BBQ Summer 2012
Delicious marinades, sauces and lots of recipes.
Inspirational ideas for the BBQ
BBQ inspiration
Oil-based marinades New in our assortment
Marinade Baharat (7044253) Dark red oil-based marinade with a distinct cinnamon flavour.
Marinade Burgundy (7044251) A transparent ‘creamy’ marinade with green herbs, garlic and coarse sea salt.
Marinade Indian Herbs (7044249) Yellow oil-based marinade with a garnish of peppers and parsley. Flavour: indian curry.
Marinade Paprika Grill (7044248) Bright red oil-based marinade with the subtle flavour of grilled peppers and a garnish of green herbs.
The range of our marinades (oil-based) 7041293
Marinade Argentina Hot
7041259
Marinade Shoarma
7040786
Marinade Avignon
7041315
Marinade Smokey BBQ
7041312
Marinade Beef
7041209
Marinade Spanish
7041311
Marinade Garden Herbs
7041257
Marinade Steak
7041256
Marinade Greek Gryos
7041314
Marinade Stroganoff
7041260
Marinade Green Herbs
7041212
Marinade Tarragon
7040321
Marinade Piri-piri
7041316
Marinade Thai *S*
7041258
Marinade Red Pesto
7041292
Marinade Tuscany
Chicken skewers with figs Ingredients • 70 g/kg Degens Marinade Baharat (7044253) • Chicken breast (or chicken thighs) • Figs, cut in quarters Preparation 1. Dice the chicken breasts and marinate with Baharat Marinade 2. Spear the cubes on a skewer alternately with the figs
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BBQ inspiration
Burgundy Pork Rack Ingredients • 70 g/kg Degens Marinade Burgundy (7044251) • 1 kg pork rack Preparation 1. Make several cross-cuts in the rind of the pork rack. Do not remove the fat, as this ensures extra flavour and protects the roast from drying out in the oven 2. Marinate the pork rack with Burgundy Marinade Preparation for consumer 1. Preheat the oven to 150°C (No hotter!) 2. Heat the frying pan over a moderate to high heat, adding and melting a pat of butter 3 Lay the pork rack on its rind in the bubbling butter. Allow the meat to colour for about five minutes, then turn the pork rack over. Allow this side of the pork rack to colour too 4 Lay the pork rack in an oven dish with the rind facing up. Cook the meat for (at least) 60 minutes in the oven at 150°C. (Take note: cooking time is dependent on the size of the meat and the oven type. Check progress frequently.) 5 Remove the roast from the oven and allow it to stand for 10 minutes under a sheet of aluminium foil
Paprika Grill Skewer Ingredients • 70 g/kg Degens Marinade Paprika Grill (7044248) • Beef steaks, diced • Onion, chopped • Green peppers, chopped Preparation 1. Marinate the diced beef steak with the Paprika Grill Marinade 2. Spear the beef steak cubes on a satay skewer alternately with the pepper and onion
Indian fish Ingredients • 70 g/kg Degens Marinade Indian Herbs (7044249) • Cod fillet (or other whitefish) • Pineapple, diced • Courgette, sliced • Red pepper, diced Preparation 1. Marinate the cod fillets in the Indian Herbs Marinade 2. Lay the fish on a sheet of aluminium foil, folding it into a boat shape 3. Garnish the fish with the diced pineapple, red pepper and the courgette slices
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BBQ inspiration
Water-based marinades New in our assortment
Marinade Herbes de Provence (7044264) Reddish-brown water-based marinade with a distinct Provençal flavour.
Marinade Pasanda Curry (7044363) A yellow water-based marinade with a particular mild-curry flavour and a slightly sweet dash of coconut, garnished with crushed pepper.
Marinade Red Chilli (7044266) A red, spicy marinade garnished with pieces of pepper.
Honey Soy Sauce (7044193) Honey Soy Sauce was developed as a water-based marinade and has a spicy and sweet honey soy-sauce flavour. Although it is not called a marinade, this product is extremely versatile. It is ideal as a marinade, but also as a glaze or dip sauce.
The range of our marinades (water-based) 7029717
Marinade Base
7029725
Marinade Provençal
7016709
Marinade Bouquet
7016685
Marinade Sauce
7029719
Marinade Caribbean
7016713
Marinade Sparerib
7029731
Marinade Game All-in
7029727
Marinade Sparerib Atlanta
7016675
Marinade Garden Herbs 5kg
7029728
Marinade Sparerib Honey
7016720
Marinade Kebab
7036722
Marinade Sparerib NR
7016708
Marinade Phantasy
7016854
Marinade Tandoori
Provençal Spare Ribs Ingredients • 120 g/kg Degens Marinade Herbes de Provence (7044264) • 25 g/kg Degens Premium Grill Mix (7041145) • Spare ribs Preparation 1. Season the spare ribs with Premium Grill 2. Cook the spare ribs for 50 min. at 90°C 3. Marinate the pre-cooked spare ribs with the Herbs de Provence Marinade, then finish cooking them for another 10–15 min. on a hot barbecue
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BBQ inspiration
Pork Cheeks in Honey Soy Sauce Ingredients • 120 g/kg Degens Soy Sauce Honey (7044193) • 25 g/kg Dry Flavour Ardèche (7039362) • Pork cheeks Preparation 1. Season the pork cheeks with the Dry Flavour Ardèche 2. Pre-cook them in a vacuum bag at 90°C for about 75 min 3. Allow them to cool off 4. Then marinade them with the Honey Soy Sauce 5. Spear two marinaded cheeks on each skewer
Wing Stick Ingredients • 120 g/kg Degens Marinade Red Chili (7044266) • 1 kg drumsticks Preparation 1. Marinate the drumsticks with the Red Chilli Marinade 2. Place the drumsticks in a vacuum cooking bag, well-filled and not stacked, then draw vacuum 3. Lay the drumsticks in a preheated combi-steamer 4. Steam : 45 min. at 70°C + 45 min. at 90°C 5. After pre-cooking the drumsticks in the bags, cool them off as quickly as possible in very cold running water Tip The rapid cooling process is very important. The most critical period for the development (= multiplication) of bacteria (i.e. between 65 and 7°C) must be passed as quickly as possible (max. 2 hours). Delicious on the barbecue The drumsticks only need a few minutes on the barbecue, just brown and heat through. No burning. Tender, juicy and not dried out.
Indian Kebab Ingredients • 120 g/kg Degens Marinade Pasande Curry (7044363) • 1 kg chicken/turkey breast • Banana (green) • Apple (firm) Preparation 1. Remove tendons and ligaments from turkey meat 2. Cut into equal cubes 3. Sprinkle the pieces of apple and banana with lemon juice to prevent discoloration 4. Marinate the turkey or chicken with the Pasanda Curry Marinade 5. Spear the diced meat on the skewer alternately with the apple and banana
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BBQ inspiration
Dry Glazes:
Marinate without marinade These dry powders combine with the meat juices to give a glazed 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.
The range of dry glazes 7039965
Dry Glaze Beef
7034073
Dry Glaze Napoli
7034696
Dry Glaze Bistro
7040795
Dry Glaze Pepper
7038739
Dry Glaze Green Herbs
7038531
Dry Glaze Red Pesto
7038738
Dry Glaze Indian Curry
7033338
Dry Glaze Satay
7037103
Dry Glaze Cinnamon/Cranberry
7035848
Dry Glaze Spare Rib
7039966
Dry Glaze Lemon Pepper
7037104
Dry Glaze Tomato/Basil
7033337
Dry Glaze Mustard Dill
7033336
Dry Glaze Toscana
Pork Rib-eye Spare Rib Ingredients • 50 g/kg Degens Dry Glaze Spare Rib (7035848) • Pork rib-eye Preparation 1. Cut the rib-eye into fairly thick strips 2. Season them with the Dry Glaze Spare Rib 3. Present on a suitable dish 4. Decorate with some fresh parsley
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BBQ inspiration
Lemon Pepper Scampi Ingredients • 50 g/kg Degens Dry Glaze Lemon Pepper (7039966) • Scampi, peeled and cleaned • Skewers Preparation 1. Marinate the scampi with the Dry Glaze Lemon Pepper 2. Then spear them on a skewer 3. Garnish with some lemon slices
Red Pesto Kebab Ingredients • 50 g/kg Degens Dry Glaze Red Pesto (7038531) • Beefsteaks • Pine nuts • Parmesan cheese • Skewers Preparation 1. Dice the beefsteak into small cubes 2. Marinate them with the Dry Glaze Red Pesto 3. Spear the cubes onto the skewers 4. Decorate with some pine nuts and coarsely grated Parmesan cheese
Napoli Chicken Kebab Ingredients • Chicken breast • 50 g/kg Degens Dry Glaze Napoli (7034073) • Skewers Preparation 1. Dice the chicken breast 2. Marinate the diced chicken with the Dry Glaze Napoli 3. Spear the cubes onto a skewer 4. Decorate with some red peppers
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BBQ inspiration
Dry Flavour The range of Dry Flavours 7039362
Dry Flavour Ardèche
7033255
Dry Flavour Baharat
7034071
Dry Flavour Gyros
7034376
Dry Flavour Mexican
7033277
Dry Flavour Red Hot Chilli
7034075
Dry Flavour Souvlaki
7039361
Dry Flavour Verdon
Baharat Bacon Grill Sticks Ingredients • 50 g/kg Degens Dry Flavour Baharat (7033255) • Pork belly, lean Preparation 1. Debone (and de-gristle) the pork belly and remove any excess fat 2. Freeze briefly 3. Cut into 5 mm strips then cut these lengthways to one centimetre from the end 4. Weigh the herbs 5. Spear the strip with the cut end on the skewer, sliding it to the bottom of the skewer 6. Then wrap the strip upwards around the skewer and spear it in place 7. Then season with the Dry Flavour Baharat
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BBQ magazine
Summer 2012
BBQ inspiration
Dollar steak Ingredients • 50 g/kg Degens Dry Flavour Verdon (7039361) • Fresh lean pork belly Preparation 1. Debone a lean belly, removing excess fat 2. Then rub the Dry Flavour Verdon into both sides of the belly 3. Lay the belly in an S shape and bind it 4. Then spear two skewers parallel to one another through the cut 5. Cut between the twine and place on a dish (should look like Dollar Steak $), but do not forget to remove the twine Tip For more flavour you can season the dollar steaks on both sides with Dry Flavour Verdon
BBQ sausage with premium barbecue sausage mix Ingredients • Pork offcuts 70/30 • 55 g/kg Degens Premium Barbecue Sausage mix (7037102) • 16 g/kg Degens Colorozo Salt (7030108) • 25 g/kg Degens Taste Sensation Italian (7034987) • 100 ml/kg water Preparation 1. Mix the meat with the Premium Barbecue Sausage mix 2. Mince everything in a mincer with a 3-4 mm plate 3. Add the Colorozo Salt and mix well 4. Keep mixing and add the water 5. The base mix is now ready 6. Add a Taste Sensation to give the barbecue sausage a different taste 7. Add, for example, 25 g/kg Italian Taste Sensation and mix well 8. Stuff the mix into sausage gut and apportion in the size you want 9. Simmer the sausages at 78°C till they have a core temperature of 72°C Tip Try our other flavours: • TS Wasabi • TS Mustard • TS Curry • TS Spring • TS Stroganoff • TS Chorizo • Java Nasi vegetables
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BBQ inspiration
Degens Sauces Degens’ range includes a number of dressings and sauces that are perfectly suited to the BBQ. A selection from the range 7036717
Barbecue Sauce NR
7022579
Garlic Sauce Espagna Classic
7034761
Cocktail Sauce
7036583
Garlic Sauce NR
7016691
Curry pineapple Sauce
7016678
Gypsy Sauce Special
7021420
Curry Sauce
7021449
Mustard Vinaigrette
7036600
Dill Sauce NR
7021458
Pitta-Garlic Sauce
7016424
Doner Sauce
7022574
Provençal Sauce
7036728
Dressing Balsamic NR
7036580
Ravigote Sauce NR
7036729
Dressing Basic NR
7036582
Remoulade Sauce NR
7036826
Dressing French NR
7036601
Salad Sauce NR
7036726
Dressing Herbs NR
7036597
Tartar Sauce NR
7032915
Fresh Tartar Sauce
7021490
Thousand Islands Sauce
Pasta Salad Ingredients • 200 g/kg Degens Cocktail Sauce (7034761) • 1 kg cooked spirelli • 300 g/kg melon balls • 200 g/kg diced chicken, seasoned and cooked Preparation 1. Mix all the ingredients with the Cocktail Sauce
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BBQ inspiration
Flemish Potato Salad Ingredients • 600 g/kg Degens Remoulade Sauce NR (7036582) • 1 kg new potatoes • 150 g/kg lean smoked bacon in strips • 150 g/kg onion Preparation 1. Cook the new potatoes in salted water then cut them in half 2. Chop the onion, sauté with the lean smoked bacon, then leave to cool 3. Now add the lean smoked bacon, the onion and the Remoulade Sauce to the potatoes
Barbecue Salad Ingredients • 150 g/kg Degens Dill Sauce NR (7036600) • 4 cucumbers • 150 g/kg radishes • 200 g/kg cubes of young cheese • 1 tin of fruit cocktail (thoroughly drained) Preparation 1. Chop the cucumbers into half slices 2. Chop the radishes into slices 3. Mix all the ingredients with the Dill Sauce
Mexican Salad Ingredients • 200 g/kg Degens Salad Sauce NR (7036601) • 200 g/kg (tinned) sweetcorn • 100 g/kg (tinned) peas • 2 red peppers • 2 yellow peppers • 2 green peppers • 1 sprig of chervil Preparation 1. Drain the sweetcorn and the peas thoroughly 2. Remove the seeds from the peppers and then dice them 3. Finely chop the chervil 4. Mix all the ingredients with the Salad Sauce
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