BBQ Magazine 2010 UK

BBQ Summer 2010

Discover our Dry Glazes, Taste Sensations, marinades and sauces

Inspirational ideas for the BBQ

BBQ inspiration

Everything starts at the beginning At Degens we have developed a range of Premium mixes that may be used as a basis for numerous dishes. Why Premium? Our Premium products are guaranteed free from MSG, HVP and gluten.

They contain slightly less salt than all previous products. They increase yield by 2 to 3%. And, the end product has a 2 to 3 three day longer shelf life.

Adding Taste Sensations gives you the opportunity of endless variety.

The base 7037102

Premium Barbecue Sausage Mix

7036411

Premium Minced/Sausage Mix

7037380

Premium Grill Sausage Mix

7036480

Premium Hamburgermix

7036481

Premium Vekamix

Basic dough for Barbecue sausage (cooking sausage) Ingredients: • 55 g/kg Degens Premium Barbecue sausage mix (7037102) • 16 g/kg Degens Colorozo salt (7030108) • 45 % Pork, fatty strips • 45 % Pork, lean strips • 10 % Water Preparation: 1. Prepare all ingredients 2. Mince the selected meat using a 3 mm plate 3. Mix the meat with the additives and water to a homogenous mass 4. If necessary put the dough through the 3 mm plate

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5. Stuff the desired casings with the dough 6. Let the sausages cool for 24 hours at 2°C 7. Cook the sausages at 76°C to a core temperature of 72°C 8. Chill under cold running water 9. Cool further at 2°C

BBQ magazine Summer 2010

BBQ inspiration

Basic dough for Veka products Ingredients: • 55 g/kg Degens Premium Veka mix (7036481) • Minced meat, half-and-half mix (unseasoned) Preparation 1. Measure out and prepare all ingredients 2. Mix the mince with the Premium Veka mixes into a homogenous mass

Basic dough for grilling sausage Ingredients: • 55 g/kg Degens Premium Grilling sausage mix (7037380) • 16 g/kg Degens Colorozo salt (7030108) • 45 % Pork, fatty strips • 45 % Pork, lean strips • 10 % Water Preparation: 1. Prepare all ingredients 2. Mince the selected meat using a 3 mm plate 3. Mix the meat with the additives and water to a homogenous mass 4. If necessary put the basic dough through the 3 mm plate

Basic dough for Hamburger NL Ingredients: • 55 g/kg Degens Premium Hamburger mix (7036480) • 500 g marbled pork strips • 500 g beef strips 80/20 Preparation: 1. Grind the ingredients twice using a 3 mm plate.

2. Mix the mince with the Premium Hamburger mixes into a homogenous mass.

3. Shape hamburgers into the required sizes.

Sales advice: Serve the sausage as a dish for the gourmet, barbecue griddle or tapas. Fry the sausages lightly on both sides.

BBQ magazine Summer 2010

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BBQ inspiration

Taste Sensations Taste Sensations are seasonings with a typical herb bouquet and taste profile. The Taste Sensations concept makes it possible to prepare 1 basic mixture to which various seasonings can be added for quick and easy variations when preparing ready-to-cook or seasoned mince products. Taste Sensations are pure seasonings without functional ingredients for binding, basic seasoning, preservation or colour extenders.

Taste Sentations 7039144

TS Pepper & Dew

NEW! A spicy and sweet mix that has a mild cheese flavour. Peppadew are sweet, spicy peppers that grow in the Pimpopo province of South Africa.

7039142

TS Berber

NEW! A creamy and spicy mix, typical North Africa, with herbs and spices and a hint of honey.

7039143

TS Raz-el-Hanout

NEW! Raz-el-Hanout means 'best in shop' and is a mixture of at least 12 herbs and spices. Together they produce an extraordinairy flavour, characteristic of the Middle East and northern Africa.

7036148

TS Bacon

Mix with a distinctive bacon flavour, lightly smoked and without decorative bits.

7035004 TS Campagnard 7035001

TS Cheese

Flavour mix with a subtle cheese taste. Two-cheese blend of Gouda and Emmental.

7036388 TS Chorizo

Distinctive flavour mix with a Spanish salami profile.

7035005 TS Curry

Golden yellow flavour mix with a distinctive curry taste. Slightly sharp aftertaste.

7035006 TS Garlic

Seasoning with a robust chive taste and fine chive granules. Gives all mince dishes a chive boost.

7034987 TS Italian

Distinctive Italian flavour profile including fennel seed, black pepper, mustard seed and paprika. Spicy aftertaste.

7036149

TS Mushrooms

7034986 TS Onion 7036147

TS Piri-Piri

7035003 TS Provencal 7036147

TS Spicy

7036928 TS Tomato/Basil

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A mix of parsley and onion flakes. Traditionally used for preparing farmer's sausages.

Taste Sensation mix with a delicate mushroom flavour and bits of mushroom.

Seasoning with a strong onion flavour and decorative onion flecks. Adds an intense onion flavour to mince.

A spicy tomato-based mix, with jalapeĂąo pepper, chillies and paprika to add bite to your mince mix.

The southern flavours of Provence, captured in a single flavour mix. Includes tomato, basil, oregano, thyme and rosemary.

Herb mix with a robust, spicy flavour based on Merguez herbs.

Red flavour mix with a delicious Mediterranean tomato & basil tang.

BBQ magazine  Summer 2010

BBQ inspiration

Moroccan Chipolata Ingredients: • 25 g/kg Degens Premium Mince/Sausage Mix (7036411) • 25 g/kg Degens Taste Sensation Spicy (7036147) • 1 kg minced lamb • 150 g pitted black olives • sausage casing

Sales advice: Serve the sausage as a dish for the gourmet, barbecue griddle or tapas. Fry the sausages lightly on both sides.

Method: 1. Slice or chop the olives 2. Combine mince, Premium Mince/Sausage Mix, Taste Sensation Spicy and chopped olives 3. Fill casings with mince mixture 4. Twist into sausages of ± 25 g each 5. Precook sausages if desired

Chorizo grilling sausage Ingredients: • 25 g/kg Degens Taste Sensation Chorizo (7036388) • 1 kg basic dough for Grilling sausage • If required one clove of crushed garlic per 2.5 kg • Artificial gut caliber 60 Preparation: 1. Mix the Taste Sensation Chorizo through the basic dough and add a crushed clove of garlic if required.

2. Stuff the gut with the dough and leave to colour overnight.

3. Boil the sausage at 76°C to a core temperature of 72°C. 4. Chill under running water and cool further at 2°C.

Provençal Burger Ingredients: • 25 g/kg Degens Taste Sensation Provençal (7035003) • Degens Crumb mix Easy Cajun (7030230) • Basic dough Veka mince Preparation: 1. Mix the basic dough with the Taste Sensation Provencal.

2. Divide and shape the dough as required.

3. Decorate the edge with Easy Cajun breadcrumb mix.

4. Serve as you wish.

BBQ magazine Summer 2010

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BBQ inspiration

Dry Glazes: Marinate without a marinade These dry powders combine with the meat juices to give the meat an attractive glazed coating. It also binds the meat juices to prevent leaky packaging. The glaze marinade is quick and simple to apply to the meat.

The glaze marinade provides a coating consistency that is difficult to achieve with liquid marinades and ensures a better transfer of aromas and flavours.

Dry Glazes 7039138

DG Berber

NEW! A creamy and spicy mix, typical of North Africa, with herbs and spices and a hint of honey.

7039140

DG Pepper & Dew

NEW! A spicy and sweet mix that has a mild cheese flavour. Peppadew are sweet, spicy peppers that grow in the Pimpopo province of South Africa.

7039139

DG Raz-el-Hanout

NEW! Raz-el-Hanout means ‘best in shop’ and is a mixture of at least 12 herbs and spices. Together they produce an extraordinairy flavour, characteristic of the Middle-East and northern Africa.

7034696 DG Bistro

Bright orange Dry Glaze with a hint of garlic, cumin and oregano. Also delicious with baby potatoes.

7038739 DG Groene Kruiden

This Dry Glaze has a fragrant green herb bouquet combined with garlic. A perfect accompaniment for lamb and fish, but also for any other type of meat.

7038738 DG Indian Kerrie

A beautiful yellow-green Dry Glaze with a mild curry flavour. Perfect for poultry.

7037103

DG Cinnamon & Cranberry

7033337 DG Musterad &Dill

Delicious combination of French mustard and dill. This mustard & dill marinade has a slight bite and the fragrance of fresh dill! Delicious on fish.

7034073 DG Napoli

Dough bases with mouth-watering toppings such as garlic, oil and coarse salt were already popular in Naples in the 17th century. Garlic and pepper make up the quintessential Neapolitan flavour. Great with tomato, mozzarella and other cheeses.

7038531

DG Rode Pesto

A light red-orange Dry Glaze with the flavour of Parmesan cheese and basil and an underlying light nutty flavour.

7033338 DG Satay

Authentic satay marinade - spicy and slightly sweet with the fresh flavour of lemongrass!

7035848 DG Spare Rib

Delicious sweet Chinese spare rib marinade with soya, herbs and spices. Its sweet taste also makes this spare rib marinade ideal for use on fish!

7037104

DG Tomato & Basil

7033336 DG Tuscan

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Deep orange Dry Glaze with a hint of cinnamon and cranberry. Slightly sweet taste.

Orange Dry Glaze with colourful flecks of basil. Delectable Mediterranean flavour of sundried tomatoes and basil.

The Dry Glaze Tuscany is a mix of garlic, thyme, rosemary, marjoram and other fragrant herbs.

BBQ magazine Summer 2010

BBQ inspiration

Stuffed Pesto Schnitzels Ingredients: • 50 g/kg Degens Dry Glaze Red Pesto (7038531) • Beef schnitzel approx 80 grams • Tomato slices • Sliced Parma ham • Sprigs of chive Preparation: 1. Decorate the schnitzel with a slice of parma ham and 1 slice of tomato.

2. Garnish with sprigs of chive crosswise.

3. Fold the schnitzel into three.

4. Season the outside with the Dry Glaze Red Pesto 5. If necessary hold in place with a skewer.

Tip: roast gently on the barbecue

Curry Panga-roll Ingredients: • 35 g/kg Degens Dry Glaze Indian Curry (7038738) • Half slices of Panga fillet Preparation: 1. Gently flatten the slices of panga fillet.

2. Marinade the slices with Dry Glaze Indian Curry.

3. Roll the slices and hold in place with a skewer.

Tip: prepare the rolls on the barbecue in an aluminium tray, ideally with some stir fry vegetables, garlic and white wine.

Turkey can also be used as an alternative to the panga fillet.

Garlic Lamb Skewer Ingredients: • 50 g/kg Degens Dry Glaze Green Herbs (7038739) • Cubed leg of lamb • Red and white onion, cubed Preparation: 1. Marinade the lamb meat with the Dry Glaze Green Garlic.

2. Alternate the meat and onion cubes on the bamboo skewers.

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BBQ inspiration

Tasty Marinades Water-based marinade This type of marinade requires the meat to be marinated for at least 12 hours. The marinade is absorbed deep into the meat, adding flavour and making the meat tender and juicy.

Our water-based marinades 7029717

Basic

Basic white marinade to which various marinade and herb mixes can be added. Use: 150-300 g/kg plus herbs of your choice.

7016709

Bouquet

Spicy reddish brown marinade with decorative bits including chilli pepper.

7029719

Caribbean

Red marinade with decorative bits of peppercorn, mustard seeds, dill and finely chopped vegetables. Exotic, slightly sweet flavour.

7016708

Fantasy

Creamy beige marinade with colourful flecks of herbs and sweet pepper. A typical marinade for the preparation of fish gyros.

7029725 Provencal 7016720

Satay

Red marinade with French herbs for decoration and flavour.

Soy sauce coloured marinade for satay meat.

7029727 Spare Rib Atlanta

Reddish brown marinade. Very spicy with a delicate aftertaste of honey.

7029728 Spare Rib with Honey

Marinade for spare ribs, very spicy, with a delicate honey flavour.

7016713

Sparerib

Spicy marinade.

7016854

Tandoori

Spicy marinade with Indian taste profile.

7036395 Teryaki

Japanese-inspired marinade, slight taste of sweet soya sauce (ketjap manis).

7016675

Garden Herbs

Bright yellow marinade with colourful flecks of garden herbs.

7016685

Sauce

Delicious red-brown marinade for all types of meat. Can also form the base for many different recipes.

Oriental chicken skewers Ingredients: • 60 g/kg Degens Oriental chicken Marinade (7019924) • Cubed chicken fillet • Spanish red peppers, thickly sliced • Green pepper cubes • Bamboo skewers Preparation: 1. Marinade the chicken fillet with the Marinade Oriental chicken.

2. Alternate the chicken cubes, red peppers and sweet pepper on the skewers.

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BBQ magazine Summer 2010

BBQ inspiration

Hot wings Ingredients: • 60 g/kg Degens Marinade Argentina Hot (7038630) • Chicken wings Preparation: 1. Marinade the wings in the Marinade Argentina Hot. 2. Marinade for 24 hours in the fridge.

Oil-based marinade A liquid marinade that is brushed onto the meat to add instant flavour. There’s no need to leave the marinated meat to rest.

The advantage of this marinade is that its colour is visible on the meat, making for an attractive display of colours.

Our oil-based marinades 7038630 Argentina Hot

Red marinade with a spicy chilli flavour and a smokey taste. For the brave who like it ‘hot'.

7029733 Averell

Attractive yellow colour with green decorative bits. Smooth curry taste.

7029734 Avignon

A deep orange marinade based on French herbs. A distinctive flavour of Provence.

7029735 Beef

An oil-based marinade with a deep red colour. With black pepper, paprika, thyme and chervil for decoration and flavour.

7029770 Green Herbes & Garlic An herbal bouquet with garlic in clear olive oil.

7029752 Gyros El Greco

Brownish red colour with a fresh French-Greek taste.

7029753 Jack

Reddish brown colour with crushed pepper corns, tarragon and mustard seed for decoration and flavour.

7029754 Joe

Intense red colour. Parmesan and basil flavour (= red pesto).

7037486 Lemon/Pepper

A yellow, oil-based marinade where you first taste the lemon and then the pepper.

7019924

Oriental Chicken

Yellow-green in colour with a wonderful curry flavour.

7029756 Piri-Piri

An oil and chilli pepper based Portuguese marinade with a deep red colour. Adds a distinctive piri-piri flavour.

7029766 Shoarma (kebab)

Red colour. Typical pita/shawarma taste.

7029529 Spanish

A spicy marinade with olive oil as base. Deep red colour with decorative flecks of parsley and olive.

7029768 Steak it Easy

Neutral red basic marinade.

7029769 Stroganoff Boris

Deep red colour and a spicy paprika taste.

7029729 Texas Barbecue Grill

Reddish brown marinade with an American taste profile.

7030620 Thai

The main ingredients are Thai lime and lemongrass; popular flavours of Thai and Indonesian cuisine.

7029775 Tuscan

Yellow-green colour, with fine herbs and coarse sea salt.

BBQ magazine Summer 2010

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BBQ inspiration

Degens Sauces Degens has a great range of sauces in its range that can be used as an accompaniment for the BBQ, but can also be used in many other ways. They can be used as a dip, as a salad dressing, ...

Our Sauces 7036717

Barbecue sauce NR

Deep red sauce with pepper and gherkin and a slightly smoky flavour.

7017022

Cajun sauce

A dark red, spicy sauce with finely chopped vegetables.

7021447

Chilli sauce

Orange, emulsified dip (sauce) with onions and a full, spicy flavour.

7021513

Cocktail sauce

Mayonnaise based sauce with ketchup and whisky.

7016424

Doner sauce

Slightly spicy, creamy garlic sauce based on yoghurt with a hint of mustard.

7016691

Curry pineapple sauce

Emulsified sauce, curry flavour and pineapple pieces.

7021420

Curry sauce

Yellow, emulsified sauce with curry flavour.

7022579 Garlic sauce Espagna Classic

Creamy, soft, slightly sweet, oily sauce with garlic and a fine twist of garden herbs.

7016673

Mexican sauce

Red, slightly spicy sauce with sesame seeds.

7021458

Pitta-Garlic sauce

Creamy, emulsified sauce with garlic and parlsey.

7022574 Provençal sauce

Red, slightly sweet-&-sour sauce with a twist of onion and pepper.

7021490

Thousand Islands Sauce

Pinkish-orange mild cocktail sauce with pieces of pepper, onion and chives.

7032915

Fresh Tartar sauce

White, emulsified sauce with fresh onions and parsley.

Ham-leek salad Ingredients: • 300 g Degens Fresh Tartar sauce (7032915) • 200 g leek • 300 g cooked ham Preparation: 1. Cube the cooked ham.

2. Cut the leek finely and rinse it three times.

3. Drain the leek well.

4. Mix all the ingredients with the Fresh Tartar sauce.

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BBQ magazine Summer 2010

BBQ inspiration

Create your own herb butter with Degens mixes Herb butter with Bruschetta mix Ingredients: • 120 g Degens Bruschetta mix (7025143) • 180 g water • 1 kg salted butter Preparation: 1. Combine the Bruschetta mix with the water and leave to absorb.

2. Add the butter to the Bruschetta/water mixture.

3. Shape into rosettes or rolls.

4. Place in the fridge to firm up.

Herb butter with Arodor Escargots Steak mix Ingredients: • 40 g Degens Arodor Escargots Steak mix (7030067) • 1 kg unsalted butter Preparation: 1. Gently heat the butter until soft. (Do not melt !!!!)

2. Add to the Arodor Escargots Steak mix.

3. Wrap the mixture in cling-film.

4. Place in the fridge to firm up.

5. Cut into slices.

Herb butter with Taste Sensation Ingredients: • 50 g Degens Taste Sensation of your choice • 1 kg salted butter Preparation: 1. Gently heat the butter until soft. (Do not melt !!!!)

2. Add the chosen Taste Sensation and mix well.

3. Wrap the mixture in cling-film.

4. Place in the fridge to firm up.

5. Cut into slices.

BBQ magazine Summer 2010

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