Menu Speciality Food Ltd (FKA) IB Food Ltd

Fine Italian ingredients for chefs

Menu Speciality Food Ltd

Suppliers & importers of high quality Italian and
Mediterranean ingredients for discerning chefs

Vincotto

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 Vincotto is an elixir, a sweet velvety cooked must from two variety of grapes, Negroamaro and malvasia near, with the subtle overtones of spices, grapes and plums. It is a aged for 4 years in oak barrels and is a completely natural product. It is used as a condiment, mere drops may be drizzled over meats, salads, vegetables, cheeses and even desserts giving them a delicious tang.

Tonnarelli with Ricotta & Orange Vincotto

Ingredients for 4 portions:

– 250g Dallari Tonnarelli
– 200g Fresh Ricotta Cheese
– Freshly Grated Parmigiano Reggiano
– Salt and Pepper
– 2tbs Sweet Orange Vincotto

 

Cook the Tonnarelli in salted boiling water until al dente. Combine in a large serving bowl the ricotta with a few tablespoons of the pasta cooking liquor, 2 tablespoons of the Sweet Orange Vincotto, plenty of parmigiano reggiano, salt and pepper. Mix well and toss though the Tonnarelli. A little extra virgin olive oil can be added to compliment the flavours and serve at once.

Panna Cotta with Orange Vincotto

Ingredients for 10 portions:

– 750ml Cream
– 750ml Milk
– 210g Panna Cotta
– 3 Oranges
– 3tbs Vincotto
– A little Orange Juice
– Dark Chocolate Shavings

Segment the oranges ( without their skin) and marinate in some juice with the vincotto.
In a saucepan bring to boil the milk and cream, rain in the panna cotta, whisk to dissolve. Bring to a gentle simmer and remove from heat once
boiled. Pour into individual moulds and refrigerate for a few hours till set. Turn out the panna cotta into plates, place some orange segments on
top, drizzle the juice around and top with some dark chocolate shavings.
Serve at once.

Panna Cotta 

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The famous Italian dessert that can be adapted for a variety of different recipes, using flavours, nuts, coffee etc. Light and easy to prepare, very cost effective and delicious.

Panna Cotta Fruits of the Forest Torte

Ingredients for 8-10 portions:

– 1 Baked Sponge Round (240cm x 10cm)
– 1-2 Tots Kirsch
– 4-500g Fruits of the Forest Mixed (mirtilli/ ribes/ more/ lamponi)
– *Gelatine Optional
– 750ml Full Cream Milk
– 750ml Double or Whipping Cream
– 210g Panna Cotta
– 75g Grated White Chocolate
– Decoration
– Whipping Cream
– Soft Fruits
– Chocolate Schrolls or Shavings

Place a ring mould 240cm diameter 60cm high (9.1/2inches x 2.1/4inches) onto a base plate. Trim and place the sponge disc on the bottom and
sprinkle with a little kirsch.
Arrange a layer of fruits of the forest on the sponge. *Gelatine can be dissolved into the juices from the fruits if a firm set is desired.
In a stainless steel saucepan bring the milk and cream to the boil, rain in the Panna Cotta, whisk to dissolve. Bring the contents to a gentle simmer,
removed from the heat and stir in the chocolate until melted.
Allow to cool a little, then ladle the sauce gently over the fruit taking care not to move the fruit around.
Panna Cotta will set quite quickly, even when still warm. Allow to cool, refrigerate for a minimum of 4 hours.
To serve:
Portion, remove the ring mould, decorate with cream, fruits and chocolate.
Note: for a finer presentation, line the ring mould with a thin strip of cellophane so as to build up the fruits around the inside of the ring. Remove prior to serving.
Individual desserts can also be made up using the round petit gateaux moulds!!

Panna Cotta al Caffe’

Ingredients for 8-9 portions:

– 750ml Full Cream Milk
– 50ml Double or Whipping Cream
– 210g Panna Cotta
– 2 Cups Extra Strong Espresso Coffee
– Toasted Pistachio Nuts

 

 

In a stainless steel saucepan bring the milk and cream to the boil, rain in the Panna Cotta, whisk to dissolve.

Bring the contents to a gentle simmer,
removed from the heat once boiled. Add the
espresso coffee and stir.

Pour into individual coffee cups and refrigerate for a few hours to set.

To serve top with toasted pistacchio nuts and dust with icing sugar.

Tiramisu 

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Tiramisu’ is an extremely popular dessert but normally made with fresh raw eggs. In our case we have developed the base in powder form to be mixed only with milk and cream and then used as normal. No more problems using raw eggs therefore any client can eat it.
It sets in little time, if you run out just make more and in 30 minutes it will be ready. Children normally don’t like the coffee and biscuits part so leave this out and it becomes a delicious dessert for kids! It is very versatile and tasty!

Pear and Brazil nut Charlotte

Ingredients for 5-6 portions:

– 100g Tiramisu’ base
– 250g Milk
– 250g Cream
– 2 Fresh (or tinned) pears
– 50g Brazil nuts toasted and chopped
– 100g Brown sugar
– 50g Butter
– 24 Finger biscuits
Cut the pears in wedges. Pan fry the pear wedges in butter until golden, sprinkle with the sugar and proceed cooking until caramelised. Remove from the pan and place on a rack to cool down.
Place the tiramisu’ base in a large bowl and whisk in the milk and the cream.
Use a charlotte mould (or a large ramekin shape dish), dip the tip of the finger biscuits in the mix and line the sides and bottom of the mould. Leave this to set in the fridge for 15 minutes. Place in the dish layers of cream mix, caramelised pears and chopped Brazil nuts. Finish with a layer of mix and a sprinkle of nuts. Leave to set in the fridge for 1 hour.
Take the charlotte out of the mould, and cut into slices. Serve with fresh cream or custard and
raspberry couli.

Traditional Tiramisu’

Ingredients for 4-5 portions:

– 100g Tiramisu’ base
– 250g Milk
– 250g Cream
– Approx 12 Savoyardi biscuits (finger biscuits)
– 250ml Strong coffee
– 100ml Amaretto
– 50g Cocoa powder

 

Prepare the coffee and let it cool down.
Place the tiramisu’ base in a large bowl and whisk in the milk and the cream.
Add the Amaretto to the coffee.
Using a serving dish build the tiramisu’ starting with a layer of the mix. Dip half the biscuits (one by one making sure they are not over soaked) in the coffee and cover the surface of the dish. Repeat the
operation once more and finish with a layer of mix.
Leave the tiramisu’ to set in the fridge for 30-45
Minutes.
Sprinkle the cocoa powder over to cover the whole of the dish.
Cut the portions to sizes and serve either with a
garnish of whipped cream and red berries or on its own with wafer biscuits.

Crema Catalana 

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Crema Catalana is the latest addition to our range of Mediterranean desserts. It is a dessert made to a traditional Spanish recipe. Very easy to use and very cost effective. Because it does not contain raw eggs it is suitable for people on restricted diets. Children love it! It comes in a 1kg tub that makes approximately 30 portions.

Traditional Crema Catalana

Ingredients for 6 portions:

– 200g Crema Catalana powder
– 500ml Milk
– 500ml Single Cream
– 6tbs brown sugar

The above is basic recipe that makes approximately 6 portions.
Mix the powder with the cold milk and cream and beat with a hand whisk until well amalgamated. Pour into each low sided ramekin and let set in the fridge for about 30 minutes. It is very quick to set so if you run out it only takes minutes to make.
Remove from fridge on ordering, sprinkle with a tablespoon of brown sugar and burn until melted and caramelised with a blow torch. Garnish and serve.

Lamponi alla Catalana

Ingredients for 6 portions:

– 200g Crema Catalana powder
– 500ml Milk
– 500ml Single Cream
– 6tbs brown sugar
– 300g Raspberries in their own juices
– Lemon juice
– Sugar
– Butter as required

 

Another way of serving this beautiful dessert is to make up the mix as before but refrigerate in a large bowl rather than individual dishes till it sets.
For each portion take approximately 2 tablespoons of raspberries in their own juices ( 50g). Place in a frying pan with a knob of butter, some sugar and squeeze of lemon juice and cook of for a few minutes. Take out and pass through a sieve. Place at the bottom of a high sided ramekin, spoon in some crema catalana, top with sugar and caramelise. Serve at once with somefresh raspberries. Delicious!

Pudding with a cream filling 

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Here are some suggestions of a couple of desserts using our Puglia Pasta look like rice. In some regions of Italy it is used a lot desserts and they are quite delicious.
Have a go and see! Puglia pasta with Vanilla Milk in Cream served with a Rasberry Coulis.

 

 

Puglia Pasta Vanilla Milk in Cream served with Rasberry Coulis

Ingredients for 8 portions:

Vanilla Puglia Pasta

– 1/2 lt. Milk
– 1 Vanilla Stick
– 125g Puglia Pasta
– 50g Sugar

Cream Filling

– 150ml Double Cram
– 150ml Milk
– 15g Plain Flour
– 70g Sugar
– 1 Vanilla Stick
– 1 Piece of Lemon Rind

Raspberry Coulis

– 200g Menu’ Raspberries in their own Juice
– 30g Sugar
Cook the Puglia pasta in milk and vanilla stick for about 9 minutes, then add the sugar.

Remove the vanilla stick and scrape the seeds back into the cooked pasta. Let it cool down already in the pre– oiled moulds.

Prepare the cream beating the egg yolks with the sugar, add the flour and the boiled milk with the vanilla ( already scraped) and lemon rind, Heat through until of a thick consistency. Place in a piping bag and inject into the middle of the pasta. Allow to cool and thicken in a fridge.

In the meantime prepare the coulis by blending the raspberries in their juice and sugar.

When ready to serve, turn out the moulds individual plates and serve with the raspberry coulis.

 

Panna Cotta filled with Raspberry Puglia Pasta served with Raspberry Coulis

Ingredients for 10 portions:

Raspberry Puglia Paste

– 1/2 lt. Milk
– 1 Vanilla Stick
– 125g Puglia Pasta
– 50g Sugar
– 100g Raspberries in their own Juice

Raspberry Coulis

– 200g Menu Raspberries in their own Juice
– 30g Sugar

Panna Cotta

– 750ml Double Cream
– 750ml Milk
– 210g Panna Cotta
Cook the Puglia pasta in milk and vanilla stick for about 9 minutes, then add the sugar. Remove the vanilla stick and scrape the seeds back into the cooked pasta. Blend the raspberries and stir into the mixture.

Make half of the panna cotta and pour into 10 dishes. Once set, put a layer of the raspberry Puglia and let it set in fridge.

Make up the last of the panna cotta and top the dishes with the remaining panna cotta and refrigerate. In the Meantime prepare the coulis by blending the raspberries in their juice and sugar.

When ready to serve, turn out the panna cotta pasta moulds into individual plates and serve with the raspberry coulis.

Strawberry & Balsamic Vinegar Jelly

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 A dense deep red jelly made with strawberry and balsamic vinegar, very aromatic and flavoursome. It can be used in a variety of recipes from savoury to sweet. Here are some suggestions.

Smoked Venison with Strawberry & Balsamic Vinegar Jelly

Ingredients for 1 portion:

– 3 Thins Slices of Smoked Venison
– 1 Tbs Strawberry & Balsamic Vinegar Jelly
– Mixed Salad Leaves
– 20ml Extra Virgin Olive Oil & Balsamic Vinegar Dressing

Dress the salad leaves , place on a plate with the smoked venison slices and add the tablespoon of the Strawberry & Balsamic Vinegar Jelly. Serve at once.

Tuile Basket with Vanilla Ice Cream and Strawberry Balsamic Vinegar Jelly

Ingredients for 1 portion:

– 1 Home Made Tuile Basket
– 1 Scoop of Home Made Vanilla Ice Cream
– 1 Tbs Strawberry & Balsamic Vinegar Jelly
– Vanilla Sugar for Dusting

Place the vanilla ice cream in the tuile basket, top with the strawberry & balsamic vinegar jelly. Dust with the vanilla sugar and serve at once.

* The strawberry & balsamic vinegar jelly can be used as an ingredient to actually flavour the ice cream.

Crostini with Various Cheeses and Strawberry & Balsamic Vinegar Jelly

Ingredients for 1 portion:

– 3 Toasted Rounds of Bread
– 20g Slice of Goat’s Cheese
– 20g Slice of Creamy Gorgonzola
– 20g Slice of Chaume
– 3 Tbs Strawberry & Balsamic Vinegar Jelly
– Mixed Salad Leaves
– 20ml Extra Virgin Olive Oil & Balsamic – Vinegar Dressing

On each toasted crostini place a different cheese and put under a preheated grill until the cheeses are melted. Put the dressed salad leaves on a plate, top with the 3 crostini and add a teaspoon of strawberry & balsamic vinegar jelly on each one. Serve at once while still warm.