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

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.

Fish

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If you have a party of 8, here is a suggestion based on fish for their menu using fresh and interesting ingredients, giving a twist of the unusual to the recipes. These recipes are ideal for vegetarians that like to eat fish. A colourful starter and main course that will tempt anyone.

Starter – Conchiglioni stuffed with Tuna and Wild Fennel

Ingredients for 8 portions:

– 24 Large Shells cooked
– 4 Fresh Tuna steaks
– 10 Tbs Wild Fennel Condiment
– 20 Tbs Pomodorina Tomato Sauce
– Extra Virgin Olive Oil for drizzling

Poach the Tuna steaks, flake and mix with the wild fennel condiment. Use this to fill the precooked shells of pasta.

Place the pomodorina on the base of a plate, top with the stuffed shells and bake in an oven for about 5 minutes till heated through.

Drizzle some extra virgin olive oil all round and serve at once.

 

Main Course – Salmon with Olives, Tomato & Pesto Vinaigrette

Ingredients for 8 portions:

– 8 Salmon Fillets (approx. 180g each)
– 180g Black Olive Paste
– 100g Fresh Breadcrumbs
– 15 Tbs Extra Virgin Olive Oil
– 3 Tbs Balsamic Vinegar (gold cap)
– 6 Tbs Pesto alla Genovese
– 4 Tomatoes finely diced

Cut the salmon fillets horizontally. Mix the black olive paste with the breadcrumbs and spread in between the fillets, making a sandwich. Wrap it loosely in foil and bake for 10-15 minutes in a medium preheated oven.

In the meantime, whisk the extra virgin olive oil, balsamic vinegar, and pesto to make a dressing, then add the diced tomatoes.

Serve the salmon with the dressing drizzled around it.
Accompany with:
Baby Potatoes (charlottes)

– 2 kg Baby Potatoes (charlottes)
– 1 Tin Baby Artichoke Hearts In Oil and Herbs

Pasta all’Uovo II

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We have available the Fusili Tricolore – spirals and the Torchietti Tricolore – the more unusual shape. Both products have the same traditional characteristics of egg pasta :-
It grows considerably during cooking, so you need less per portion, becoming more cost effective. (The secret for good results is using a lot of water to cook the pasta in).
It remains better al dente which makes it excellent for long serving hours, reheating and
salads. (Just toss in a little olive oil when strained and until ready to use).
And don’t forget it really does taste home-made, (in this case the tomato flavour comes through and so does the spinach)!!!

Mediterranean Fusili

Ingredients for 6 portions:

– 500g Fusili Tricolore
– 50g Black Olive Paste
– 400g Arrabbiata Sauce
– 50g Sundried Tomatoes
– 40ml Extra Virgin Olive Oil
– 1 Small Onion Finely Chopped
– 1 Clove Garlic Crushed
– 28g Fresh Parmigiano Reggiano
– Freshly Chopped Parsley

Cook the fusili tricolore in boiling salted water until al dente.
Fry the onion and garlic until golden in the olive oil.
Add the arrabbiata, chopped sundried tomatoes, the black olive paste and a little of the water from the pasta to amalgamate the sauce.
Add the fusili and toss in the parmigiano reggiano.
Sprinkle with the parsley and serve at once.

Colourful Torchietti

Ingredients for 6 portions:

– 500g Torchietti Tricolore
– 200g 5 Cheese Sauce
– 100g Pesto
– 200ml Milk
– 100ml Cream
– 28g Butter

Cook the torchietti tricolore in boiling salted water until al dente.
In a frying pan melt the butter and the 5 cheese sauce, stir in the milk and cream, and lastly add the pesto for that little extra touch of basil flavour and colour.
Once the sauce is well amalgamated, stir in the torchietti and serve at once.

Cucina Antica Crema Olive Nere 6x200g

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Cream for many uses. Excellent with salami and fresh tomatoes. Can be used as it is, or by diluting with mayonnaise. For a tasty morsel, use as a stuffing for cherry tomatoes after hollowing them out. Can also be used for sandwiches, pizzas, bruschettas, tarts, but also as a sauce for pasta dishes using semolina pasta. By mixing with flour and eggs, we can also create marble-effect pastries that can be topped with butter, spicy salami, dried tomatoes, cream and parsley.

Menu Grandantipasto 830g

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Button mushrooms, Pholiota mutabilis mushrooms, Volvaria volvacea mushrooms, baby round onions, gherkin pickles, black and green olives, artichoke halves, large pieces of red and yellow peppers, with olive oil, sunflower oil, salt, sugar, vinegar, and balsamic vinegar.

A delicious hors d’oeuvre. Excellent on salads and pasta salads.