Ready-to-cook and marinated chicken, delicately spiced - with spring onions and peppers
ORIGINAL MATERIAL
1.000 g chicken breast
150 g red pepper, cubed
150 g spring onions, chopped in fine rings
PER KG OF ORIGINAL MATERIAL
250 g VANTASIA® Schlemmer-Marinade Kräuterfee oG, Art.-No. 201 530
15 g ZARTIN® Gourmet CA, Art.-No. 100 112
PREPARATION
Cut the fresh chicken breast into similar cubes and mix them well with ZARTIN® Gourmet CA. After that please add VANTASIA® Schlemmer Marinade Kräuterfee oG to the prepared chicken breast ragout. Finally, mingle the diced peppers and spring onions under the ragout. Arrange the chicken breast ragout in the service counter.
Ready-to-cook and marinated beef stripes, piquant with bacon and onions
ORIGINAL MATERIAL
1.000 g beef strips
100 g tomato, without pips and cubed
100 g red pepper, cubed
100 g canned corn, drainned
100 g bacon, fine cubed
75 g water, cold
25 g MARKLAND® Zwiebeln gekibbelt
PER KG OF MEAT
250 g VANTASIA® Schlemmer-Marinade San Mato oG Art.-No. 201552
15 g ZARTIN® Gourmet CA Art.-No. 100112
PREPARATION
Mix the beef strips thoroughly with ZARTIN® Gourmet CA and then add the marinade VANTASIA® Schlemmer-Marinade San Mato oG. In parallel, MARKLAND® Zwiebeln gekibbelt are soaked with the proportionate amount of water. Then mingle the soaked onions with the marinated beef strips and fold in the remaining ingredients. Arrange the finished dish in the service counter.
Raw, coarse Italian style bratwurst – with a slight fennel note – product pass no.: 5750
ORIGINAL MATERIAL
60% pork S II
40% pork belly S IV
PER KG OF ORIGINAL MATERIAL
18 g table salt
5 g BOMBAL® item no. 100 744
2 g SMAK® Gourmet oGAF item no. 107 235
2 g MARKLAND® Fenchel gemahlen, item no. 423 108 (ground fennel)
18 g PRIMAL® Chorizo oGAF item no. 201 548
100 g red wine
![[Translate to English:] Bratwurst Salsiccia](/fileadmin/Pfiff/Rezeptbilder/Rezepte_Bratwurst_Salsiccia_570x654.jpg "[Translate to English:] Bratwurst Salsiccia")
PREPARATION
Cut the pork S II and the pork belly S IV into fist-sized pieces. Then mix the meat well with table salt, BOMBAL®, PRIMAL® Chorizo oGAF and Smak® Gourmet oGA; stir well. Put the spiced meat in the meat chopper and mince to 5 mm (basic chopper attachment). Add red wine and MARKLAND® ground fennel to the minced mass and mix until a slight cohesion comes about. Fill the finished mass in sheep casings 22/24 and arrange accordingly in the service counter.