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

Cocktail of Wild Mushrooms

by

 This medley of 6 wild mushrooms is superb for wonderful unusual dishes that can be created easily and cost-effectively. Preserved in oil and herbs gives the utmost flexibility in all types of recipe preparation, with a colourful mixture of the most popular wild mushrooms, without any problems of availability during seasons.

Oriental Wild Mushroom Salad

Ingredients for 4 portions:

– 100g Cocktail of 6 Wild Mushrooms
– 225g Cherry Tomatoes Cut into Halves
– 225g Fine Green Beans Trimmed
– 100g Straw Mushrooms in Olive Oil & Balsamic Vinegar
– 100g Mixed Lettuce Leaves

Dressing

– 1 Tbs Chinese Salted Black Beans
– 2 Tsp Grated Fresh Root Ginger
– 4 Tbs Olive Oil from the Mushrooms
– 1 Tsp Aggazzotti Balsamic Vinegar
– Salt & Pepper
To make the dressing, rinse the black beans
thoroughly, dry and chop roughly.
Heat 2 tbs of the oil in a small pan and add the black beans and ginger. Fry gently for
approximately 1 minute. Remove, cool and mix with the remainder of the ingredients.
Drop the fine green beans in salted boiling water until al dente. Drain well and leave to cool. Mix all the ingredients, toss in the dressing and serve.

Wild Mushrooms with Mascarpone

Ingredients for 4 portions:

– 40g Mascarpone Cheese
– 320g Made up Polenta
Beat the mascarpone with the chives, salt and  cayene pepper to taste, Chill.

Make the polenta by pouring in boiling salted water and cook stirring constantly for 5 minutes until thick (herbs can be added to the polenta). Remove from the heat, spread on a chopping board
approximately 1 inch thick. When cool cut out 4 by 3 inch rounds. Brush both sides with the melted butter and place on a baking sheet.
Season the cocktail of wild mushrooms and place some on each circle. Place under a grill for 5-8
minutes until hot. Quickly transfer onto plates, top with the chilled mascarpone and serve immediately.

 

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.

Walnut Sauce

by

 As Christmas is coming closer what better than to put on your menus delicious recipes using the Walnut Sauce! This will not only make your menus interesting to your clientele but also offer superb dishes for the ever increasing vegetarians. ( Please note that you must mention that this sauce is not suitable for nut allergy suffers).

Coralli in a Walnut & Rosemary Pesto

Ingredients for 4 portions:

– 250g Coralli
– 3 tbs Fresh Rosemary
– 120g Walnut Sauce
– 60g 5 Cheese Sauce
– 100 ml Milk
In a blender add the fresh rosemary to the walnut sauce. Cook the pasta in salted boiling water till al dente. Just before straining the pasta add a little of the cooking liquor to the walnut sauce, 5 cheese sauce and milk that has been slowly heating through for a creamy consistency.

Drain the pasta and toss in the sauce.
Serve at once.

 

Maccheroni al Pettine with Walnut &  Mushrooms Sauce

Ingredients for 4 portions:

– 250g Maccheroni al Pettine
– 200g Cocktail of Wild Mushrooms
– 1 Clove Garlic
– Freshly Chopped Flat Leaf Parsley
– 100 Walnut Sauce
– 50g 5 Cheese Sauce ( an option)
– 100g Milk
– Salt and Pepper to taste
Cook the pasta in salted boiling water till al dente.
In the meantime panfry the clove of garlic and the cocktail of wild mushrooms.

Remove the garlic and add the 5 cheese sauce, walnut sauce, milk, salt and pepper to taste. Drain the pasta and toss in this delicious sauce, add the flat leaf parsley and serve at once.

 

Duck Stincotto II

by

Specially reared fresh French Duck legs marinated in Italian herbs and
gently cooked until meltingly tender. Shelf life 18 months ambient

Place the duck leg in a medium oven for approx 10 minutes

Serve with

Sautee Potatoes with a cocktail of wild mushrooms, fresh baby leeks and a balsamic vinegar jus.

Or with

Mash potato, fresh spinach and Bearnaise sauce

average weight is 300g minimum
20 pieces per carton £49.00
works out at £2.45 a unit

Easter

by

A couple of recipes that go down very well during the Easter Season especially for the Vegetarians. They can be made in advance and reheated to order. Try them they are delicious and winners!

Torta Salata al Cocktail di Funghi e Crema Funghi Tartufata (wild mushroom and truffle tart)

Ingredients for approx. 6 portions:

– 180g Puff Pastry – 500g Thick Bechamel (menu’ bechamel preparation is exquisite) – 200g Truffle Paste – 200g Cocktail of Wild Mushrooms – 80g Freshly Grated Parmigiano Reggiano – 3 Egg Yolks – Round baking dish approx. 20cm in diameter Line the tin with the puff pastry and prick with a fork. In a bowl mix all the other ingredients. Once well amalgamated pour into the pastry case and bake in a preheated oven at 170’ for 25 minutes. Remove from oven and allow to cool. When ready slice and serve. Please note that you can make individual tartlets and serve on a bed of dressed salad leaves. They can be cooked in advance and reheated.

Fagottini con Salsa di Carciofi (Artichoke parcels)

Ingredients for 6 portions:

– 12 Pancakes (approx 15cm in diameter) – 300g Artichoke Heart Sauce – 600g Bechamel (very thick) – 50g Freshly Grated Parmigiano Reggiano – 50g Butter – 12 Parsley Stalks or Chives – Salt and Pepper to taste Mix the artichoke sauce with the bechamel and parmigiano reggiano. Place a little of the filling in the middle of each crepe. Close the crepe into a parcel and tie with fresh parsley stalks. Butter a baking dish and place the parcels inside and pour over the remainder of the butter. Bake in a medium oven for 10-15 minutes. Serve at once. Again these can be baked in individual dishes and served directly from the oven.

Menu Cocktail Funghi Trif 810g

by

Six varieties of mushrooms: five of which are wild (Shoestring mushrooms – Armillaria mellea, porcini mushrooms – Boletus edulis, chanterelles – Cantharellus, sanguinello mushrooms – Lactarius deliciosus, and pinaroli mushrooms) and one of which is cultivated (Pholiota mutabilis). A perfectly balanced mixture of large mushroom pieces with different seasonings, colors, and tastes, prepared with garlic and herbs and packed in oil.

Ideal as a side dish, for hors d’oeuvres, in sandwiches and canapés and on pizzas.