Intertaste Eindejaarsmagazine 2012 UK

12 pages of inspiration for the festive season

Why not tryone of our winter BBQ

recipes?

Winter 2012

Festive Season

2


Festive Season Magazine Winter 2012

Which products are suitable for use on the winter barbecue?

Various types of meats:a nice piece of gamea succulent rack of lambquail or other poultry

In the summer, we serve salads and fruit with the barbecue, in the winter there are plenty of suitable vegetables, along with potatoes fried on the barbecue.

Here are a few examples:carrotssproutsturnipswinter salad with nuts

Various types of fish:salmon (possibly as a parcel en papillote)wolf fishkippers

But have you ever thought about abarbecue in mid-winter?Charcoal smells better in the wintertime. The sun sets much earlier of course, so we need to get the winterbarbecue started earlier on in the afternoon.Let’s take time to relax and chat by the charcoal fire or the fire baskets, with a cooled aperitif at hand.

The food is also completely different to that of our summer barbecue.We work with seasonal products. Why not roast adelicious piece of game on the barbecue? It could beaccompanied by tasty winter vegetables or charcoalgrilled mushrooms.

Winter BarbecueWe tend to associate barbecues with lovely summer weather; all together out in the garden.The warm sun and a pleasantly sultry late evening.

Enjoy your BBQ all year

round!

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Ingredients• 70 g/kg Degens Burgundy Marinade (7044251)• Degens Dry Flavour Ardèche (7039362)• Rack of lamb• Baby potatoes, cooked• Diced bacon

Preparation1. Cut partially into the rack of lamb between the bones2. Marinate the rack with Burgundy Marinade

Serve it with• Season the potatoes with the Dry Flavour Ardèche• Mix with the diced bacon• These potatoes are ideal for cooking on the BBQ or in

the oven

Ingredients• 50 g/kg Degens Dry Glaze Spare Rib (7035848)• 200 g Degens Honey Sauce (7016736)• Pheasant fillet Preparation1. Mix the Dry Glaze Spare Rib and Honey Sauce together2. Coat the pheasant fillets in this marinade

Ingredients• 20 g/kg Degens Rolled meat herbs Rolzo (7030270)• Minced veal• Sliced cured pork• Bundles of green asparagus Preparation1. Season the minced veal with the herbs (contains salt) 2. Flatten the minced veal between two vacuum bags3. Cut it into strips to fit the asparagus bundles4. Roll them up together and wrap in a slice of cured pork

Rack of Lamb à la Bourguignonne

Glazed Pheasant

Minced veal rolls wrappedin cured pork andfilled with green asparagus

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Ingredients• 50 g/kg Degens Baharat Dry Flavour (7033255)• 1 kg turkey fillet• carrots (pre-cooked)• chicory (pre-cooked)• leek in rings• soy shoots• smoked bacon

Preparation1. Cut the turkey fillet into sturdy strips of approx. 15 cm long2. Season the strips with the Dry Flavour Baharat3. Roll up meat strips in pairs4. Take an oven dish and arrange leek rings in it5. Add the turkey rose on top6. Wrap the chicory in smoked bacon and arrange with the

turkey rose, along with the cooked carrots

Oven dishes, perfect for onthe BBQ or in the ovenThis concept gives you plenty of opportunity for creativity, just think of all the festive season parties coming up. There are no limits to what you can do with flavour and colours. A simple combination of various ingredients gives yet another new dish.

This oven dish concept is also very healthy, as very little fat is added.The oven dishes can be supplemented with: boiled rice, pasta, cooked/herbed potatoes.

Turkey rose

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Ingredients• 70 g/kg Degens Baharat Marinade (7044253)• 400 g leg of lamb• chicory (pre-cooked)• brunoise of carrot, celeriac and leek• apple• smoked bacon

Preparation1. Trim the meat and cut open the leg of lamb2. Coat the inside with the Baharat Marinade3. Roll up the meat and bind it4. Coat the roll with the Baharat Marinade5. Take an oven dish and arrange the brunoise of vegetables in it6. Add the roll on top7. Halve the apple, remove the core and wrap it in bacon8. Lay it alongside the roll, together with the cooked chicory

Ingredients• 70 g/kg Degens Marinade Indian Herbs (7044249)• Guinea fowl• Pineapple chunks• Mandarin segments Preparation1. Chop the guinea fowl into 4 pieces and marinade them lightly

with the Indian Herbs Marinade2. Lay the guinea fowl in an aluminium oven dish on a bed of

pineapple and mandarin3. Cover it with aluminium foil4. Cook the guinea fowl on the BBQ for approx. 50 minutes until

tender. Or roast it in the oven without foil on top

Ingredients1. Degens Moutardini (7022386)2. 50 g/kg Degens Dry Glaze Mustard Dill (7033337)3. 400 g pork roast4. brunoise of sweet pepper, carrot, onion and courgette5. flaked almonds (roasted)

Preparation6. Trim the pork and cut open for rolling7. Season the inside lightly with Moutardini8. Roll up the meat and bind9. Season the outside with Dry Glaze Mustard Dill10. Take an oven dish and arrange the brunoise of vegetables in it 11. Lay the pork roast on top and sprinkle with roasted flaked

almonds

Guinea Fowl on the Winter BBQ

Roast Pork Moutardini

Roast Lamb Baharat

Wild Boar SteakIngredients• Degens Marinade Wild All-In (7029731)• Wild boar steak

Preparation1. Coat wild boar steaks in this marinade

BBQ products

6 Festive Season Magazine Winter 2012


Ham joint on the BBQ(We use ready cooked ham joints here instead of a complete suckling pig).

Ingredients• 50 g/kg Degens Dry Glaze Spare Rib (7035848)• Ham joints, cooked• Degens Honey Soy Sauce (7044193)

Preparation1. Marinate the ham with the Dry Glaze Spare Rib2. Cook on the BBQ and coat directly with the Honey Soy

Sauce

TipThe Degens Honey Mustard Sauce is a perfectaccompaniment

Ingredients• 70 g/kg Degens Marinade Dragon (7041212)• Wolf fish• Wild mushrooms mix

Preparation1. Marinate the wolf fish with the Marinade Dragon2. Lay the fish on the aluminium foil3. Add the wild mushrooms4. Close the papillote

TipThe papillote can be simply placed on the BBQand left to cook

Ingredients• 50 g/kg Degens Dry Glaze Cinnamon/Cranberry (7037103)• 4 Chicken breasts • Mature cheese Preparation1. Slice open the chicken fillet2. Fill the fillets with the pieces of cheese and bind3. Marinate the chicken breasts with the Dry Glaze

Cinnamon/Cranberry

TipThis dish is delicious with wild rice or (stir fried) rice with vege-tables and a culinary sauce such as Degens Port Cream Sauce

Ingredients• Degens Dry Flavour Souvlaki (7034075)• Rabbit back• Finely sliced bacon or streaky bacon

Preparation1. Slice the rabbit back into medallions2. Coat these with the Dry Flavour Souvlaki3. Wrap the medallions in a slice of bacon4. Skewer the wrapped meat

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Wolf Fish en Papillote

Stuffed Chicken BreastCinnamon/Cranberry

Rabbit skewer on the BBQ

8 Festive Season Magazine Winter 2012


Ingredients• 500 g Degens Gratin Sauce (7040062)• 20 g/kg Degens Taste Sensation Curry (7035005)• 300 g chunky carrots, just cooked • 300 g turnips, just cooked • 300 g sprouts, just cooked

Garnishing• Grated cheese • Parsley, dried (7019842)

Preparation1. Set out all the ingredients2. Mix the Taste Sensation Curry evenly through the

Gratin Sauce3. Lay the vegetables in an oven dish4. Cover with Gratin sauce Curry5. Garnish with grated cheese and parsley

Oven dish with winter vegetables

Side dishes for the Winter BBQ

Baby potatoes Ingredients• Degens Marinade Green Herbs (7041260)• Baby potatoes

Preparation1. Cook the baby potatoes with or without their skins2. Pour the Marinade Green Herbs over the potatoes and fry them

in the wok or smoke them in the top of the Oklahoma BBQ for approximately 30 minutes

3. Finely sliced vegetables can also be added to the wok (diced celeriac, carrots, etc.)

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Festive stuffing recipes


Oven dish with winter vegetables

Ingredients• 55 g/kg Degens Premium Vekamix (7036481)• Minced meat, veal and pork mix

Preparation1. Mix the mince with the Premium Vekamixes into a

homogenous mass

Basic recipe

Minced chicken

There are many variations on this basicrecipe, by adding a Taste Sensation andgarnishings.

Combinations• Taste Sensation Mushrooms + imitation truffle

and/or pistachios + Cognac• Taste Sensation Campagnard + sultanas

and/or dried apricots• Taste Sensation Bacon + diced bacon and cranberries

and/or dried apples

These fillings are also ideal for selling as festive meatloaf.

Ingredients• 55 g/kg Degens Premium Vekamix (7036481)• 5.5 kg chicken meat• 3.5 kg gizzards• 1 kg skin

or• 55% chicken meat• 45% snippets Preparation1. Mince the chicken meat, gizzards and skins through the

10 mm plate 2. Mix the seasoning lightly through the mince and work it

through the 3 mm plate

Culinary dishes

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Ingredients (to serve 4)• ½ l Degens Culinary Archiduc Sauce (7022598)• 4 pigeons• 20 green asparagus spears• choice of potato croquettes or quiche

Preparation1. Season and roast the pigeon in the oven (±180°C),

basting regularly2. Make a bed of warm Culinary Archiduc Sauce and lay the

roast pigeon on top

Ingredients• 1 kg Degens Culinary Port Cream Sauce (7043641)• 5 saddles of hare• 20 thin slices of fresh streaky bacon

Preparation1. Cut out the fillet from the saddles2. Wrap them in the slices of bacon3. Fry them in a pan until rosé4. Leave to cool5. Slice the fillet pieces diagonally6. Lay them on a bed of Port Cream Sauce7. Serve with deep fried potato balls and green cabbage

(blanch the cabbage leaves, cool quickly, slice into strips and braise briefly in butter)

Saddle of hare filet with bacon in Port Cream Sauce

Baby pigeon with green asparagus spears and Culinary Archiduc Sauce

Serve it with• cooked green asparagus • potato croquettes or quiche

Ingredients• Degens Culinary Game Sauce (7043639)• Magret of duck• Juniper berries• Oyster mushrooms• Gratin dauphinois• Dutch jenever (or a neutral vodka)

Preparation1. Colour the magret in a dry pan and then roast in the

oven until rosé2. Heat the Culinary Game Sauce and finish it with a few

juniper berries and a dash of spirits3. Slice the magret and drape it with the sauce

Ingredients (4 persons)• ½ l Degens Culinary Bisque/Lobster Sauce (7043642)• 12 fillets of sole• 200 g fresh salmon• 200 g brown shrimps• 500 g leek• 600 g parsley potatoes• 100 g butter• aluminium foil

Preparation1. Open up the sole fillets on a buttered piece of aluminium foil2. Place the slices of fresh salmon on top and season3. Roll up the ballotine and steam until cooked4. Drape the rolls with the warm Culinary Bisque/Lobster Sauce

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Ingredients (to serve 4)• ½ l Degens Culinary Port Sauce Forest Fruits (7043640)• ± 600 g back steak• 12 chicory heads• Cream potatoes• 4 x ½ apple• 300 g cranberries

Preparation1. Slice the steak into medallions2. Roast them until rosé and drape them in warm Culinary

Port Sauce Forest Fruits

Saddle of hare filet with bacon in Port Cream Sauce

Magret of duck with juniper berries

Ballotine of sole and salmon “Nantua”

Antelope medallions in a winter coat

Serve it with• parsley potatoes• braised leeks• sprinkle the brown shrimps on top

Serve it with• Fried oyster mushrooms• Gratin dauphinois

Serve it with• cream potatoes• braised chicory• halved apples filled with cranberries

New breadcrumb mixesDegens stands for quality and honesty, an ethos perfectly reflected in our new range of breadcrumb

mixes. And we’ve gone right back to basics to provide you with nothing but the very best. Honest and

pure breadcrumb mixes that contain no flavour enhancers and as few as possible E-numbers.

They’re packed in super-handy plastic containers holding 3 Kgs of mix. Use them as you please:

• Without batter gives you a tasty covering and an excellent flavour profile.

• However, the covering is even more tasty and appealing with batter, bringing out the very best in

the flavour profile.

Degens partners its clients to ensure consumers get the very best.

New!

Enjoy these breadcrumb

mixes in the following flavours

and colours:

• White Fantasy Breadcrumb Mix

• Yellow Fantasy Breadcrumb Mix

• Cordon Bleu Breadcrumb Mix

• Prague Breadcrumb Mix

• Vienna Breadcrumb Mix

• Gypsy Breadcrumb Mix

Degens is a trademark of Intertaste • PO 5631, NL-3297 ZG Puttershoek, Tel. + 31 (0)78 676 91 00 Industriestraat 7/3. B-2500 Lier, Tel. +32 (0)3 490 09 50 • www.intertaste.eu

Our website degens.eu has been completely redesigned. You can now instantly view the Degens product groups and

immediately consult all product information online. An extensive recipe database offers you lots of inspiration to always dish

up something new for your customers. Check out degens.eu and discover all the possibilities.

Discover the new degens.eu

Intertaste Eindejaarsmagazine 2012 UK

Documents

winter barbecuewe

winter bbq recipes

degens dry flavour ardche

tasty winter vegetables

gkg degens baharat dry

pages of inspiration

summer barbecue

gkg degens dry glaze