Winter 2010
Festive Season
New concept! Gratin Sauce
Inspiration for the festive season
Inspiration for the festive season
Taste Sensations: for a sensational taste! Taste Sensations are flavourings with a unique herb aroma and flavour profile. The Taste Sensations concept allows you to prepare 1 basic mix to which various flavours can be added after preparation, for easy and flexible variation when working with pan-ready or seasoned minced meat products. The Taste Sensations are therefore simply flavourings without functional ingredients for binding, basic seasoning, preservation or colour conservation. New in the Taste Sensation range: Taste Sensation Wasabi (7038924). It has a slightly green colour and a mild wasabi flavour.
Degens Fresh Tartar Sauce Fresh Tartar Sauce is a white emulsion sauce with fresh onions and parsley. This sauce is extremely suitable as a dip; a raclette, fondue or BBQ sauce; but also for the preparation of many different salads, e.g. a delicious salmon tartar. For recipes featuring the Fresh Tartar Sauce, check out our website www.degens.eu
Ingredients • 55 g/kg Degens Premium Vekamix (7036481) • 25 g/kg Degens Taste Sensation Wasabi (7038924) • 1 kg minced beef & pork • Degens Fresh Tartar Sauce (7032915) Preparation 1. Mix the mince with the Premium Vekamix and then add the Taste Sensation Wasabi 2. Form portions of ± 25 grams 3. Shape into balls Sales advice • Present with Fresh Tartar Sauce • Balls as a component of a Fondue selection • Coat with Crumb mix Easy Gold and fry as a snack ball
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Festive Season Magazine
Winter 2010
Japanese Fondue Balls
Inspiration for the festive season
Mushroom Chipolatas
Ingredients • 25 g/kg Degens Premium Mince/Sausage Mix (7036411) • 25 g/kg Degens Taste Sensation Mushroom (7036149) • 1 kg minced beef & pork • Sheep casings Preparation 1. Season the mince with the Premium Mince/Sausage Mix and the Taste Sensation Mushroom 2. Fill the sheep casings with the sausage mix 3. Apportion the sausages to around 25 g Sales advice • Sausages as a component of a fondue selection • Sausages can also be prepared as a snack bite
Ingredients • 55 g/kg Degens Premium Roast Mince Mix (7037098) • 25 g/kg Degens Taste Sensation Italian (7034987) • 10 g/kg Degens Colorozo Salt (sodium nitrite) (7030108) • 350 g minced veal • 35 g water • 1 kg pickled veal breast Preparation 1. Mix the minced veal with Premium Roast Mince mix, the colorozo salt and water 2. Cut the pickled veal breast open to form a pouch 3. Fill the breast with the mince mix 4. Sew the breast closed 5. Leave to colour for 24 hours 6. Prepare the veal breast in the combi steamer at 125°C to give a core temperature of 68°C.
Steak tartare Mediterranean
Italian-style stuffed veal breast
Ingredients • 15 g/kg Degens Taste Sensation Tomato/Basil (7036928) • 5 g/kg Degens Alvero (7034949) • Beef steak, roughly chopped • 10 g/kg salt • 50 g/kg green olives, roughly chopped • 50 g/kg sun-dried tomatoes, roughly chopped Garnish • Parmesan cheese, slivers • Fresh basil
Sales advice Steak tartare can be eaten raw or fried, delicious with Degens Fresh Tartare Sauce as a dip.
Preparation 1. Mix the beef steak with Alvero B, TS Tomato/Basil, green olives, dried tomatoes and salt 2. Form into portions of ± 125 grams and shape into flat burgers 3. Garnish the burgers with Parmesan cheese and a fresh basil leaf
Festive Season Magazine
Winter 2010
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Inspiration for the festive season
Dry Glazes: Marinating without the marinade These dry powders combine with the meat juices to give a glossy surface. They bind the meat juices to prevent drips in the packaging. The glaze marinade is easy to apply to the meat surface, without mess. The glaze marinade gives a nice even distribution, which is often difficult with liquid marinades. The aroma and flavours really come into their own.
Ingredients • 50 g/kg Degens Dry Glaze Mustard Dill (7033337) • Lamb fillet • Barding bacon Preparation 1. Cut the barding bacon to fit the lamb fillet 2. Marinate the fresh lamb fillet on one side using the Dry Glaze Mustard Dill 3. Lay the marinated sides together and wrap in barding bacon 4. Tie in place with thread and cut into medallions of the required thickness 5. Serve as you wish, and garnish with whole chives Sales advice Clients can also buy a complete lamb fillet and roast it in one piece. Tasty with grilled Provençal-style vegetables
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Festive Season Magazine
Winter 2010
Lamb Fillet with Mustard and Dill
Inspiration for the festive season
Beef en Croute
Ingredients • 50 g/kg Degens Dry Glaze Beef (7039965) • Degens Sea Salt (7016987) • Degens Crushed Black Pepper (7023506) • Beef tenderloin • Pastry Preparation 1. Remove the pastry from the freezer and leave to defrost 2. Divide the beef tenderloin into steaks of ± 110 grams 3. Marinate the beef tenderloin with the Dry Glaze Beef 4. Lay a steak on each piece of pastry and fold to form a parcel 5. Sprinkle the pastry with a little sea salt and black pepper 6. Serve as you wish Advice Bake the Beef en Croute in a pre-heated oven at 175°C for ± 15 minutes.
Ingredients • 50 g/kg Degens Dry Glaze Green Herbs (7038739) • Veal rib-eye
French veal rib-eye
Preparation 1. Marinade the veal rib-eye with the Dry Glaze Green Herbs 2. Serve as you wish Advice Fry the veal rib-eye, turning occasionally, for ± 7 minutes
Winter chicken roll
Ingredients • 50 g/kg Degens Dry Glaze Green Cinnamon/Cranberry (7037103) • Degens Culinary Archiduc Sauce (7022598) • Chicken thighs, skin removed • Lean smoked bacon in rashers • Fresh bay leaves and cocktail sticks Preparation 1. Lay out the bacon rashers and place a bay leaf on each rasher. 2. Marinate one side of the chicken thigh with the Dry Glaze Cinnamon/Cranberry and lay it on the bacon. 3. Roll it up and hold in place with a cocktail stick. 4. Serve as you wish with Culinary Archiduc Sauce. Advice Brown the chicken rolls in a pan and braise gently for ± 20 minutes until cooked or bake in the oven at 150°C for 25 minutes.
Festive Season Magazine
Winter
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Inspiration for the festive season
Gratin Sauce: for oven dishes and more Degens has launched a completely new concept: Gratin Sauce. A lightly seasoned basic white sauce for the preparation of many oven dishes. Suitable for products with a preparation time of maximum 15 minutes, and a minimum preparation temperature of 175°C. The sauce runs slightly when prepared, giving a brown, slightly crunchy layer on your product. The Gratin Sauce can also be used as a filling in minced meat products, for instance in a stuffed mince roll. Endless variations are possible by adding 20 g/kg Taste Sensation (to taste).
Ingredients • 200g Degens Gratin Sauce (7040062) • 25 g/kg Degens Dry Glaze Mustard Dill (7033337) • 100 g/kg Degens Moutardini (7022386) • 1 kg pork fillet • red chilli pepper • fresh parsley • slices of lemon Preparation 1. Set out all the ingredients 2. Mix the Moutardini evenly through the Gratin Sauce 3. Divide the fillet into portions, make an incision in them and marinade with the Dry Glaze Mustard Dill 4. Fill the fillet pieces with the Gratin Sauce Moutardini and fix with cocktail sticks 5. Arrange the pork fillets in a casserole dish 6. Garnish with chilli peppers, lemon and parsley
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Festive Season Magazine
Winter 2010
Stuffed pork fillet moutardini
Inspiration for the festive season
Italian pork rib-eye
Ingredients • 350 g Degens Gratin Sauce (7040062) • 20 g/kg Degens Taste Sensation Cheese (7035001) • 25 g/kg Degens Dry Glaze Toscana (7033336) • 1 kg pork rib-eye • Parsley (7019842) • Parmesan cheese, grated and boiled green asparagus • Sliced ham Preparation 1. Mix the Taste Sensation Cheese evenly through the Gratin Sauce 2. Apportion the pork rib-eye and season them with the Dry Glaze Toscana 3. Place the pork rib-eyes in a casserole dish and cover them in Cheese Gratin Sauce 4. Garnish with grated Parmesan cheese, green asparagus, sliced ham and parsley
Ingredients • 350 g Degens Gratin Sauce (7040062) • 20 g/kg Degens Taste Sensation Curry (7035005) • 50 g/kg Degens Dry Glaze Satay (7033338) • 2 g/kg Degens Parsley (7019842) • 1 kg pork fillet • Deco France (7030120) • Cheese, grated
Curry pork fillet
Preparation 1. Mix the Taste Sensation Curry evenly through the Gratin Sauce 2. Apportion the fillet and season the fillet pieces with the Dry Glaze Satay 3. Place the pork fillets in a casserole dish and cover them in Curry Gratin Sauce 4. Garnish with grated cheese and Deco France
Italian white fish
Ingredients • 350 g Degens Gratin Sauce (7040062) • 35 g/kg Degens Bruschetta Mix (7025143) • 1 kg white fish fillet Garnish • Parmesan cheese, grated • Green asparagus, blanched Preparation 1. Set out all the ingredients 2. Mix the Bruschetta Mix evenly through the Gratin Sauce 3. Place the fish fillets in a casserole dish and cover them with Italian Gratin Sauce 4. Garnish with grated Parmesan cheese and green asparagus
Festive Season Magazine
Winter
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Inspiration for the festive season
Culinary Sauces: for tasty combinations The Degens range features 14 culinary sauces. These sauces are ready made, so ready for instant use. They do not contain preservatives, and they comply with HACCP standards. They do not need to be stored cool, but must be kept cool during preparation. We have sterilised our Degens sauces, which guarantees a shelf life of 6 months. One pack is suitable for 1 kg of meat, fish or poultry, simply cook the meat and mix it with the culinary sauce. Four seasonal sauces are added to the range for the festive end-of-year season. These are: Port Sauce with Forest Fruits, Game Sauce, Fine Champagne Sauce and Morel Mushroom Sauce with Port. Why not try out the following recipes in the meantime.
Ingredients • Degens Culinary Green Pepper Cream Sauce (7022606) • 50 g/kg Degens Dry Glaze Bistro (7034696) • 750 g pork tenderloin, medallions 75 g each Preparation 1. Apportion the pork tenderloin medallions and season them with the Dry Glaze Bistro, leave to marinate for a couple of hours 2. Fry them in butter over a reasonable heat until nearly cooked 3. Cool quickly, Add Culinary Pepper Cream Sauce to your choice of presentation dish, dab medallions dry and lay them in the sauce. Tip Serve with potato and celeriac mash and braised curried leeks
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Festive Season Magazine
Winter 2010
Pork tenderloin medallions
Inspiration for the festive season Ingredients • Degens Culinary Game Sauce (7022616) • 20 g/kg Degens Chicken Roll Mix with Salt (7030195) • 5%/kg Degens Marinade Sauce (7016685) • 800 g guinea fowl thighs without bone/with skin • 50 g/kg pistachios, chopped
Guinea fowl roll with game sauce
Preparation 1. Debone the guinea fowl or have this done by the poultry butcher 2. Weigh all the ingredients 3. Tumble the meat with Chicken Roll Mix and the Marinade Sauce, leave to marinate for a couple of hours 4. Flatten the deboned meat pieces in sturdy plastic and lay them 2 by 2 with the skin down 5. Sprinkle with chopped pistachios, roll up tightly and place in a roll net 6. Pull the ends closed or bind/clip them 7. The cooking time depends on the weight of the roll 8. Fry in butter over a reasonable heat, then transfer to the oven at 140°C, to a core temperature of 68°C 9. Cool quickly, place the Culinary Game Sauce in your choice of presentation dish, slice the roll and arrange overlapping in the sauce Tip Serve with fried wild mushrooms and chestnut purée.
Stuffed pork fillet with cranberries
Ingredients • Degens Culinary Orange Sauce (7022613) • 50 g/kg Degens Dry Glaze Cinnamon/Cranberry (7037103) • 55 g/kg Degens Premium Vekamix (7036481) • ½ tbs/kg Degens Chives (7019802) • 800 g pork fillet / rib and 250 g minced beef & pork • 50 g/kg cranberries, dried and 30 g/kg almond stick • 50 ml/kg culinary cream Preparation 1. Mix the mince with Premium Vekamix, dried cranberries, almond stick, chives and finally the culinary cream 2. Make an incision in the length of the pork fillet and stuff with the mince mixture 3. Season the outside with the Dry Glaze Cinnamon/Cranberry and leave to marinate for a couple of hours 4. Fry in butter over a reasonable heat, then transfer to the oven at 135°C, to a core temperature of 68°C 5. Cool quickly 6. Place the Culinary Orange Sauce in your choice of presentation dish, slice the fillet and arrange overlapping in the sauce Tip Serve with Pommes Duchesse, sugar snaps “au beurre” and Degens Cranberry Sauce NR (7036718) separately
Festive Season Magazine
Winter
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Inspiration for the festive season
Premixes: the basis of your success The Degens Premixes are ready-made sauce mixes (binding, colour, aroma and flavour all in one) for the preparation of basic sauces. This basis can be used to produce no end of sauces and dishes. The range of premixes comprises: • • • •
• Premix Sauce Espagnole • Premix Tomatino • Premix Vol-au-vent Sauce
Premix Béchamel Sauce Premix Brown Sauces Premix Cream Sauce for ‘Fish’ Premix Cream Sauce for ‘Meat’
Ingredients • 100 g Degens Premix Tomatino (7030261) • 30-40 g/kg Degens Stroganoff Mix (7030289) • 800 g water • 100 g tomato paste • 200 g tomato pulp • 200 g culinary cream • 40 g Vodka • 10 g garlic paste or freshly pressed • 300 g sweet pepper slices red / green • 200 g onion rings • 300 g mushrooms • 1 kg beef tenderloin pieces
Beef Stroganoff
Preparation 1. Add enough of the water to the premix to dissolve it, stirring. 2. Bring the rest of the water to the boil, with the culinary cream, vodka, garlic paste, tomato paste and pulp, and add the dissolved premix. 3. Bring back to the boil, stirring. 4. Fry the onion rings, sweet peppers and mushrooms and add to the sauce. 5. Season the meat with the Stroganoff Mix, fry it quickly over a high heat to keep it tender, and mix it through the sauce. 6. Cool quickly and place in your choice of presentation dish. Tip Serve with rice or pasta.
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Festive Season Magazine
Winter 2010
Inspiration for the festive season
Coq-au-Vin
Ingredients • 130 g Degens Premix Sauce Espagnole (7030260) • 20 g/kg Degens Chicken-Grill Mix (7030188) • 1 tbs Degens Parsley, dried (7019842) • 700 g water • 500 g red wine • 1.2 kg chicken thighs • 80 g bacon croutons, fried • 100 g cocktail onions • 200 g onions, sliced • 250 g mushrooms, sliced • 200 g sweet red pepper, sliced • 200 g carrots, sliced Preparation 1. Cut the chicken thighs into evenly sized pieces, season them and leave for an hour. Brown them lightly. 2. Arrange them in a casserole dish and pour on the red wine and half of the water. 3. Cook until tender over a gentle heat. 4. Dissolve the premix in the other half of the cold water. 5. When the chicken is nearly cooked, add the dissolved premix. 6. Bring back to the boil, stirring. 7. Finish off the sauce with the mushrooms, fried bacon, onions, peppers, cocktail onions and parsley. Tip Serve with fried garlic potatoes and a green salad
Ingredients • 120 g Degens Premix Brown Sauce (7030255) • 25 g Degens Stewing Steak Seasoning (7030288) • 15 g Degens Hungarian Paprika Powder (7016965) • 800 g water • 100 g tomato paste • 200 g red wine • 100 g culinary cream • 200 g onion rings • 200 g sweet red pepper, sliced • 300 g wild mushrooms • 300 g mushrooms • 1.5 kg venison stewing steak
Venison goulash with wild mushrooms
Preparation 1. Weigh all the ingredients, add enough of the water to the premix to dissolve it, stirring. 2. Bring to the boil, stirring, and allow to boil for a few minutes. 3. Brown meat and simmer in sauce until tender. 4. Fry the vegetables separately and add to the pan when meat is tender. 5. Thicken the sauce if required. Tip Serve with fresh pasta or rice
Festive Season Magazine
Winter
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Gratin Sauce
For oven dishes and more
Degens has launched a completely new concept: Gratin Sauce. A lightly seasoned basic white sauce for the preparation of many oven dishes. Suitable for products with a preparation time of maximum 15 minutes, and a minimum preparation temperature of 175°C. The sauce runs slightly when prepared, giving a brown, slightly crunchy layer on your product. The Gratin Sauce can also be used as a filling in minced meat products, for instance in a stuffed mince roll. Endless variations are possible by adding 20 g/kg Taste Sensation (to taste).
Degens is a trademark of Intertaste • PO 5631, NL-3297 ZG Puttershoek, +31(0)78 676 91 00 • Industriestraat 7/3, B-2500 Lier, +32(0)3 490 09 50 • www.intertaste.eu