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. 18
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
20
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.) 24
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.) 26
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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. 28
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. 32
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.
40
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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