Passion for plating

What a Passion!

What an experience! Coming together with 12 chefs from 12 countries in the culinary heart of the Mediterranean; Mallorca. To taste together, share experiences and above all cook together at a beautiful finca overlooking the valley. Two wonderful days full of Passion for Plating! Our first MasterChef Mallorca will not soon be forgotten.

12 Aviko teams each brought their own chef to take on the challenge together. Three Passion for Plating dishes had to be created for three different catering segments: Easy & Affordable, Green & Sustainable and Indulging & Distinctive. They were given just two hours with limited resources. The result was stunning and the judges impressed.

The recipes for most of the dishes can be found in this book. Unfortunately, not all of them have been preserved but the photos are sure to give you inspiration too.

We laughed together, cooked together, enjoyed food and had wonderful conversations at the table. This is exactly what we love doing: bringing joy to tables around the world. Hopefully this recipe book will inspire you to do the same.

On behalf of the Aviko team,

Ingeborg Blaauw

Content

12 Lithuanian cold beetroot soup with kefir, dill and gratin

15 Rösti rounds with ceviche of prawns marinated in tiger milk

28 Pink ‘Oeufs à la Florentine’: poached egg with beetroot, spinach and mushrooms

31 Poké rosé bowl

16 Scallops with spiced honey pumpkin, cauliflower and mashed potatoes

32 Chabichou with pickled watermelon, mint and tomato salad

20 Rösti rounds sandwich with scrambled eggs and artichoke

40 ‘Rösti con tomate’ with onion and cola chutney

23 ‘A walk in the forest’

24 Aji-amarillo purée with spicy pork neck

43 Spoon amuse with creamy purée, marinated grilled sweet pepper and sweetcorn

44 Gratin with surf ‘n turf pinchos and Mallorcan creamy sauce

48 Corn oup with mash balls and chive oil

51 Vegetarian curry with rösti

52 Grilled red mullet with creamy potato gratin

71 Funky brother

72 Funky fish fiesta

80 Creamy celeriac soup with potato crunch leaves

83 Rolling Stones salad

60 Coca with Parmesan purée, marinated tomatoes and radish

84 Surf & turf Angus burger

63 Cabbage tortilla and rösti rounds with spicy tomato concassé

64 Asparagus gratin with pork shoulder steak, radicchio and tomato salsa

68 Funky Ibérico

88 Cheese Royal

91 Simple gnocchi

92 Grilled sea bass fillet with artichoke, Serrano ham and rösti rounds

Passion for plating

Social media is here to stay. It can be very decisive for success or failure in our industry. Photos are viewed and judged... The ‘look’ of your restaurant and certainly your ‘plate’ are important business drivers these days. What’s more, we also eat with our eyes. The tastier a dish looks, the greater the appreciation. So the more time and passion you put in creating an attractive plate, the more value you add to a dining experience.

Meanwhile, you also have to deal with time pressures in the kitchen, limited staff, etc. And that’s where we at Aviko come in. To help you with high-quality products that are already insanely flavourful. You can easily add your own signature and will leave you more time to spend on preparing an Instagram-worthy plate.

This is what we did during Passion for Plating Aviko MasterChef Mallorca event and we hope to inspire you with this recipe book.

The assignment

THE ASSIGNMENT

Create three Passion for Plating dishes within your group’s theme in two hours. One dish per category. The Aviko product should have a clear role in the dish and must remain recognisable. Aviko products to choose from: Gratins, rösti rounds and mashed potato.

THREE TARGET GROUP SEGMENTS

A dish had to be created for each category:

Easy & Affordable. Need: Quick and easy to prepare & affordable for customer.

Green & Sustainable. Need: Sustainable and easy and quick to prepare.

Indulging & Distinctive. Need: Surprise and stands out.

THE JURY

The Aviko MasterChef Mallorca 2023 jury consisted of: Ingrid de Reijt, Dutch consul of the Balearics

Sybrand Sijbertsma, General Manager of Puro Hotels

Florian Hofbauer, entrepreneur and owner of star restaurant Oben in Heidelberg

Claudio Lemos, Executive Chef and renowned jury member

These four fantastic people tasted and reviewed no less than 36 dishes, all from their own expertise.

Passion for plating

MasterChef Mallorca 2023

Team Baltics

These are the winners of the first Passion for Plating Aviko MasterChef Mallorca. Kira Smakova, Paulina Korolova from Aviko Baltics team with their chef Jevgeni Generalov.

The judges praised their dishes, so they’re sure to inspire you as well. ‘Light my Fire’ was the theme this team went with and boy did they live up to it! With amazingly delicious grilled scallops with spiced honey pumpkin, jamon chips, cauliflower puree & mashed potatoes for the Indulging & Distinctive category. And how about a Prawn ceviche with rösti rounds & tiger milk for Green & Sustainable. Really worth a try.

Jevgeni Generalov:

“What surprised me the most was the level of organisation, super friendly and open people. Such a great atmosphere and vibes which surrounded me! I think it’s very important for people from chefs’ industry to get out of your comfort zone.”

Easy& Affordable

Lithuanian cold beetroot soup with kefir, dill and gratin

Lunch or main course, serves 4

Preparation: 30 minutes - Wait: 2 hours

4 Aviko Gratins Cream & Cheese

500 g cooked red beetroot

1 cucumber

8 radishes

bunch of dill (15 g)

1 clove of garlic

250 ml kefir (or buttermilk)

Finely grate the beetroot in the kitchen machine. Cut the cucumber and radish into 2 cm long matchsticks. Finely chop the dill and garlic.

Finely chop 1 tablespoon of cucumber matchsticks and 1 tablespoon of radish matchsticks. Mix the finely chopped cucumber and radish with 2 tablespoons of grated beetroot. Season to taste with salt and pepper and set aside.

Purée the remaining beetroot, cucumber and radish with the kefir and finely chopped garlic and dill, in the kitchen machine. Add extra kefir or buttermilk if the soup is too thick. Season the beetroot soup to taste with salt and pepper and place in the fridge for at least 2 hours for the flavours to develop.

Prepare the gratins in accordance with the instructions on the packaging. Lay the gratins in 4 bowls. Spoon the cold soup around the gratins. Garnish with the saved beetroot mixture.

Lithuanian cold beetroot soup with kefir, dill and gratin

Rosti rounds with ceviche of prawns marinated in tiger milk

green&Sustainable

Rösti rounds with ceviche of prawns marinated in tiger milk

Starter, serves 4

Preparation: 1 hour

Tiger milk is the Peruvian name for the lemon marinade in which prawns are `cookedÕ for the ceviche. Serve on crunchy ršsti rounds.

12 Aviko Hashbrown Ršstiko

Rounds

1 small red onion

1 small red chili pepper

1 clove of garlic

1 bunch of coriander (15 g)

75 ml extra virgin olive oil

24-36 unpeeled raw prawns

1 orange

3 limes

2 tomatoes mango avocado

Slice the red onion in thin slices (julienne). Lay the slices in a bowl of cold water for 10-15 minutes, for a milder flavour. Now dab them dry using kitchen paper. Meanwhile, finely chop the red pepper (remove the seeds), garlic and coriander. Mix them with the olive oil and season to taste with salt and pepper. Spoon the prawns through the marinade, cover and set aside in the fridge for 15 minutes. Remove the prawns from the marinade (save the marinade). Heat a frying pan, possibly adding a little extra olive oil. Fry the prawns until just turning pink. Leave to cool slightly and peel them. Juice the orange and limes. Spoon the red onion and prawns into a large bowl with the lemon juice. Leave to marinate, covered, in the fridge for a further 30 minutes; the lemon juice will ‘cook’ the prawns. Meanwhile, prepare the rösti rounds in accordance with the instructions on the packaging. Leave to cool to room temperature. Quarter the tomatoes and remove the seeds. Thinly slice the tomato flesh. Mix it with the saved chilli-coriander marinade through the ‘tiger milk’ (see intro) along with the prawns. Thinly slice the mango and avocado flesh. Carefully add them to the prawn mixture. Place the rösti rounds on 4 plates. Top the rösti rounds with the prawn ceviche, tomato, mango and avocado. Serve immediately.

INDULGING & DISTINCTIVE

Scallops with spiced honey pumpkin, cauliflower and mashed potatoes

Main course, serves 4

Preparation: 45 minutes - Oven: 1 hour

250 g Aviko Super Mash

Homemade

2 slices of raw ham, for example Serrano or Parma

200 g pumpkin (in one piece)

2 tsp liquid honey

30 g butter

1 small sprig of rosemary

250 g cauliflower florets

100 ml milk

100 ml UHT cream

4 scallops with coral

2 tbs olive oil

Preheat the oven to 100 ºC. Tear the ham into large pieces and place on the baking tray. Bake the ham in the preheated oven for 1 hour until dry and crunchy.

Cut the pumpkin into 1 cm cubes. Place the pumpkin with the honey, 15 grams of the butter and the needles from the rosemary sprig in a frying pan. Fry the pumpkin cubes for approximately 10 minutes, until just cooked and caramelised golden brown by the honey. Keep them warm.

In the meantime, cook the cauliflower florets in the milk and cream until done, in 8-10 minutes. Prepare the mashed potato in accordance with the instructions on the packaging.

Drain the cauliflower florets (saving some cooking liquid) and purée them finely using the hand blender. Mix the cauliflower purée through the potato purée with the remaining 15 grams of butter. Add a dash of the cauliflower cooking liquid if necessary, and season to taste with salt and pepper.

Dab the scallops dry. Brush with the olive oil and sprinkle with salt and pepper. Heat the grill pan. Grill the scallops on a high heat, 1 minute per side until nicely browned but still tender and juicy inside.

Spoon the cauliflower purée onto 4 plates. Arrange the grilled scallops on the purée and garnish with the ham crisps. Add the caramelised pumpkin cubes on the side.

Scallops with spiced honey pumpkin,

ham crisps, cauliflower puree and mashed potatoes

Team South America

Passion is in this team’s DNA and that was clearly reflected on their plate. An Son Pham and Willem Fijten (Colombian roots), both from the Aviko innovation team, formed the South America team together with chef Alexis Roberto Cataldi Montico from Argentina. This team was given the theme ‘Bold Flavours’ and it showed. Take the Easy & Affordable recipe with the scrambled eggs, rösti rounds and artichoke... Of course with a South American touch of lime and a red pepper paste. Or how about their ‘a walk in the forest’ recipe for the Green & Sustainable category with gratins, green asparagus, Padron peppers and lots of fresh herbs.

Alexis Roberto Cataldi Montico:

"For me, the people were the best. Excellent humour, incredible atmosphere and good aptitude to solve problems. And for me a discovery, the gratín is really super, I didn't expect!"

Easy& Affordable

Rösti rounds sandwich with scrambled eggs and artichoke

Breakfast or lunch, serves 4

Preparation: 1 hour + cooling time

This is a light, simple and delicious dish. The combination of sweet and spicy roast pepper paste combines perfectly with the velvety scrambled eggs and crunchy ršsti rounds.

8 Aviko Hashbrown Ršstiko Rounds

2 sweet red peppers

2 cloves of garlic

juice of 1 lime

4 tbs extra virgin olive oil

tsp dried thyme

dried chilli flakes

4 fresh artichokes

4 eggs

fresh herbs, cress and/or

edible flowers for garnishing

- Kitchen machine or hand blender

Roast the sweet peppers on a hot barbecue, above a gas flame or in a hot oven (220 ºC) for approximately 15 minutes, until the skin blackens and the flesh is soft. In the meantime, cook the peeled garlic cloves in a little water for 5 minutes. Allow to drain. Place the sweet peppers in a bowl, cover with cling film or a clean tea towel, or place them in a closed plastic bag. Leave to cool for 5 minutes. Remove the skin and seeds from the sweet peppers. Purée the sweet peppers in the kitchen machine with the cooked garlic, 1 tablespoon of olive oil, 1 tablespoon of lime juice, the thyme and a pinch of chilli flakes. Season to taste with salt and pepper and allow to cool to room temperature. Store the sweet pepper paste in the fridge until use. Clean the artichokes; remove all leaves and the choke. Cook the artichoke hearts until tender in the salted water and the rest of the lime juice, in approximately 15 minutes. Allow to drain.

In the meantime, prepare the rösti rounds in accordance with the instructions on the packaging. Whisk up the eggs with 1 tablespoon of olive oil, salt and pepper to taste. Heat a frying pan, possibly adding a little extra olive oil. Pour the egg mixture into the pan. Fry the egg mixture over a low heat, continuously stirring with a wooden spoon. Remove the pan from the heat while the scrambled eggs are still soft and liquid. In the meantime, heat 2 tablespoons of olive oil in a small frying pan. Quarter the artichoke hearts and fry them until golden in the hot oil. Place a rösti round on each of the 4 plates. Distribute the scrambled eggs, artichoke and a little sweet pepper paste on top. Now top with a second rösti round and garnish with extra sweet pepper paste, fresh herbs, cress and/or edible flowers.

Rosti rounds sandwich with scrambled eggs and artichoke

Tip: Chefs often work alone or with only few colleagues in the mornings. By including ršsti rounds in breakfast or lunch dishes, you save a great deal of time, leaving more time over for mise-en-place for dinner service.

‘A walk in the forest’

green&Sustainable

‘A walk in the forest’

Main course, serves 4

Preparation: 30 minutes - Oven: 20-25 minutes

Nothing breathes more `green and sustainable« than a walk in the forest. By making use of fresh and local products such as vegetables, mushrooms and herbs in combination with Aviko Gratins, you can create a delicious, fresh vegetarian dish with very little effort. The earthy flavour of mushrooms and green asparagus, the richness and creaminess of the gratins and the freshness of the tomato salsa and fresh herbs provide a perfect balance, bite after bite.

4 Aviko Gratins Cream & Cheese

12 green asparagus

5 tbs extra virgin olive oil

8 padr—n peppers

100 g white beech (shimeji)

mushrooms

4 small tomatoes

1 small red onion

1 clove of garlic

Juice of 1 lime

Fresh herbs, cress and/or edible flowers for garnishing

Preheat the oven to 220 ºC. Bake the gratins in the preheated oven for 20-25 minutes until done and golden brown. Heat the grill pan. Cut or snap off the woody ends of the asparagus. Brush the asparagus lightly with 2 tablespoons of olive oil. Grill them until al dente with attractive grill stripes, in approximately 5 minutes. Mix the padrón peppers with 1 tablespoon of olive oil. Also grill them until done and beginning to blacken, in approximately 5 minutes. Heat 1 tablespoon of olive oil in a frying pan. Fry the white beech mushrooms for 1 minute until they are al dente. Quarter the tomatoes for the salsa, remove the seeds and finely dice the flesh. Finely chop the red onion. Finely chop the garlic. Mix together the tomatoes, onions, garlic, lime juice and 1 tablespoon of olive oil. Add salt and pepper to taste. Mix together the asparagus, padrón peppers and mushrooms. Season to taste with salt and pepper. Divide all this over 4 plates. Place a gratin alongside the vegetables. Add the tomato salsa as a side and garnish with fresh herbs, cress and/or edible flowers.

INDULGING & DISTINCTIVE

Aji-amarillo purée with spicy pork neck

Main course, serves 4

Preparation: 30 minutes - Wait: 1 hour

South America on your plate! This dish was inspired by `causa«, classic Peruvian cuisine of potato purŽe with a spicy filling. It is served cold. The juicy grilled pork neck with chimichurri and soy sauce gives a combination of exciting flavours from several different kitchens, and a very pleasant contrast in temperature.

400 g Aviko Super Mash Homemade

1 tbs aji amarillo paste (see tip)

500 g pork neck (steak)

2 tbs chimichurri (Argentinian sauce/salsa) + extra for garnishing

1 tbs sugar

5 tbs soy sauce

3 tbs olive oil

A few sprigs of coriander, for garnishing

- Possibly a serving ring

the mashed potato in accordance with the instructions on the packaging. Mix through the ají amarillo paste and season to taste with the juice of 1 lime. Allow the mash to cool and store it, covered, in the fridge. Dice the pork neck. Mix the meat with the chimichurri, the sugar, the soy sauce and a little salt. Cover the meat and leave to marinate in the fridge for 1 hour. the olive oil in a large frying pan. Fry the meat over a high heat for a few minutes, until browned all over and just done. Cut the second lime into 4 wedges. Coarsely chop the coriander. the cooled mash onto 4 plates; use a serving ring if available. Add the meat on top. Garnish with a little coriander, a wedge of lime and a little extra chimichurri.

Tip: Pasta aji amarillo is one of the most commonly used ingredients in the Peruvian kitchen. This pasta made from reasonably mild yellow peppers is just as essential a flavour as onion and garlic.

Aji-amarillo puree with spicy pork neck ,

Team UK 1

The UK 1 with one of our favourite chefs and last year's winner in Portugal: Andrew Hazel! This dream team also included Jon Borzachiello from the Aviko UK sales team and Jill Hooijman from the global marketing team. They had a big challenge with the ‘Vegetarian’ theme. But how awesome it looked!

For this team, pink is the new green! Adding pink colour accents to a vegetarian dish not only enhances the taste of the dish, but also lifts it to a more tailored visual level. We associate pink with playful, fresh and sweet. Red-pink ingredients like beetroot and watermelon also contain essential nutrients. Look how much passion is on this plate.

Andrew Hazel:

"This was a great event, impeccably organised and led. Different cultures, backgrounds and experiences came together to learn, develop and discuss in a comfortable environment. Beneficial for networking and seeing how different chefs interact with the same products."

Easy& Affordable

Pink ‘Oeufs à la Florentine’: poached egg with beetroot, spinach and mushrooms

Starter or lunch, serves 4

Preparation: 40 minutes

This dish was inspired by the famous Eggs Florentine: poached eggs on toast with spinach and hollandaise sauce. The toast has been replaced by crunchy ršsti rounds and the hollandaise sauce by a fresh beetroot purŽe.

4 Aviko Hashbrown Ršstiko Rounds

250 g cooked red beetroot

2- 3 tsp lemon juice

100 g mixed (wild) mushrooms

200 g fresh spinach

Purée the beetroot in the kitchen machine or using the hand blender. Add a little water if necessary, to give a smooth beetroot purée. Add lemon juice, salt and pepper to taste. Wipe the mushrooms clean and cut larger ones into pieces. Wash the spinach and remove any tough stalks. In the meantime, prepare the rösti rounds in accordance with the instructions on the packaging. Bring water and a dash of vinegar to the boil in a saucepan. Reduce the heat. Slide the eggs into the water one by one and poach them until cooked/still soft, in 2-3 minutes, to taste. Remove them from the pan using a slotted spoon and place them on a plate. Heat 1 tablespoons of olive oil in a frying pan in the meantime. Fry the mushrooms for 3 minutes until done. Sprinkle them with salt and pepper, and remove from the pan. Add 2 tablespoons of olive oil to the pan. Add the spinach and stir until it shrinks, and the liquid evaporates. Season the spinach with salt and pepper to taste.

Place the rösti rounds on 4 plates. Divide the spinach on top. Place the poached eggs on top of the spinach. Coarsely chop the dill. Spoon the mushroom around the rösti rounds and sprinkle with dill. Spoon the beetroot purée over the poached eggs. Garnish with cress and grind a little pepper on top.

1 tbs shiso purple cress

Pink ‘Oeufs a la Florentine’: poached egg with beetroot, spinach and mushrooms ,

Poke rose bowl ,,

green&Sustainable

Poké rosé bowl

Lunch or main course, serves 4

Preparation: 40 minutes

This richly filled bowl with crunchy ršsti rounds, plenty of vegetables and a beautifully marbled egg is perfect for lunch or dinner.

8-12 Aviko Hashbrown Ršstiko Rounds

4 eggs

200 ml beetroot juice

150 g red cabbage

75 ml white wine vinegar

2 tbs sugar

200 g cauliflower florets

4 tbs olive oil

1 small red onion

1 tomato

1 bunch of coriander (15 g)

2 avocados

2 limes

200 g red and yellow cherry tomatoes

4 sprigs of dill

Boil the eggs until hard, for 8 minutes. Drain the eggs. Do not shell the eggs, but roll them carefully over the work surface using 1 hand, to crack the shell all over. Lay the egg in their shells in a suitable bowl and add the beetroot juice. Turn them regularly.

Slice the red cabbage into strips. Mix the vinegar with 75 ml of water, the sugar and a little salt. Pour this marinade over the cabbage and set aside. In the meantime, prepare the rösti rounds in accordance with the instructions on the packaging. Heat the grill pan. Mix the cauliflower florets with 2 tablespoons of olive oil, salt and pepper. Grill the cauliflower florets in 8-10 minutes until al dente; turn them occasionally.

Finely chop the red onion in the meantime. Dice the tomato. Finely chop the coriander. Mix the onion and tomato with half of the chopped coriander. Season this salsa with salt and pepper to taste.

Halve the avocados, push out the stone and remove the skin. Coarsely mash the avocado flesh with a fork. Mix the avocado purée with the remaining coriander and lemon juice. Season this guacamole with salt. Quarter the tomatoes. Mix them with 2 tablespoons of olive oil, salt and pepper. Carefully shell the eggs. Divide the rösti rounds, the sweet and sour red cabbage, the cauliflower, the tomatoes and the guacamole over 4 bowls. Spoon the tomato salsa on the rösti rounds. Place an egg in each dish and sprinkle with coarsely chopped dill and pepper to taste.

Tip: This dish is also ideal for tapas or as a shared dining dish.

INDULGING & DISTINCTIVE

Chabichou with pickled watermelon, mint and tomato salad

Starter or side dish, serves 4-8

Preparation: 30 minutes - Oven: 6-8 minutes

This fresh watermelon, tomato and mint salad is just what you need during hot summer days! Serve it for lunch, but it ’s also delicious as a barbecue side dish or a shared dining dish.

8 Aviko Hashbrown Ršstiko

300 g watermelon

75 ml white wine vinegar

300 g (cocktail) tomatoes

4 semi-soft goats` cheeses with rind, e.g. Chabichou du Poitou

2 sprigs of mint

the watermelon. Mix the wine vinegar with 50 ml of water, and a little salt and pepper. Mix in the watermelon and leave to marinate for at least 15 minutes. the oven to 220 ºC in the meantime. Prepare the rösti rounds in accordance with the instructions on the packaging. Halve the tomatoes or cut them into pieces. the cheeses on a baking tray and bake in the oven for 6-8 minutes, until the inside is soft and creamy. the rösti rounds on 4 plates. Carefully place a warm cheese on each rösti

the tomato with the marinated watermelon. Spoon the melon and tomato salsa around the rösti rounds. Sprinkle with leaves removed from the mint sprigs and grind a little pepper on top.

Tip: Halve the amounts when serving as a starter.

Chabichou with

pickled

watermelon, mint and tomato salad

Team Italy

The Italian team consisted of two great lovers of Italian cuisine; Attila Paku and Pawel Feliga from the Aviko sales team were supported by a fantastic Italian chef Elisa Ronconi. And how incredibly creative they were. Their theme was ‘Magic Wonders’. And we don't know if it's because they were so incredibly passionate about it or if it was a touch of magic after all... but the recipes have disappeared. So you’ll have to make do with these inspirational photos.

What a plate! The tower of mashed potatoes is like a beautiful birthday cake and how about the gratin with the Italian gazpacho. Or the beautifully arranged rösti rounds. A great example of how you can use a round of rösti as a coaster and at the same time take your dish to the next level.

Elisa Ronconi:

"This was so much fun to do and what great team members I had, I got so inspired and am hugely impressed with the mashed potatoes, what a beautiful base."

Team Germany

The German team was represented by multi-talented chef Maximilian Laux with his Aviko Germany team members Margit Smeekens and Stefan Forster. Maximilian has travelled all over the world and is thus filled to the brim with inspiration.

Combine that with the Germans' theme of ‘Mind Blowing’ and you get a wonderfully inspiring result. Winner in the Easy & Affordable category with a very clever and delicious looking dish: 'Rösti con tomate' with onion and cola chutney. You probably have everything you need in the kitchen, it uses relatively cheap ingredients and it’s easy to make too.

Maximilian Laux:

“We got a deep inside of the Mediterranean kitchen.It was interesting to see how easy peasy it was to use the mashed potato. It was fun and super interesting to meet other colleagues!”

Easy& Affordable

‘Rösti con tomate’ with onion and cola chutney

Appetiser, serves 4

Preparation: 1 hour

This dish is inspired by the Mallorcan classic, known as ‘pan con tomate’ which we were served during the olive oil tasting on our Palma city tour. Easy to prepare on beforehand.

12 Aviko Hashbrown Ršstiko Rounds

2 onions

50 ml olive oil

100 ml cola

2-3 vine tomatoes

6-7 cloves of garlic

1 tbs olive oil

1 tbs Pazazas spice mix or smoked paprika

Lemon juice

Persian blue sea salt

Coarsely chop the onions. Heat the olive oil in a frying pan. Fry the onions for 5 minutes until glazed. Add the cola and braise the onions gently for 30 minutes, uncovered, to form a chutney. In the meantime, prepare the rösti rounds in accordance with the instructions on the packaging. Slice the tomatoes into 24 thin wedges. Chop the garlic as finely as possible to make garlic paste. Add the olive oil and spice mix, and continue to chop until a paste is formed. Use a pestle and mortar if available. Season the garlic paste with lemon juice. Place the rösti rounds on 4 tapas plates. Spread a little garlic paste on each rösti round. Now add 2 tomato wedges on each one. Spoon the onion chutney on top of the tomato and sprinkle with a little (blue) sea salt.

Tip: Pazazas is a typical Mallorcan spice mix which you would buy at a local market. It contains dried tomato, sweet pepper, garlic, chilli powder, cane sugar, mustard seed and celery.

and cola chutney . .

‘Rosti con tomate’ with onion

Spoon amuse with creamy puree, marinated grilled sweet pepper and sweetcorn

green&Sustainable

Spoon amuse with creamy purée, marinated grilled sweet pepper and sweetcorn

Amuse or appetiser, serves 4

Preparation: 20 minutes - Wait: 30 minutes or overnight

This amuse can easily be made into a larger dish. Or why not serve a bowl as a main course!

60 g Aviko Super Mash

Homemade

1 sweet red pepper

1 tbs olive oil for frying

2 cloves of garlic

zest and juice of a lemon 50 ml extra virgin olive oil

1 tsp roasted and salted sweetcorn kernels

Remove the seeds from the sweet pepper and slice thinly. Mix through the olive oil. Heat the grill pan. Grill the sweet pepper strips for 3-4 minutes until al dente with attractive grill markings. Finely chop the garlic in the meantime.

Mix the grilled sweet pepper with the extra virgin olive oil, garlic, lemon zest and lemon juice. Add salt and pepper to taste.

Set the grilled sweet peppers aside, covered, in a cool place to marinate for at least 30 minutes, but preferably overnight.

Prepare the mashed potato in accordance with the instructions on the packaging. Shape 4 quenelles from the mashed potato using two spoons, and place them on 4 (amuse) spoons.

Garnish the purée with the sweet pepper strips and sweetcorn.

INDULGING & DISTINCTIVE

Gratin with surf ‘n turf pinchos and Mallorcan creamy sauce

Main course, serves 4

Preparation: 30 minutes - Oven: 20-25 minutes

Pinchos are generally served on bread, but gratins are also an ideal base for the skewers. They make a delicious main course with a fresh salad in the centre and a Mallorcan creamy sauce all around.

4 Aviko Gratins Cream & Cheese

250 ml whipped cream

1 tbs Pazazas spice mix or smoked paprika

1 clove of garlic

12 padr—n peppers

8 tbs extra virgin olive oil

24 small Spanish meatballs (albondigas)

24 peeled, raw prawns in garlic marinade juice of a lemon

1 tsp honey

25 g mixed baby salad leaves

Heat the cream together with the Mallorcan spice mix to make a cream sauce. Grate or chop the garlic finely and add it to the sauce. Reduce the mixture to form a slightly thickened yelloworange creamy sauce. Add salt to taste. Keep the sauce warm or allow to cool for reheating later. Prepare the gratins in accordance with the instructions on the packaging. Heat the grill pan. Mix the padrón peppers with 2 tablespoons of olive oil. Grill them for approximately 5 minutes, until just done and beginning to blacken. Thread a combination of 2 meatballs, 2 prawns and one padrón pepper onto each skewer. Brush the skewers with 3 tablespoons of olive oil and grill them for a further 5 minutes in the grill pan. Turn them occasionally. Beat together the remaining 3 tablespoons of olive oil, the lemon juice and the honey to form a dressing. Season to taste with salt and pepper. Place a gratin on each of the 4 plates. Insert 3 pinchos in each gratin. Arrange the salad in the centre of the pinchos and drizzle with the dressing. Spoon the Mallorcan cream sauce around the gratins.

Tip: This dish is also ideal as a shared dining dish. Simply make a larger amount, depending on the number of persons

Gratin with surf ‘n turf pinchos and Mallorcan creamy sauce

Team Poland

The team was given the theme ‘World Taste’ and came up with three exquisite dishes. Soup is of course an integral part of a Polish menu. This refined corn soup with mash balls and chive oil works well on any menu in the Easy & Affordable category. And how about the delicious vegetarian curry with rösti for the Green & Sustainable category. All wonderful worldly dishes from this super enthusiastic team.

Jakub Steuermark

"My most favourite moments were exchanging knowledge and craft between other chefs and cooks. It always amazes me how many ideas are born and brought to life when many chefs have little time and money. Aviko products are really nice products of good quality. They are easy to use, convenient and suit a new, light and healthy style of food making.”

A very professional team with Jakub Steuermark chef and Marcin Czurak and Katarzyna Wencel as sidekicks from the Polish Aviko team.

Mash balls are the perfect vegetarian soup filler. Make them larger or smaller to suit your needs, and add chopped fresh herbs or flavourings, such as olives, sun-dried tomatoes or grated cheese.

500 ml vegetable stock

1 bunch of chives 15 g 20 g cold butter

the corn on the cob and brush them all over with 2 tablespoons of olive oil. Grill the corn on the cob on the hot barbecue (or in the grill pan) for 5 minutes until

the kernels off the cobs. Cook the kernels in the stock for 10-15 minutes until done. the mashed potato in accordance with the instructions on the packaging. Finely chop 1 tablespoon of chives and mix through the mash. the butter into small cubes and spoon them through the mashed potato.

the soup pan from the heat and blend the corn using a hand blender. The soup can be diluted using extra stock or water, if required. Heat the soup for a further 5 minutes and season to taste with salt and pepper. the blender mixing cup with the leftover chives and the remaining olive oil.

the soup over 4 bowls. Add the mash balls and garnish with the chive oil.

Tip: Short on time? Use 300 grams of canned sweetcorn. Drain it well and possibly roast it briefly in a hot frying pan to give a subtle grill flavour.

Corn soup with mash balls and chive oil

Vegetarian curry with rosti ..

green&Sustainable

Vegetarian curry with rösti

Main course, serves 4 Preparation: 30 minutes

Crispy ršsti rounds are a quick and surprising alternative for rice with this beautifully scented Thai curry. Vary the vegetables depending on the season: cauliflower, broccoli, mushrooms and sweet peppers all work well in this curry!

12 Aviko Hashbrown Ršstiko Rounds

2 courgettes

2 red onions

1 bunch of coriander (15 g)

1 head of fennel

2 tbs olive oil

2 tbs Thai green curry

powder or paste

400 ml coconut milk

Cut the courgette, onion and fennel into evenly sized pieces. Heat the olive oil in a large frying pan. Fry the vegetables for 5 minutes. Add the curry powder or curry paste to the vegetables along with a little salt, and continue to fry for a further 1 minute.

Pour the coconut milk into the pan and bring to the boil. Reduce the heat and slow cook the vegetables until done, in 10 minutes. Now reduce the sauce to the required thickness. Season the curry using salt and pepper to taste.

In the meantime, prepare the rösti rounds in accordance with the instructions on the packaging. Coarsely chop the coriander. Spoon the vegetable curry into 4 deep plates. Add the rösti rounds and sprinkle with the coriander.

INDULGING & DISTINCTIVE

Grilled red mullet with creamy potato gratin

Main course, serves 4

Preparation: 30 minutes - Oven: 20-25 minutes

4 Aviko Gratins Cream & Cheese

4 cleaned red mullets

1 lemon

100 g fennel

4 tbs olive oil

200 g green asparagus

4 large raw prawns, with their shells on 4 slices of sobrassada (Mallorcan sausage)

Rinse the fish inside and out in cold water. Dab them dry using kitchen paper. Cut the lemon into 8 slices. Finely dice the fennel. Fill the inside of each fish with a slice of lemon and a little fennel. Brush the fish lightly with olive oil and sprinkle them with salt.

Cut off the woody ends of the asparagus and brush them lightly with olive oil. In the meantime, prepare the potato gratins in accordance with the instructions on the packaging.

Grill the mullet on the hot barbecue until browned and cooked, in 10 minutes. Also grill the slices of sausage and the prawns for 5-6 minutes. Use an aluminium grilling dish if necessary, and spoon the fat released from the sobrassada over the prawns.

Place the asparagus on the barbecue along with the other 4 slices of lemon. Grill the asparagus until al dente, in 5 minutes. Grill the lemon slices for 1-2 minutes each side. Put the gratins on 4 plates. Lay the asparagus next to them. Lay the grilled lemon slices with the mullet on top of the asparagus. Garnish the plates with the prawns and sobrassada slices. Sprinkle with (sea) salt to taste.

Tip: Sprinkle the dish with tufts of fennel green.

Grilled red mullet with creamy potato gratin

Team Spain

Our charming good-humoured team from Spain consisted of of Rosio Machin, Ramon Garzia and our Spanish chef Ignacio Marell Fernandez. It was a little bit of a home game on this Spanish island and the 'Soul Kitchen' theme suited them perfectly!

They made beautiful tapas from rösti rounds, a variation on pintxos and a deconstructed Spanish omelette with the gratin. Unfortunately, the recipes have been lost but looking at the photos you will probably will probably give you enough inspiration to come up with your own variation on them.

Ignacio Marell fernandez

"So nice to work with people you don't know beforehand but who you would feel connected to at the end of MasterChef. What a wonderful experience. And how excited I am about the gratins, what a taste.”

Team Denmark

Unbelievable inspiration came from this visionary Danish team with the theme ‘Red Devils’! With Jannick Kokkendoff as chef, Steen Iversen from Aviko Denmark and Dieter Vanwildemeersch (coincidentally a Red Devil) from the Aviko innovation team.

It was no surprise that they earned the highest score from the jury in the Green & Sustainable category. When you see the picture of their magnificent plate ‘the Cabbage tortilla’, you’ll understand immediately. What a work of art! And you haven’t even tasted it yet. If this isn’t Passion for Plating, then I don’t know what is.

Jannick Kokkendoff

“In my experience it was amazing, and fun to see so many different chefs and cooking methods. Each team made something different and interesting. What a liked the most was talking and sharing experiences with other chefs and “co-workers” from around the world. Everybody was on the same page and having fun cooking and dining in Mallorca.”

Easy& Affordable

Coca with Parmesan purée, marinated tomatoes and radish

Appetiser, serves 4

Preparation: 20 minutes

The Catalan `coca« bread forms the ideal basis for a quick and delicious appetiser using Parmesan , marinated tomatoes and radish. A little cress on top gives a luxury look!

150 g Aviko Super Mash Homemade

1 coca (Catalan bread, see tip)

7 tbs extra virgin olive oil

handful of freshly grated

Parmesan cheese

250 g red and/or yellow cherry tomatoes

8 radishes

1 tbs (sherry) vinegar

3 tbs red beetroot cress

Slice the bread in half horizontally. Now slice each half into strips. Drizzle the bread with 4 tablespoons of olive oil.

Heat the grill pan. Grill the bread strips cut side down for 1-2 minutes on each side until browned and crunchy.

Heat the mashed potatoes in the meantime by following the instructions on the packaging. Add enough Parmesan to give quite a stiff purée. Add salt and pepper to taste.

Halve the tomatoes and quarter the radishes. Mix the tomatoes and radishes with 3 tablespoons of olive oil, the vinegar and a pinch of salt.

Place the bread on a dish or breadboard. Using two dessert spoons, form small quenelles from the cauliflower purée and place them on the bread strips. Now add the marinated tomato and radish on top. Sprinkle with the beetroot cress.

Tip: Replace the coca with ciabatta if necessary.

Coca

with Parmesan puree, marinated tomatoes and radish

Cabbage tortilla and rosti rounds with spicy tomato concasse .. , ‘

Cabbage tortilla and rösti rounds with spicy tomato concassé

Main course, serves 4

Preparation: 45 minutes - Oven: 1 hour

Elegant looking cabbage tortillas with amazing flavour. Serve with a ršsti round for extra wow effect.

green&Sustainable

8 Aviko Hashbrown Ršstiko Rounds

100 g Aviko Sweet Potato Diced

3 tomatoes

4-8 leaves of red cabbage

2 tbs vinegar

� green chili pepper

4 tbs extra virgin olive oil + extra

4 white asparagus

5 sprigs of parsley

Dried chilli flakes

Lemon juice

100 g mixed mushrooms

Garlic flowers

Preheat the oven to 120 ºC. Slice 1 tomato thinly. Place it on the baking tray and dry it for at least 1 hour in the oven until crunchy; the precise drying time will depend on the thickness and juiciness of the tomatoes. Blanche the cabbage leaves in salted water with a dash of vinegar for approximately 30 seconds, until softened but still firm. Skin 2 tomatoes by cutting a cross in the base and holding them in boiling water for 10 seconds. Peel the tomatoes, remove the seeds and finely dice the flesh (= concassé). Finely chop the chilli pepper. Mix it together with the tomato cubes, 1 tablespoon of olive oil and salt to taste. Peel the asparagus. Cut off the tips (see tip) and a piece from the bottom end, leaving only the middle section. Purée them in the kitchen machine with 1 sprig of parsley and 2 tablespoons of olive oil. Season the asparagus purée to taste with chilli flakes, lemon juice and salt. Wipe the mushrooms clean. Halve them if necessary and mix through 1 tablespoon of olive oil. Grill the mushrooms on the barbecue (or in the grill pan) until cooked, approximately 3-4 minutes. Prepare the Rösti rounds and the diced sweet potato in accordance with the instructions on the packaging. Finally chop the mushrooms together with the diced sweet potato. Season the mixture (= duxelle) with salt and pepper to taste. Place the cabbage leaves on a platter. Spoon the sweet potato duxelle on half of the leaves, and the raw asparagus purée on the other half. Fold each cabbage leaf double to form a tortilla. Grill the cabbage tortilla on the hot barbecue or scorch the top using the gas burner, to give an elegant grill flavour. Place the cabbage tortillas on 4 plates. Drizzle with extra olive oil, sea salt and garlic flowers. Arrange the leftover parsley garnishing in the tortilla. Place the rösti rounds on 4 small plates. Top with the tomato concassé and garnish with slices of dried tomato.

Tip: Adding vinegar to the cooking water ensures the cabbage leaves retain their fresh colour.

INDULGING & DISTINCTIVE

Asparagus gratin with pork shoulder steak, radicchio and tomato salsa

Main course, serves 4

Preparation: 25 minutes - Oven: 20-25 minutes

The classic combination of asparagus with potatoes and meat, but with a modern twist! With crunchy radicchio, samphire and a fresh tomato salsa.

4 Aviko Gratins Cream & Cheese

1 tomato green chili pepper

2 sprigs of flat leaf parsley

16 white asparagus

4 pork shoulder steaks of 150 g each

2 heads of radicchio

1 tsp white wine vinegar

1 red pepper

50 g samphire

Blend the tomato, chilli pepper and parsley to form a fine salsa, in the kitchen machine. Add salt and pepper to taste. Prepare the gratins in accordance with the instructions on the packaging. Peel the asparagus and cut off the woody ends. Also cut the tips off 8 asparagus and put them aside. Brush the pork steaks and asparagus with 4 tablespoons of olive oil and sprinkle with salt and pepper. Grill the asparagus on a hot barbecue until just done, in approximately 12 minutes. Also grill the pork shoulder steaks on the barbecue for 4-5 minutes on each side until browned and just done. Halve the radicchio heads. Brush the cut sides with 1 tablespoon of olive oil and grill the heads for 30 seconds; they must remain crunchy. Remove a few leaves from the heart of the radicchio heads. Mix these with 1 tablespoon of olive oil, the vinegar and salt to taste. Cut off a 2 cm piece from the bottom of the grilled asparagus and put them aside. Slice the red pepper into 8-12 thin rings. Slice the steaks and place them on 4 plates together with the asparagus, the dressed radicchio leaves and the samphire in the form of a ‘bouquet of flowers’. Top with the tomato salsa and garnish with the pepper rings. Place the gratins on 4 small plates. Garnish with the pieces of grilled asparagus and the raw asparagus tips.

Tip: Also briefly grill the samphire on the barbecue to soften it slightly.

Tip: Add a dry rub (spice mix) to the pork shoulder steaks and asparagus before grilling, for extra flavour.

Asparagus gratin with pork shoulder steak, radicchio and tomato salsa

Team Netherlands

A very remarkable team! Great respect for chef René Bosch who had to say farewell to his beloved brother just a day before departure and yet he set to work full of dedication supported by Vera ten Zijthoff and Heddie Drent of the Dutch Aviko team.

They got to work with the theme ‘Funky’ and made the most spectacular dishes, cheerful and colourful. Look how gorgeous and tasty it all looks! How about the dish ‘Funky Brother’ with mashed potatoes, goat cheese, reduced cranberry for the Green & Sustainable category as an ode to René’s brother. Doesn’t it look amazing? That will certainly delight your guests, won’t it?

René Bosch

"What an experience, for me personally it was 3 days I will never forget. It was top-notch organised from start to finish, beautiful lovely nice people, had super nice conversations and went home very enriched"

Easy& Affordable

Funky Ibérico

Main course, serves 4

Preparation: 40 minutes

You only need six ingredients to quickly get this dish on the table.

8 Aviko Hashbrown Ršstiko

Rounds

Either 600 g IbŽrico or suckling pig loin

4 tbs olive oil

16 green asparagus

1 tbs cress of your choice

3 tbs herbed oil (see tip)

Brush the pork loin with 2 tablespoons of olive oil and sprinkle the meat all over with salt and pepper. Grill the meat on the hot barbecue or in the grill pan for 15-20 minutes, depending on the thickness, until nicely browned and pink on the inside, or slightly further cooked, to taste. Cover the pork loin loosely with aluminium foil and leave to rest on a chopping board for 10 minutes.

Grill the rösti rounds golden brown and crunchy on the barbecue in the meantime, approximately 10 minutes, or prepare them according to the instructions on the packaging.

Cut off the woody ends of the asparagus. Brush the asparagus lightly with 2 tablespoons of olive oil. Grill them until al dente with attractive grill stripes, on the barbecue or in the grill pan in 6-8 minutes. Divide the asparagus over 4 plates. Cut the pork loin into 8 nice slices. Arrange the meat, overlapping with the rösti rounds, on top of the asparagus. Garnish the plates with the cress and drizzle with herbed oil if required.

Tip: Garnish the plate with a little herbed oil made from extra virgin olive oil and finely chopped basil, parsley and/or tarragon.

Funky Iberico ,

Funky brother

green&Sustainable

Funky brother

Main course, serves 4

Preparation: 30 minutes

`I «d like to dedicate this dish to my brother!

200 g Aviko Super Mash

Homemade, defrosted

40 g cornflour

1 egg

200 g mixed mushrooms

5 tbs olive oil

200 g soft goats` cheese

2 tbs liquid honey

Reduced cranberry or pomegranate juice (see tip)

Fresh organic rose petals and/or pea sprouts

Mix together the potato purée, egg and cornflour. Add extra cornflour if the dough still seems too soft. Shape into 8 balls and flatten them to form rounds.

Wipe the mushrooms clean and cut larger ones into pieces.

Heat 3 tablespoons of olive oil in a frying pan. Fry the potato rounds for 2-3 minutes on each side until browned and just done.

Heat 2 tablespoons of olive oil in a small frying pan. Fry the mushrooms brown and cooked in 3 minutes.

Crumble the goats’ cheese and mix it through the mushrooms together with the honey. Season to taste with salt and pepper.

Place the potato rounds on 4 plates. Top with the mushrooms and goats’ cheese. Garnish the plates with drops of reduced cranberry or pomegranate juice and sprinkle with rose petals and/or pea sprouts.

Tip: Reduced cranberry or pomegranate juice is a delicious and refreshing flavouring. Reduce the juice to approximately one third in a saucepan and leave to cool. Short on time?

Feel free to use cranberry compote or pomegranate molasses.

INDULGING & DISTINCTIVE

Funky fish fiesta

Main course, serves 4

Preparation: 40 minutes - Oven: 20-25 minutes

This fish dish with creamy gratins, prawns and luxury fish fillets is a party on the plate. And a feast for the eyes thanks to the edible flowers!

4 Aviko Gratins Cream & Cheese

1 sweet potato

6 tbs olive oil

1 tomato -1 clove of garlic lemon

1 lime

4 quails« eggs

12 peeled large raw prawns

8 weever or red mullet fillets

Edible flowers

Preheat the oven to 200 ºC. Prepare the gratins in accordance with the instructions on the packaging. Scrub the sweet potato clean. Shave or slice the sweet potato into thin slices. Mix them with 2 tablespoons of olive oil, and salt and pepper to taste. Dice the tomato. Finely grate the garlic. Spoon the garlic through the tomato. Season to taste with salt and pepper. Scrub the lemon and lime clean. Grill the slices of sweet potato on a reasonably hot barbecue or in the grill pan, for 4-5 minutes until done, turning them halfway. Place the grilled slices of sweet potato on a plate and sprinkle with (sea) salt to taste. Cook the quails’ eggs for 4 minutes until done. Immediately immerse them under running cold water and shell them carefully. Cut the cooked quails’ eggs in half. Heat 2 tablespoons of olive oil in a frying pan. Fry the prawns for 4-5 minutes until just done. Stir occasionally. Spoon the prawns onto a plate and cover to keep warm. Add 2 tablespoons of olive oil to the pan. Dab the fish fillets dry and sprinkle with salt and pepper. Fry the fish fillets for 1-2 minutes on each side until browned and just done. Place the gratins on 4 plates and arrange the slices of sweet potato on top. Now top with the fish fillets, the prawns and the eggs. Garnish with tomato and edible flowers. Grate the yellow and green zest from the lemon and lime above the plates.

Funky fish fiesta

Team UK2

'Fearless Senses' that was the theme the UK 2 team took up. Consisting of chef Graham Kirk, Shah khan from the UK marketing team and Dick van der Aart, Aviko's marketing director.

This team got to work really fearlessly and created some really fantastic colourful dishes. How about the beautiful salad on a bed of rösti rounds topped off with a beautiful edible flower. Totally on trend! Or the incredibly beautifully arranged rösti round. A feast for the eyes! Take a look at the photos and get inspired! Unfortunately, we do not have any recipes with the photos, but with a little creativity, you will surely be able to put something this amazing on the table in no time.

Graham Kirk:

“I enjoyed the ability to learn and network with other like-minded industry professionals. As always the products are great quality and consistent, fortunately for me I already use 2 of the selected products so familiarity made it a little easier.”

Team Hungary

An inspiring team with chef Márk Pap supported by Boglarka Nyilas and Tibor Pauer from the Hungary Aviko team. They were given the theme ‘Rockstars’ and they definitely lived up to it.

The originality and drive in this team was bursting with decibels. They were the first to finish their melodic Rolling Stones salad with splashing colours for the Green & Sustainable category. For the Easy & Affordable category, Márk came up with something amazing with the mashed potatoes and it turned out great. He made scrumptious crunchy potato leaves. What a wonderful and simple idea to take your dish to the next level.

Márk Pap:

“For me it was a very positive experience, full of surprises. Impulsive, well organised and last but not least very inspiring. I learned a lot. I already knew all these products, except the mashed potatoes. But I hadn't thought about using them this way. I was surprised by the potato leaf decoration; I wasn't quite sure how well it would turn out.”

Easy& Affordable

Creamy celeriac soup with potato crunch leaves

Starter, serves 4

Preparation: 30 minutes - Oven: 10 minutes

These wonderful potato crunch leaves are quickly and simply made from potato purŽe. Why not add some finely chopped herbs?

100 g Aviko Super Mash Homemade

400 g celeriac

2 spring onions

2 tbs extra virgin olive oil

clove of garlic

1 stick of celery

1 tsp lemon juice

50 g spicy dried (paprika) sausage

egg white

15 g grated Manchego cheese (see tip)

1 sprig of flat leaf parsley

- Silicon mould for decorative `leaves«

Peel and dice the celeriac. Cut the spring onion into rings. Heat 1 tablespoon of olive oil in a soup pan. Fry the celeriac and spring onions for 1 minute without colouring them. Season to taste with salt and pepper. Add 1 litre of water, cover and bring to the boil. Cook the celeriac until done, for 10-15 minutes.

In the meantime, prepare the mashed potato in accordance with the instructions on the packaging. Remove the soup pan from the heat. Grate the garlic above it and place the hand blender in the pan. Purée it into a smooth soup. Add 50 grams of mash potato to bind the soup slightly. Keep the soup warm over a low heat, or allow to cool for reheating later. Prepare the side dish of celery stick and spicy sausage. Peel the celery stick using a potato peeler and dice as finely as possible. Mix the diced celery with 2 teaspoons of olive oil, the lemon juice and salt and pepper to taste, in a large serving dish. Slice the sausage thinly, and possibly in small strips if you like. Heat 1 teaspoon of olive oil in a frying pan. Fry the sausage slices gently for 2 minutes. Now mix them through the diced celery. Create a crunchy soup garnishing from mashed potato. Preheat the oven to 180 ºC. Mix the remaining 50 grams of potato purée with the egg white, the grated cheese and a pinch of salt. Spread this potato mixture over the silicon mould and smooth it over. Bake the potato crunch leaves in the preheated oven until golden brown and crunchy, in approximately 10 minutes. Reheat the soup in the meantime, if necessary. Spoon the soup into 4 bowls, drizzle with the remaining olive oil and sprinkle with parsley leaves. Garnish the soup and the side dish with the potato crunch leaves.

Tip: Feel free to replace the Spanish sheep`s cheese with any other mature cheese, for example Parmesan or mature Gouda.

Creamy celeriac soup with potato crunch leaves

Rolling Stones salad

green&Sustainable

Rolling Stones salad

Main course, serves 4

Preparation: 30 minutes

Fruit and vegetables all in one salad, with crunchy ršsti rounds. Is that not music to your ears?

8 Aviko Hashbrown Ršstiko Rounds

clove of garlic

2 sprigs of mint

1/2 bunch of coriander (or 15 g)

7 tbs extra virgin olive oil

75 g mixed salad leaves of your choice

75 g strawberries

75 g cherries

� small red chili pepper possibly 50 g baby broccoli (or small florets)

12 cherry tomatoes

25 g walnuts

25 g green olives

25 g black olives

- Skewers

Grate or chop the garlic very finely. Mix half of the garlic with 3 tablespoons of olive oil and salt to taste. Finely chop the mint and coriander leaves. Mix the chopped herbs through the garlic oil. Dress the salad leaves with the herb-garlic oil and set aside, covered, in the fridge until the rest of the dish is ready. Clean the fruit. Halve the strawberries or quarter them if necessary. De-stone the cherries and halve them. For the fruit skewer dressing, mash 2 strawberries with 4-6 cherries, 2 tablespoons of olive oil and lemon juice to taste. Finely chop the piece of red pepper and stir it through the dressing with the remaining garlic. Season with salt and dilute the dressing with a little water if necessary. Thread a mixture of 5 pieces of fruit on the skewers. Brush the fruit skewers lightly with olive oil. Grill them on the hot barbecue (or in the grill pan) for 1-2 minutes, until just coloured all round. Place the fruit skewers on a platter. Mix the baby broccoli and tomatoes together with 1 tablespoon of olive oil. Also grill these for 2-3 minutes. Roast the walnuts briefly in a dry frying pan to release their aroma. Coarsely chop the nuts. Prepare the rösti rounds on the barbecue or in accordance with the instructions on the packaging. Divide the dressed salad with the olives and walnuts over 4 plates. Place the rösti rounds on top of the salad. Place the skewers on top of the rösti rounds and drizzle them with the fruit dressing. Add the grilled broccoli and tomatoes as a side dish to the salad for the ‘Rolling Stones’ effect. Serve the salad immediately.

INDULGING & DISTINCTIVE

Surf & turf Angus burger

Main course, serves 4

Preparation: 30 minutes - Oven: 20-25 minutes

This combination of meat and fish on creamy gratins with a fresh salad is guaranteed to be a summer hit on the terrace.

4 Aviko Gratins Cream & Cheese

560 g Angus beefburgers

120 g Manchego with truffle

1 clove of garlic

4 tbs extra virgin olive oil

-1 tbs lemon juice

8 unpeeled large raw prawns

4 red (jalape–o) peppers

2 (coeur du boeuf) beef

tomatoes

75 g cherry tomatoes

40 g of pitted green olives

40 g pitted black olives

25 g mixed salad leaves of your choice

- Skewers

Shape the ready-made hamburgers into 8 smaller hamburgers. Slice the Manchego. Finely chop the garlic and mix it with 2 tablespoons of olive oil. Add lemon juice to taste. Spoon the prawns through the lemon marinade. Grill the prawns or fry them in a frying pan until just done, in 5 minutes.

Halve the peppers; remove the seeds. Also grill or fry the peppers until browned, in 3 minutes. Thread the peppers and prawns onto the skewers.

Thinly slice the beef tomatoes and halve the cherry tomatoes. Thinly slice the olives. Prepare the gratins in accordance with the instructions on the packaging. In the meantime, grill the beefburgers on the hot barbecue (or in the grill pan), either pink or nearly done, to your taste. Remove the burgers from the heat and top with the Manchego. Lay 1-2 slices of tomato on top of the cheese and press lightly into place. Now return the burgers to the barbecue for a further 1-2 minutes to melt the cheese slightly.

Mix together 2 tablespoons of olive oil and salt to taste, in a salad bowl. Carefully mix through the salad leaves. Now also add the cherry tomatoes and olives.

Place the gratins on 4 plates. Place an Angus burger on each one, with cheese and tomato, and hold in place with a prawn skewer. Garnish with a tuft of salad and serve immediately.

Surf & turf Angus burger

Team Malta

A very experienced team with chef Mitchel Xuereb, Peter van der Kreeft from the Aviko sales team and Romano Amatdakoen from the global trade marketing team.

With a lot of dedication and enthusiasm, they set to work on the ‘Double Trouble’ theme and created three beautiful dishes using Aviko products as a basis. This shows how you can create a very high-quality dish with a lovelyl base in a short amount of time because you can give all your attention to the other ingredients and, of course, to the presentation of your dish. What a piece of art.

How about the 'Cheese Royal' for the Easy & Affordable segment or the 'Simple gnocchi' with just four ingredients for the Green & Sustainable segment. Simply delicious!

Mitchel Xuereb

“Talking and discussing work related things with other professionals always inspires you to try new things and implement new techniques and ideologies. I’ve always had a soft spot for Aviko, as I think they are at the forefront for potato related products in the industry. But being there, talking and discussing things with the actual team behind the brand, has broadened my knowledge regarding some of their products and also motivated me to use more products!”

Easy& Affordable

Cheese Royal Starter or side dish, serves 4

Preparation: 30 minutes

8 Aviko Hashbrown Ršstiko Rounds

200 ml milk

150 g cheese, e.g. manchego or mature Gouda

100 g unsalted butter

3 egg yolks

20 g cornflour

1 piment pepper (mild, heartshaped red pepper)

1 red pepper onion

5 green beans

5 tbs olive oil

handful of fresh peas

1 lemon

1 sprig of tarragon

3 sprigs of dill

125 g crme fraiche

Heat the milk in a saucepan. Grate the cheese. Cut the butter into small cubes. In a bowl, whisk up the egg yolks with the cornflour. Remove the milk from the heat and gradually whisk into the egg mixture. Return the mixture to the pan and heat gently until the sauce thickens; keep whisking continually. Add the grated cheese and cubes of butter. Stir well. Remove the cheese sauce from the heat and leave to cool at room temperature. Place a lid on the pan and place it in the fridge for 15 minutes. Finely chop the piment and chilli pepper; with or without the seeds, depending on your preference. Finely chop the onion. Clean the green beans and chop into pieces the size of the peas. In the meantime, prepare the rösti rounds in accordance with the instructions on the packaging.

Heat 2 tablespoons of olive oil in a frying pan. Fry the finely chopped peppers and onion for 1 minute. Add the green beans and the peas, along with a dash of water. Cook until the beans and peas are al dente and allow the liquid to evaporate. Scrub the lemon clean in the meantime and grate the zest from the fruit. Finely chop the tarragon leaves and the sprigs of dill. Add the crème fraiche and half of the lemon zest to the beans and peas. Heat for 2 minutes. Season to taste using the tarragon, half of the dill, salt and extra lemon zest if required.

Cheese Royal

Simple gnocchi

Simple gnocchi

Side dish, serves 4

Preparation: 20 minutes

Ready-made potato purŽe allows you to quickly and simply make your own gnocchi. After cooking, fry them golden brown for extra flavour.

250 g Aviko Super Mash

Homemade, defrosted

3 egg yolks

60 g flour

2 tbs finely chopped chives

Mix together the mashed potato, egg yolks and flour. Add the chives, salt and pepper to taste

Bring water and salt to the boil in a large saucepan. Use two spoons or your hands to shape 8 gnocchi from the potato mixture. Cook the gnocchi in 3-5 minutes, until they float to the surface. Remove them from the pan using a slotted spoon and drain well.

Tip: Extra tasty and luxurious with grated truffle.

green&Sustainable

INDULGING & DISTINCTIVE

Grilled sea bass fillet with artichoke, Serrano ham and rösti rounds

Main course, serves 4

Preparation: 45 minutes - Oven: 90 minutes

6 Aviko Hashbrown Ršstiko Rounds

2 fresh artichoke hearts

Olive oil

2 strips of lemon peel

1 piment pepper

1 red chili pepper onion

5 green beans

Handful of fresh peas

125 g crme fraiche

1 lemon

1 sprig of tarragon

3 sprigs of dill

2 Shanghai bok choy

4 sea bass fillets with skin on

2 slices of Serrano ham

Preheat the oven to 150 ºC. Place the artichoke hearts in a small oven dish. Add plenty of olive oil. Add the lemon peel. Place the dish in the preheated oven and cook the artichoke hearts at a low temperature for 60-90 minutes; the cooking time will depend on the size of the artichoke hearts. Finely chop the piment and chilli pepper; with or without the seeds, depending on your preference. Finely chop the onion. Clean the green beans and chop into pieces the size of the peas. In the meantime, prepare the rösti rounds in accordance with the instructions on the packaging. Heat 2 tablespoons of olive oil in a frying pan. Fry the finely chopped peppers and onion for 1 minute. Add the green beans and the peas, along with a dash of water. Cook until the beans and peas are al dente and allow the liquid to evaporate. Scrub the lemon clean in the meantime and grate the zest from the fruit. Finely chop the tarragon leaves and the sprigs of dill. Add the crème fraiche and half of the lemon zest to the beans and peas. Heat for 2 minutes. Season to taste using the tarragon, half of the dill, salt and extra lemon zest if required. Keep this sauce warm on a low heat. Halve the bok choy heads. Brush the bok choy and sea bass fillets lightly with olive oil and sprinkle with salt to taste. Grill the bok choy and sea bass fillets on the hot barbecue or in the grill pan for 5 minutes, until both sides are just done and nicely browned. In the meantime, tear each piece of Serrano ham in half lengthwise. Halve the artichokes and 2 rösti rounds. Place an artichoke heart on each of the 4 plates. Divide the Serrano ham on top. Also place ½ a rösti round on each plate. Place the bok choy and sea bass fillet alongside. Add the sauce on the side and sprinkle with the remaining dill. Serve the rest of the rösti rounds separately.

Tip: Why not add some crunchy samphire to the sauce?

Grilled sea bass fillet with artichoke, Serrano ham and rosti rounds ..

Enjoy!

It started as a dream... An inspiration event to show that you can create the most beautiful dishes with a little help from an Aviko product as a base and it ended with this recipe book packed with inspiration.

These chefs show you that by using a good base, you can put all your time and energy into creating a beautiful plate. That is Passion for Plating. And oh so important for your business today. Improving the presentation of a dish adds value to the dining experience and provides room for a higher margin.

As a chef, focus on what you love most and what your customers value most! It is a joy for us to help you by make life just a little bit easier in the kitchen and to inspire you with this book.

Do not forget to put a lot of love into your dishes because that is what your guests will taste back and what will bring joy to the table.

Passion for plating

MasterChef Mallorca 2023