Winter 2012
Festive Season
Why not try one of our winter BBQ recipes?
12 pages of inspiration for the festive season
12 pages of inspiration for the festive season
Enjoy your BBQ all year round!
Winter Barbecue
We tend to associate barbecues with lovely summer weather; all together out in the garden. The warm sun and a pleasantly sultry late evening.
But have you ever thought about a barbecue in mid-winter?
Which products are suitable for use on the winter barbecue?
Charcoal smells better in the wintertime. The sun sets much earlier of course, so we need to get the winter barbecue started earlier on in the afternoon. Let’s take time to relax and chat by the charcoal fire or the fire baskets, with a cooled aperitif at hand.
Various types of meats: a nice piece of game a succulent rack of lamb quail or other poultry
The food is also completely different to that of our summer barbecue. We work with seasonal products. Why not roast a delicious piece of game on the barbecue? It could be accompanied by tasty winter vegetables or charcoal grilled mushrooms.
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Festive Season Magazine
Winter 2012
Various types of fish: salmon (possibly as a parcel en papillote) wolf fish kippers
In the summer, we serve salads and fruit with the barbecue, in the winter there are plenty of suitable vegetables, along with potatoes fried on the barbecue. Here are a few examples: carrots sprouts turnips winter salad with nuts
12 pages of inspiration for the festive season
Rack of Lamb à la Bourguignonne Ingredients • 70 g/kg Degens Burgundy Marinade (7044251) • Degens Dry Flavour Ardèche (7039362) • Rack of lamb • Baby potatoes, cooked • Diced bacon Preparation 1. Cut partially into the rack of lamb between the bones 2. Marinate the rack with Burgundy Marinade Serve it with • Season the potatoes with the Dry Flavour Ardèche • Mix with the diced bacon • These potatoes are ideal for cooking on the BBQ or in the oven
Glazed Pheasant Ingredients • 50 g/kg Degens Dry Glaze Spare Rib (7035848) • 200 g Degens Honey Sauce (7016736) • Pheasant fillet Preparation 1. Mix the Dry Glaze Spare Rib and Honey Sauce together 2. Coat the pheasant fillets in this marinade
Minced veal rolls wrapped in cured pork and filled with green asparagus Ingredients • 20 g/kg Degens Rolled meat herbs Rolzo (7030270) • Minced veal • Sliced cured pork • Bundles of green asparagus Preparation 1. Season the minced veal with the herbs (contains salt) 2. Flatten the minced veal between two vacuum bags 3. Cut it into strips to fit the asparagus bundles 4. Roll them up together and wrap in a slice of cured pork
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Winter 2012
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12 pages of inspiration for the festive season
Oven dishes, perfect for on the BBQ or in the oven This concept gives you plenty of opportunity for creativity, just think of all the festive season parties coming up. There are no limits to what you can do with flavour and colours. A simple combination of various ingredients gives yet another new dish. This oven dish concept is also very healthy, as very little fat is added. The oven dishes can be supplemented with: boiled rice, pasta, cooked/herbed potatoes.
Turkey rose Ingredients • 50 g/kg Degens Baharat Dry Flavour (7033255) • 1 kg turkey fillet • carrots (pre-cooked) • chicory (pre-cooked) • leek in rings • soy shoots • smoked bacon Preparation 1. Cut the turkey fillet into sturdy strips of approx. 15 cm long 2. Season the strips with the Dry Flavour Baharat 3. Roll up meat strips in pairs 4. Take an oven dish and arrange leek rings in it 5. Add the turkey rose on top 6. Wrap the chicory in smoked bacon and arrange with the turkey rose, along with the cooked carrots
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Festive Season Magazine
Winter 2012
12 pages of inspiration for the festive season
Roast Lamb Baharat Ingredients • 70 g/kg Degens Baharat Marinade (7044253) • 400 g leg of lamb • chicory (pre-cooked) • brunoise of carrot, celeriac and leek • apple • smoked bacon Preparation 1. Trim the meat and cut open the leg of lamb 2. Coat the inside with the Baharat Marinade 3. Roll up the meat and bind it 4. Coat the roll with the Baharat Marinade 5. Take an oven dish and arrange the brunoise of vegetables in it 6. Add the roll on top 7. Halve the apple, remove the core and wrap it in bacon 8. Lay it alongside the roll, together with the cooked chicory
Guinea Fowl on the Winter BBQ Ingredients • 70 g/kg Degens Marinade Indian Herbs (7044249) • Guinea fowl • Pineapple chunks • Mandarin segments Preparation 1. Chop the guinea fowl into 4 pieces and marinade them lightly with the Indian Herbs Marinade 2. Lay the guinea fowl in an aluminium oven dish on a bed of pineapple and mandarin 3. Cover it with aluminium foil 4. Cook the guinea fowl on the BBQ for approx. 50 minutes until tender. Or roast it in the oven without foil on top
Roast Pork Moutardini Ingredients 1. Degens Moutardini (7022386) 2. 50 g/kg Degens Dry Glaze Mustard Dill (7033337) 3. 400 g pork roast 4. brunoise of sweet pepper, carrot, onion and courgette 5. flaked almonds (roasted) Preparation 6. Trim the pork and cut open for rolling 7. Season the inside lightly with Moutardini 8. Roll up the meat and bind 9. Season the outside with Dry Glaze Mustard Dill 10. Take an oven dish and arrange the brunoise of vegetables in it 11. Lay the pork roast on top and sprinkle with roasted flaked almonds
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12 pages of inspiration for the festive season
BBQ products Wild Boar Steak Ingredients • Degens Marinade Wild All-In (7029731) • Wild boar steak Preparation 1. Coat wild boar steaks in this marinade
Ham joint on the BBQ (We use ready cooked ham joints here instead of a complete suckling pig). Ingredients • 50 g/kg Degens Dry Glaze Spare Rib (7035848) • Ham joints, cooked • Degens Honey Soy Sauce (7044193) Preparation 1. Marinate the ham with the Dry Glaze Spare Rib 2. Cook on the BBQ and coat directly with the Honey Soy Sauce Tip The Degens Honey Mustard Sauce is a perfect accompaniment
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Festive Season Magazine
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12 pages of inspiration for the festive season
Wolf Fish en Papillote Ingredients • 70 g/kg Degens Marinade Dragon (7041212) • Wolf fish • Wild mushrooms mix Preparation 1. Marinate the wolf fish with the Marinade Dragon 2. Lay the fish on the aluminium foil 3. Add the wild mushrooms 4. Close the papillote Tip The papillote can be simply placed on the BBQ and left to cook
Stuffed Chicken Breast Cinnamon/Cranberry Ingredients • 50 g/kg Degens Dry Glaze Cinnamon/Cranberry (7037103) • 4 Chicken breasts • Mature cheese Preparation 1. Slice open the chicken fillet 2. Fill the fillets with the pieces of cheese and bind 3. Marinate the chicken breasts with the Dry Glaze Cinnamon/Cranberry Tip This dish is delicious with wild rice or (stir fried) rice with vegetables and a culinary sauce such as Degens Port Cream Sauce
Rabbit skewer on the BBQ Ingredients • Degens Dry Flavour Souvlaki (7034075) • Rabbit back • Finely sliced bacon or streaky bacon Preparation 1. Slice the rabbit back into medallions 2. Coat these with the Dry Flavour Souvlaki 3. Wrap the medallions in a slice of bacon 4. Skewer the wrapped meat
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12 pages of inspiration for the festive season
Side dishes for the Winter BBQ Baby potatoes Ingredients • Degens Marinade Green Herbs (7041260) • Baby potatoes Preparation 1. Cook the baby potatoes with or without their skins 2. Pour the Marinade Green Herbs over the potatoes and fry them in the wok or smoke them in the top of the Oklahoma BBQ for approximately 30 minutes 3. Finely sliced vegetables can also be added to the wok (diced celeriac, carrots, etc.)
Oven dish with winter vegetables Ingredients • 500 g Degens Gratin Sauce (7040062) • 20 g/kg Degens Taste Sensation Curry (7035005) • 300 g chunky carrots, just cooked • 300 g turnips, just cooked • 300 g sprouts, just cooked Garnishing • Grated cheese • Parsley, dried (7019842) Preparation 1. Set out all the ingredients 2. Mix the Taste Sensation Curry evenly through the Gratin Sauce 3. Lay the vegetables in an oven dish 4. Cover with Gratin sauce Curry 5. Garnish with grated cheese and parsley
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Festive Season Magazine
Winter 2012
12 pages of inspiration for the festive season
Festive stuffing recipes Basic recipe Ingredients • 55 g/kg Degens Premium Vekamix (7036481) • Minced meat, veal and pork mix Preparation 1. Mix the mince with the Premium Vekamixes into a homogenous mass
Minced chicken Ingredients • 55 g/kg Degens Premium Vekamix (7036481) • 5.5 kg chicken meat • 3.5 kg gizzards • 1 kg skin or • 55% chicken meat • 45% snippets Preparation 1. Mince the chicken meat, gizzards and skins through the 10 mm plate 2. Mix the seasoning lightly through the mince and work it through the 3 mm plate
There are many variations on this basic recipe, by adding a Taste Sensation and garnishings. Combinations • Taste Sensation Mushrooms + imitation truffle and/or pistachios + Cognac • Taste Sensation Campagnard + sultanas and/or dried apricots • Taste Sensation Bacon + diced bacon and cranberries and/or dried apples These fillings are also ideal for selling as festive meatloaf.
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12 pages of inspiration for the festive season
Culinary dishes Saddle of hare filet with bacon in Port Cream Sauce Ingredients • 1 kg Degens Culinary Port Cream Sauce (7043641) • 5 saddles of hare • 20 thin slices of fresh streaky bacon Preparation 1. Cut out the fillet from the saddles 2. Wrap them in the slices of bacon 3. Fry them in a pan until rosé 4. Leave to cool 5. Slice the fillet pieces diagonally 6. Lay them on a bed of Port Cream Sauce 7. Serve with deep fried potato balls and green cabbage (blanch the cabbage leaves, cool quickly, slice into strips and braise briefly in butter)
Baby pigeon with green asparagus spears and Culinary Archiduc Sauce Ingredients (to serve 4) • ½ l Degens Culinary Archiduc Sauce (7022598) • 4 pigeons • 20 green asparagus spears • choice of potato croquettes or quiche Preparation 1. Season and roast the pigeon in the oven (±180°C), basting regularly 2. Make a bed of warm Culinary Archiduc Sauce and lay the roast pigeon on top
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Festive Season Magazine
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Serve it with • cooked green asparagus • potato croquettes or quiche
12 pages of inspiration for the festive season
Magret of duck with juniper berries Ingredients • Degens Culinary Game Sauce (7043639) • Magret of duck • Juniper berries • Oyster mushrooms • Gratin dauphinois • Dutch jenever (or a neutral vodka)
Serve it with • Fried oyster mushrooms • Gratin dauphinois
Preparation 1. Colour the magret in a dry pan and then roast in the oven until rosé 2. Heat the Culinary Game Sauce and finish it with a few juniper berries and a dash of spirits 3. Slice the magret and drape it with the sauce
Ballotine of sole and salmon “Nantua” Ingredients (4 persons) • ½ l Degens Culinary Bisque/Lobster Sauce (7043642) • 12 fillets of sole • 200 g fresh salmon • 200 g brown shrimps • 500 g leek • 600 g parsley potatoes • 100 g butter • aluminium foil Preparation 1. Open up the sole fillets on a buttered piece of aluminium foil 2. Place the slices of fresh salmon on top and season 3. Roll up the ballotine and steam until cooked 4. Drape the rolls with the warm Culinary Bisque/Lobster Sauce
Serve it with • parsley potatoes • braised leeks • sprinkle the brown shrimps on top
Antelope medallions in a winter coat Ingredients (to serve 4) • ½ l Degens Culinary Port Sauce Forest Fruits (7043640) • ± 600 g back steak • 12 chicory heads • Cream potatoes • 4 x ½ apple • 300 g cranberries Serve it with • cream potatoes • braised chicory • halved apples filled with cranberries
Preparation 1. Slice the steak into medallions 2. Roast them until rosé and drape them in warm Culinary Port Sauce Forest Fruits
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