more meat recipes - fish recipes
MEAT RECIPES
Thai Chicken Curry
1kg chicken fillets
200gm World Grill thai adventure
850gm Yoghurt/garlic sauce
150gm Bamboo Shoots
150gm Red/green peppers diced
Method:
Blend 50/60gm oil with fillets
Blend remainder of thai oil with Yoghurt/Garlic sauce
Add the chicken, bamboo shoots and peppers
Serve in foil, oven ready containers
Saltimbocca a la Romana
1kg Boneless pork loin
(cut into thick steaks)
100gm Verstegen Italian Herb & Tomato sauce
25gm Spicemix delMondo La Spezia
1kg Cordon Bleu Schnitzelmix
100gm Verstegen Crispy Batter mix
Grated Mozzerella Cheese
Sliced parma ham
18cm Gun-shaped Skewers
1lt water
Method:
Cut pockets into the pork loin steaks & brush the insides with some Italian herb & Tomato sauce. Add some grated mozzerella cheese and one slice Parma ham, close the pocket,and seal the edges with a gun-shaped bamboo skewer.
Make the batter by adding 250ml water to the crispy batter mix and whisk thoroughly, then add a further 750ml water and whisk until smooth.
Dip the pork loin steaks in th batter mixture and allow to drip off.
Finally, mix the Spicemix delMondo la Spezia with the Cordon Bleu Schnitzelmix and thoroughly coat the battered pork steaks.
Present for sale as such.
Cooking:
Preheat the oven at 180 and cook for 30-35 minutes (times may vary depending on your appliance)
Rolled up turkey/chicken schnitzel with spinach
1kg Turkey/chicken schnitzel
Verstegen World Grill Pacific Ocean
Verstegen Bamboostick Looped
Spinach leaves/ jar mixed veg
Method
Carve the turkey/chicken in slices of 125 gram
Flatten them into schnitzels
Blanch the spinach for a short while and cool it down with cold water
Rub the schnitzels with World Grill Pacific Ocean.
Put the spinach/mixed veg on the schnitzels
Roll the up and close them with Bamboostick Looped
Rub with World Grill Pacific Ocean.
Present in your favourite way
if you'd like more ideas like these, please contact us on the numbers below
Thai Chicken Curry
1kg chicken fillets
200gm World Grill thai adventure
850gm Yoghurt/garlic sauce
150gm Bamboo Shoots
150gm Red/green peppers diced
Method:
Blend 50/60gm oil with fillets
Blend remainder of thai oil with Yoghurt/Garlic sauce
Add the chicken, bamboo shoots and peppers
Serve in foil, oven ready containers
Saltimbocca a la Romana
1kg Boneless pork loin
(cut into thick steaks)
100gm Verstegen Italian Herb & Tomato sauce
25gm Spicemix delMondo La Spezia
1kg Cordon Bleu Schnitzelmix
100gm Verstegen Crispy Batter mix
Grated Mozzerella Cheese
Sliced parma ham
18cm Gun-shaped Skewers
1lt water
Method:
Cut pockets into the pork loin steaks & brush the insides with some Italian herb & Tomato sauce. Add some grated mozzerella cheese and one slice Parma ham, close the pocket,and seal the edges with a gun-shaped bamboo skewer.
Make the batter by adding 250ml water to the crispy batter mix and whisk thoroughly, then add a further 750ml water and whisk until smooth.
Dip the pork loin steaks in th batter mixture and allow to drip off.
Finally, mix the Spicemix delMondo la Spezia with the Cordon Bleu Schnitzelmix and thoroughly coat the battered pork steaks.
Present for sale as such.
Cooking:
Preheat the oven at 180 and cook for 30-35 minutes (times may vary depending on your appliance)
Rolled up turkey/chicken schnitzel with spinach
1kg Turkey/chicken schnitzel
Verstegen World Grill Pacific Ocean
Verstegen Bamboostick Looped
Spinach leaves/ jar mixed veg
Method
Carve the turkey/chicken in slices of 125 gram
Flatten them into schnitzels
Blanch the spinach for a short while and cool it down with cold water
Rub the schnitzels with World Grill Pacific Ocean.
Put the spinach/mixed veg on the schnitzels
Roll the up and close them with Bamboostick Looped
Rub with World Grill Pacific Ocean.
Present in your favourite way
if you'd like more ideas like these, please contact us on the numbers below