TOKEN CHARGE € 3,50 THE RAPS CUSTOMER MAGAZINE AUTUMN 2017 HOT DOGS FROM THE FAR NORTH The Scandinavian hot dog – traditional or reinvented – is more popular than ever CREATIVE CUISINE TREND RAPS INSIDE CULINARY A NEW TRAVELLING NORTH WIND MEAT CULTURE TO TASTE Scandinavian cuisine is wildly Butcher’s Manifesto brings Visiting the Copenhagen popular and a source of together butchers from all Cooking & Food Festival much inspiration around the world EDITORIAL “ALWAYS AT THE ORIGIN OF TRENDS.” CUSTOMER PORTRAIT Scandinavians are trendsetters – and not only in the lifestyle sector. We too were at this year’s Copenhagen Cooking & Food Festival, JUST ME AT, A lot of culinary inspiration comes from the North as well. Modern hot on the trail of innovation and new trends and taking a closer Scandinavian cuisine has its finger very much on the pulse, despite look at Nordic cuisine. You can read some of what our RAPS expert seeming quite understated at times. reported on page 10. But it is not just Scandinavian innovation which SEASONING & LOVE is providing ample inspiration in German kitchens and deli counters, That is why we took a closer look at Scandinavian trends, and this it is their culinary classics as well – see pages 4 to 7. You too can edition of INSIDE is all about the North. Take for instance Trüffel­ take advantage of this diversity of ideas to create your own offerings jagd – the Truffle Hunt, a pioneering event run by the Adalbert Raps with a Nordic touch. Foundation, which took on an international flavour in August when TOKEN CHARGE € 3,50 it was held in Copenhagen. Around twenty delegates spent three We hope you enjoy the read. intensive days in the Danish capital investigating the future of the THE RAPS CUSTOMER MAGAZINE AUTUMN 2017 Mr Museth, you are a trained butcher and Our natural, homemade products are sold butcher’s trade (page 11). And an exciting future it is: initiatives HOT DOGS FROM THE FAR NORTH have been working for years as a top chef at prices most people can afford, because The Scandinavian hot dog – traditional or re-invented – like the Butcher’s Manifesto (page 9) and Grrls Meat Camp is more popular than ever and in catering. How did you get into your that is part of the Folkets Madhus philosophy. (page 12) show just how many enthusiastic people are proudly profession? I also place a lot of emphasis on traditional plying their trade, preserving artisan methods and passing them Sascha Thaens I discovered my interest in cooking when methods of preparing meat, such as cold­ on to younger generations. Director Sales Management & Strategy I was a child. I still remember clearly the first smoking. © Butcher’s Manifesto CREATIVE CUISINE TREND RAPS INSIDE CULINARY A NEW TRAVELLING NORTH WIND MEAT CULTURE TO TASTE Scandinavian cuisine is wildly Butcher’s Manifesto brings Visiting the popular and a source of together butchers from all Copenhagen Cooking much inspiration around the world & Food Festival meal I ever made: Irish Stew. I was twelve CONTENT NEWS or thirteen years old and I found it very In my opinion, it is the only way of achieving exciting to take responsibility for the cooking. the right flavour intensity and protecting Customer Portrait page 3 I remember the meal being an absolute the meat against drying out. This particular Michael Museth success – not least because it sparked my craft is at risk of dying out completely, and passion for good food. it was not easy to find a qualified master smoker. That is why I am keen to look after Counter of Ideas page 4 You founded Folkets Madhus. Can you tell us and pass on traditional production methods. Hot, hotter, hot dog what the aims of that initiative are? It is one of the reasons why I founded Folkets Madhus aims to inspire people to Butcher’s Manifesto (more on page 9). Creative Cuisine page 6 eat better and cook for themselves. Being More than just köttbullar & crispbread able to cook food is, after all, an essential Mr Museth, thank you for talking to us. skill in life. We are especially keen on Haase Hendrik © working with children. We want to improve International page 8 PIONEER OF A NEW EATING CULTURE future generations’ relationship with Where the pepper grows food. This is very easy to achieve: if a child Michael Museth from Denmark has digs a potato out of the ground itself, and almost twenty years of experience in Trend page 9 then is involved in preparing it, cooking catering and butchery. He worked as A new meat culture with it and tasting it, that child will learn an entrepreneur and ran a café and to appreciate the food. Folkets Madhus a delicatessen in the Danish city of is a place where this can happen: the Aarhus. Folkets Madhus in Copenhagen is RAPS Inside page 10 establishment has a garden where we grow the headquarters of his catering company, © Hendrik Haase Following up on Danish trends our own vegetables. and it also offers space for many workshops and events such as Trüffel­ People Inside page 11 VISIT US AT SÜFFA 2017. Folkets Madhus also has its own butchery. jagd – the Truffle Hunt. Folkets Madhus What are the founding principles of your is Museth’s contribution towards the Truffle Hunt goes international 21 to 23 October 2017, booth 9B26 in Hall 9. craft? building of a community of good food, one The meat and sausage products we use in which connects people across borders. Panorama page 12 SÜFFA in Stuttgart is Germany’s biggest our “Markt frisch” range, an exciting new our catering and sell in our shop are made His other initiative, Butcher’s Manifesto, Grrls Meat Camp fair for the butchery industry and its concept involving creative convenience without additives. brings together artisan butchers from all SMEs, and RAPS will be there again solutions and lots of fresh ideas for your Only meat, seasoning and love are used. over the world in a similar way. this year. We will be presenting you with deli counter. Most of the meat comes from local farms. © Butcher’s Manifesto 2 INSIDE INSIDE 3 COUNTER COUNTER OF IDEAS OF IDEAS Shopping at a Swedish furniture store often ends with a hot dog – which is partly why the sausage­in­a­bun has become symbolic of OUR Scandinavian snacks. But the hot dog is in fact more typically Danish. BEST RECIPES Sold from a “pølsevogn”, or sausage­cart, it consists of a grilled or boiled sausage, traditionally served with mayonnaise, ketchup, mustard, roasted or raw onions and slices of sweet pickled cucumber. HOT DOG GRAVLAX STYLE The Danes like to enjoy it with cold chocolate milk. Recipe number: 7000714 So it is little wonder that the hot dog is the source of inspiration for (serves ten) some unusual creations in Copenhagen, where the pølsevogn has INGREDIENTS: been part of the streetscape for over 80 years. You can celebrate the 10 hot dog buns, 63 g 20 g mustard diversity of this popular street food at the Copenhagen Cooking & 10 frankfurters, 50 g 2 g DILL LEAF­TIPS, Food Festival and do a good deed at the same time: at the Top Dog 500 g gravlax FREEZE­DRIED Charity, each of the invited chefs prepares a hundred of their own hot 80 g SHALLOT (1091439­001) dog creations. The public are allowed to try them all out, and a jury SANDWICH CREAM 90 g blackberries consisting of celebrity chefs and culinary critics chooses a winner. (1696989­002) 100 g lettuce mix Proceeds are donated to the humanitarian aid organisation CARE 200 g BUTTER FLAVOURED Danmark. SANDWICH CREAM (1697872­002) Wieners are a real must at the hot counter. So why not make use of their street food potential as well? RAPS can help you, not only by METHOD: providing a wide range of flavoursome seasonings which you can use Heat the frankfurters in simmering, not boiling water. Preheat an to make your sausages, but also with creative ideas and derivations oven and briefly heat through the hot dog buns. Mix the BUTTER that allow you to present your customers with a varying, attractive FLAVOURED SANDWICH CREAM together with the mustard range of snacks at your hot food counter. For instance, it is very and DILL LEAF­TIPS, FREEZE­DRIED and stir until you achieve easy to transform a hot wiener into a classic Danish hot dog served a smooth dill and mustard cream. Remove the hot dog buns from in a fluffy bun with typical toppings and create added value and the oven, spread them with the SHALLOT SANDWICH CREAM and differentiation without too much effort or cost. But even the basis of line with lettuce. Take the frankfurters out of the water and place the hot dog can be creatively varied: instead of a sausage, you can put them on the lettuce, then arrange the gravlax along the frank­ delicious meatballs into the bun, and voilà, there you have a twist on furter. Garnish with dill and mustard cream and blackberries. HOT DOG another Scandinavian classic: the köttbullar hot dog. And because GRAVLAX fish is so big in the North, we have created a recipe for hot dog with There are more delicious recipes STYLE salmon. There is virtually no limit on what you can do with hot dogs. in our recipe database at www.raps.com. Why not try out your own creative compositions? SHALLOT SANDWICH CREAM PROD. NO.: 1696989-002 A sweet­and­spicy flavour with roasted shallots and paprika, creamy, orange colour with shallot pieces.