Smagfuld Inspiration 2016

Smagfuld inspiration 2016

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WORLD

At Solina Denmark, we have developed three new concepts this year. “Bon Appetit”, which celebrates the proud French cuisine; “Chili World”, which explores the possibilities and strengths of chili; and “Solina Gourmet”, which focuses on a new gourmet universe of marinades. Solina Gourmet features Denmark’s Best BBQ Sauce, a title won by the Danish Solina Team at the 2015 Danish BBQ Championships.

Whether you fancy challenging your taste buds with a hot, hotter, or hottest skewer, finding inspiration from French cuisine, or trying out the new flavours of truffle or black garlic, let yourself be inspired by this year’s Tasteful Inspiration.

A universe of delicious cuts of meat and accompaniments, made using the seven new marinades and six spice blends.

WELCOME AT SOLINA 2016

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contents Solina Gourmet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-9 Standing Ribeye Roast with Glaze Marinade Truffle & Black Pepper. . . . . . . 10-11 Chateaubriand with Glaze Marinade Black Garlic. . . . . . . . . . . . . . . . . . . . . 12-13 BBQ Pork Shoulder with Denmark’s Best BBQ Sauce. . . . . . . . . . . . . . . . . . 14-15 Big Foot with Denmark’s Best BBQ Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . 16-17 Chunky Gourmet Sausage with Glaze Marinade Black Garlic. . . . . . . . . . . . . 18-19 Grilled Lobster with Glaze Marinade Truffle & Black Pepper. . . . . . . . . . . . . 20-21 Gourmet Swirls with Glaze Marinade Black Garlic. . . . . . . . . . . . . . . . . . . . 22-23 Bon Appetit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chicken Plate with Grill Seasoning Bretagne. . . . . . . . . . . . . . . . . . . . . . . .

Marinated Salmon with Grill Seasoning á la Marseillaise. . . . . . . . . . . . . . .

Rustic BBQ Sausage with Grill Seasoning Niçoise. . . . . . . . . . . . . . . . . . . .

Paella á la Française with Grill Seasoning Basquaise. . . . . . . . . . . . . . . . . .

Veal Roast with Grill Seasoning Niçoise . . . . . . . . . . . . . . . . . . . . . . . . . . .

Potato Rolls with Grill Seasoning Niçoise. . . . . . . . . . . . . . . . . . . . . . . . . .

Stuffed Courgette with Grill Seasoning Alsacienne. . . . . . . . . . . . . . . . . . .

24-25 26-27 28-29 30-31 32-33 34-35 36-37 38-39

Chili World . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Grilled Beef Tenderloin with Glaze Marinade Chili Green Jalapeno . . . . . . . .

American Brisket with Habanero Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chili Skewer ”Hot - Hottere - Hottest”. . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chili BBQ Sausage ”Hot - Hottere - Hottest”. . . . . . . . . . . . . . . . . . . . . . . .

Chicken Mole-Style Glaze Marinade Chili Ghost . . . . . . . . . . . . . . . . . . . . .

Spicy Salad with Habanero Rub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

40-41 42-43 44-45 46-47 48-49 50-51 52-53

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When it comes to gourmet cooking and appreciation of its cuisine, Scandinavia ranks very high by reviewers from the international arena.

Inspired by this regional success, we are introducing “Solina Gourmet”, a brand new range of excellent marinades that are made with exquisite ingredients.

There are three variants: Truffle & Black Pepper, Black Garlic and the award-winning Denmark’s Best BBQ Sauce 2015.

Get inspired in the following pages, with recipes that lead to higher quality of convenience products.

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GLAZE MARINADE TRUFFLE & BLACK PEPPER Item no. 91 135 310

GLAZE MARINADE BLACK GARLIC Item no. 91 135 312

DENMARK’S BEST BBQ SAUCE 2015 Item no. 91 132 044

Savour the amazing flavour of white truffles balanced with black pepper. This is a gorgeous orange marinade in our new range of exclusive marinades.

The flavour of black garlic – which is astonishingly sweet and yet characteristically garlic! A fantastic dark marinade in our new range of exclusive marinades.

Team Solina won the Danish Best BBQ Sauce Award with this fantastic BBQ Sauce at the Danish BBQ Championships in 2015.

The marinade is excellent with red meat but can also be used with other delicate meat types.

This marinade is excellent with red meat but can also be used with other delicate meat types.

Our BBQ Sauce has an enticing reddish-brown colour and delicious sweetness teamed with a touch of whisky and fennel.

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STANDING RIBEYE ROAST

WITH GLAZE MARINADE TRUFFLE & BLACK PEPPER 10

GLAZE MARINADE TRUFFLE & BLACK PEPPER Item no.

Ingredients

Fillet of beef with fat trim (from beef cattle)

5.000 kg

91 135 310

Glaze Marinade Truffle & Black Pepper

0.250 kg

Quantity to make approximately 6-8 pieces

Contents

5.250 kg

Recipe: 2530 Preparation Trim fillet of beef with fat edge (centre piece) on the bottom and cut into pieces of 600-800 g. Cut the fat edge in diamond pattern. Marinate the beef in Glaze Marinade Truffle & Black Pepper and tie with two simple ties to make a nice round roast (see photo).

Cooking Instruction Brown the meat on a very hot pan on all sides. Then roast in the oven at 80°C for 3-4 hours. If the meat’s core temperature does not rise by about 10°C an hour, turn up the heat, first to 100°C but not higher than 120°C. The meat is done when the core temperature reaches 55-60°C. The meat must then rest for 10-15 minutes before serving.

Serving Suggestion Serve with baked potatoes and Spicy Salad.

Tips & Ideas Can also be cooked in a kettle grill over indirect heat.

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GLAZE MARINADE BLACK GARLIC Item no.

Ingredients

Tenderloin (from young beef cattle)

5.000 kg

91 135 312

Glaze Marinade Black Garlic

0.500 kg

Quantity to make approximately 7-8 pieces

Contents

5.500 kg

Recipe: 2529 Preparation Trim the tenderloin and slice the centre piece into pieces of about 600-700 g. Marinate in Glaze Marinade Black Garlic. Tie each piece of meat separately (see photo).

Cooking Instruction Brown the meat well on all sides in a pan. Roast in oven at 160°C to a core temperature of 55°C. Let the meat rest for approx. 15 minutes before serving.

Serving Suggestion Serve with small potatoes, baked garlic and pepper sauce with Madagascar pepper.

Tips & Ideas Can also be browned in a pan and then cooked in a kettle grill over indirect heat.

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CHATEAUBRIAND WITH Glaze Marinade Black Garlic

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DENMARK’S BEST BBQ SAUCE Item no.

Ingredients

Contents

Recipe: 1585

Boneless Pork Shoulder

10.000 kg

91 132 044

Denmark’s Best BBQ Sauce

Preparation Brine: Stir water, spices, vacuum salt and nitrite salt together.

Debone the pork shoulder and slice off the neck fillet. Trim the shoulder with the shank to make a boneless mini leg of pork. Cut lengthwise and tie individually, then place in the brine for 2-3 days. The product can also be injected and soaked in brine for 24 hours. Vacuum pack the roasts individually in sous-vide bags and sous-vide cook at 62°C for 12-14 hours. Cool down in ice bath to 4-7°C within 3 hours.

Remove the rinds from the roasts and marinate them in the BBQ sauce (see photo).

1.000 kg

Brine 29 570 005

Vacuum Salt

0.600 kg

29 570 016

Nitrite Salt

0.400 kg

91 111 021

Pulled Pork Spice

0.400 kg

Cold water

Quantity to make approximately 5-6 pieces

10.000 litres 11.000 kg

Cooking Instruction Roast in oven 45-60 minutes at 160°C or in a kettle grill over indirect heat.

Serving Suggestion Serve with pointed cabbage salad, potato wedges and wholemeal bread.

Tips & Ideas Can be cut into larger roasts.

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BBQ PORK SHOULDER WITH DENMARK’S BEST BBQ SAUCE

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BIG FOOT

WITH DENMARK’S BEST BBQ SAUCE 16

DENMARK’S BEST BBQ SAUCE Item no.

Ingredients

Contents

Pork chop belly

5.000 kg

91 132 044

Denmark’s Best BBQ Sauce

0.500 kg

91 111 070

Habanero Rub - Strength 4/5

0,100 kg

Brine 91 125 067

Wendin XLP

Cold water

Quantity to make approximately 10-12 pieces

1.000 kg 10.000 litres 5.600 kg

Recipe: 1586 Preparation Brine: Stir water and Wendin XLP together.

Cut the pork chops from the trimmed centre piece without rind (approx. 400-500 g each) and place in Wendin brine for 8-10 hours. Drain the meat, sprinkle with Habanero Rub and vacuum seal in sous-vide bags. Sous-vide cook for 3-4 hours at 75°C and cool to 5°C within 3 hours. Then marinate the pork chops with the BBQ sauce (see photo).

Cooking Instruction Brown in pan or on grill, then roast in oven 25-30 minutes at 170°C or in a kettle grill over indirect heat.

Serving Suggestion Serve with cole slaw and salt-baked potatoes.

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CHUNKY GOURMET SAUSAGE WITH Glaze Marinade Black Garlic

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GLAZE MARINADE BLACK GARLIC Item no.

Ingredients

Beef 18-20% fat (minced 3.5 mm)

1.600 kg

Pork 18-20% fat (minced 3.5 mm)

0.600 kg

Ice water

0.750 kg

91 135 312

Glaze Marinade Black Garlic

0.550 kg

29 570 016

Nitrite Salt

0.100 kg

91 125 058

Superprofi

0.050 kg

Beef (minced 4.5 mm)

1.000 kg

Pork Shoulder (minced 4.5 mm)

Quantity to make approximately 140-150 pieces

Contents

5.600 kg 10.250 kg

Recipe: 8085 Preparation The ingredients must be chilled to a temperature of 2-4°C. Minced meat mixture: Pre-mince beef and pork using 3.5 mm plate, then run through the bowl chopper with salt, Superprofi, ice water and Glaze Marinade Black Garlic until achieving a good emulsion. Final temperature approx. 12-14°C. Then mince the beef and pork shoulder using 4.5 mm plate and knead into the emulsion.

Stuffing Stuff the minced meat mixture into 26/28 caliber lamb casings and twist off into suitable pieces of approx. 70 g each.

Smoking Dry at 60°C for approx. 25 minutes and then smoke at 60°C for approx. 20 minutes.

Boiling Boil at 80°C to a core temperature of 75°C. Cool from 75°C to under 5°C within 3 hours.

Tips & Ideas Replace the marinade with Glaze Marinade Truffle & Black Pepper for a sharper flavour.

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GLAZE MARINADE TRUFFLE & BLACK PEPPER Item no.

Ingredients

Fresh lobster (5 pcs.)

3.000 kg

Butter

0.250 kg

91 135 310

Glaze Marinade Truffle & Black Pepper

0.050 kg

Salt

Oil

Quantity for approximately 10 servings

Contents

1 tsp.

2 tbsp.

3.300 kg

Recipe: 5025 Preparation Herb butter: Mix the butter with Truffle & Black Pepper Glaze Marinade.

Split and clean the lobsters and then brush with oil and sprinkle with a little salt.

Cooking Instruction Grill lobsters with meat side down for approx 4-5 minutes and then turn.

Dot the meat side of the lobster with the herb butter and continue to grill for approx.

5 minutes. Serve the lobster immediately.

Serving Suggestion Serve with grilled vegetables and wholemeal bread.

Tips & Ideas The herb butter can also be made with Glaze Marinade Black Garlic.

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GRILLED LOBSTER

WITH GLAZE MARINADE TRUFFLE & BLACK PEPPER 21

GOURMET SWIRLS WITH Glaze Marinade Black Garlic

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GLAZE MARINADE BLACK GARLIC Item no.

Ingredients

Contents

Potato rösti (5-6 cm diameter)

1.200 kg

91 128 111

Mashed Potatoes Powder, classic

0.560 kg

Boiling water

1.800 kg

91 135 312

Glaze Marinade Black Garlic

0.100 kg

Quantity to make approximately 14-16 pieces

3.660 kg

Recipe: 7047 Preparation Thoroughly mix the mashed potato powder and boiling water, then stir in Glaze Marinade Black Garlic and cool within 3 hours. Place the mashed potatoes in piping bag and make swirls on top of the rösti (see photo).

Cooking Instruction Bake in oven 20-25 minutes at 170°C or in a kettle grill over indirect heat.

Serving Suggestion Serve as an accompaniment to various meat dishes.

Tips & Ideas The mashed potatoes can also be made with Glaze Marinade Truffle & Black Pepper.

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Our new French connections have inspired us to develop a range of new seasoning blends based on classic French regional cuisine.

With help from our French colleagues, we are proud to welcome you to this unique universe of seasoning blends. Welcome to this year’s new Bon Appetit range, featuring flavours that are typical of various regions of France and their unique cuisines.

The following pages include recipes made on the proud and exciting traditions of the French cuisine.

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GRILL SEASONING Á LA MARSEILLAISE Item no. 91 111 171

GRILL SEASONING BASQUAISE Item no. 91 111 172

GRILL SEASONING NIÇOISE Item no. 91 111 173

A mix of tomato, Provence herbs and saffron. This blend creates flavours that are typical of the French Mediterranean coast.

Perfect with poultry, pork and fish.

Inspired by Basque cuisine, this wellbalanced grill seasoning mix contains bell pepper, tomato, onion and herbs.

Excellent with poultry, pork and fish.

Characteristic mix of herbs with olive notes. Olives are often used in the local cuisine of the Nice area. The seasoning mix includes flavours of olive, onion, garlic, bay leaves and thyme. Great with all types of meat. Use when baking too!’

GRILL SEASONING ALSACIENNE Item no. 91 111 174

GRILL SEASONING BRETAGNE Item no. 91 111 175

This seasoning mix offers the flavours of tomato, leek, white wine vinegar and tarragon. Can be used with all types of meat.

Seasoning inspired by Sauce Bretagne.

This mix of leek, carrot and mushrooms is excellent with all types of meat.

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CHICKEN PLATE WITH GRILL SEASONING BRETAGNE

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GRILL SEASONING BRETAGNE Item no.

Ingredients

Contents

Chicken breast, thin strips

2.000 kg

91 111 175

Grill Seasoning Bretagne

0.100 kg

Rapeseed oil

0.100 kg

Quantity to make approximately 10-12 servings

2.200 kg

Recipe: 4024 Preparation Toss the chicken breast strips with rapeseed oil and Grill Seasoning Bretagne (see photo).

Cooking Instruction Fry in a pan. Option: add ½ dl white wine and 1 dl cream and simmer until the sauce is thick and creamy.

Serving Suggestion Serve with bulgur, whole spelt or baked mashed potatoes with herbs.

Tips & Ideas Can be prepared with other grill seasonings from our “Bon Appetit” series.

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GRILL SEASONING Á LA MARSEILLAISE Item no.

Ingredients

Contents

Salmon, skinless

2.000 kg

91 111 171

Grill seasoning á la Marseillaise

0.100 kg

Olive oil

0.100 kg

Quantity to make approximately 5-6 pieces

2.200 kg

Recipe: 5026 Preparation Slice the thick back section of the salmon into royal pieces of approx. 400 g and freeze (to avoid parasites). Stir grill seasoning á la Marseillaise and oil together.

Cooking Instruction Thaw salmon and cut into thin slices. Pour marinade over the slices and arrange on a bed of lettuce leaves.

Serving Suggestion Serve on a bed of frisée lettuce with pistachio nuts and rustic bread.

Tips & Ideas Can be prepared with other grill seasonings from our “Bon Appetit” series.

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MARINATED SALMON WITH GRILL SEASONING Á LA MARSEILLAISE

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GRILL SEASONING NIÇOISE Item no.

Ingredients

Beef 18-20% fat (minced 3.5 mm)

1.600 kg

Pork 18-20% fat (minced 3.5 mm)

0.600 kg

Ice water

0.730 kg

91 111 173

Grill Seasoning Niçoise

0.300 kg

29 570 016

Nitrite Salt

0.100 kg

91 125 058

Superprofi

0.050 kg

Beef 10-12% fat (minced 4.5 mm)

1.000 kg

Pork 10-12% fat (minced 4.5 mm)

5.600 kg

Quantity to make approximately 140-150 pieces

Contents

9.980 kg

Recipe: 8086 Preparation The ingredients must be chilled to a temperature of 2-4°C. Minced meat mixture: Pre-mince beef and pork using 3.5 mm plate, then mix in the bowl chopper with salt, Superprofi, and ice water until achieving a good emulsion. Final temperature approx. 12-14°C. Mince beef and pork using 4.5 mm plate and knead into the emulsion with the Grill Seasoning Niçoise.

Stuffing Stuff the minced meat mixture into 26/28 calibre lamb casings and twist off into suitable pieces of approx. 70 g each.

Smoking Dry at 60°C for approx. 25 minutes and then smoke at 60°C for approx. 20 minutes.

Boiling Boil at 80°C to a core temperature of 75°C. Cool to under 5°C within 3 hours.

Tips & Ideas Can be prepared with other grill seasonings from our “Bon Appetit” series.

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RUSTIC BBQ SAUSAGE WITH GRILL SEASONING NIÇOISE

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PAELLA Á LA FRANÇAISE WITH GRILL SEASONING BASQUAISE

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GRILL SEASONING BASQUAISE Item no.

Ingredients

Contents

Chicken thighs bone-in

1.500 kg

Water / Bouillon

1.000 kg

Wild rice

1.000 kg

Aubergine

0.400 kg

Courgette

0,400 kg

Onion

0.300 kg

Rustic BBQ sausage with Grill Seasoning Niçoise 0.300 kg

Tiger prawns

0.300 kg

91 111 172

Grill Seasoning Basquaise

0.250 kg

Quantity to make approximately 20-25 servings

5.450 kg

Recipe: 4025 Preparation Rinse vegetables and cut into chucks, peel onions and dice. Cut chicken thighs into smaller pieces and cut sausages into chunks.

Cooking Instruction Brown chicken, prawns and sausage well, add vegetables and brown lightly, then thoroughly stir in Grill Seasoning Basquaise and raw rice. Add water / bouillon and simmer for approx. 30-35 minutes.

Serving Suggestion Serve with fresh chopped herbs and good bread.

Tips & Ideas Can be prepared with other grill seasonings from our “Bon Appetit” series.

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GRILL SEASONING NIçOISE Item no.

Ingredients

Contents

Veal eye round (Danish veal)

4.000 kg

91 111 173

Grill Seasoning Niçoise

0.250 kg

Brine 91 125 067

Wendin XLP

1.000 kg

Cold water

10.000 litres

Quantity to make approximately 20-22 servings

4.250 kg

Recipe: 2531 Preparation Brine: Stir water and Wendin XLP together.

Trim veal eye round and cut into desired sizes, then inject with 10% of total weight and place in brine for 8-10 hours. Drain meat and then sprinkle Grill Seasoning Niçoise over the roasts and seal in sous-vide bags. Sous-vide cook for 4-6 hours at 55°C and cool to 5°C within 3 hours.

Cooking Instruction Roast in oven 25-30 minutes at 160°C to a maximum core temperature of 58°C. Serving Suggestion Serve with grilled vegetables and new potatoes.

Tips & Ideas Thick flank of veal can also be used for this recipe, but the sous-vide cooking time must be reduced.

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VEAL ROAST

WITH GRILL SEASONING NIÇOISE

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POTATO ROLLS WITH GRILL SEASONING NIÇOISE

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GRILL SEASONING NIçOISE Item no.

Ingredients

Contents

Baking potatoes

3.000 kg

Egg whites

0.500 kg

Chives (chopped)

0.100 kg

91 111 173

Grill Seasoning Niçoise

0,100 kg

Quantity to make approximately 18-22 servings

3.700 kg

Recipe: 7048 Preparation Peel potatoes and coarsely grate, then toss with egg whites and spread in a thin layer (approx. 1 cm) on baking paper greased with oil. Bake the potato mass in the oven at 170°C for 10-15 minutes until the egg white has set. Slightly cool the baked potato sheet and then sprinkle with Grill Seasoning Niçoise and chives. Then roll the sheet tightly and cool, after which it can be sliced into the desired serving size.

Cooking Instruction Bake potato rolls in oven 20-25 minutes at 170°C. The rolls can be topped with grated cheese or brushed with egg to give a golden colour.

Serving Suggestion Serve as an accompaniment to various grilled dishes.

Tips & Ideas Can be prepared with other grill seasonings from our “Bon Appetit” series.

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GRILL SEASONING ALSACIENNE Item no.

Ingredients

Contents

Courgettes (5 pcs.)

1.250 kg

Tomatoes (5 pcs.)

0.500 kg

Red onion

0.300 kg

Cheddar cheese (grated)

0.100 kg

91 111 174

Grill Seasoning Alsacienne

Quantity to make approximately 140-150 pieces

0,060 kg 2.210 kg

Recipe: 7049 Preparation Rinse all vegetables well. Spilt the courgettes lengthwise and scrape out the flesh to make room for topping. Cut tomatoes into small cubes, finely chop the red onion and flesh from the courgettes and then toss with Grill Seasoning Alsacienne. Spread the topping on the courgettes and garnish with grated cheddar cheese.

Cooking Instruction Bake stuffed courgettes in oven 30-35 minutes at 170°C or in a kettle grill over indirect heat.

Serving Suggestion Serve as an accompaniment to various grilled dishes.

Tips & Ideas Can be prepared with other grill seasonings from our “Bon Appetit” series.

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STUFFED COURGETTE WITH GRILL SEASONING ALSACIENNE

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The awareness of the chili diversity in flavours and heat impact is a booming global trend.

Throughout Europe Chili is becoming the preferred source of seasoning, when launching new products to the market.

Inspired by this recent trend, our development team has created a range of products that reflect the diversity and heat impacts of the most common chili types.

Are you ready to challenge your taste buds and find out which strengths that suit you best ?

On these pages you find recipes with our �Chili World� products.

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WORLD

GLAZE MARINADE CHILI GHOST Item no. 91 135 315

GLAZE MARINADE CHILI GREEN JALAPENO Item no. 91 135 314

HABANERO RUB Item no. 91 111 170

Attractive red marinade with the fantastic flavour of the infamous Ghost Chili. The hot Ghost Chili flavour is rounded in this marinade, which most people can endure. Suitable for all types of meat.

Fantastic green marinade with the characteristic flavour of green jalapeno chili. Suitable for all types of meat.

Red spice blend with a good and well balanced flavour of habanero chili. Ideal for all roasts.

Marinade rating:

Marinade rating:

Marinade rating:

CHILI RATING! GLAZE MARINADE CHILI CHIPOTLE Item no. 91 135 313

GLAZE MARINADE CHILI CAYENNE Item no. 91 135 311

A reddish-brown marinade with the amazing flavour of chipotle chili. This marinade has a delicious, rounded smoky taste. Suitable for all types of meat.

Reddish marinade flavoured with a blend of cayenne pepper and smoked coriander. A sensational combination of flavours! Suitable for all types of meat.

Marinade rating:

Marinade rating:

The most accurate way to indicate the chili strength is in the unit Scoville - often referred to as SHU (Scoville Heat Units), which is specified in the description chili. The strength of the individual marinades in this catalog are given in relative strength 1 out of 5.

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GRILLED BEEF TENDERLOIN

WITH Glaze Marinade Chili Green JalapeNo

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GLAZE MARINADE CHILI GREEN JALAPENO Item no.

Ingredients

Pork tenderloin, trimmed (ca. 500 g each)

91 135 314

Glaze Marinade Chili Green Jalapeno - strength 3/5 0.500 kg

Quantity to make approximately 25-30 servings

Contents 5.000 kg 5.500 kg

Recipe: 1587 Preparation Trim pork tenderloin and split lengthwise, then marinate in Glaze Marinade Chili Green Jalapeno. Then put tenderloin pieces on skewers (see photo).

Cooking Instruction Grill over direct heat for 3-4 minutes on each side.

Serving Suggestion Serve with Gourmet Swirls (“Bon Appetit” recipe) and baguette.

Tips & Ideas Tenderloin skewers can be marinated with the desired strength of Glaze Marinade from the “Chili World” series.

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HABANERO RUB Item no.

Ingredients

Beef Brisket (5 pcs.)

5.000 kg

91 111 170

Habanero Rub - strength 4/5

0.250 kg

91 132 044

Denmark’s Best BBQ Sauce

0.500 kg

Brine

91 125 067

Wendin XLP

1.000 kg

Cold water

10.000 litres

Quantity to make approximately 25-30 servings

Contents

5.750 kg

Recipe: 2532 Preparation Trim beef brisket and inject with Wendin XLP (approx. 10% of total weight) and place in brine for 12 hours. After salting, sprinkle with Habenero Rub and wrap in oven roasting film (can also be tied after wrapping).

Cooking Instruction Roast in oven at 120°C for 7-8 hours. Remove oven roasting film and glaze meat with Denmark’s Best BBQ Sauce, then roast for 30-40 minutes. The core temperature must be above 90°C. Can be grilled in kettle grill over low indirect heat.

Serving Suggestion Serve in good homemade burger bun with baby lettuce leaves, pickles, BBQ marinade, red onions and pickles.

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AMERICAN BRISKET WITH HABANERO RUB

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Chili SKEWER ”HOT - HOTTER - HOTTEST”

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”HOT - HOTTER - HOTTEST” Item no.

Ingredients

Contents

Pork tenderloin, trimmed

Glaze Marinades

91 135 313

Glaze Marinade Chili Chipotle - strength 2/5

0.060 kg

91 135 311

Glaze Marinade Chili Cayenne - strength 3/5

0.060 kg

91 135 314

Glaze Marinade Chili Green Jalapeno - strength 3/5 0.060 kg

91 135 315

Glaze Marinade Chili Ghost - strength 5/5

0.060 kg

Baguette in slices

0.500 kg

91 111 170

Habanero Rub - strength 4/5

0.025 kg

Quantity to make approximately 8-10 servings

3.265 kg

2.500 kg

Recipe: 1588

tips: Arrange pieces of meat in increasing strength on the skewer º

Preparation Cut tenderloin and baguettes into 1.5 cm slices. Marinate tenderloin in the various Glaze Marinades and Habanero Rub (from the “Chili World” series), with individual slices in the different strengths. Arrange the meat on the skewers in increasing strength and keep separated from the baguette slices (see photo).

Find the strength The marinade and rub strength is indicated in the overview above.

Cooking Instruction Grill on rack in a kettle grill over indirect heat for 15-20 minutes.

Serving Suggestion Serve with pointed cabbage salad.

Tips & Ideas Pork neck or pork belly is also well-suited for these skewers.

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“HOT - HOTTER - HOTTEST” Item no.

Ingredients

Beef 18-20% fat (minced 3.5 mm)

2.000 kg

Pork 16-18% fat (minced 3.5 mm)

2.000 kg

Pork jowl

3.200 kg

Ice water

2.400 kg

91 135 315

Glaze Marinade Chili Ghost - strenght 5/5

0.250 kg

29 570 016

Nitrite Salt

0.080 kg

29 570 005

Vacuum Salt

0.080 kg

91 125 058

Superprofi

0.080 kg

Quantity to make approximately 100-110 pieces

Contents

10.090 kg

Recipe: 8087 Preparation The ingredients must be chilled to a temperature of 2-4°C. Minced meat mixture: The ingredients must be chilled to a temperature of 2-4°C. Keep beef, pork and jowls separate and pre-mince using 8 mm plate. Run beef through in the bowl chopper with salt, Superprofi, and Glaze Marinade Chili Ghost until achieving a good emulsion. Add the minced pork and jowls. Gradually add the rest of the ice water. Run until achieving the desired coarseness of the sausage.

Final temperature approx. 12-14 °C. Stuffing Stuff the minced meat mixture into the desired casings, for example 28/30 calibre casings, and twist off into suitable pieces of approx. 100 g each.

Smoking Dry at 60°C for approx. 25 minutes and then smoke at 60°C for approx. 20 minutes.

Boiling Boil at 80°C to a core temperature of 75°C. Cool from 75°C to below 5°C within 3 hours.

Tips & Ideas The Glaze Marinade can be replaced with one of the other varieties in the “Chili World” series.

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Chili BBQ SAUSAGE ”HOT - HOTTER - HOTTEST”

tips! make a skewer with sausages arranged according to increasing chili Strength

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chili mayonnaise With Glaze Marinade Chili Ghost

Guacamole With Glaze Marinade Chili Green Jalapeno

Tomato salsa with habanero rub

CHICKEN MOLE-STYLE WITH Glaze Marinade Chili Ghost

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CHICKEN MOLE-STYLE Item no.

Ingredients

Chicken breast

91 135 315

Glaze Marinade Chili Ghost - strength 5/5

TOMATO SALSA Item no.

Ingredients

6.000 kg

Cherry tomatoes, good quality

2.000 kg

0.600 kg

Red onion, diced

0.500 kg

6.600 kg

Coriander, fresh

0.075 kg

Olive oil, good quality

0.050 kg

Recipe: 4026

91 111 170

Habanero Rub - strength 4/5

0.025 kg

Preparation Toss the chicken breast in Glaze Marinade Chili Ghost and fry on a pre-heated pan at low temperature for about 4-5 minutes on each side. Add water / bouillon, cover and simmer for approx. 10-12 minutes (turn during cooking). Remove the pan from the heat, slice the chicken in small pieces and stir in the remaining Glaze Marinade Ghost Chili.

Lemon juice

0.010 kg

Quantity to make approximately 50-60 servings

Contents

Cooking Instruction Ready to serve.

Serving Suggestion Serve as filling for tacos.

Quantity to make approximately 50-60 servings

Contents

2.660 kg

Recipe: 7051 Preparation Cut the tomatoes into small dice, finely chop red onion and coriander, and then toss with mixture of olive oil, Habanero Rub and lemon juice. (Or use a different Glaze Marinade from the series).

Tips & Ideas The other Glaze Marinades from the “Chili World� series can also be used for a different chili strength in the meat.

CHILI MAYONNAISE

GUACAMOLE

Item no.

Ingredients

Item no.

Ingredients

Mayonnaise, good quality

2.500 kg

Avocado

91 135 315

Glaze Marinade Chili Ghost - strength 5/5

0.250 kg

91 135 314

Glaze Marinade Chili Green Jalapeno - strength 3/5 0.250 kg

2.750 kg

Quantity to make approximately 50-60 servings

Quantity to make approximately 50-60 servings

Contents

Contents 2.500 kg 2.750 kg

Recipe: 7050

Recipe: 7052

Preparation Mix the mayonnaise with Glaze Marinade Chili Ghost. (Or use a different Glaze Marinade from the series).

Preparation Mix the avocado flesh with Glaze Marinade Chili Green Jalapeno. (Or use a different Glaze Marinade from the series).

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HABANERO RUB Item no.

Ingredients

Contents

Strawberries

1.000 kg

Cherry tomatoes

1.000 kg

Raspberries

0.500 kg

Blackberries

0.500 kg

Baby lettuce leaves

0.200 kg

91 111 170

Habanero Rub - strength 4/5

0.075 kg

Olive oil, good quality

0.075 kg

Quantity to make approximately 20-22 servings

3.350 kg

Recipe: 7053 Preparation Rinse all fruit, lettuce and vegetables well. Cut strawberries and cherry tomatoes in half. Clean seeds from chili and chop finely. Mix Habanero Rub and olive oil into a dressing.

Cooking Instruction Make a bed of baby lettuce leaves. Arrange strawberries, raspberries and tomatoes on the bed. Pour dressing over the salad before serving.

Garnish: Edible flowers (e.g. tropaeolum majus).

Serving Suggestion Serve as an accompaniment to nearly any grilled dish.

Tips & Ideas Pomegranate can also be included in this salad.

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SPICY SALAD WITH HABANERO RUB

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Designing

succes stories together

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Niels Bohrs Vej 55, Stilling I DK-8660 Skanderborg I Tel. +45 86 29 11 00 I info@solina-group.dk I www.solina-group.dk I www.otz.dk 56