Your Gour me t Flavour A d v e ntur e Sta rt s He r e
TODAY’S MENU Truffle Mayo Burger
10
20
Prep time
Cooking time
METHOD
Ingredients
1. Heat a frying pan and sauté the white onion until caramelised.
• Beef burger patties
2. Add the beef burger patties to the pan and fry on both sides with the sliced portobello mushrooms.
• Olive oil
3. Cut the brioche bun in half and toast.
• Gruyere cheese
4. Assemble the burger: smear the bottom bun with Heinz Truffle Mayo, add a small bunch of rocket, the cooked beef burger and top with Gruyere cheese.
• Rocket
• White onion • Portobello mushroom
• Brioche burger buns • Heinz Truffle Mayo
5. Add the caramelised onions, sautéed mushrooms and the top of the bun.
NEW Truffle mayo
HEINZ CHEF’S NOTE Gourmet burger lovers will crave this dish especially with the addition of trendy truffle flavours. Meet your customers higher expectations for a quality burger with this recipe and provide a sales driving upgrade on your menu compared to standard hamburgers.
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5 ne w flavours to ta ke your me nu on a ta st e a d v e ntur e
TODAY’S MENU Truffle & Mushroom Bruschetta
30
20
Prep time
A SSEMBLY time
METHOD
Ingredients
1. Preheat oven to 400˚F. Slice baguette.
• Baguette
2. Brush both sides of the bread lightly with olive oil, sprinkle with a little salt, and bake on a sheet pan until crisp and golden, about 15-20 minutes.
• Olive oil
3. Heat oil in a large skillet over a medium heat and add the mushrooms, salt & pepper and sauté for 10-15 minutes. Add the shallots, garlic and sage, for about 3-4 more minutes.
• Garlic
4. Add cooking sherry or wine, letting the alcohol cook off fully. Drizzle generously with truffle oil and turn heat off.
• Truffle oil ( white or black)
• Mushrooms • Shallots • Sage leaves • Cooking sherry • Heinz Truffle Mayo
5. When the baguette slices are crispy, spread over a thick layer of Heinz Truffle Mayo. Top with the sautéed mushrooms and serve.
NEW Truffle mayo
HEINZ CHEF’S NOTE Start your diners’ experience in your restaurant strong with this irresistible starter. Note that up-selling delicious starters can also maximise your revenue.
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5 ne w flavours to ta ke your me nu on a ta st e a d v e ntur e
TODAY’S MENU Classic Truffle Ca rpaccio
30 PREP time
METHOD
Ingredients
1. Take the carpaccio meat out of the pack, and divide widely over the plates.
• Carpaccio meat (use your favourite variety)
2. Bake the pine nuts in a dry pan until golden brown, flip them over often to prevent burning.
• Pine nuts
3. Divide the arugula leaves and the sundried tomatoes on top of the carpaccio.
• Sundried tomatoes
• Arugula leaves • Heinz Truffle Mayo
4. Sprinkle the pine nuts on top of the carpaccio and drizzle the Heinz Truffle Mayo on top of the salad. 5. Ready to serve.
NEW Truffle mayo
HEINZ CHEF’S NOTE The demand for gourmet dishes has increased as diners become more receptive to new cuisines. Try this simple and super fresh version to entice hungry guests!
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5 ne w flavours to ta ke your me nu on a ta st e a d v e ntur e
TODAY’S MENU Beetroot & Celeriac Salad with Basil & Pa rmesa n
15
45
Prep time
COOKING time
METHOD
Ingredients
1. Cook the quinoa following the instructions on pack.
• Fresh beetroot
2. Peel and half the beetroots. Slice the beetroots as thin as possible. Finely grate the zest of half a lemon and drizzle olive oil on top of the sliced beetroot and put to the side.
• Celeriac
3. Peel the celeriac and slice as thin as possible. Squeeze out the lemon juice and drizzle on top of the sliced celeriac and put to the side.
• Lemon
4. Squeeze Heinz Basil & Parmesan Mayonnaise in a mixing bowl and dilute with a splash of water. Gently stir into a dressing.
• Romaine salad hearts • Quinoa • Olive oil • Heinz Basil & Parmesan Mayo
5. Cut the romaine hearts into bitesize pieces and place into a salad bowl. Mix in the sliced beetroots and celeriac. Drizzle the dressing on top and serve.
NEW Basil & Parmesan Mayo
HEINZ CHEF’S NOTE Make it a larger meal by adding a thick slice of toasted bread.
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5 ne w flavours to ta ke your me nu on a ta st e a d v e ntur e
TODAY’S MENU Spinach Lasagne Salad with Basil & Pa rmesa n
5
15
Prep time
A SSEMBLY time
METHOD
Ingredients
1. Boil the lasagne sheets in seasoned water until ‘al dente’ for about 10 minutes, then drain water off and cover the sheets in a thin layer of olive oil. Leave to rest on plastic foil until assembling.
• Lasagne sheets (dried)
2. Place a frying pan on medium heat. Add the olive oil and fry the onion on medium heat for 3 minutes, then add in the spinach and cherry tomatoes and keep stirring until warm.
• Onion chopped
3. Take off the heat and generously squeeze in the Heinz Basil & Parmesan Mayonnaise .
• Washed spinach leaves • Cherry tomatoes, halved • Olive oil • Fresh basil leaves • Heinz Basil & Parmesan Mayo
4. Place a little bit of the spinach mixture on a plate and add a lasagne sheet. Then add another scoop of the spinach mixture and a lasagne sheet. Repeat this one more time. 5. Finish with a drizzle of the sauce on top of the build and garnish with the fresh basil and some flakes of parmesan. Season to taste.
HEINZ CHEF’S NOTE Our Basil & Parmesan Mayo works perfectly mixed together with other ingredients like in this dish, saving you valuable preparation time AND maximising flavour.
NEW Basil & Parmesan Mayo
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TODAY’S MENU Avocado Bagel with Poached Egg a nd Basil & Pa rmesa n
5
15
Prep time
Cooking time
METHOD
Ingredients
1. Set the water with the vinegar to a boil in a deep pan.
• Bagel
1. Cut the bagels in half and lightly toast on the inner sides.
• Avocado
1. Crack the eggs into separate bowls. When the water has come to a light boil, make a slow vortex in the water by gently stirring the water, then quickly add the egg (one per time) in the water. For soft boiled, leave in the water for 3-4 minutes. For hard boiled, leave in the water for 6-8 minutes. When done, remove and lay to rest underneath some plastic foil until serving.
• Free range eggs • Vegetable sprouts • Sundried tomatoes • Vinegar • Heinz Basil & Parmesan Mayo
1. In the meantime, cut the avocado into slices. 1. Spread the Heinz Basil & Parmesan Mayo over the insides of the bagel and add the sliced avocado on top of the bottom side. Then add the sprouts, the egg and the tomatoes on top and serve.
NEW Basil & Parmesan Mayo
HEINZ CHEF’S NOTE A classic, fresh Mediterranean inspired recipe: your guests will almost be able to hear the crashing waves of the ocean! Create a Mediterranean gourmet atmosphere with this dish.
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