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

Artichokes & Asparagus

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Just a few summer ideas using Artichokes and Asparagus.
The recipes of Summer are associated with the colors of artichokes and spinach, of peppers and asparagus, the aroma of fresh young herbs of the season, the flavors delicate and interesting.

Risotto with Artichokes & Speck

Ingredients for 6 portions:

– 300g Artichoke Heart Sauce
– 1Lt Beef Bouillon
– 60g Speck
– 1 Onion Finely Chopped
– 2Tbs Freshly Chopped Parsley
– 28g Butter
– 30ml Extra Virgin olive oil
– 200ml White Wine
– Salt and Pepper
– 100g Freshly Grated Parmesan
– 500g Vialone Nano rice

Gently fry the onion and speck in the oil and butter until golden. Add the rice and stir until it becomes slightly transparent. Add a little of the white wine.
Keep the stock (22g bouillon to 1 litre of water) in a saucepan constantly simmering over a low heat.
Add some stock to the rice and as it absorbs, adding more a little at a time. When nearly cooked add the artichoke sauce and the rest of the wine.  Salt and pepper to taste.
Once ready (slightly al dente which takes approximately 20 minutes) add the freshly grated parmesan and parsley.
Serve at once.

Tagliolini with asparagus & Herbs

Ingredients for 4 portions:

– 250g Tagliolini
– 250g Asparagus Tip Sauce
– 250ml Double Cream
– 4 Garlic Cloves
– 60g Butter
– Salt and Pepper
– 4 Tbs Freshly Chopped Herbs
(Basil, Parsley, Oregano, thyme)
– 100g Freshly Grated Parmesan

In a pan bring the cream to boil with the whole garlic cloves and simmer until they are soft. Remove from heat and discard the garlic.
Add the herbs, butter, asparagus tip sauce and simmer until it thickens. Salt and pepper to taste.
Cook the tagliolini in salted boiling water for approximately 30 seconds or until al dente. Drain and toss in the sauce. Add the parmesan cheese. Serve at once.

Vegetables with a Difference

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There is a great tendency towards vegetarian food, more healthy orientated.
They will be a hit on your menu!

Mediterranean Crepes

Ingredients for 5 portions:

– 250g Crepes Mix
– 350g Char grilled Aubergines
– 350g Zingara Sauce
– 200g Cream of Asparagus
– 25g Freshly Grated Parmesan
– 1 Tbs Finely chopped Mixed Herbs
– Salt and Pepper

First make the crepes mixing with 500ml water and a touch of salt. Oil the base of a crepe pan, heat and then add a spoonful of the mixture. Tip the pan all around so that the batter makes a thin circle approximately 4 inches in diameter. Remove once done and continue till the batter is finished. This should make approximately 20 pancakes. Keep the pancakes to one side.

Lightly oil a round oven proof dish and place one pancake inside it. Assemble, alternating with the different fillings, starting with a layer of zingara first, pancake, slice of char grilled aubergine, pancake, then a thin layer of cream of asparagus and lastly the pancake. Cover with foil and bake for  approximately 10 minutes until hot.

Turn out into a plate. Sprinkle with the parmesan and herbs. Place under a grill to melt and serve at once.

Couscous Terrine

Ingredients for 6 portions:

– 500g Couscous
– 760g Chargrilled Aubergines
– 400g Chargrilled Peppers
– 20ml Extra Virgin Olive Oil
– 1 Onion Diced
– 1 Bunch Flat Leaf Parsley Chopped
– 1 Tsp French Grain Mustard

Cook the couscous in the normal way, leaving it slightly stickier than normal. (This can be done by adding more liquid when cooking).
Fry the onion in the olive oil, then mix with the  parsley, mustard, pomdorina, and pizzicosa. Stir into the couscous.

Line a 10 inch loaf tin with cling film. Layer the sliced aubergines at the bottom, then press on half of the couscous. Place the remaining aubergine slices on top, then the chargrilled peppers. Lastly topping with the remaining couscous. Refrigerate until needed.

Turn out onto a large plate and cut into slices. Serve at once. (This can be made into individual portions using smaller containers and therefore easier to portion). It can be accompanied by a mixture of crème fraiche and herbs.