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

Sundried Tomato Condiment

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 An intense condiment bursting with Mediterranean sunshine. This combination of rich ingredients, sundried tomatoes, anchovies, capers and extra virgin olive oil make this recipe full of flavour and very versatile to use.

Scaloppine al Pesto di Pomodoro

Ingredients for 3 portions:

– 6 Slices (60-70g) Veal Tenderloin
– 4 Tbs Extra Virgin Olive Oil
– 1/2 Tbs Butter
– 1 Tbs Miniature Capers
– 3 Tbs Sundried Tomato Condiment
– Splash of White Wine
– Flour for Dusting
Gently pound the veal slices to a 3mm thickness.

Dust lightly with flour. Heat the olive oil and butter in a wide frying pan and add the veal for a minute.

Add all the other ingredients to the veal and cook through. Adjust the seasoning and serve.

Please note that you can substitute the veal with chicken, pork and fish fillets, the recipe will still work wonderfully.

 

Crostini of Polenta with Sundried Tomato Condiment

Ingredients for 6 to 8 portions:

– 1kg Polenta ( already made up)po
– 150g Sundried Tomato Condiment
– 100g Mascarpone
– 125g Freshly Grated Pecorino Romano

 
The polenta should be about 1cm thick and cut into square or diamonds of 7-8cm.

Heat the char grill pan and when hot add the polenta squares already brushed with extra virgin olive oil.

Cook until the polenta pieces have grill marks on both sides and form a nice crust.

Divide the Sundried tomato condiment between the squares, add a little mascarpone on top of each, sprinkle with the pecorino romano. Put under a hot grill for a few minutes to melt the cheese slightly, remove and serve immediately.

Polenta Not

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 Polenta is a granulated form of maize meal that was and is a staple ingredient in Italian
cuisine. It can be served hot, cold, creamy or sliced and grilled. Once cooked is highly
Versatile. The flavour, texture, and colour of polenta improves whatever it is added to, it turns a short crust pastry yellow and crumbly to pancakes that become tastier. It is a stable
ingredient in South American cooking not to mention South African recipes too.

Polenta and Wild Mushroom Cakes Served with a Cream of Funghi Sauce and
Stuffed Char Grilled Peppers

INGREDIENTS FOR APPROX 10 PORTIONS:

1.Polenta and Wild Mushroom Cakes

– 450ml Milk
– 150g Polenta
– 25g Butter
– 50g Onion Finely Diced
– 2 Garlic Cloves
– Salt and Fresh Ground Pepper
– 2 Eggs
– 75ml Whipping Cream
– 50g Freshly Grated Parmesan
– 300g Cocktail of 6 Mushrooms

2.Chargrilled Stuffed Peppers

– 550g 10 Even Sized Char Grilled Peppers
– 125g Tuna Fish in Olive Oil
– 50ml Double Cream
– 25g Miniature Capers
– Seasoned Flour

3.Sauce

– 150ml Dry White Wine
– 50g White Truffle Paste
– 75g Pomodorina
– 200ml Whipping Cream
– 100g Cream of 5 Cheese Sauce
– 25g Butter
– Chopped Chives
– 100g Cocktail of 6 Wild Mushrooms

METHOD

Bring the milk to boil, rain in the polenta, cook out for 4-5 minutes until a thick paste is formed and allow to cool.
Fry the onions and garlic in the butter and add them to the polenta, cool a little then stir in the eggs, cream and half of the parmesan cheese. Season to taste.
Butter a baking dish, 3-5cm x 20cm x 50cm deep. Arrange a layer of the cocktail of wild mushrooms on the bottom of the dish, cover with the polenta mix, sprinkle with the remaining cheese and bake in a moderately hot oven for 3-4 minutes.
Remove and allow to cool.
Cut the polenta into into 10 even portions, transfer the portions required to a buttered baking tray, reheat for 8-10 minutes in a moderately hot oven just before ready to serve.
Meanwhile, make up the wild funghi sauce by reducing the white wine by half in a saucepan , add the truffle paste, pomodorina sauce and whipping cream. Bring to the boil and simmer for 2-3 minutes. Finish by adding the 5 cheese sauce and butter. Keep to one side until ready.
To make the sausages , combine the drained tuna fish, double cream, miniature capers and a little seasoning.
Drain 10 even sized char grilled peppers, pat dry on absorbent paper. Place equal amounts of the filling inside each pepper and mould around the tuna stuffing.
To seal, roll in the cling film to form a sausage, twist the ends to shape. Chill in the refrigerator. When required, dip in seasoned flour and Pan fry until golden. (The sausages can be served as an appetiser on their own on a medley of salad leaves.
To serve, pour a little sauce on the plate.
Place the pre-heated polenta and funghi portion in the centre, top with a char grilled pepper and tuna sausage, sprinkle with chopped chives and garnish with additional cocktail of 6 wild mushrooms.

Duck Stincotto

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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.

Polenta Bianca (White) 12x500g

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Serve soft polenta, either plain or with herbs or cheese, as a side dish.

Use polenta as the base for vegetarian main dish, topped with sauce or a hearty vegetable ragoût.

Serve polenta instead of pasta or rice as an accompaniment to meat sauces, stews, or chilis.

Try soft-cooked polenta as a hot breakfast cereal, topped with fresh or dried fruit, nuts, cinnamon, and milk.

Use baked or grilled polenta rounds as a base for hors d’oeuvres or appetizers.

Use polenta to replace the biscuit or puff pastry topping on pot pies.