Inspired Chef Intense Flavours at Any Stage of Creation Contents
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The Inspired Chef Intense Flavours at any Stage of Creation Contents The CHEF range of liquid concentrates, signature pastes and reduced stocks help you add flavour to any dish and at any stage of the cooking Beef Cheek Parcels with Star Anise Broth p. 4–5 process, from pre-cooking to plating. Chicken Coq Au Vin with Parmesan Mash and Brussel Sprouts p. 6–7 Tea Smoked Salmon with Soba Noodles and Greens p. 8–9 Our Liquid Concentrates and Signature Pastes are all Gluten Free and Vegan, except Red & Port Wine Reduction which is Vegetarian only. Lamb Rack with Parsnip Mash and Minted Lamb Jus p. 10–11 They are perfect for all your vegan and non vegan dishes without Seafood Bouillabaisse with Black Garlic Mayonnaise and Crostini p. 12–13 compromising on flavour or quality. Veal Osso Buco with Gremolata and Couscous p. 14–15 The range is designed to work together to create dishes that are full Vegan Dishes of authentic flavour. Vegan Mushroom Risotto with Cashew Cream and Crispy Sage p. 16–17 Vegan Quinoa and Vegetable Tartlet p. 18–19 Creamy Black Garlic and Rappa Spaghettini p. 20–21 Mushroom Bourguignon p. 22–23 Thai Jackfruit Curry p. 24–25 Wonton Soup p. 26–27 Asian Ginger and Garlic Noodle Soup p. 28–29 Vegan Pepper Sin Carne p. 30–31 Roasted Cauliflower with Mushroom Baba Ganoush, Chick Peas and Pomegrenate p. 32–33 Green Tagine p. 34–35 Warm Moghrabieh Salad with Charred Eggplant and Confit Tomatoes p. 36–37 Liquid Concentrates Signature Pastes Reduced Stocks Curried Cauliflower Pie p. 38–39 Red & Port Fermented Pepper Black Garlic Asian Mushroom Vegetable Demi Glace Shellfish Veal Almond and Pomegranate Hearty Salad Bowl with Red Wine Dressing p. 40–41 Wine Reduction Red and Port Wine Chicken Coq au Vin p. 42–43 Sauce Inspiration p. 44–45 Product information p. 46–47 p. 3 Beef Cheek Parcels with Star Anise Broth Serves 10 Sticky Beef Cheek wrapped into parcels served with a fragrant beef broth and topped with an Asian-style salad Ingredients Method Filling Preheat oven to 160°C. 2 tbsp olive oil Heat oil in a large frying pan and sear the beef cheeks until 1.5kg beef cheeks coloured on all sides, transfer to a deep roasting dish. 2 onions, diced 2 celery stalks, diced Saute onion, celery and carrots until caramelized. Add to the beef with CHEF Black Garlic Paste, bay leaves and water 2 carrots, diced combined with CHEF Demi Glace Liquid Concentrate, CHEF 30g Black Garlic Paste wine and MAGGI Hoisin Sauce. 2 bay leaves 1L warm water Cover and cook for at least 4-6 hours at 160°C. Allow to 100mL CHEF Demi Glace cool then shred meat and reduce down with 2 cups of the Liquid Concentrate sauce until sticky. Set aside to cool. 250mL red wine Wrap a large teaspoonful of beef cheek mixture into the 250mL MAGGI Hoisin Sauce dumpling wrappers or pasta sheets, wetting the edges with 5-6 sheets fine pasta or water to seal, then crimp to secure the filling. Chill and allow dumpling wrappers to set before final cooking. Sauce For the broth, add water, CHEF Demi Glace 3L water Liquid Concentrate, sliced ginger, garlic, chilli, spices 200mL CHEF Demi Glace and MAGGI Hoisin Sauce. Simmer for 10-15 minutes. Liquid Concentrate Taste for seasoning. 4 slices fresh ginger Toss desired salad ingredients together with a little sesame oil. 2 cloves garlic To serve, simmer beef cheek parcels in the fragrant broth for 1 chilli, sliced a few minutes until tender. Transfer to warm shallow bowls, 2 star-anise ladle over broth and top with Asian style salad. 1 cinnamon stick 125mL MAGGI Hoisin Sauce Garnishing Ideas Coriander leaves / micro greens / sliced spring onion / sliced chilli / crispy shallots / steamed bok choy CHEF's Tip Try this dish using pork shoulder instead of beef cheeks p. 4 Chicken Coq Au Vin with Parmesan Mash and Brussel Sprouts Serves 10 Slow Baked Chicken Coq Au Vin with pancetta, caramelised shallots, and field mushrooms served on Parmesan mash with sautéed brussel sprout petals and toasted pine nuts Method Ingredients Pre-heat oven to 180°C. Wrap chicken legs in pancetta slices. 10 chicken Maryland legs Arrange on a roasting tray and roast for 30-40 minutes 10 slices pancetta or until golden and cooked through. 1 tbsp olive oil Sear shallots, baby carrots and CHEF Black Garlic Paste 10 shallots peeled and halved in olive oil, until coloured and finish off cooking in the oven 80g CHEF Black Garlic Paste until tender. 15 baby carrots, peeled and cut in half lengthwise For the sauce, sauté mushrooms, finely diced onion and CHEF Black Garlic Paste in olive oil. Add thyme and Sauce CHEF Red and Port Wine Reduction Paste. Add combined 1 tbsp olive oil water and CHEF Demi Glace Liquid Concentrate. 500g field or mixed mushrooms, sliced Then add the CHEF Mushroom Liquid Concentrate and simmer for 10 minutes, thicken with arrowroot or 1 onion finely diced corn flour, or reduce until saucy. Season to taste. 10g CHEF Black Garlic Paste 3 sprigs fresh thyme Meanwhile, boil potatoes until soft. Drain well and 80g CHEF Red and Port Wine Reduction Paste mash with butter, hot cream and Parmesan. Blitz or blend to desired consistency and season with thyme leaves, 2L hot water sea salt and cracked pepper. 150mL CHEF Demi Glace Liquid Concentrate 15mL CHEF Mushroom Liquid Concentrate Trim and halve brussel sprouts and release some of the Arrowroot or corn flour to thicken larger petals. Sauté in olive oil and garlic for 3-4 minutes until slightly coloured then add a splash of water and Mash CHEF Vegetable Liquid Concentrate. Toss until tender 6-8 large Agria potatoes, peeled and green. Add toasted pine nuts and season to taste. 50g butter Serve golden chicken legs with roasted vegetables, whipped ½ cup hot cream Parmesan mash and sautéed brussels. Drizzle over extra ½ cup grated Parmesan cheese sauce and garnish with thyme. Thyme leaves, sea salt and cracked pepper Vegetables 10 portions brussel sprouts, halved CHEF's Tip and larger leaves pulled apart ¼ cup olive oil The chicken can also be cooked all together 1 clove garlic, finely chopped – make the sauce and use to braise the chicken Cracked pepper and vegetables until cooked through and golden 15mL CHEF Vegetable Liquid Concentrate 2 tbsp toasted pine nuts Try whipped polenta instead of potato mash p. 7 Tea Smoked Salmon with Soba Noodles and Greens Serves 10 Tea Smoked Salmon with ginger glaze served with soba noodles and a warm sesame dressing, garnished with seaweed Ingredients Method Salmon Marinate salmon portions in combined 10 boned salmon fillet portions CHEFAsian Liquid Concentrate, sesame oil and ginger for at least 2 hours. 60mL CHEF Asian Liquid Concentrate 2 tbsp sesame oil Place wood chips in the base of a large wok 2 tbsp grated fresh ginger or similar and sprinkle with tea leaves. Fit a wire 2 tbsp Jasmine Green tea rack just above the wood chips and arrange the Wood chips salmon on the rack skin side down. Noodles Cover the top of the wok tightly with a lid or foil and cook for 10-12 minutes over a medium heat until 10 portions soba noodles smoky and salmon has just set. Allow to cool for 3 tbsp sesame oil 10 minutes and let the smoke settle. 3 spring onions, sliced on the angle 2 carrots, sliced into fine For the noodles, simmer in boiling water for a few julienne strips minutes until tender then drain. Heat sesame oil in 3-4 bok choy, trimmed and a large pan and sauté spring onions, julienne carrots, leaves separated bok choy leaves and edamame beans for a few minutes then toss in noodles and combined water 2 cups edamame beans with CHEF Vegetable Liquid Concentrate. 2 cups hot water 15mL CHEF Vegetable Serve smoked salmon on noodles then spoon over Liquid Concentrate pan juices and garnish with seaweed and black sesame seeds. Garnishing Ideas Black sesame seeds Seaweed CHEF's Tip The salmon could also be oven roasted or pan seared Substitute the soba noodles with pasta or vegetable noodles Add fresh chilli, lime zest and toasted sesame as extra garnishes p. 8 Lamb Rack with Parsnip Mash and Minted Lamb Jus Serves 10 Classic Lamb Rack served with minted jus, creamy parsnip and pea mash, finished with shelled peas and mint salad with crispy prosciutto shards Method Ingredients Pre-heat oven to 200°C. Rub lamb racks generously 4-5 lamb racks French cutlet, trimmed with mint jelly, season well. Arrange in a single layer on ¼ cup mint jelly, warmed to liquify a lined roasting tray and cook for 20-25 minutes or until 10 slices prosciutto cooked to required doneness. Allow to rest before slicing. Sea salt and cracked pepper For the jus, heat olive oil in a large saucepan and sauté celery, Jus carrot, onion, CHEF Black Garlic Paste, until caramelised. 1 tbsp olive oil Add tomatoes, mint leaves, water and CHEF Demi Glace 1 celery stalk, sliced Liquid Concentrate and simmer for 20 minutes. Strain and add CHEF Red and Port Wine Reduction Paste and reduce 1 carrot, diced until syrupy (alternatively thicken with arrowroot or 1 onion, diced cornflour), season to taste and keep warm. 10g CHEF Black Garlic Paste 2 tomatoes, diced Meanwhile, cook parsnip and potatoes in plenty of boiling 10-12 mint leaves salted water until tender. Add peas and simmer 1 minute 1½L hot water then drain well and puree together with butter and seasoning 150mL CHEF Demi Glace until smooth.