg total mass
20.00 g curing salt
10.00 g PRALLO® AL Fest, item no. 147 538
10.00 g SCHINKO® Perfekt oGAF, item no. 107 016
6.00 g VAN HEES® Die Feine oGAF, item no. 209 985
5.00 g BOMBAL® Fresh AL, item no. 101 138
3.00 g SMAK® Gourmet oGAF, item no. 107 235
Per kg of vegetables
5.00 g VAN HEES® pH-Optimal, item no. 153 563
PREPARATION
Mix the VAN HEES® pH-Optimal with the iced water for the vegetables and use it to rehydrate the VAN HEES® Gemüse Mix Vegan oGAF. Allow the mixture to rest for at least 1 hour (ideally overnight).
Mince the turkey meat to 13 mm.
Mix the curing salt, PRALLO® AL Fest, SCHINKO® Perfekt oGAF, VAN HEES® Die Feine oGAF, BOMBAL® Fresh AL, and SMAK® Gourmet oGAF with the appropriate amount of water.
Now add the minced meat, rehydrated vegetables, and the remaining ingredients to the tumbler. Tumble at 15 rpm for about 2 hours.
Stuff the mixture into desired casings and poach at 78 °C to a core temperature of 75 °C.
Then allow them to cool and store them in cold storage.
DIY – VEGAN CHILI SIN CARNE
Ready-to-eat vegan pea protein mince with vegetables
INGREDIENTS
Primary ingredients for the vegan mince
630.00 g iced water +/- 0 °C
300.00 g VAN HEES® DIY Cevapcici Vegan oGAF, item no. 207617
70.00 g rapeseed oil
For the sauce
1,000.0 g water
150.00 g VANTASIA® Schlemmer-Quick Bolognese oGAF, item no. 207566
225.00 g corn kernels, drained (canned)
225.00 g kidney beans
PREPARATION
Put the iced water and rapeseed oil in the cutter and cut briefly until the ice is crushed finely. On mixing speed, add in the VAN HEES® DIY Cevapcici Vegan oGAF and mix for approx. 4½ minutes.
Refrigerate the finished mixture for at least 30 minutes.
In the meantime, mix the VANTASIA® Bolognese Quick oGAF with the water. Fry the cooled DIY mixture in a pan to the desired degree of roasting.
Then add the prepared sauce and the vegetables to the fryed DIY mixture in the pan.
Spoon the finished chili sin carne into the desired heat-stable closed containers and pasteurise at 80 °C for approx. 1 hour. Then cool and store at 7 °C.
DIY – VEGAN PATTIES
Ready-to-cook vegan pea protein patties
INGREDIENTS
Primary ingredients
630.00 g iced water +/- 0 °C
300.00 g VAN HEES® DIY Frikadelle Vegan oGAF, item no. 207620
70.00 g rapeseed oil
PREPARATION
Put the iced water and rapeseed oil in the cutter and cut briefly until the ice is crushed finely. On mixing speed, add in VAN HEES® DIY Frikadelle Vegan oGAF and mix for approx. 4½ minutes.
Refrigerate the finished DIY mixture for at least 30 minutes.
Portion the mass and shape as desired.
Present the formed patties on a platter at your service counter.
GOURMET – “Lemon Pepper” BBQ Pockets
Ready to cook and marinated pork pockets with pineapple and leek – fruity and peppery
INGREDIENTS
Primary ingredients
1000g pork loin meat pocket
Per kg of primary ingredients
100.00 g VANTASIA® Schlemmer-Öl Lemon Pepper oGAF item no. 207614
15.00 g ZARTIN® Gourmet CA item no. 100112
For the filling
150.00 g pineapple, fresh, diced
150.00 g leek rings
20.00 g MARKLAND® Rosa Beeren item no. 435300
PREPARATION
Mix the pork pockets with ZARTIN® Gourmet CA. Then make a filling from MARKLAND® Rosa Beeren, the pineapple cubes, and the leek rings. Afterwards fill the tenderized pork pockets with the previously prepared mixture and fix with a wooden skewer. Marinate the pork pockets in VANTASIA® Schlemmer-Öl Lemon Pepper oGAF. Arrange the finished BBQ pockets in your service counter.