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

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Capers & Caper Berries

August 20, 2014 by

 The caper plant grows on rocky areas and runs around the Mediterranean. As soon as it starts to flower the capers or buds as they are really known, need to be picked before they wilt, otherwise they then grown into the caper berries. These are now the seed pods that are slightly larger and a little sweeter.
Capers can be preserved in salt or vinegar and the berries usually in the latter. They can be used in a variety of recipes, scattered over salads, in sauces, in meat and fish dishes and as a delicious garnish.

Salmon with Capers

Ingredients for 2 portions:

– 400g Salmon Fillets (2)
– 30g Miniature Capers
– 40ml Aggazzotti Balsamic Vinegar
– 100g Butter
– Flat Leaf Parsley
– 6 Caper Berries

Melt half of the butter over a medium heat and add the salmon fillets, skin side down until they turn golden and crispy. Then turn them over until just cooked and remove from the pan.
Wipe the pan clean and add the rest of the butter
until frothy. Add the balsamic vinegar, miniature
Capers and parsley for a few minutes.
Pour the sauce over the salmon and serve at once with a few caper berries as a garnish.

Frappe ai Carciofi
Frappe with artichokes

Ingredients for 4 portions:

– 250g Frappe
– 250g Artichoke Heart Sauce
– 30g Miniature Capers
– 1 Shallot Finely Chopped
– 6 Anchovy Fillets in Olive Oil
– 50ml Extra Virgin Olive Oil
– Salt & Pepper
– Flat Leaf Parsley

Cook the Frappe (which are large wavy dried egg tagliatelle) in salted boiling water until al dente. In the meantime in a frying pan add the oil and cook the shallot until golden. Over a low heat, stir in the
anchovies until dissolved, add the artichoke sauce and miniature capers. Salt and pepper to taste. Add the pasta to the sauce, sprinkle with some flat leaf parsley, toss and serve at once.

 

Tagged With: anchovy fillets, artichoke sauce, balsamic vinegar, caper berries, capers, salmon

Pesto alla Genovese

August 15, 2014 by

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.

Tagged With: cheese, chicken, mushrooms, pesto, salmon

Capers & Caper Berries

August 7, 2014 by

The caper plant grows on rocky areas and runs around the Mediterranean. As soon as it starts to flower the capers or buds as they are really known, need to be picked before they wilt, otherwise they then grown into the caper berries. These are now the seed pods that are slightly larger and a little sweeter.
Capers can be preserved in salt or vinegar and the berries usually in the latter. They can be used in a variety of recipes, scattered over salads, in sauces, in meat and fish dishes and as a delicious garnish.

Salmon with Capers

Ingredients for 2 portions:

– 400g Salmon Fillets (2)
– 30g Miniature Capers
– 40ml Aggazzotti Balsamic Vinegar
– 100g Butter
– Flat Leaf Parsley
– 6 Caper Berries

Melt half of the butter over a medium heat and add the salmon fillets, skin side down until they turn golden and crispy. Then turn them over until just cooked and remove from the pan.
Wipe the pan clean and add the rest of the butter
until frothy. Add the balsamic vinegar, miniature
Capers and parsley for a few minutes.
Pour the sauce over the salmon and serve at once with a few caper berries as a garnish.

Frappe ai Carciofi
Frappe with artichokes

Ingredients for 4 portions:

– 250g Frappe
– 250g Artichoke Heart Sauce
– 30g Miniature Capers
– 1 Shallot Finely Chopped
– 6 Anchovy Fillets in Olive Oil
– 50ml Extra Virgin Olive Oil
– Salt & Pepper
– Flat Leaf ParsleyCook the Frappe (which are large wavy dried egg tagliatelle) in salted boiling water until al dente.

In the meantime in a frying pan add the oil and cook the shallot until golden. Over a low heat, stir in the
anchovies until dissolved, add the artichoke sauce and miniature capers. Salt and pepper to taste. Add the pasta to the sauce, sprinkle with some flat leaf parsley, toss and serve at once.

Tagged With: anchovies, anchovy, artichoke sauce, capers, Frappe, salmon

Fish

August 7, 2014 by

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

Tagged With: breadcrumbs, fennel, fish, olives, salmon, shells, tomato sauce, tuna

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