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.
Bacon bombs
Kitchen-ready prepared and marinated bacon/ground meat cubes with cheese
INGREDIENTS
550 g bacon, in slices
380 g ground meat, mixed
70 g Emmenthal cheese, in one piece
PER KG ORIGINAL MATERIAL
70 g VANTASIA® Schlemmer-Öl Onion-Bacon Taste oGAF item no. 206182
7 g ZARTIN® Gourmet CA item no. 100112
PREPARATION
Mix the minced meat with the ZARTIN® Gourmet CA. Season the ground meat mixture with 2/3 of the VANTASIA® Schlemmer-Öl Onion-Bacon Taste oGAF and cut the cheese into small cubes of about 1–1.5 cm. Afterwards form the ground meat into 15–20 g balls with a cheese cube in the middle. Use your fingertips to square off the stuffed meatballs. Prepare a crisscross shape with the bacon slices. Place the stuffed minced meat cubes in the middle of the crisscross shape and overlap the ends. Finally, marinate the bacon cube with the remaining 1/3 of the VANTASIA® Schlemmer-Öl Onion-Bacon Taste oGAF. Arrange the finished bacon bombs in your service counter.
“Deluxe” HERB BRATWURST
Boiled medium-ground grilled sausage enhanced with fine herbs –top quality–
INGREDIENTS
28.00% S III pork
10.00% S VI pork cheeks
13.00% cutting fat
14.00% additional water
ORIGINAL MATERIAL
For the filling
32.00 % S IV pork belly
3.00% additional water
PER KG ORIGINAL MATERIAL
22 g salt
6 g VAN HEES® Bratwurst würzig oGAF item no. 200379
5 g BULLIN® LP flüssig item no. 100523
3 g SMAK® Gourmet oGAF item no. 107235
2 g MARKLAND® Zwiebelgranulat mittel item no. 447200
0.60 g MARKLAND® Knoblauchgranulat item no. 416363
8 g VAN HEES® Kräuter Deluxe oS oGAF item no. 256212
PREPARATION
Chop the pork belly into 8 mm and add the appropriate amount of additional water and additives. Mince the S III meat and the fat separately to 3 mm. Then cut the S III pork and all the additives, except the VAN HEES® Kräuter Deluxe oS oGAF, in the cutter with approx. 2/3 of the additional water. At approx. 7 °C, add the pork cheeks, the cutting fat, and the remaining additional water and mix it up until a temperature of 10°C is reached. Scrape off the cutter lid from time to time. Add the filling to the sausage meat and mix 2-3 rounds. Then add VAN HEES® Kräuter Deluxe oS oGAF and mix it reverse until everything is well dispersed. Stuff in suitable casings (e.g., cal. 28/30 pig intestines, approx. 110 g each) and boil them in the kettle or cooking chamber at 78 °C to a core temperature of 72 °C. Allow them to cool in the water bath and store at < 7 °C.
“Chili” GRILLING CHEESE
Ready-to-eat grilling cheese made of 66% Gouda and chilies – perfect for grilling or frying
INGREDIENTS
70% Gouda 45% FiDM
20% ice water +/- 0 °C
10% cream (30% fat)
PER KG ORIGINAL MATERIAL
40 g PRALLO® Grilled Cheese item no. 101050
5 g BULLIN® LP flüssig item no. 100523
3 g salt
12 g MARKLAND® Chillies crushed 1-3mm item no. 402224
PREPARATION
Roughly dice the cheese, place it in the cutter, fine cutting, add the cream and ice water. Add the PRALLO® Grilled Cheese, BULLIN® LP flüssig and salt. Mix it up at high gear until a consistent mass is achieved. Then add the MARKLAND® Chillies crushed 1-3 mm and mix well again. Stuff the finished mass in sterile casings and boil them at 78 °C to a core temperature of 72 °C. The following day, cut in the desired thickness and marinate as desired or coat with breadcrumbs.
“Classic” STUFFED PIMIENTOS
Kitchen-ready prepared and marinated barbecue skewer with pimientos and ground meat
INGREDIENTS
500 g ground meat, mixed
500 g pimientos (barbecue peppers)
PER KG ORIGINAL MATERIAL
20 g VANTASIA® Classic Grill oG item no. 207599
7 g ZARTIN® Gourmet CA item no. 100112
PREPARATION
Mix the ground meat with the ZARTIN® Gourmet CA. Then season the ground meat mixture with the VANTASIA® Classic Grill oG. Cut off the tops of the pimientos and stuff them with the prepared ground meat. Put the stuffed pimientos on a barbecue skewer. Arrange the finished skewers in your service counter.