YOUR FOOD PARTNERS PRESENTS THE COOK’S COLLECTION OUTLET TEAM Gina Jones-Phillipson Coastal Outlet Regional Manager [email protected] SG Convenience W. Cape 083 655 7342 Lynne Aderndorff Inland Outlet Regional Manager [email protected] RCL Foods Bedfordview 084 955 3769 Erika Hoffman E. Cape & W. Cape Area Sales [email protected] Manager 083 270 6804 SG Convenience W. Cape Kevin Naicker KZN Area Sales Manager [email protected] RCL Foods Westville 084 242 4561 Gerhard Coetzer Inland South & FS Area Sales [email protected] Manager 083 708 2793 RCL Foods Bedfordview Surika Van Der Merwe Inland North Area Sales Manager [email protected] RCL Foods Bedfordview 060 966 8105 TRADE TEAM Wesley Harvey National Account Manager [email protected] RCL Foods Westville 082 821 3576 Maronelle Bruwer [email protected] Coastal Regional Trade Manager 082 778 6615 RCL Foods Westville Derich Badenhorst Inland Regional Trade Manager [email protected] RCL Foods Bedfordview 072 180 5842 Kulile Mdledle Inland North Regional Trade [email protected] Consultant 082 390 0321 RCL Foods Bedfordview Johan Olivier Inland South & Fs Regional Trade [email protected] Consultant 082 921 3030 Vector Bloemfontein Mark Collins KZN Regional Trade Consultant [email protected] RCL Foods Westville 082 829 1449 Taryn Griffin E. Cape Regional Trade Consultant [email protected] Vector P.E 083 280 8589 Berenice Moosa W. Cape Regional Trade Consultant [email protected] SG Convenience W. Cape 081 765 0784 YOUR FOOD PARTNERS STARTERS & SALADS KABELO KALEBE Capsicum Culinary Studio Chef Lecturer LIGHT MEALS MAIN MEALS With our wide range of quality products and ingredients, RCL FOODS helps you create memorable dishes and treats for your customers and patrons. We’re sharing some of our very best recipes with you, to help you bring a few more mouth-watering additions to your menu. Use them as they are, or tweak them to put your own unique GOURMET signature on each dish – the choice is yours! DOGS Here’s to fabulous flavour and sensational meals, with a little help from RCL FOODS top brands. BURGERS COLD SAUCES DESSERT & BAKING 0201 STARTERS & SALADS 1 Smoked Snoek Mousse 2 Cheddar Spring Onion & Macon Scone Wedge 3 Garlic Herb & Parmesan Pull Apart Brioche 4 Fish & Chips Canape 5 Nacho Avorage Salad 6 Devilled Potato Skewers 7 Caesar Canapes 8 Mediterranean Pasta Salad 9 Salmon Fish Cakes 10 Broccauli Bacon Salad 11 Honey, Soy & Ginger Dunked Nuggets 12 Chicken, Avocado & Feta Salad 11 STARTERS & SALADS SMOKED SNOEK SERVES 4 MOUSSE INGREDIENTS METHOD SMOKED SNOEK MOUSSE: In a pan, heat the olive oil and fry the onions 200g smoked snoek, skinned, until soft, then add the flaked snoek and mix well flaked & deboned to combine thoroughly. 2ml smoked paprika seasoning In a mixing bowl, whisk the butter until creamy, 1 medium brown onion, chopped add spices and NOLA Ultra Creamy, and beat until mixed. black pepper & salt to taste 125ml softened butter In a food processor, mix snoek and butter mixture until smooth. Chill until semi-firm. 10ml olive oil 100ml NOLA Ultra Creamy PESTO: Core, peel and cut the apple into small cubes and FOR THE APPLE PESTO: mix with the basil pesto. 50ml basil pesto SCONES: 1 granny smith apple Preheat the oven to 180°C. Grease and flour a baking tray. FOR THE SCONES: 60g self-raising flour Sift the flour into a large bowl, add the spices and rub the butter with your fingertips into the flour pinch ground cayenne pepper until it resembles fine breadcrumbs. pinch ground turmeric Stir in spring onion, coriander and season well with 1 tsp chopped coriander salt and pepper. Add the milk, cutting it into the dry 15g chilled unsalted butter, cubed, mixture with a knife until just combined - do not plus extra to serve over mix. 2 spring onions, finely chopped Place dough on a lightly floured surface. Knead 50ml milk, plus extra to brush gently until smooth (not too much). Pat dough flat and cut into 5cm rounds. Place scones on a prepared baking tray and brush with extra milk. Bake for about 10 minutes. Cut in halves, apply the mousse and serve. 11 SMOKED SNOEK MOUSSE CHEDDAR, 12 WEDGES SPRING ONION & MACON SCONE WEDGE INGREDIENTS METHOD 80g spring onions, chopped Preheat oven to 180˚C or 160˚C fan assisted. 200g macon, chopped Fry the macon and spring onions together till cooked, set 80g Marvello Bake aside. 400g Supreme Cake Flour Sift the dry ingredients and rub in the cold chopped 1 tsp salt Marvello Bake with fingertips till it resembles 2 tsps mustard powder breadcrumbs. 1 Tbsp baking powder Add the grated cheese. 250ml full fat plain yoghurt In a separate bowl, beat the eggs and the yoghurt 2 large eggs together and add the cooked macon and spring onions. 200g sharp cheddar cheese, grated Gently combine the wet and dry ingredients and bring fresh thyme together to form a dough. Do not over mix. Turn dough out and shape into a circle, press down lightly till it is approximately 4cm thick. Cut the dough into 12 wedges, place each wedge on a baking tray lined with baking paper. Brush each scone with beaten egg then top with a bit more grated cheese and a sprig of fresh thyme. Bake for 25 minutes. 11 CHEDDAR, SPRING ONION & MACON SCONE WEDGE GARLIC, HERB & SERVES 6 PARMESAN PULL APART BRIOCHE INGREDIENTS METHOD BRIOCHE DOUGH: Preheat oven to 180˚C or 160˚C fan assisted. 500g Supreme White Bread Flour Beat together flour, salt, milk, eggs, yeast and sugar until 10g salt a smooth dough forms. Slowly add the chopped Marvello, 50g Selati Castor Sugar continue to mix until the dough comes together and starts to leave the sides of the bowl. The dough will be 10g instant yeast very soft and smooth and slightly tacky. Place into a bowl 100ml full fat milk covered with cling film and refrigerate overnight. 5 large eggs Take the dough out of the fridge, knead the dough on a 250g Marvello Bake, chopped floured surface till smooth. Separate the dough into 20 x 60g balls. GARLIC BUTTER: Make the garlic butter, melt the Marvello then mix in the 150g Marvello Bake, melted rest of the ingredients. Grease a 26cm springform round cake tin. 4-6 garlic cloves 1 Tbsp fresh rosemary, chopped Take each ball and dip into the garlic butter mix, arrange the balls in the tin. Sprinkle with one more layer of grated 1 Tbsp fresh thyme, chopped parmesan, then allow to prove for approximately 1 hour 2 Tbsp fresh parsley, chopped or until double in size. Bake for approximately 35-40 minutes. pinch salt pinch of freshly ground black pepper 50g grated parmesan 11 GARLIC, HERB & PARMESAN PULL-APART BRIOCHE FISH & CHIPS MAKES 10-12 CANAPÉ INGREDIENTS METHOD FISH FARCE FOR CROQUETTES: Roughly chop the fish trim, then put in the bowl of a food 500g chilled hake fish trimmed, processor with the salt, NOLA Original and onion. Pulse bones & skin carefully removed until a thick paste. 5 egg whites, chilled Add the egg whites one at a time and continue to 1/2 cup Meadowland Classique, process the mixture until very smooth and emulsified. chilled Finally drizzle in the chilled cream, then transfer the 15g NOLA Original mixture to a bowl and fold in the seasoning and herbs. 1/2 tsp kosher salt Roll into a long sausage shape and freeze until firm. 60g chopped onion Slice into 2cm croquettes and crumb with flour, egg and lemon zest bread crumbs. Once crumbed refrigerate for 15 min. 1 tsp each chopped thyme, parsley, chives & garlic Heat oil and fry until golden brown. 250g whisked egg FOR THE DIP: 250g seasoned flour Put all the ingredients into the blender and purée until 250g breadcrumbs smooth. oil for frying FOR THE CHIPS: Heat oil. Wash and slice the potatoes into match sticks MINTED PEA MAYONNAISE DIP: and dry on paper towel and fry until golden brown. 125g blanched garden peas Drain on paper towel and season. 250g NOLA Original 1 Tbs chopped mint 1/2 tsp lemon juice black pepper to taste 1 clove garlic, chopped CRISPY JULIENNED POTATOES: 10 baby potatoes oil for frying salt & milled black pepper to taste 11 FISH & CHIP CANAPÉ NACHO AVORAGE SERVES 1 SALAD INGREDIENTS METHOD 200g tin black beans, washed & Mix beans, corn, peppers, cheddar and drained coriander together. 30g cooked corn Mix all the dressing ingredients together. 40g red pepper cubed & roasted Add desired amount of dressing to the salad. 25g cheddar cheese cubed Season with salt and pepper to taste. coriander for garnish salt & pepper to season TO SERVE: Place salad on plate, top with sliced avocado, nacho chips and coriander. 30g nacho chips 1/2 avo sliced for serving ROASTED GARLIC & CHILLI DRESSING: (MAKES 250ML) 250ml NOLA Reduced Oil Salad Dressing 3g roasted fresh garlic, puréed 1 red chilli, deseeded & chopped CHEF’S TIP: Substitute black beans with red kidney beans. For something different, try this filling in a wrap (without the nachos). 11 NACHO AVORAGE SANDWICH DEVILLED SERVES 10-12 POTATO SKEWERS INGREDIENTS METHOD 900g peeled baby potatoes, Combine the NOLA Ultra Creamy with the chutney blanched and add the masala spice mix. Stir thoroughly. 15ml mild roasted masala Add the baby potatoes and coat well in the sauce. 175ml NOLA Ultra Creamy Place the coated potatoes in a single layer on a 30ml fruit chutney greased baking tray and bake in the oven at 180°C Salt, to taste for 30 minutes, or until cooked through and golden Handful coriander leaves, to serve brown.