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.
Chicken Skewer “Tai-Curry”
ORIGINAL MATERIAL
1.000 g chicken breast fillet, fresh
PER KG MEAT
100 g VANTASIA® Schlemmer-Öl Thai Curry oG Art.-No. 206188
15 g ZARTIN® Gourmet CA Art.-No. 100112
PREPARATION
Cut the fresh chicken breasts into halves flat steaks and then mix it well with ZARTIN® Gourmet CA. Optionally, you can also use inner fillets instead of chicken breasts. Afterwards marinate the pre-tendered meat with VANTASIA® Schlemmer-Oil Thai Curry oG and put them on a wooden skewer. Arrange the finished skewers in the service counter.
Bell pepper- pork goulash
Ready-to-eat goulash with pork and bell pepper
ORIGINAL MATERIAL
600 g pork meat, cubed
400 g water, cold
PER KG OF MEAT
150 g bell pepper, stripes
150 g VANTASIA® Schlemmer-Quick Bratensauce oGAF
5 g AROMIX® Paprika Standard LW
2 g AROMIX® Bratzwiebel L
4 g VANTASIA® Grillpower oGAF
PREPARATION
Place the water in a cutter or bowl and mix it with VANTASIA® Schlemmer Quick Bratensauce oGAF, AROMIX® paprika standard LW, VANTASIA® Grillpower oGAF and AROMIX® Bratzwiebel L until a homogeneous mass has accrued.
Afterwards add the pork cubes and bell pepper stripes to the pre-produced mass evenly. Important: During processing in the cutter, please use the mixing gear (backwards).
Finally, fill the finished mass into desired portion casings, glasses or bags and cook them in a boiler or combi-steamer at approx. 85 °C for 2 hours. Depending on the portion size, the cooking time may vary. Important: The ready-cooked goulash must be stored at a temperature of less than 7 °C (e.g. cooling counter).
Pasta salad
Ready-to-eat pasta salad with rocket salad, Mediterranean seasoned - vegetarian
ORIGINAL MATERIAL
500 g semolina noodles, cooked, without egg
120 g cherry tomatoes, halved
30 g pine kernels, roasted
20 g onion, red, approx. 1cm cubes
20 g rocket salad
ORIGINAL MATERIAL FOR 1 KG SALAD
160 g VANTASIA® Schlemmer-Marinade San Mato oG Art.-No. 201552
50 g MARKLAND® dried tomato flakes Art.-No. 411408
100 g water, cold
PREPARATION
Soak the MARKLAND® dried tomato flakes in water until the water is completely absorbed. Marinate the cooked noodles with VANTASIA® Schlemmer-Marinade San Mato oG and gently fold cherry tomatoes, onion cubes and pine nuts in. After that add the washed rocked salad and the soaked tomato flakes to the noodles. Fill up the finished salad into a bowl and arrange it in the service counter.
Quark with herbs and fresh lemon flavour
Ready-to-eat quark speciality with herbs and fine lemon flavour
ORIGINAL MATERIAL
600 g 20 % regular quark
150 g cream cheese
120 g sour cream
ORIGINAL MATERIAL FOR 1 KG DIP
120 g VANTASIA® Schlemmer-Marinade Kräuterfee oG
Art.-No. 201530
7 g MARKLAND® chives Art.-No. 439200
3 g lemon peel, rasped
PREPARATION
Place regular quark, cream cheese and sour cream into a bowl. Mix it well to a smooth mass. Add VANTASIA® Schlemmer-Marinade Kräuterfee oG, MARKLAND® chives and the rasped lemon peel to the mixture. Fill up the finished dip into a bowl and arrange it in the service counter.
Rhodos-skewer
Ready-to-cook marinated pork skewer with courgettes and feta cheese
ORIGINAL MATERIAL
1.000 g pork cubes, lean
400,00 g feta cheese
300 g courgettes
PER KG OF MEAT
120 g VANTASIA® Schlemmer-Öl Gyros oGAF Art.-No. 207087
15 g ZARTIN® Gourmet CA Art.-No. 100112
PREPARATION
Mix the pork cubes with ZARTIN® Gourmet CA. Afterwards add VANTASIA® Schlemmer-Öl Gyros oGAF to the meat and mix it well. Then cut the courgettes longitudinally by using the cutting machine. After that cut the feta into cubes and then wrap the feta cube with a zucchini slice. Finally, put the meat and feta zucchini wrap on a grill skewer alternately. Arrange the finished grill skewers in the service counter.