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).
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.
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.
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).