Meat Trends | December 2020

Christmas menu Easy & creative meat preparations

Spicy flank steak with mushroom stuffing and truffle

Ingredients

Execution

1,5kg - 2kg Beef (flank steak) 400g Mushroom Stuffing (Art. 55029) 40g Mexico Meat Rub Seasoning (Art. 51010) 100g Truffle Paste (Art. 55127) 50g Melted butter A bit of salt

1. With a sharp knife, cut open the meat on the workbench.

Cooking Instructions Place the roll in a pan, with a bit of white wine and cook in the oven for about 2 hours at 170° C. Turn occasionally so it cooks evenly on all sides.

As a side dish we recommend baby potatoes with aromatic herbs and garlic.

2. Make small incisions on the inner side of the meat and lightly season, with Mexico Meat Rub. 3. Mix the Mushroom Stuffing with the Truffle Paste.

Spread the mixture using a spoon, center and longwise.

4. Roll the meat carefully, so the stuffing does not spill, and tie with a cooking string or net.

5. Mix the butter with the salt and the rest of the Mexico Meat Rub. Carefully, spread the mixture on the outside of the roll.

Braised short ribs ngredients

1.5kg Beef (ribs, sliced on the bone) 80g Marinade Country Spare Ribs (Art. 50624) 200g Forest Sauce (Art. 55743) 200g Professional Tomato Sauce (Art. 55213) 100g Carrot (sliced) 250g Celery Root (cut into large pieces) 100g Plums 1-2 Sprigs of fresh rosemary Execution

1. In a bowl, mix the Marinade Country Spare Ribs with the beef .

2. Pour the two sauces in a fireproof dish and mix well.

3. Spread the vegetables onto the sauce, add the plums and lastly the ribs and rosemary.

Cooking Instructions

Add 200g of water and bake for 20 minutes in the oven at 180°C. Cover the meat and continue, slow cooking for about 1 hour and 40 minutes.

Occasionally check if you have to add water.

Serve with mashed potatoes and sautéed mushrooms as a side dish.

Turkey fillet in butter sauce Ingredients 1kg Turkey fillet 50g Orange Mustard Marinade (Art. 50634) 200g Butter - Lemongrass Sauce (Art. 55771) 50g Sunflower oil For the filling: 100g Grated Manouri cheese 20g Chimichurri Rub (Art. 51011) 40g Crushed pistachios 40g Pomegranate pearls 50g Goji berry (soaked in sweet wine - optional) 1tbsp Chopped tarragon 2 tbsp Chopped parsley Execution 1. Cut open the turkey fillet in order to make a roll.

2. Mix together all the ingredients for the filling.

Spread the mixture over the meat.

3. Roll carefully and tie with a cooking string tightly in 2-3 places.

Cooking Instructions Pour some white wine and bake at 170°C for 60 minutes.

As a side dish we recommend rice with pine nuts and spring onion.

4. Dilute the Orange Mustard Marinade with some oil.

Brush the surface of the turkey roll with the mixture.

5. Pour the Lemongrass Butter sauce in a fireproof dish. Cut the roll into 2-3 large portions and place them on the sauce.

Garnish with the pomegranate.

Festive pork Osso Buco

Ingredients

Execution

1.2kg Sliced pork shank

1. In a bowl, mix the Roast Meat Sauce with

150g Roast Meat Sauce (Art. 55756) 250g Christmas Stuffing (Art. 55015) 20g Sweet & Smokey Seasoning (Art. 51009 CL) 100g Celery

the Christmas Stuffing.

2. Cut the vegetables into thick slices.

Add them in the sauce along with the anise.

3. Pour the sauce into a fireproof dish. Season

the osso bucco with the Sweet & Smokey Seasoning. Place the meat onto the sauce.

300g Pumpkin peeled 2-3 Asteroids anise Cooking instructions Cover the meat and cook in the oven at 180°C for 60 minutes. Uncover and continue cooking for additional 20-30 minutes. Alternatively, cover the meat and cook in a pan for about 1.5 hours. In both cases, check regularly if water needs to be added.

*

Optionally, add half a glass of sweet red wine for extra aroma and taste.

As a side dish we recommend celery root puree

Christmas pastries with chicken and cheese Ingredients

1kg Ground chicken 125g Combi for Chicken (Art. 45577) 40g Marinade Gold (Art. 50623) 300g Basil Tomato Spread (Art. 55503) 120g Grated mizithra cheese 180g Water 800g Pastry Execution

Cooking Instructions Bake in the over at 170°C for 30 minutes

1. Mix the Combi for Chicken with the water and add the ground meat, 60g of cheese, and knead well.

2. Spread open the pastry and cut round shapes using a cutter. Add some chicken mixture in the center of the pastry. Make sure to leave some space, in order to create a star like shape, with your fingers.

3. Spread the Basil Tomato Spread on the entire surface of the mixture with the minced meat, and add some extra grated mizithra.

4. Dilute the Marinade Gold with a bit of olive oil.

Use a brush to spread some of the marinade mixture on the pastry. Place on a fireproof tray.

Festive stuffed chicken Ingredients 1.5kg Chicken leg (boneless & without skin) 150g Red Twist Dressing (Art. 55308) 30g Dry Marinade for Poultry (Art. 51001) 300g Festive Filling (Art. 55068) 1/3 Bunch of chopped parsley 1/3 Bunch of chopped spring onion 150g Grated Graviera cheese 200g Berries (red currants, blueberry, framboise etc) 2 Large quinces Execution

1. Prepare the Dry Marinade for Poultry according

to the instructions on the package. Instead of water use 100g Red Twist Dressing. Marinate the chicken for 1-2 hours.

2. Mix the spring onion, the parsley, the berries and the graviera cheese, with the Festive Filling.

3. Add some filling per two chicken legs and tie them with a cooking strong or use a cooking net.

Form a round roll. Optionally on the edge of each roll leave a bone for decor.

4. Cut the quinces into large pieces and spread them on a fireproof dish or put them in a baking bag.

Put the chicken rolls on top and pour the rest of the Red Twist Dressing.

Cooking Instructions Add half a glass of water or red wine, and bake in a medium preheated oven at 170°C for about 1 hour.

Impressive meat preparations using "smart" ingredients The festive atmosphere requires meat preparations full of imagination The atmosphere of the festive days requires imaginative preparations that can satisfy the need of the customers, for variety and special flavors. This does not mean that we need to create preparations that are time consuming or complicated to prepare.

With "smart" materials and creative combinations, we can serve every household, small or large, offering a unique taste and home experience.

Based on the above, we designed the recipes of this year's Meat Trends, which will be the ideal solution for the Christmas table.

55029

Mushroom stuffing

55015 Christmas stuffing

55068

Festive stuffing

Mixture of mushrooms, sun-dried tomatoes and fine herbs. Use it in poultry preparations and minced meat rolls. It sustains its composition during and after baking.

Mixture of chestnut, apple, raisins, plum and pine nuts. Excellent for Christmas specialties such as stuffed turkey and meat loafs.

Mixture of rice and Mediterranean herbs.

It contains raisins, chestnuts and pine nuts.

Use it in Christmas dishes such as stuffed turkey and chicken roll.

200 -300g

3kg

200 -300g

3kg

200 -300g

3kg

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