Catalogo HORECA YaTeComeré ENG

PROFESSIONAL CATALOGUE

HORECA

between chefs 1

YaTeComerĂŠ S.L. is a central kitchen located in Galicia dedicated to the preparation of gastronomic products and solutions for modern hospitality.

Fully committed to the highest standards of quality at the level of with raw materials, cooking processes, innovation and development and finally an effective standards control system.

As you can see, in the review of this catalogue, we propose an offer based on classic recipes and made in a way whereby they remain faithful to their original recipe, with no secrets, no preservatives, no artificial additives and without the use of GMO (Genetically modified organisms).

We believe in quality, gastronomy and also in a job well done.

An offer made up of both the traditional and the modern. We pride ourselves in classic dishes without losing sight of new trends from kitchens from all around the world. We strongly believe that with the selection we have to offer, you will have a wide range of innovative solutions available to your business.

Contents: Spanish Finger Food /Croquettes

4

Pates

12

Fried potatoes for a Spanish Omelette

20

Slow cooked meats 24 Stewed meats 26 Pulled Meats

30

Homemade desserts 34 Sauces

38

Glossary 40 Notes 43

Spanish Finger Food / Croquettes FROZEN

Small Cocktail Croquettes

Made with fresh milk and butter from Galicia

Small croquettes of Spider Crab and Saffron Small croquettes of Iberican Ham Small croquettes of Iberican Ham and Wild Mushroom Small croquettes of Chorizo and Galician pork shoulder (Lac贸n)

Unit Weight 10/13g Unit of Sale

5kg IQF Box

Pallet of 54 Boxes (Total of 270kg) 4

Spanish Finger Food / Croquettes FROZEN

Croquettes

Made with fresh milk and butter from Galicia

Croquettes with an aroma from The classic and not so classic recipes the Atlantic ocean Iberican Ham Croquettes Spider crab and saffron Delights Chorizo Croquettes (*25g) Iberican Ham and Wild Mushroom Croquettes (*25g) Stewed Cuttlefish in their ink Croquettes Air cured beef (Cecina Curada) Croquettes Roasted Mackerel Croquettes Chicken, ham and cooked egg Croquettes Cod and Piquillo Red Pepper Croquettes Galician Pork Shoulder, Turnip greens and Delights of Mussels from the Estuary Tetilla Cheese Croquettes (*25g) (Tigre style) Ox Tail Croquettes (Dipping) Options from the field for Beef Cheek croquettes /Bitterballen (Dipping) ovo-lacto vegetarians Wild Mushroom Croquettes Fresh vegetables with a pinch of spice croquettes (*25g) Spinach and Garlic Croquettes Four cheese Croquettes (Dipping) A pleasure that causes admiration Chocolate brownie croquettes (*35g) Unit Weight

(*) Only available in either 25g or 35g Format

25g or 35g

Unit of Sale

1,5kg Trays

Boxes of 5 Trays (Total of 7,5kg) 6

Pallet of 54 Boxes (Total of 405kg)

Spanish Finger Food / Croquettes FROZEN

Largue Croquettes

Made with fresh milk and butter from Galicia

Large Iberican Ham croquettes (Croquetones) Large Chorizo Croquettes (Croquetones) Large cod and piquillo red pepper Croquettes (Croquetones)

Unit Weight 50g Unit of Sale

1,5kg Trays

Boxes of 5 Trays (Total of 7,5kg) 8

Pallet of 54 Boxes (Total of 405kg)

Regeneration and creative map for Spanish Croquettes 1.

Heat up sufficient oil (Enough to totally cover the croquettes) 160ºC

to a temperature between 160°C and 180°C.

2.

Submerge the croquettes in the deep fat fryer, well separated so

as not to be too crowded in the oil (So that they don’t stick together

and do not lower the temperature of the oil too much).

3.

Once the croquettes are fried, place them onto absorbent kitchen

paper, in order to drain any excess oil.

OPTIONAL:

To achieve a much better fry and a much better creamy interior,

you could plan your service and leave some portions of the croquettes

to defrost in the refrigerator. This way they will fry much quicker and

will be much creamier inside.

CROQUETTES

GARNISH

SAUCE

NEST POTATOES

MUSTARD

SALAD SHOOTS

BALSAMIC VINEGAR

JULIENNE OF LEEKS

MARIE ROSE SAUCE

GERMINATED BEAN SPROUTS

BERRIES

VEGETABLES

ONION RINGS

MAYONAISE

GRATED VEGETABLES

RED WINE

MEAT

MIXED LEAVES

BERRIES

PICKLES

PESTO

ROASTED PEPPERS

VANILLA

VEGETABLE CHIPS

PEPPERS

FISH

SEAFOOD

SWEET

DECORATION

COULIS

2º

Pates

4ºC

REFRIGERATED

Sailor’s pates 200g

Scorpion fish and Albariño Pate Rock fish and Albariño Pate Salmon and Albariño Pate Spider crab and Albariño Pate Estuary Mussel and Albariño Pate

Unit Weight

200g

Unit of Sale

200g Terrine with lid

Presentation box of 8 units of 200g (Total of 1.6Kg) Box of 4 exhibiting boxes (Total of 6.4 Kg)

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Pallet of 45 boxes (Total of 288 Kg)

2º

Pates

4ºC

REFRIGERATED

Sailor’s pates 1kg

Scorpion fish and Albariño Pate Salmon and Albariño Pate Spider crab and Albariño Pate

Unit Weight 1kg Unit of Sale

1kg Terrine with lid

Box of 6 units (Total of 6 Kg) 14

Pallet of 45 boxes (Total of 270 Kg)

2ยบ

Pates

4ยบC

REFRIGERATED

Pates from the native land 200g Galician Stew Pate (Cocido Gallego) Celtic Pork and chestnut Pate

Unit Weight

200g

Unit of Sale

200g Terrine with lid

Presentation box of 8 units of 200g (Total of 1.6Kg) Box of 4 exhibiting boxes (Total of 6.4 Kg)

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Pallet of 45 boxes (Total of 288 Kg)

Regeneration and creative map for pates To consume as a dish or part of a dish: 1. Remove the film from the tray.

2. Place on a plate or a tray.

3. Cut into portions if applicable, according to the format and utilization

(the amount used).

4. Complete the dish with the desired ingredients and decorate to the taste of the Chef.

5. Serve with any type of crusty bread, toast etc‌. that will provide

texture and a pleasant taste when eating.

To use as a filling or a spread: 1. To use as a spreadable foundation for toast or canape rounds, spread

the product on the selected base with the help of a spatula or a suitable knife.

Once spread, place on top the rest of the chosen ingredients.

2. If it will be used as a filling, place an amount into a piping bag (not more

than 50% of the capacity of the bag), massage the bag gently with hands,

so that it maintains a uniform consistency and without possible pockets

of trapped air, and dose out squeezing lightly the piping bag, using the desired

nozzle according to how you would like to prepare the dish.

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PATES

SAUCES

GARNISHES

CRACKERS

MAYONAISE

PICKLED SEAFOOD/ FISH

RED BERRIES

VINEGAR REDUCTION

SCORPION FISH

TOASTED BREAD

LEMON SAUCE

LETTUCE LEAVES

SHOOTS

ACIDIC FRUIT COULIS

MUSSEL

CHEESE BISCUITS

MARIE ROSE SAUCE

LEMON WEDGES

PRIED FRUITS + NUTS

FRESH HERB OIL

SALMON

RUSTIC FRESH BREAD

VINAIGRETTE

PICKLES

FOAMS

CREAM CHEESE

SPIDER CRAB

GALICIAN STEW PATE CELTIC PORK & CHESTNUT

BREADS

MELBA TOASTS

CREPES

YOGHURT SAUCE

MUSTARD SAUCE

ROASTED PEPPERS

RUSSIAN SALAD

DECORATIONS

GELATINES

COULIS

SEAFOOD REDUCTION

CHOPPED HERBS + VEGETABLES

BLENDED PEPPERS

2ยบ

Fried potatoes for a Spanish omelette

4ยบC

REFRIGERATED

Potatoes for a Spanish omelette

Poached potatoes with onion Poached potatoes without onion

Unit Weight

1kg (Vacuum Bag)

2,5kg (Vacuum Bag)

Box of 12 units (Total of 12 Kg)

Box of 5 units (Total of 12.5 Kg)

Pallet of 45 Boxes (Total of 540 Kg)

Pallet of 45 Boxes (Total of 562.5 Kg)

Unit of Sale

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Foto genĂŠrica

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Regeneration and creative map for fried potatoes for a Spanish omelette 1. 5 medium sized eggs for every 500g of potato.

2. Why is it necessary to heat up the potato before use? The potatoes must

heat up to reach a temperature not higher than 80°c, to avoid being cold on

the inside. The potato recovers its characteristics once heated, It becomes

completely loose (it may have been a little stuck together by the starch it

contains and by the pressure of the packaging) and once mixed with egg,

you will have a warm mixture, of a homogeneous temperature that will help

to jell its form properly together.

You can add further ingredients to YOUR OWN TASTE.

3. Incorporate salt to taste. Keep in mind that when you add ingredients that

are high in salt, you must add less quantity of salt.

4. Beat the eggs in a bowl.

5. Mix the warm potatoes and season the recently beaten eggs and stir so

that the mixture is even throughout.

6. Heat up a frying pan on the hobs. Once hot, pour the Spanish omelette

mix and leave to form, helping around the borders so that it takes its

desired form. Turn the tortilla over and leave so that it cooks on the other side.

Leave to cook to taste, more a less formed and more a less toasted,

IT’S A QUESTION OF TASTE.

7. The Spanish omelette is now ready to serve. Serve.

POTATOES FOR

A SPANISH OMELETTE WITH ONION

A SPANISH OMELETTE WITHOUT ONION

TECHNICAL

FILLINGS

GARNISHES

SAUCES

BITESIZE

RUSSIAN SALAD

VEGETABLES

MAYONAISE

FINGER FOOD

PEPPERS

CHORIZO

TOMATO SAUCE

SANDWHICH

TUNA

SEAFOOD

RATATOUILLE

FILLED SPANISH OMLETTE

CHORIZO + JAMÓN SERRANO

PARSLEY

DIPPING SAUCES

GARNISHED TORTILLA*

VEGETABLES

MEDLEY OF MUSHROOMS

GARLIC MAYO

*The Spanish omelette takes on board the mixture of other ingredients at the time of forming, giving further flavour, colour etc.

Slow cooked meats and stews FROZEN

Meats cooked at low temperatures Confit Beef cheek in Olive Oil Yearling beef rib smeared in sweet chillies Confit Pork cheeks in an aromatic oil Confit Ham knuckle without skin in olive oil

Unit Weight Beef cheek

350g aprox.

Yearling beef rib

1,5kg aprox.

Pork cheeks

200g aprox.

Ham knuckle

450g aprox.

Unit of Sale Beef cheek

Box of 16 units (Total of 4.8 Kg)

54 boxes per pallet (Total of 259.2 Kg aprox.)

Yearling beef rib

Box of 6 units (Total of 9 Kg)

35 boxes per pallet (Total of 315 Kg aprox.)

Pork cheeks

Box of 24 units (Total of 3.6 Kg)

54 boxes per pallet (Total of 194.5 Kg aprox.)

Ham knuckle

Box of 15 units (Total of 7.5 Kg)

45 boxes per pallet (Total of 337.5 Kg aprox.)

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Slow cooked meats and stews FROZEN

Stewed meats

Pork cheeks in a red wine sauce Beef cheeks stewed in Pedro XimĂŠnez Stewed beef shin Stewed Ox tail Galician style Tripe with chickpeas

Unit Weight Pork cheeks

400g aprox.

Beef cheeks

500g aprox.

Beef shin

600g aprox.

Ox tail

600g aprox.

Tripe with chickpeas

600g aprox.

Unit of Sale Pork cheeks

Box of 16 units (Total of 6.4 Kg aprox.)

54 boxes (Total of 345.6 Kg aprox.)

Beef cheeks

Box of 15 units (Total of 6.75 Kg aprox.)

Pallet of 54 boxes (Total of 364.5 Kg aprox.)

Beef shin

Box of 16 units (Total of 9.6 Kg aprox.)

Pallet of 54 boxes (Total of 518.4 Kg aprox.)

Ox tail Box of 16 units (Total of 9.6 Kg aprox.)

Pallet of 54 boxes (Total of 518.4 Kg aprox.)

Tripe with chickpeas

Pallet of 54 boxes (Total of 518.4 Kg aprox.)

Box of 16 units (Total of 9.6 Kg aprox.)

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Regeneration and creative map for slow cook meats and stews FOR OUR SLOW COOK PREPERATIONS: Meats cooked at low temperature for many hours, very, very tender and tasty‌ 1. Preheat the oven to between 225oc and 250oc for a few minutes, until it is well heated.

2. Remove the packaging of the joint/ piece of meat and leave on a tray suitable for the

oven and with the correct dimensions (It is recommended to leave the piece a few

minutes at room temperature before preparation).

3. Place to reheat in the oven for the time recommended on the label of the product and

leave roasting (until a nice golden colour) and that it is hot throughout, aprox. 20 mins.

4. The joint/ piece of meat is ready to serve with sauces and/ or garnishes that take your appetite.

5. For an unbeatable result, finish our slow cook products on the grill, this will give it a nice

toasted colour, an aroma of recently roasted meat and an aroma of the Smokey grill which

will make it deliciously irresistible.

FOR MEATS WITH SAUCE: 1. Heat the frying pan on a medium heat, working the sauce so that it meets your taste.

You can play with the density of the sauce and or aromatize with some liquor, spices,

herbs, etc... to personalise and leave it to your taste.

2. In the oven, if what you’re looking for is to give the meat a slight grilling, you can flip the

meats over whilst cooking and you can get the roast effect on both sides.

3. In a microwave it is sufficient to heat up a portion of our stews for around 3-4 minutes

at a power rating of around 700w.

4. Once the preparation is hot, place on a plate, garnish and decorate to taste to serve to our guests.

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MEATS

TECHNICAL

GARNISHES

SAUCES

DECORATIONS

GRILL

ROAST POTATOES

BARBECUE SAUCE

ROASTED PEPPERS

ARTESAN OVEN

CHIPS

SALSA VERDE

HERB BUTTER

CONVECTION OVEN

GREEN GARDEN VEGETABLES

MUSHROOM SAUCE

VEGETABLE CHIPS

FRYING PAN

ROASTED VEGETABLES

ROMESCO SAUCE

ROASTED TOMATOES

MICROWAVE

SALAD

DIPPING SAUCES

VEGETABLE SKEWERS

SLOW COOK

STEWS

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Pulled Meats FROZEN

Pulled Meats

Pulled Pork: Pulled Pork “Texas Rub Style” Pulled Pork “Tennessee Whiskey” Pulled Pork basic “American Pulled Pork” Pulled Meats: Red Carnitas (Beef in a red sauce of sweet chillies) Beef Tinga (Beef with a chipotle sauce) Chicken Tinga (Chicken meat with a chipotle sauce) Carne Mechada (Pulled Beef meat) Stewed Ox tail in sweet wine

Unit Weight

550g (Tub with lid)

1kg (Vacuum bag)

Box of 12 units (Total of 6,6 Kg)

Box of 8 units (Total of 8 Kg)

Pallet of 54 Boxes (Total of 356,4 Kg)

Pallet of 54 cajas (Total of 432 Kg)

Unit of Sale

30

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Regeneration and creative map for pulled meats 1. Defrost the product in the refrigerator.

2.

Open the packaging and remove with the help of a fork, the portion of meat to use for your preparation.

3.

The pulled meats can be heated in different ways: - Place a frying pan on the heat and put the meat inside, move around carefully so that it does not stick and heat for 2-3 minutes.

- Put the amount required to heat up in an adequate oven proof dish and heat for a space of around 2 minutes at 180ºC. - Put onto a plate, the required amount of meat and place inside a microwave to heat up for around 1.5 Mins. at a power rating of 700w.

4. Once the portion of meat is heated, you can now fill the creation that you were

preparing; Baguette, Sandwich, Burger, Burrito, Taco, Fajitas, Quesadillas, Panini,

Montaditos, toasts, etc…

5. You can finish your creation with a multitude of different ingredients, whether they

are classics for such a preparation or those with which you would like to innovate

and create your own creations (Look at our creative map as a guide).

6. Also to fill your creations you can use mushrooms, peppers, onions, tomatoes, etc…

a world of possibilities with high quality results.

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MEATS

SAUCES

GARNISHES

DECORATIONS

COULIS

MEXICAN TORTILLAS

GUACAMOLE

REFRIED BEANS

CORIANDER

BALSAMIC REDUCTION

WRAPP

PICO DE GALLO

LETTUCE LEAVES

GROUND CHILLIES

FRUIT COULIS

PULLED PORK

RUSTIC BREAD

DIPPING SAUCES

WHITE RICE

RED ONION

FRESH HERB OIL

BEEF TINGA

BURGER BUN

SOUR CREAM

ENCEBOLLADO

GRAINS OF CORN

CHEDDAR CREAM CHEESE

OX TAIL

PITA BREAD

GREEN TOMATILLO

CHEESE

FRESH CHILLIES

MEAT GRAVY REDUCTION (JUS)

CREPES

RED MEXICAN SAUCE

FRESH VEGETABLES

JULIENNE OF VEGETABLES

VEGETABLE PURﾃ右

RED CARNITAS PULLED BEEF MEAT

CHICKEN TINGA

BREADS

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2ยบ

Homemade desserts

4ยบC

REFRIGERATED

Homemade desserts

Membrillo Cheesecake Cebreiro Cheese flan with Coffee Liqueur caramel

Unit Weight

500g (Terrine with film)

1kg (Terrine with lid)

Box of 12 units (Total of 6 Kg)

Boxes of 6 units (Total of 6 Kg)

Pallet of 54 boxes (Total of 324 Kg)

Pallet of 54 boxes (Total of 324 Kg)

Unit of Sale

34

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Regeneration and creative map for homemade desserts 1.

Remove film.

2.

Demould.

3.

Portion.

4.

Decorate to serve.

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DESSERTS

GARNISHES

SAUCES

DECORATIONS

COULIS

CRUSHED FRUITS

RED BERRIES

SUGAR TILES

RASPBERRY

CHOCOLATE CHIPS

YOGHURT

TOASTED NUTS

DRIED APRICOT

BITTER CHERRIES

HONEY

CRYSTALIZED FRUIT

CHOCOLATE

CARROT CAKE

DRIED FRUITS AND NUTS TOFFEE

FRESH FRUIT

LIQUEUR

ICE CREAM

TOFFE

FRESH HERBS

ACIDIC FRUIT

MEMBRILLO CHEESECAKE

CEBREIRO CHEESE FLAN

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Sauces for dipping FROZEN

Sauces portioned out for their easy handling, especially for accompanying our products and especially designed for dipping our croquettes.

Sauces Honey and mustard sauce Pedro Ximénez Sauce Red berries sauce

Pairing example: Beef cheek croquettes > with Honey and Mustard sauce Ox Tail and Pedro Ximénez croquettes > with Pedro Ximénez sauce Galician 4 Cheese croquettes > with red berries sauce

Regeneration 1. Leave to defrost in the refrigerator (Once defrosted, has a shelf life of 3 days in the refrigerator).

2. Massage gently the bag for a few seconds so that the sauce may homogenise and serve.

3. You can stir lightly with a spoon before serving if necessary.

Unit Weight 35g Sachet Unit of Sale

Little Boxes of 30 sachets (Total of 1.05 Kg) 6 little boxes per box (Total of 6.3 Kg) 38

Pallet of 54 Boxes (Total of 340.2 Kg)

Glossary CEBREIRO CHEESE: Is a fresh cheese from Galicia, made using cow’s milk. It’s made mostly in the province of Lugo (Spain) and its mountainous zones.

CELTIC PIG: This is a Galician pig breed (Sus scrofa domesticus). They are very long animals, not premature (They take a lot of time to mature), with a very large head and long ears which cover their eyes, very tall and great walkers. The meat from these animals is of a high quality for preparing cured meats and hams of high quality of fat.

CENTRALIZED KITCHEN: Is a kitchen that centralizes the processes of purchasing, manipulation, production, packaging and distribution of the prepared products (Ready to eat) or semi prepared (pre-cooked foods), for subsequent marketing through different sales channels.

CONFIT: A French word which defines a method of cooking meat (usually duck, goose or pork) with which it is defined a method of cooking meat cooked very slowly in its own fat and then preserved in the same defined. Vegetables, such as small spring onions, can also be cooked in fat.

CROQUETTE: Is a portion of dough made with a hash of various ingredients that are blended with bechamel, then dipped in egg and breadcrumbs and fried in plenty of oil. Usually a round or oval shape.

CHIPOTLE CHILI: The Chipotle chili (Also called Chipotle, Náhuatl chilpoctli or xipoctli, which means smoked chili) is a type of chili that has been left to mature, and then will be smoked and seasoned.

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DEEP FREEZING: This process of quickly freezing submits food to an abrupt cooling to reach the temperature of maximum crystallization in less than four hours.

DIPPING: It is called the action of dipping food in a sauce with the intention to impregnate the flavour inside. Generally it is small bites that you can hold with your fingers or a stick.

GASTRONOMY: Body of knowledge and activities that are related to ingredients, recipes and culinary techniques as well as its historical evolution.

HORECA: Acronym of hotels, restaurants and cafeterias.

NATIVE LAND: From the land that is cultivated and from childhood memories.

PEDRO XIMÉNEZ: Is a generous sweet wine typical from the Andalusian wine regions. It is made with Pedro Ximénez grapes. The wine is made from Pedro Ximénez grapes that have been dried in the sun.

PULLED MEATS: This is a type of meat that after being cooked for long time, reaches a tender and soft consistency, it is then pulled and mixed with the cooking sauce. Its use is widespread in different dishes, fillings, sandwiches, etc…

PULLED PORK: Recipe from the south of the USA, that consists of pork meat generally the Boston Butt and or shoulder, cooked at a low temperature for many hours, once the meat is well cooked, it is pulled into strands for eating. Usually it is served with barbeque sauce, with different

41

Glosary types existing in function of the place of origin.

REGENERATION: The regeneration of food is a process whose goal is to maintain food quality, rising the correct reheating temperature (+65°c) of refrigerated, frozen and packaged foods.

SLOW COOK: It is a cooking technique that cooks meat to a moderately low and controlled temperature for a prolonged time. By doing it this way you can achieve a juiciness and texture in the cooked joints that is really good to eat and very tasty.

TINGA: Is a typical mexican dish made with pulled meat (Chicken, beef or pork), a sauce with a base of tomato, onion, garlic and chipotle chillies. Originating from the state of Puebla, it is always eaten as a garnish for other dishes (Tinga Toasts – ‘Tostados de tinga’) or as a filling (Tinga Mexican pies – ‘Molotes de tinga’).

VACUUM COOKING: Is a system of food production that is performed by introducing all the ingredients in a bag or tray where they the vacuum will be made and sealed. Afterwards it is subjected to heat treatment in a wet or liquid method that is temperature-controlled. The technique of vacuum applied to the cooking improves the taste quality of many raw ingredients, it also helps to improve food safety.

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Notes

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YATECOMERÉ, S.L. Pol. Ind. de Ribadumia | Rúa do Pan, 8 36636 Ribadumia | Pontevedra | España Tlf. (+34) 886 095 783 info@yatecomere.es

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