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

Flavours for the Christmas Festivities

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 Here comes the long awaited Christmas festivities celebrated with lunches and dinners all pre organised to enjoy each other’s company.
The time to enjoy different recipes, flavours, aromas of various traditional cuisine’s that can all combine together with the Mediterranean theme: – diversifying from the usual
Roast Turkey….

Risotto alla Campagnola
(Risotto with Ceps and 5 Cheeses)

Ingredients for 6 portions:

– 400g Condimento Porcini Sauce
– 35g Buon Brodo (Vegetable Bouillon)
– 500g Vialone Nano Rice
– 1 Shallot Finely Chopped
– 50ml Extra Virgin Olive Oil
– 28g Butter
– 50ml White Wine
– 60g 5 Cheese Sauce
Agnello ai Carciofi
(Lamb with Artichokes)

Ingredients for 6 portions:

– 6 Giudia Artichokes
– 6 Lamb Stincottos
– 100g Pancetta (Bacon)
– 1 Onion Finely Chopped
– 1 Clove Garlic Crushed
– 50ml White Wine
– Freshly Chopped Parsley
– 50ml Extra Virgin Olive Oil
– Salt and Pepper

Fry the garlic, onion and diced pancetta (bacon) in the olive oil until golden then add the lamb until slightly browned. Add the white wine and allow to evaporate. Salt and pepper to taste.

Once the lamb is nearly done, (approximately 20 minutes), cut the giudia artichokes into quarters and add to the lamb with the parsley.
Heat throughout.

Serve at once.

Cocktail of Wild Mushrooms II

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Six Wild Mushrooms including chanterelles, ceps, honey fungus, pholiota mutbalis, sanguinelli and pineroli all cooked in oil and herbs making this medley ideal for all types of recipe preparation.
The following recipes are easy and ideal for any menu not to mention tantalising and light which is extremely popular for the summer.

Wrapped Chicken with Wild Mushrooms

Ingredients for 4 portions:

– 100g Cocktail of 6 Wild Mushrooms
– 225g Butter
– 2 Shallots Finely Chopped
– 8 Large Leaves Savoy Cabbage
– 8 Slices Pancetta (bacon)
– 20g Truffle Paste
– 300ml Chicken Stock
– 1 Glass White Wine
– 4 Chicken Breasts
– Salt & Pepper To Taste

 

Preheat oven to a high heat. Generously butter a roasting dish.
Blanch the cabbage leaves, strain and spread out for use, on buttered silver foil squares. Place 2 slices of pancetta slightly overlapping to cover the green leaves, spread the truffle paste on each then add a knob of butter in the middle and place the chicken on top. Salt and pepper to taste. Carefully fold the greens over the chicken to wrap and roll the foil around to hold. Place in the oven and bake for approximately 20 minutes.
Pan fry the shallots until golden in a little butter, add the stock, white wine and the cocktail of wild mushrooms. Boil and reduce down to make the sauce. Add a little cream if you so desire.
Remove the chicken breasts from the oven, slice diagonally. Pour a little of the wild mushroom sauce on a plate and place the chicken on top.
Serve at once.

John Dory with Wild Mushrooms

Ingredients for 4 portions:

– 400g Cocktail of 6 Wild Mushrooms
– 8 John Dory Fillets (approx.225g for 2)
– 1/2 Lemon Juice
– 85g Butter
– 1 Garlic Clove Chopped
– Flat Leaf Parsley Chopped
– 28g Pine Nuts Slightly Toasted
– 4 Tbs Flour
– 40ml Tornatore Extra Virgin Olive Oil
– 5g Pinch of Fish Fumet
– Salt & Pepper To Taste

Season the flour and coat the fillets of John Dory (St. Pierre fish) lightly.
Mix the extra virgin olive oil with pinch of fish fumet and some freshly ground black pepper.
Brush some of the oil on a baking tin and place the fillets on top, brush the fillets and place under a grill. Carefully remove after a few minutes and turn the fillets over delicately, brush with more oil and place under a grill again to finish cooking and make a crispy brown skin. Meanwhile saute’ the mushrooms in the garlic, butter, chopped parsley, lemon juice, salt and pepper.
Place 2 of the fillets on a plate, pour a little of the wild mushrooms on top and sprinkle some pine nuts. Serve at once.

Pistacchio Pesto

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An interesting and innovative pesto made purely of Pistachio nuts finely chopped and blended with extra virgin olive oil. It is known as the real Sicilian Pesto, full of enticing flavours, ideal as an ingredient for pasta, fish and meat dishes. Nice as part of a vinaigrette with a twist.

Penne al Pistachio

Ingredients for 4 portions:

– 250g Dried Egg Pasta
– 100g 5 Cheese Cream Sauce
– 50ml Milk
– 150g Pistachio Pesto
– Shavings of Parmigiano Reggiano

Cook the Penne pasta in salted boiling water until al dente. In the meantime heat the 5 cheese sauce and milk to form a creamy sauce.
Add the pistachio pesto.
Drain the pasta and toss in the sauce .
Serve at once with shavings of Parmigaino Reggiano.

Rack of Lamb with Pistachio Crust

Ingredients for 2 portions:

– 2×6 bone Racks of Lamb
– 1 Tbs Fresh Thyme
– 3 Tbs Pistachio Pesto
– 1 Tbs Extra Virgin Olive Oil
– 1 Tbs Fresh Breadcrumbs

Pan fry the racks of lamb to seal. Mix all the other ingredients together to form a paste and spread on the 2 racks of lamb.
Roast in a medium oven for approximately 12-15 minutes. Serve at once.

* Variations to the lamb the pistachio crust works wonderfully with Sea Bass fillets, salmon fillets etc.

A nice change in the traditional Beef Wellington using the Pistachio Pesto instead of mushrooms.

Orange & Onion Relish

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An interesting and versatile orange and onion relish that lends itself well to lots of recipes. Slightly piquant with a tangy taste it accompanies cheeses superbly, works well in vol-au vents, with smoked fish and meat. Let your imagination run wild!

Crispy Smoked Mackerel Fillets with Orange & Mascarpone Relish

Ingredients for 4 portions:

– 8 Small Smoked Mackerel Fillets
– 4 Tbs Orange & Onion Relish
– 4 Tbs Mascarpone
– 1 Tbs Wholegrain MustardChef
– Mixed Baby Salad Leaves

 

Mix the orange and onion relish with the mascarpone and wholegrain mustard.
Grill the mackerel fillets, serve on bed of baby salad leaves with the orange and mascarpone relish.

Parma Ham Cigars with Green Olive Crostini

Ingredients for 4 portions:

– 8 Slices of Parma Ham
– 4 Tbs Orange & Onion Relish
– 4 Tbs Crème Fraiche
– Wild Rocket
– 2 Slices Bread Toasted
– 8 Tsp Green Olive Paste
– 4 Tbs Grandantipasto

Mix the orange and onion relish with the crème fraiche. Open each slice of parma ham and spread some of the relish inside, add some of the wild rocket leaves and roll into cigars. Cut the toast into 8 little rounds for the crostini and spread the green olive paste on top.
Serve 2 parma ham cigars, 2 crostini and a tablespoon of grandantipasto per portion.

Sundried Tomato Condiment

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 An intense condiment bursting with Mediterranean sunshine. This combination of rich ingredients, sundried tomatoes, anchovies, capers and extra virgin olive oil make this recipe full of flavour and very versatile to use.

Scaloppine al Pesto di Pomodoro

Ingredients for 3 portions:

– 6 Slices (60-70g) Veal Tenderloin
– 4 Tbs Extra Virgin Olive Oil
– 1/2 Tbs Butter
– 1 Tbs Miniature Capers
– 3 Tbs Sundried Tomato Condiment
– Splash of White Wine
– Flour for Dusting
Gently pound the veal slices to a 3mm thickness.

Dust lightly with flour. Heat the olive oil and butter in a wide frying pan and add the veal for a minute.

Add all the other ingredients to the veal and cook through. Adjust the seasoning and serve.

Please note that you can substitute the veal with chicken, pork and fish fillets, the recipe will still work wonderfully.

 

Crostini of Polenta with Sundried Tomato Condiment

Ingredients for 6 to 8 portions:

– 1kg Polenta ( already made up)po
– 150g Sundried Tomato Condiment
– 100g Mascarpone
– 125g Freshly Grated Pecorino Romano

 
The polenta should be about 1cm thick and cut into square or diamonds of 7-8cm.

Heat the char grill pan and when hot add the polenta squares already brushed with extra virgin olive oil.

Cook until the polenta pieces have grill marks on both sides and form a nice crust.

Divide the Sundried tomato condiment between the squares, add a little mascarpone on top of each, sprinkle with the pecorino romano. Put under a hot grill for a few minutes to melt the cheese slightly, remove and serve immediately.

Umbrian Lentils 

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These wonderful small lentils have different colour taints, are soft and
flavoursome in taste and are immediately ready for cooking even without
having to soak them in water beforehand.

Bruschetta and Lentils

Ingredients for 6 portions:

– 6 Slices Bruschetta bread
– 2 Garlic Cloves
– 4 Tbs La Nonna Extra Virgin Olive Oil
– 150g Le Marmore Umbrian Lentils
– 150g Sunblushed Tomatoes Chopped
– Salt & Pepper to Taste

Cook the lentils in salted water with a garlic clove for about 35 minutes, drain and toss with the extra virgin olive oil, chopped up
sunblushed tomatoes and miniature capers. Salt and pepper to taste.

Toast the bruschetta slices, rub with the other garlic clove and put the
lentils on top.
Serve hot.

Lamponi alla Catalana

Ingredients for 6 portions:

– 400g Le Marmore Umbrian Lentils
– 2 Cloves Garlic
– 1 Celery Stalk
– 6 Italian Pork Sausages
– 300g Pomodorina
– 1/2 tsp Chilli Paste (optional)
– Salt & Pepper to Taste
– Flat Leaf Parsley Chopped
Boil the lentils in salted water for about 35 minutes with the garlic
clove and celery stick. Remove from heat while still firm and drain. Pan
fry 1 clove of garlic crushed and add the sausages.
Brown for a few minutes, add the pomodorina and chilli ( this is
optional).
Cook until the sausages are cooked through.

Finally add the lentils and a glass of hot water to cook on a low heat
for about 10 minutes, add water if necessary.
Salt and pepper to taste and serve hot with lovely crusty bread.

Stincotto Shank of Pork

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 Stincotto is a section of a leg of pork (the same flavoursome meat as Prosciutto – Parma Ham) in an aluminium bag, pre-cooked with an ambient shelf life of 18 months.

In excess of 600g / 21oz on the bone, Stincotto offers the possibility of adding a succulent
aromatic meat dish to the menu without using up valuable refrigeration space, and ready at short notice.
It is an unusual dish that once served it captures the eyes of curious clientele and in a few months becomes one of the attractions on the menu reassuring repeat business.

Now available in a half version cut through the bone.

Honey & Mustard Crust Stincotto

Ingredients for 1 portion:

– 1 Whole Stincotto
– 1 Tbs Honey
– 1 Tbs Wholegrain Mustard
– 112g Lamon Beans
Remove the stincotto from the bag, place in a baking tray. Mix the honey and
mustard and pour over the pork.

Place in a preheated oven (medium) for
approximately 15 minutes until crispy on top.

A few minutes before removing from the oven, heat the lamon beans in a pan and serve together with the stincotto.

Stincotto al Balsamico

Ingredients for 1 portion:

– 1 Whole Stincotto
– 2 Tbs Aggazzotti Green Label Balsamic Vinegar
14g Baby Onions in Balsamic Vinegar

Remove the stincotto from the bag, place in a baking tray. Pour over 1 tablespoon of the balsamic vinegar and place in a
preheated oven (medium) for
approximately 15 minutes.

Halfway through cooking, add the
remaining tablespoon of balsamic vinegar over the stincotto and baste well.

In a frying pan add the baby onions in
balsamic vinegar and caramelize.
Serve with the stincotto and its juices.

Duck Stincotto II

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Specially reared fresh French Duck legs marinated in Italian herbs and
gently cooked until meltingly tender. Shelf life 18 months ambient

Place the duck leg in a medium oven for approx 10 minutes

Serve with

Sautee Potatoes with a cocktail of wild mushrooms, fresh baby leeks and a balsamic vinegar jus.

Or with

Mash potato, fresh spinach and Bearnaise sauce

average weight is 300g minimum
20 pieces per carton £49.00
works out at £2.45 a unit

Game Sauces 

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Delicate yet tasty roebuck or hare game sauces, have been developed using traditional ingredients for more refined recipe preparations.
With a little imagination the sauces can be used in a variety of ways from pasta to sauces for other game dishes, to pate’s.

Garganelli with Hare Sauce

Ingredients for 8 portions:

– 500g Garganelli Gialli
– 410g Hare Sauce
– 150g Pomodorina
– 1 Salsiccia (Italian Sausage) Finely Diced
– 1/2 Glass Red Wine
– 1/2 Onion Finely Chopped
– 30ml Extra Virgin Olive Oil
– Salt and Pepper
Cook the garganelli in salted boiling water until al
dente.
Fry the onion and the salsiccia in a little of the oil. De glaze with the red wine. Add the hare sauce, pomodorina, salt and pepper to taste.
Stir well until well amalgamated.
Strain and toss the garganelli in the sauce and serve at once.

Tagliatelle with Roebuck and Porcini Sauce

Ingredients for 6 portions:

– 200g Roebuck Sauce
– 30ml Extra Virgin Olive Oil
– 1/2 Glass Red Wine
– 500g Tagliatelle
– 80g Porcini Del Boscaiolo
– 20g Truffle Paste
– 100ml Milk
– Salt and Pepper
In a frying pan heat the extra virgin olive oil and then add the roebuck sauce. Add the porcini del boscaiolo and the truffle paste, with a little milk to help amalgamate well.
De glaze with the red wine and if it becomes too thick add a little more milk. Salt and pepper to taste.
Cook the tagliatelle in salted boiling water until al dente, strain and toss in the roebuck and porcini sauce.
Serve at once.

Duck Stincotto

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Another versatile product in the Stincotto range! No more worrying about not using the fresh duck in time, no though duck legs, no shortage of supply. It is delicious, tender, succulant and very very versatile. Duck on the menu is no longer a problem.

Panfried Duck with Spinach

Ingredients for 1 portion:

– Duck Stincotto
– 150g Fresh Baby Spinach
– 10g Pine Nuts
– 1 Tsp Gold Balsamic Vinegar
– Salt and Pepper to Taste
– Knob of Butter
– Freshly Chopped Thyme and Rosemary

Pan fry the duck leg in butter and the herbs until crispy and heated throughout. Pan fry the baby spinach with the pine nuts and balsamic vinegar. Place on a plate with the duck on top and serve at once.

 

 

Rosted duck and pancetta with polenta

Ingredients for 1 portion:

– Duck Stincotto
– 1 Slice of Pancetta or Unsmoked Streaky Bacon
– Splash of White Wine
– 150g Soft Creamy Polenta with Herbs
– 90g Cipolline in Aceto Balsamico
– Salt and Pepper to Taste

 

Wrap the duck leg in the pancetta and place in a preheated oven for approx. 10-15 minutes until hot and crispy. A splash of white wine while cooking will enhance the flavours. Make up the quick cook polenta with milk rather than water as it makes it creamy. Place the herbs in the mixture while cooking but be careful not to add too much polenta or it will become too thick. If this happens beat in more milk. A little cream can be added at the end for a richer flavour. Salt and pepper to taste. Caramelise the cipolline in aceto balsamico till they go dark and sweet. Place the polenta on the plate, add the duck leg on top and the onions to one side. Serve at once.