Eindejaarsmagazine 2011 UK

Winter 2011

Festive Season

Now online:

degens.eu/uk

12 pages of inspiration for the festive season

12 pages of inspiration for the festive season

Festive Season: that’s enjoying food together with your friends!

This year-end special focuses mainly on our time-honoured recipes.

Gourmet, Teppanyaki and of course Fondue, too.

We use the Degens core range that includes the following product groups: • Premium products • Taste Sensations • Dry Glazes • Marinades • Easy Breadcrumb Mixes Towards the end we put Degens Premixes under the spotlight. Using this range of premixes we show you how to make in short tempo not only the tastiest seasonal dishes, but also the sauces that make them so special.

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Festive Season Magazine

Winter 2011

12 pages of inspiration for the festive season

How about a seasonal gourmet party, a table grill or Teppanyaki feast?

Mealtimes are most enjoyable when sitting together with friends or family with a delicious glass of wine and cooking for fun.

The word ‘gourmet’ is French in origin, and means connoisseur, authority on good food, culinary expert.

Related to that is the word ‘gourmandises’, which means exclusive delicacies.

This in turn becomes ‘gourmeting’, in which small pans are used to cook tasty dishes at table.

So not just mini sausages, mini meatballs or slices of bacon.

A proper ‘gourmet’ party requires thorough preparation, with a wide selection of ingredients on a side table. The ultimate aim being to enjoy a delicious meal together, swapping tasty recipe ideas.

Degens gives you a head start in turning this culinary event into a real feast.

Mini Hamburgers Taste Sensation Mustard

Ingredients • 25 g/kg Degens Premium Hamburger Mix (7036480) • 25 g/kg Degens Taste Sensation Mustard (7041197) • Degens Easy Fantasy Breadcrumbs Mix (7030232) • 1 kg beef mince Preparation 1. Mix the mince with the Premium Hamburger Mix and the Taste Sensation Mustard.

2. Make each ball with about 30 grams of mince; use a mini hamburger press to give them the required shape.

3. Garnish the outer edge with Easy Fantasy Breadcrumb Mix.

Ingredients • 25 g/kg Degens Premium Hamburger Mix (7036480) • 25 g/kg Degens Taste Sensation Stroganoff (7041286) • Degens Easy Gipsy Breadcrumb Mix (7030246) • 1 kg beef mince

Preparation 1. Mix the mince with the Premium Hamburger Mix and the Taste Sensation Stroganoff.

2. Make each ball with about 30 grams of mince; use a mini hamburger press to give them the required shape.

3. Garnish the outer edge with Easy Gipsy Breadcrumb Mix.

Mini Hamburgers Taste Sensation Stroganoff

Festive Season Magazine

Winter 2011

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12 pages of inspiration for the festive season

With Degens you make the best mini-dishes Ingredients • 55 g/kg Degens Premium Vekamix (7036481) • 25 g/kg Degens Taste Sensation Campagnard (7035004) • 1 kg pork mince • Sheep casings

Mini Sausages Taste Sensation Campagnard

Preparation 1. Mix the mince with the Vekamix and the Taste Sensation Campagnard.

2. Fill the sausage stuffer with the mix, then fill the casings.

3. Apportion the sausages to the desired size.

Mini Sausages Taste Sensation Chorizo

Ingredients • 25 g/kg Degens Premium Mince/Sausage Mix (7036411) • 25 g/kg Degens Taste Sensation Chorizo (7036388) • 1 kg pork mince • Sheep casings Preparation 1. Mix the mince with the Premium Mince/Sausage Mix and the Taste Sensation Chorizo.

2. Fill the sausage stuffer with the mix, then fill the casings.

3. Apportion the sausages to the desired weight.

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Festive Season Magazine

Winter 2011

12 pages of inspiration for the festive season

Mini Steaks

Dry Glaze Pepper Ingredients • 30 g/kg Degens Dry Glaze Pepper (7040795) • Rack of Pork Preparation 1. Cut the pork into small steaks of ± 25-35 grams each.

2. Marinate them with the Dry Glaze Pepper.

3. Serve as you wish.

Dry Glaze Lemon Pepper Ingredients • 30 g/kg Degens Dry Glaze Lemon Pepper (7039966) • Pangasius fillet (or other robust whitefish) Preparation 1. Cut the whitefish into slices of ± 25-35 grams each.

2. Marinate them with the Dry Glaze Lemon Pepper.

3. Serve as you wish.

Dry Glaze Tuscan

Mini Steaks

Ingredients • 50 g/kg Degens Dry Glaze Tuscan (7033336) • Chicken breast fillets Preparation 1. Cut the chicken fillets into strips of ± 25-35 grams each.

2. Marinate them with the Dry Glaze Tuscan.

3. Serve as you wish.

Dry Glaze Beef Ingredients • 50 g/kg Degens Dry Glaze Beef (7039965) • Tender beefsteak Preparation 1. Cut the beefsteak into small steaks of ± 25-35 grams each.

2. Marinate them with the Dry Glaze Beef.

3. Serve as you wish.

Festive Season Magazine

Winter 2011

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12 pages of inspiration for the festive season

Dry Glaze Cinnamon/Cranberry

Mini Skewers Meat

Ingredients • 50 g/kg Degens Dry Glaze Cinnamon/Cranberry (7037103) • Rack of Pork • Onion • Yellow bell pepper • Mini skewers Preparation 1. Cut the pork into cubes.

2. Marinate them with the Dry Glaze Cinnamon/Cranberry.

3. Dice the onion and yellow bell pepper.

4. Slide these cubes alternately on the skewers.

5. Serve as you wish.

Dry Glaze Mustard Dill Ingredients • 50 g/kg Degens Dry Glaze Mustard Dill (7033337) • Streaky bacon in thin strips • Mini skewers Preparation 1. Cut the streaky bacon into small cubes.

2. Marinate them with the Dry Glaze Mustard Dill.

3. Slide these strips alternately on the skewers.

4. Serve as you wish.

Mini Skewers Fish & Meat

Dry Glaze Green Herbs Ingredients • 50 g/kg Degens Dry Glaze Green Herbs (7038739) • Tilapia fillet (or other robust whitefish) • Green bell pepper • Mini skewers Preparation 1. Cut the whitefish into fairly small cubes.

2. Marinate them with the Dry Glaze Green Herbs.

3. Slide these cubes alternately on the skewers.

4. Serve as you wish.

Marinade Red Pesto Ingredients • 70 g/kg Degens Marinade Red Pesto (7041258) • Beefsteak • Red bell pepper • Mini skewers Preparation 1. Cut the beefsteak into small cubes.

2. Marinate them with the Marinade Red Pesto.

3. Dice the bell pepper.

4. Slide these cubes alternately on the skewers.

5. Serve as you wish.

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Festive Season Magazine

Winter 2011

12 pages of inspiration for the festive season

MarinadedWok Strips

Marinade Argentina Ingredients • 40 g/kg Degens Marinade Dragon (7041212) • Robust whitefish • 50 g/kg fresh fennel • 50 g/kg diced carrots Preparation 1. Cut the whitefish into strips or cubes.

2. Marinate with the Marinade Dragon.

3. Dice and blanch the fennel and the carrot.

4. Mix the vegetables with the strips.

5. Serve as you wish.

Marinade Stroganoff Ingredients • 70 g/kg Degens Marinade Stroganoff (7041314) • Beefsteak • 50 g/kg diced red bell pepper • 50 g/kg diced green bell pepper Preparation 1. Cut the beefsteak into thin strips.

2. Marinate with the Marinade Stroganoff.

3. Mix the peppers briefly with the strips.

Marinade Argentina Hot

MarinadedWok Strips

Ingredients • 70 g/kg Degens Marinade Argentina Hot (7041293) • Chicken breasts • 50 g/kg tinned sweetcorn, drained • 50 g/kg green bell pepper Preparation 1. Cut the chicken breasts into strips.

2. Marinade the chicken in the Marinade Argentina Hot. 3. Dice the bell pepper.

4. Mix the vegetables briefly with the strips.

5. Serve as you wish.

Dry Glaze Indian Curry Ingredients • 50 g/kg Degens Dry Glaze Indian Curry (7038738) • Lean Pork meat • 50 g/kg Red bell pepper • 50 g/kg courgette Preparation 1. Cut the pork meat into strips.

2. Dice the bell pepper and courgette.

3. Marinade the strips with Dry Glaze Indian Curry.

4. Finally mix in the vegetables.

5. Serve as you wish.

Festive Season Magazine

Winter 2011

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12 pages of inspiration for the festive season

‘Fondue’ – a word we have borrowed from French – is derived from the verb ‘fondre’, which means ‘to melt’. That in turn takes us to the Swiss Alps where this dish consists of warm melted cheese mixed with wine, herbs and liqueur.

Oriental countries are also familiar with similar dishes, but based on stock finished with a series of dips. In the West it might better be considered as a sort of refined version of eating straight from the pan, a rural habit from days gone by. However, to say ‘fondue’ is to conjure up images of a cosy meal at home. A repast in which everyone has time to enjoy the meal, both guests and hosts.

Below are a few recipes for absolutely delicious fondue cubes.

Of course, fondue can be far more than just meatballs. Just about any meat or fish can be placed on the ‘fondue’ platter.

Taste Sensation Mustard Ingredients • 55 g/kg Degens Premium Vekamix (7036481) • 25 g/kg Degens Taste Sensation Mustard (7041197) • Degens Crumb Easy Fantasy Breadcrumb Mix (7030232) • 1 kg pork mince Preparation 1. Mix the mince with the Premium Vekamix and the Taste Sensation Mustard.

2. Make meatballs of about 20-25 grams each, rolling them in the Easy Fantasy Breadcrumb Mix.

Taste Sensation Cheese Ingredients • 25 g/kg Degens Premium Vekamix (7036481) • 25 g/kg Degens Taste Sensation Cheese (7035001) • Degens Easy Gouda Breadcrumb Mix (7030236) • 1 kg pork mince Preparation 1. Mix the mince with the Premium Vekamix and the Taste Sensation Cheese.

2. Make meatballs of about 20-25 grams each, rolling them in the Easy Gouda Breadcrumb Mix.

Taste Sensation Campagnard Ingredients • 25 g/kg Degens Premium Vekamix (7036481) • 25 g/kg Degens Taste Sensation Campagnard (7035004) • Degens Easy Ardennes Breadcrumb Mix (7030227) • 1 kg pork mince Preparation 1. Mix the mince with the Premium Vekamix and the Taste Sensation Campagnard.

2. Make meatballs of about 20-25 grams each, rolling them in the Easy Ardennes Breadcrumb Mix.

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Festive Season Magazine

Winter 2011

Fondue Meatballs

12 pages of inspiration for the festive season

Stuffed Pork Roast

Ingredients • 25 g/kg Degens Taste Sensation Campagnard (7038924) • Premium Grill Mix (7041145) or Dry Glaze Bistro (7034696) • Pork basic mix with Vekamix • Rack of pork or pork fillet Preparation 1. Open up the rack of pork or pork fillet.

2. Season the basic mix with Taste Sensation Campagnard.

3. Fill rack or fillet with the basic mix 4. Season the outer surface of the fillet with Premium Grill Mix or Dry Glaze Bistro Fresh: serve as you wish.

Pre-cooked: roast the fillet in the oven at 140ºC until the

centre is 68ºC.

Tip pickle or tumble the rack or fillet in a pickling sauce.

Ingredients • 60 g/l Degens FM3 (7030145) • 100 g/l kitchen salt (use Colorozo salt for preparation with a slicer) • 1 l cold water Preparation • Dissolve the salt and the FM3 in the cold water.

• Leave the pickle to stand for one hour and then stir again.

• Inject or tumble the rack/fillet with about 10% of the pickle.

• Then process the rack/fillet further as above.

Sales advice • Fresh roast; offer fully roasted as stuffed roast / stuffed pork fillet.

• Fresh slices; cut into slices and offer as Campagnard slices.

• Whole roast; cut the roast into thin slices using a slicer.

• Roasted in slices; can be quickly reheated at home or in combination with a sauce.

• As part of a meal with various sauces: • mustard sauce à l’ancienne • roquefort sauce • port sauce with fruits of the forest

Degens Premixes are ready-made sauce mixes (thickener, colour, aroma and flavour all in one) for the preparation of basic sauces. These basic sauces can be used to produce no end of sauces and dishes.

The range of premixes comprises: • • • • • • •

Premix Béchamel Sauce Premix Brown Sauces Premix Cream Sauce for ‘Fish’ Premix Cream Sauce for ‘Meat’ Premix Sauce Espagnole• Premix Tomatino Premix Chicken stew

On the next page you will find a few tasty suggestions for sauces and recipes made using Degens Premixes that perfectly reflect the seasonal flavour of this brochure.

Festive Season Magazine

Winter 2011

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12 pages of inspiration for the festive season

Discover the endless possibilities of the Degens Premixes Stuffed chicken

Ingredients • 100-130 g Degens Premix Cream Sauce for Meat (7030259) • Degens Premium Grillmix (7041145) • 100 g culinary cream • 20 g fine mustard • 30 g coarse mustard • 10 g Cognac • 10 pieces of chicken breast (filled with spinach and wrapped in bacon) Preparation 1. Weigh all the ingredients.

2. Cut the chicken breasts in half lengthwise and season with the Premium Grillmix. Fill them with spinach leaves and wrap them in thin strips of smoked bacon.

3. Shallow fry then cook in the oven; serve with the mustard sauce à l’ancienne.

4. Add the Premix to the cold water and dissolve, stirring.

5. Add the culinary cream and bring to the boil.

6. Finish the sauce with mustard (fine and coarse) and the Cognac.

Ingredients • 100-130 g Degens Premix Brown Sauce (7030255) • 900 g water • 100 g red wine • rosemary to taste Preparation 1. Weigh all the ingredients.

2. Add the Premix to the cold water and dissolve, stirring.

3. Add the red wine and bring to the boil.

4. Season the sauce with rosemary.

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Festive Season Magazine

Winter 2011

Rosemary sauce

12 pages of inspiration for the festive season

Roquefort sauce

Ingredients • 100-130 g Degens Premix Cream Sauce for Meat (7030259) • 1 l water • 150 g Roquefort Preparation 1. Weigh all the ingredients.

2. Add the Premix to the cold water and dissolve, stirring.

3. Bring to the boil.

4. Remove from heat and stir in the Roquefort cheese.

Ingredients • 100-130 g Degens Premix Sauce Espagnole (7030260) • 800 g water • 200 g red wine • 30-50 g game stock • 100 g culinary cream • 500 g wild mushrooms • 1.5 kg game (ragout)

Game stew with wild mushrooms

Preparation 1. Weigh all the ingredients.

2. Season then shallow fry the meat in butter.

3. Place the meat in a stewing pan and cover it with the red wine, half of the cold water and the game stock.

4. Leave to simmer gently.

5. Slice the mushrooms then fry them briefly in butter.

6. Dissolve the premix in the rest of the cold water.

7. When the meat is nearly done, add the dissolved premix and briefly bring back to the boil while stirring.

8. Finish the sauce by adding the mushrooms and a dash of cream (to taste).

Port Sauce with Berries

Ingredients • 100-130 g Degens Premix Brown Sauce (7030255) • 900 g water • 100 g Port • 25 g sugar • 500 g red fruits of the forest (frozen) Note: adjust the amount of sugar used to the quality (degree of acidity) of the fruits of the forest.

Preparation 1. Weigh all the ingredients.

2. Add the Premix to the cold water and dissolve, stirring.

3. Add the Port and sugar and bring to the boil.

4. Add the fruits of the forest and bring back to the boil briefly.

Festive Season Magazine

Winter 2011

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