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

  • Home
  •  Ranges
    • Menu Sauces for Chefs
    • High Quality Dried Egg Pastas & Durum Wheat Pastas
    • Organic & Gluten-Free Pasta
    • Ambient Pre-Cooked Meats
    • Artisan Italian Amaretti & Biscuits
    • High Quality Extra Virgin Olive Oils
    • Artichokes (carciofi)
  • Products
    • Product Categories (alphabetical)
  • Recipes
    • Recipe Types (alphabetical)
      • Balsamic Vinegar / Vincotto
      • Antipasti / Vegetables
      • Pasta / Gnocchi
      • Speciality Sauces
      • Miniature Capers / Caper Berries
      • Fish
      • Meat
      • Rice
      • Wild Mushrooms
      • Desserts
  • Contact *Consent for MSF Ltd storing your data*

Cocktail of Wild Mushrooms II

August 20, 2014 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.

Tagged With: chicken, fish, pancetta, pine nuts, truffle, wild mushrooms

Isolana Sauce

August 15, 2014 by

A new ingredient for a traditional flavour! New to iB Food’s range of traditional sauces is Isolana – a tomato based sauce which is richer in colour and taste than conventional tomato based sauces.

Ideal with all varieties of pasta,particularly Rigatoni and Coralli. The sauce is made from fresh tomatoes,Chef sundried tomatoes, capers, anchoviesand a touch of chilli. It also makes agreat accompaniment to strong flavoured fish such as seared tuna steaks or as an ingredient in a wide range of starters such as bruschetta. For a slightly milder sauce, particularly good when used in starters, Isolana can be mixed with creme fraiche. Isolana can also be mixed with mascarpone to create a mouth-watering dip. In future issues we plan to feature your recipe suggestions – so do send them in. Here we have a couple of simple, yet effective serving suggestions for you to try.

Rigatoni All’ Isolana

A pasta starter blending the tantalising tomato sauce with toasted pine nuts.

Serves 4 as a starter

– 400 g Sugo All’Isolana – 250g Rigatoni Pasta – 25g Pine Nuts Prepare the Rigatoni in salted boiling water until al dente. Toast the pine nuts lightly. Place the Isolana sauce in a frying pan and heat through. Then add I ladle of boiling water to dilute the sauce a little and then simply add pine nuts. Strain the pasta and toss in the sauce.Then serve.

Tonno All’ Isolana

The sauce sets off seared tuna steak beautifully.

For one serving

– 1 Fresh Tuna Steak – 30g Sugo All’Isolana – 20g Creme Fraiche – 100g Steamed Spinach Take one fresh tuna steak, sear and grill. Heat the Isolana sauce with Serve on a bed of freshly steamed baby spinach leaves.

Tagged With: fish, pasta, pine nuts, rigatoni, spinach, sugo all'isolana, tuna

Menu Pesto alla Genovese 720g

July 2, 2014 by

A sauce made from basil, grated Grana Padano cheese, Pecorino cheese, walnuts, pine nuts, and cashews.

Ideal for warm pasta dishes, cold pasta salads, as a dressing for boiled potatoes, french beans or spread onto fresh or grilled tomatoes.

Tagged With: amatriciana, basil, genovese, grana padano cheese, parmesan, pecorino cheese, pesto, pesto alla genovese, pesto sauce, pine nuts

Menu Finocchieto Wild Fennel Condiment 400g

July 2, 2014 by

Made of fresh wild fennel (harvested by hand in the Belice area), pine nuts, anchovies and sultanas for the preparation of the traditional Sicilian “pasta con le sarde” (pasta with anchovies)?

Tagged With: anchovies, fennel, fennel condiment, pine nuts, sultanas, wild fennel

Pine Nuts 1kg

July 2, 2014 by

They are frequently added to meat, fish, salads and vegetable dishes or baked into bread.

Tagged With: dried fruit, nuts, pine nuts

Latest News

Recipes

  • Raw Iranian Pistachio Kernels 1kg

  • Menu Fruits of the Forest Garnish 830g

  • Fregola Tostata Fine (Sardinian tiny pasta balls) 12x500g

  • Bruschetta Wooden Boards

  • Large Tuna Fillets in Olive Oil 1.73kg

Copyright © 2017 IB Food Ltd

Copyright © 1993-2023 IB Food Ltd. All Rights Reserved.