WORLD CUISINE Recipes and Inspiration
PANEER Size
Packaging
Preparation
Shelflife (days)
Cubes (IQF) 3x1.5 kg
11mm / 19mm
1x5 kg
Frozen Frozen
Deep frying
Pan frying
270
Defrosted
3
GRILLING CHEESE Size
Packaging
Preparation
Shelflife (days)
Cheese fries (IQF) 3x1 kg
12x20x60 -80mm
1x4 kg
Frozen Frozen
Deep frying
Oven
270
Defrosted
3
Burger slices (IQF) Ø75 mm / 65g
3x 1300 g
1x4 kg
Ø90 mm / 80g
3x 1200 g
1x4 kg
Frozen Frozen
Deep frying
Oven
Defrosted Frozen
Frozen
Deep frying
Oven
Deep frying
Oven
Deep frying
Oven
Deep frying
Pan frying
270 3 270
Defrosted
3
Sausage Ø75 mm
4x1.5 kg
Ø90 mm
4x1.75 kg
CHILLED
CHILLED
CHILLED
180
CHILLED
180
CHILLED
364
Block 6x 250g
4x 1 kg
CHILLED
HALLOUMI Packaging
Preparation
Shelflife (days)
Halloumi
750 g
750 g
750 g
CHILLED
CHILLED Deep frying
Block
Burgerslices
Slices
Frozen
1 kg
Frozen Fries
180
Pan frying
Deep frying
Pan frying
Defrosted
270 3
DISHES FROM EVERY CORNER OF THE GLOBE, STRAIGHT TO YOUR KITCHEN From India to Spain with a stop on a Greek island, Nordex Food’s cheeses for frying lend taste, salt and texture to dishes from all over the world. We’ve gathered an array of inspiring, easy and useful recipes that you can pick from for menus and à la carte alike. From appetisers and finger food to filling salads and tasty curries. Bon appétit! NORDEX FOOD
Tip!
Potaties and grilling cheese cubes are a filling combination of textures and taste.
GRILLING CHEESE
PATATAS BRAVAS WITH SPICY TOMATO SAUCE AND AIOLI The Spanish classic is in good company with filling barbecue cubes and a wonderful aioli. SERVES 10
INGREDIENTS 1000 g Taverna grilling cheese cubes 2 kg potatoes 200 ml egg whites 300 g polenta Salt
TOMATO SAUCE 400 g tomatino (puréed and peeled tomatoes) 2 tbsp strong smoked paprika 2 tbsp onion powder 2 tbsp paprika Salt Freshly ground black pepper 50 ml olive oil
AIOLI 5 tbsp Chinese garlic, baked until tender 1 tbsp Dijon mustard 3 tbsp apple cider vinegar 300 ml olive oil 200 ml flavourless rapeseed oil 4 egg yolks Salt
Peel and boil the potatoes in lightly salted water until tender. Drain the potatoes and leave to cool slightly before coating in egg whites and then polenta. Deep fry with the barbecue cubes at 180°C until crisp. Fry the dry spices in olive oil at medium heat for a few minutes. Add the tomato purée to the spices and bring to the boil. Simmer for 10–15 minutes and then purée with a stick blender until smooth. Season with salt and pepper. It should be slightly spicy. Blend the baked garlic in a food processor with mustard, apple cider vinegar, a pinch of salt and the egg yolks. The start adding a few drops of olive oil at a time and perhaps a little rapeseed oil. The consistency should be thick and creamy but still runny enough to drop heavily off a spoon. Arrange the fried potatoes and barbecue cubes on a plate with spiced tomato sauce and aioli on top, and serve immediately.
SERVES 10
KALE CURRY WITH PANEER Asia meets Nordic winter fare in this filling and inspiring curry. Kale and tasty paneer cubes add texture. INGREDIENTS 1000 g Taverna paneer cubes, 19 mm 5 onions 1 kg chopped kale 3 tbsp fresh red curry paste 1 Chinese garlic 1 kg boiled potatoes, diced 3 cans coconut milk Mushroom soy sauce or regular soy sauce Flavourless rapeseed oil
PANEER CUBES
Tip! Even though kale belongs to the nordics, it works great in curries together with paneer.
Chop the onions into thin wedges and julienne the garlic. Fry in oil. Add the curry paste and cook for a short while. Add the kale, and sauté with the onions and curry. Add more oil if needed. When the kale wilts and begins to change colour, add the coconut milk. Simmer for 10 minutes. Add the boiled potatoes and paneer and simmer again, for 5–7 minutes. Season the dish with mushroom soy sauce and serve with rice or a naan.
Tip!
Adjust the heat and spiciness of the dish by adding more or less chilli and ginger.
SERVES 10
BUTTER PANEER
PANEER CUBES
Imagine a filling vegetarian version of butter chicken. Sounds great, right? In our minds it does, and that’s why we’ve given this classic a modern twist and made it with paneer instead of chicken. Serve with a large salad and perhaps a nice sprinkling of coriander on top. INGREDIENTS 600 g Taverna paneer cubes, 19 mm 1 litre rice 10 naan breads 500 ml full fat natural yoghurt 50 g butter 500 ml cream 700 g mashed tomatoes 2 bunches coriander 3 tbsp curry 1 tbsp turmeric 4 garlic cloves 2 large red onions 2 red chillies 10 cm fresh ginger 3 tomatoes
Grate the ginger, chop the garlic, and finely slice the chilli. Combine all in a bowl with the yoghurt, curry and turmeric, and blend well. Add the paneer and coat in the yoghurt mix. Leave to marinate in the refrigerator for a minimum of 30 minutes, but preferably up to 6 hours. Prepare the rice and heat the naans. Dice the onions and tomatoes and cook in butter in a hot pan for a few minutes. Add the marinated cheese and all of the marinade; add the mashed tomatoes and simmer for 20 minutes. Add the cream, bring to the boil and simmer for a few minutes. Season with salt. Serve with rice and naan.
Tip!
combining paneer or other grilling cheeses with pickles and mustards, gives you a great balance of acidity and sweetness in most dishes.
PANEER CUBES
BEET TATARE Elegant vegetarian dish with just the right amount of acidity, perfect with paneer. SERVES 10
INGREDIENTS 1000 g Taverna paneer, 19 mm. 2 kg beets 2 banana shallots 5 pickled cucumbers 1 tbsp coarse mustard 3 tsp tabasco 100 ml mayonnaise 2 tbsp apple cider vinegar Fresh horseradish 2 pots bittercress
Boil the beets with their peel for one hour. Drain and place the beets in a bowl of icy water. Slip the beets out of their peel and purée coarsely in a food processor. Chop the onions and pickled cucumbers and place in a bowl with the beet purée. Add the mustard, tabasco, mayonnaise, apple cider vinegar and mix well. Season with freshly grated horseradish, to taste. Pan-fry the paneer until golden. Arrange the beet tartare on a platter and top with the fried cheese. Finish with lots of bittercress.
HALLOUMI
CRISPY RYE AND CHEESE BALLS Crisp balls of minced halloumi, peas, onions and black garlic. Covered in panko breadcrumbs and fried. SERVES 10 /APPROX. 30 BALLS
INGREDIENTS 750 g peas 5 onions 50 g black garlic
Chop the peas, onions and black garlic in a food processor. Grate or chop the halloumi into small pieces. Fold all the chopped ingredients together with all other ingredients to create a ‘mince’.
250 g finely chopped parsley 1250 g Taverna Halloumi 500 g cooked rye kernels 750 g boiled rice 12,5 g water/vegetable stock 250 g cottage cheese 75 g salt 25 g black pepper 250 g flour Panko breadcrumbs, flour and beaten eggs to coat Oil for frying
Roll the ‘mince’ into approximately 30 balls and place in the freezer for 60 minutes. Remove the balls from the freezer and coat them with the beaten eggs before rolling them in the panko breadcrumbs until covered. Shake off any excess breadcrumbs and fry the balls at 175°C for around 6 minutes. The balls are ideally served with cottage cheese, an edamame dip, or a lovely salad.
Tip!
Mincing halloumi is a great tip to making everything fried or minced more filling. Try to use it in vegetarian burger patties too!
Tip!
This is an indian classic, combining spice and acidity from yoghurt and lemon with the firmness of paneer.
SERVES 10
BAKED PANEER
PANEER CUBES
Exchange your meat for cheese! This marinated, oven-baked paneer seasoned with Indian spices makes dinner easy and tasty. All it needs is some time in the oven, while you make a big salad. Serve smoking hot from the oven. INGREDIENTS 1000 g Taverna paneer cubes 300 ml Taverna Greek yoghurt 3 bunches fresh mint
Put the mint, coriander leaves, garlic, ginger, lemon juice, Greek yoghurt, tomatoes and garam masala in a blender and blend the ingredients until combined to a fine purée.
3 bunches fresh coriander 3 garlic cloves 2 lemons, juiced
Marinate the cheese cubes in the purée for a minimum of 30 minutes or overnight in the refrigerator.
200 g small, fresh tomatoes 5 cm ginger (can be omitted) 1 tbsp garam masala 2 fresh red chillies
Pre-heat the oven to 250°C, conventional oven. Remove the cheese cubes from the refrigerator and oven-bake for 45 minutes. Serve with freshly chopped red chillies.
SERVES 10
MEDITERRANEAN SALAD
HALLOUMI
A classic serving that goes well with most dishes!
INGREDIENTS 750 g Taverna halloumi 500 g ripe tomatoes 2 large bunches fresh mint
Sear the halloumi in a grill pan. Cut the tomatoes into bite-sized cubes. Scrape the seeds from the cucumbers, and slice.
2 cucumbers Olive oil Apple cider vinegar or other fruit vinegar Flaked salt Freshly ground pepper
Chop the mint leaves. Add olive oil, vinegar, salt and pepper, and mix everything. Serve immediately.
HALLOUMI
WARM MAROCCAN COUSCOUS SALAD WITH HALLOUMI A classic dish from North African cuisine, with lots of fresh flavours and greens. SERVES 10
INGREDIENTS 500 g Taverna halloumi 2 courgettes 2 red peppers 2 yellow peppers 2 red onions 1 aubergine 2 garlic cloves 1 bunch parsley Some vegetable or chicken stock Olive oil 2 lemons, zest only 500 ml couscous
Chop the vegetables coarsely. Grate the garlic and mix with some olive oil. Marinate the vegetables with the garlic oil. Oven-bake the vegetables at 230°C till wellbrowned and started to wilt. Put the couscous in a deep gastro tray and pour in boiling-hot water with stock and a pinch of salt. Put cling film over the tray and leave to rest in a warm place until the couscous has absorbed all liquids. Mix the hydrated couscous with freshly chopped parsley, olive oil and grated lemon zest. Cut thick slices of the halloumi and sear in a hot grill pan. Arrange the warm couscous with the baked vegetables and the grilled halloumi on top.
NORDEX FOOD A/S Nordre Ringgade 2 DK - 9330 Dronninglund Tlf.: +45 96 47 15 00 Mail: export@nordex-food.dk