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

by

 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

by

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.

Duck Stincotto

by

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.