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

Pesto alla Genovese

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Just a few summer ideas using the Menu’ Pesto alla Genovese.
A very fresh and fragrant ingredient that can be used in a variety of recipe preparations, just a little imagination is required. Pesto has become very popular not only in pasta dishes but in meat, fish and vegetable dishes, infusions. A medley of freshly steamed or stir fried vegetables tossed with a little Pesto and some extra virgin olive oil make a wonderful vegetarian dish.

Just add it to all sorts of recipes and see what happens!

Salmon & Pesto Parcels

Ingredients for 2 portions:

– 28g Pesto
– 75g Fromage Frais
– 2 Sheets Filo Pastry
– 25g Butter (melted)
– 2x125g Salmon Fillets (skinned)
– 50g Cocktail of Wild Mushrooms
– Salt and Pepper
– Salad Leaves (optional)

Mix the pesto with the fromage frais or another soft cheese. Halve each sheet of filo pastry. Layer two pieces of the filo, butter lightly between and on top of the pastry.

Place a salmon fillet in the centre of each pastry rectangle, top with the mushrooms and half of the pesto sauce mixture, then season with salt and pepper. Wrap the pastry around to enclose the fish, brushing most of the remaining butter over the parcels. Place the parcels on a baking sheet.

Cook in the oven at 200’C (400’F) for about 15 minutes or until golden. To serve, open the pastry and spoon in the remaining pesto mixture. Serve accompanied by salad leaves if liked.

Chicken with Pesto & 5 Cheese Sauce

Ingredients for 4 portions:

– 100g Pesto
– 100g 5 Cheese Sauce
– 100ml Milk
– 15g Fresh Basil
– 4 Chicken Breasts with Skin (about 175g each)
– Salt and Pepper

Carefully push 3-4 basil leaves under the skin of each breast.

Place the pesto in a pan with the 5 cheese sauce and milk. Stir over a low heat until amalgamated.

Cook the chicken breasts under a moderate grill for 6-8 minutes on each side or until they are cooked through. Salt + pepper to taste.

Pour the sauce over the chicken and serve.

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.

Potato Gnocchi

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A traditional of the north Italy, small potato dumplings cooked and tossed in sauces as a pasta dish.
They were made using up the potatoes of the season to fill the hungry farmers with a wholesome meal and not throw away any of the left over potatoes. Now they are a great substitute for pasta as a wonderful vegetarian dish.

Scrigno di Gnocchi

Ingredients for 6 portions:

– 500g Potato Gnocchi
– 250g 5 Cheese Cream Sauce
– 80ml Milk
– 100g Gorgonzola
– 100g Parmigiano Reggiano
– 250g Baby Spinach Leaves

First of all melt the 5 cheese cream sauce, milk, gorgonzola and parmigiano reggiano in pan over a low heat until ready.

Cook the gnocchi in salted boiling water until they rise to the top, strain and toss in the cheese sauce.

Wilt the baby spinach leaves and toss in the dish and serve at once.

Gnocchi al Pesto & Pomodorina

Ingredients for 6 portions:

– 500g Potato Gnocchi
– 200g Pesto alla Genovese
– 200g Pomodorina Sauce
– 100ml Milk

Heat through the Pomodorina and add the pesto and milk. Cook the gnocchi in salted boiling water until they rise to the top, strain and toss in the Pesto and Pomodorina sauce. Serve at once. You can add a twist by topping each plate with some parmigiano reggiano and placing under a grill to melt and then serve.