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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 - PINEAPPLE - CURRY

Ready-to-cook chicken pan with pineapple

ORIGINAL MATERIAL 
550 g chicken strips, raw
450 g water, cold
PER KG ORIGINAL MATERIAL 
175 g red & green pepper, diced, frozen
175 g pineapple, diced (canned)
60 g snow peas, frozen
50 g onions, frozen, diced
150 g VANTASIA® Schlemmer-Quick Basissauce oG, item no. 206189
17 g MARKLAND® Curry Type Indian, item no. 414900

PREPARATION
First defrost the frozen vegetables or drain with hot water. Place the water in a bowl chopper and mix it up with VANTASIA Schlemmer-Quick Basissauce oG and MARKLAND® Curry Type Indian until a homogenous mixture is achieved. Leave to swell for about 5 minutes. Next, add the chicken strips, paprika and onions, snow peas and diced pineapples to the pre-produced sauce evenly. 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 finished cooked dish must be stored at a temperature of less than 7 °C (e.g. cooling counter).

Pork strips "Waldeslust"

Ready to cook and marinated pork pan with leek and mushrooms

ORIGINAL MATERIAL 
1.000 g pork strips, raw
400 g leek, cut into fine rings
200 g mushrooms, sliced (canned)
150 g carrot cubes, 5 mm
PER KG MEAT
520 g VANTASIA® Schlemmer-Marinade Pilzgenuss oG, item no. 206190
15 g ZARTIN® Gourmet CA, item no. 100 112

PREPARATION
Mix the prepared pork strips with ZARTIN® Gourmet CA and then marinate with VANTASIA® Schlemmer-Marinade Pilzgenuss oG. Afterwards mix the marinated pork strips with the remaining ingredients. Arrange the delicious finished dish in the service counter. 

Noodle - mushroom - salad

Ready to eat pasta salad with mushrooms

ORIGINAL MATERIAL 
500 g farfalle, cooked
150 g mixed mushrooms (canned)
125 g tomatoes, diced
50 g spring onions, cut into fine rings
10 g white wine vinegar
PER TOTAL MASS
220 g VANTASIA® Schlemmer-Marinade Pilzgenuss oG, item no. 206190

PREPARATION
Mix the cooked farfalle with VANTASIA® Schlemmer-Marinade Pilzgenuss oG and all other ingredients. Store the finished salad at a temperature of < 7 °C.

 

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).
 

For more information, please contact your VAN HEES sales representative or write to us at: info(at)van-hees.com.