INSPIRATION FOR YOUR SPRING BRUNCH MENUS

from Chefs Culinar's newest Chef, Geneal Harreman

Written by Geneal Harreman Chef at Chefs Culinar

In 2022 Chef's Culinar, Trinity's food partner in the Netherlands, opened their "Chefs Inspiration" centre in Nijmegen.

The inspiration centre offers a place where you can explore the latest trends, learn more about the origins of fresh products, and broaden your knowledge through Chefs Inspiration trainings, given by passionate professionals.

Meet Geneal

One of the centre's newest chefs is Geneal Harreman, who has worked within Chefs Culinar since October. Geneal gained knowledge in the hospitality field at several restaurants in Amsterdam, from brasseries to starred restaurants, including Vermeer, Rijks and De Kas. At Chefs Culinar, he helps operators put together creative menus while responding to rising prices.

We know many people love getting together with their family and friends in the spring, so we have asked Geneal to share a few of his latest dishes and recipes to inspire your brunch menus.

We're here to help.

If you need inspiration for your menus - get in touch with your Relationship Manager or contact news@trinitypurchasing.com

Little gem boats with chicken thighs

This dish features little gem lettuce boats filled with curry chicken and yoghurt. Your guests can dip into the sour and savoury ranch dressing and enjoy. My tip is to use chicken thigh instead of chicken breast. The meat is fattier and therefore has more flavour. Another added benefit is that chicken thigh is cheaper than chicken breast.

Recipe Preparation

1. Start by making the ranch dressing. Chop the parsley and dill (keep a few branches for garnish) as finely as possible. Grate the parmesan cheese (also as finely as possible) and set aside in a small bowl. Mix the mayonnaise, buttermilk, 50 ml whole yogurt and worcestershire sauce in a mixing bowl with a whisk and season with salt and pepper. Then add the parmesan and herbs.

2. On to the chicken thigh. Cut the meat into small cubes and sauté in a pan with oil until they begin to color nicely, then add the spices (vadouvan, curry madras and turmeric). Let fry on low heat for a while, then add 200 ml of yogurt. Let cook and reduce well until the yogurt sticks nicely around the chicken thighs.

Filo tower dish with smoked salmon

The dish pictured is a millefeuille of smoked salmon with tarragon, finished with a poached egg and a hollandaise sauce with black truffle. Millefeuille, literally translated, means "a thousand layers." To make this dish, you can use filo pastry. This dough is very thin and ideal for building up multiple layers. This way, you create crispy sheets for a filo meal. Use chili flakes and tarragon to give the dough extra flavour and spice!

For the full recipe including preparation instructions, wine pairing and chef’s tips, visit this link:

3. The dressing: cut the little gem lettuce in half and remove the core of the little gem so that you get a boat. Make a mirror of the ranch dressing on a plate and place the little boats in it. Fill the boats with the chicken thigh filling and garnish with some sprigs of dill if desired.

Ingredients

330 g chicken thigh

8 little gem

250 ml full yogurt

130 g mayonnaise

100 g parmesan cheese

50 g buttermilk

10 g worcestershire sauce

7 g vadouvan

7 g curry madras

5 g turmeric

Chef’s tip. Use chicken thigh instead of chicken breast. The meat is fattier and therefore has more flavor. Another added benefit, chicken thigh is cheaper than chicken breast.

Sabayon with spring fruit

Sabayon, we know from the classic French preparation, but you can go in any direction with it. It can be served as part of a dessert or as a stand-alone dessert. With a simple trick, adding fruit salad can make it into an accessible dessert ideal for brunch. By adding a pop of colour to it, it's a party!

For the full recipe including preparation instructions, wine pairing and chef’s tips, visit this link: