PROFESSIONAL CATALOGUE HORECA

Transcription

1 1 PROFESSIONAL CATALOGUE HORECA between chefs

2 YaTeComeré S.L. is a central kitchen located in Galicia dedicated to the preparation of gastronomic products and solutions for modern hospitality. Fully committed to the highest standards of quality at the level of with raw materials, cooking processes, innovation and development and finally an effective standards control system. As you can see, in the review of this catalogue, we propose an offer based on classic recipes and made in a way whereby they remain faithful to their original recipe, with no secrets, no preservatives, no artificial additives and without the use of GMO (Genetically modified organisms). We believe in quality, gastronomy and also in a job well done. An offer made up of both the traditional and the modern. We pride ourselves in classic dishes without losing sight of new trends from kitchens from all around the world. We strongly believe that with the selection we have to offer, you will have a wide range of innovative solutions available to your business.

3 Contents: Spanish Finger Food /Croquettes 4 Pates 12 Fried potatoes for a Spanish Omelette 20 Slow cooked meats 24 Stewed meats 26 Pulled Meats 30 Homemade desserts 34 Sauces 38 Glossary 40 Notes 43

4 FROZEN Spanish Finger Food / Croquettes Small Cocktail Croquettes Made with fresh milk and butter from Galicia Small croquettes of Spider Crab and Saffron Small croquettes of Iberican Ham Small croquettes of Iberican Ham and Wild Mushroom Small croquettes of Chorizo and Galician pork shoulder (Lacón) Unit Weight Unit of Sale 10/13g 5kg IQF Box Pallet of 54 Boxes (Total of 270kg) 4

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6 FROZEN Spanish Finger Food / Croquettes Croquettes Made with fresh milk and butter from Galicia Unit Weight Croquettes with an aroma from the Atlantic ocean Spider crab and saffron Delights Stewed Cuttlefish in their ink Croquettes Roasted Mackerel Croquettes Cod and Piquillo Red Pepper Croquettes Galician octopus Croquettes Delights of Mussels from the Estuary (Tigre style) Options from the field for ovo-lacto vegetarians Wild Mushroom Croquettes Fresh vegetables with a pinch of spice croquettes (*25g) Spinach and Garlic Croquettes Four cheese Croquettes (Dipping) A pleasure that causes admiration Chocolate brownie croquettes (*35g) The classic and not so classic recipes Iberican Ham Croquettes Chorizo Croquettes (*25g) Iberican Ham and Wild Mushroom Croquettes (*25g) Air cured beef (Cecina Curada) Croquettes Chicken, ham and cooked egg Croquettes Galician Pork Shoulder, Turnip greens and Tetilla Cheese Croquettes (*25g) Ox Tail Croquettes (Dipping) Beef Cheek croquettes /Bitterballen (Dipping) (*) Only available in either 25g or 35g Format 25g or 35g Unit of Sale 1,5kg Trays Boxes of 5 Trays (Total of 7,5kg) Pallet of 54 Boxes (Total of 405kg) 6

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8 FROZEN Spanish Finger Food / Croquettes Largue Croquettes Made with fresh milk and butter from Galicia Large Iberican Ham croquettes (Croquetones) Large Chorizo Croquettes (Croquetones) Large cod and piquillo red pepper Croquettes (Croquetones) Unit Weight 50g Unit of Sale 1,5kg Trays Boxes of 5 Trays (Total of 7,5kg) Pallet of 54 Boxes (Total of 405kg) 8

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10 Regeneration and creative map for Spanish Croquettes ºC Heat up sufficient oil (Enough to totally cover the croquettes) to a temperature between 160 C and 180 C. 2. Submerge the croquettes in the deep fat fryer, well separated so as not to be too crowded in the oil (So that they don t stick together and do not lower the temperature of the oil too much). 3. Once the croquettes are fried, place them onto absorbent kitchen paper, in order to drain any excess oil. OPTIONAL: To achieve a much better fry and a much better creamy interior, you could plan your service and leave some portions of the croquettes to defrost in the refrigerator. This way they will fry much quicker and will be much creamier inside.

11 CROQUETTES GARNISH SAUCE DECORATION COULIS FISH NEST POTATOES MUSTARD SALAD SHOOTS BALSAMIC VINEGAR SEAFOOD JULIENNE OF LEEKS MARIE ROSE SAUCE GERMINATED BEAN SPROUTS BERRIES VEGETABLES ONION RINGS MAYONAISE GRATED VEGETABLES RED WINE MEAT MIXED LEAVES BERRIES PICKLES PESTO SWEET ROASTED PEPPERS VANILLA VEGETABLE CHIPS PEPPERS

12 2º 4ºC REFRIGERATED Pates Sailor s pates 200g Scorpion fish and Albariño Pate Rock fish and Albariño Pate Salmon and Albariño Pate Spider crab and Albariño Pate Estuary Mussel and Albariño Pate Unit Weight Unit of Sale 200g 200g Terrine with lid Presentation box of 8 units of 200g (Total of 1.6Kg) Pallet of 45 boxes (Total of 288 Kg) Box of 4 exhibiting boxes (Total of 6.4 Kg) 12

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14 2º 4ºC REFRIGERATED Pates Sailor s pates 1kg Scorpion fish and Albariño Pate Salmon and Albariño Pate Spider crab and Albariño Pate Unit Weight 1kg Unit of Sale 1kg Terrine with lid Box of 6 units (Total of 6 Kg) Pallet of 45 boxes (Total of 270 Kg) 14

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16 2º 4ºC REFRIGERATED Pates Pates from the native land 200g Galician Stew Pate (Cocido Gallego) Celtic Pork and chestnut Pate Unit Weight Unit of Sale 200g 200g Terrine with lid Presentation box of 8 units of 200g (Total of 1.6Kg) Pallet of 45 boxes (Total of 288 Kg) Box of 4 exhibiting boxes (Total of 6.4 Kg) 16

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18 Regeneration and creative map for pates To consume as a dish or part of a dish: 1. Remove the film from the tray. 2. Place on a plate or a tray. 3. Cut into portions if applicable, according to the format and utilization (the amount used). 4. Complete the dish with the desired ingredients and decorate to the taste of the Chef. 5. Serve with any type of crusty bread, toast etc. that will provide texture and a pleasant taste when eating. To use as a filling or a spread: 1. To use as a spreadable foundation for toast or canape rounds, spread the product on the selected base with the help of a spatula or a suitable knife. Once spread, place on top the rest of the chosen ingredients. 2. If it will be used as a filling, place an amount into a piping bag (not more than 50% of the capacity of the bag), massage the bag gently with hands, so that it maintains a uniform consistency and without possible pockets of trapped air, and dose out squeezing lightly the piping bag, using the desired nozzle according to how you would like to prepare the dish. 18

19 PATES BREADS SAUCES GARNISHES DECORATIONS COULIS SPIDER CRAB CRACKERS MAYONAISE PICKLED SEAFOOD/ FISH RED BERRIES VINEGAR REDUCTION SCORPION FISH TOASTED BREAD LEMON SAUCE LETTUCE LEAVES SHOOTS ACIDIC FRUIT COULIS MUSSEL CHEESE BISCUITS MARIE ROSE SAUCE LEMON WEDGES PRIED FRUITS + NUTS FRESH HERB OIL SALMON RUSTIC FRESH BREAD VINAIGRETTE PICKLES FOAMS CREAM CHEESE GALICIAN STEW PATE MELBA TOASTS YOGHURT SAUCE ROASTED PEPPERS GELATINES SEAFOOD REDUCTION CELTIC PORK & CHESTNUT CREPES MUSTARD SAUCE RUSSIAN SALAD CHOPPED HERBS + VEGETABLES BLENDED PEPPERS

20 2º 4ºC REFRIGERATED Fried potatoes for a Spanish omelette Potatoes for a Spanish omelette Poached potatoes with onion Poached potatoes without onion Unit Weight 1kg (Vacuum Bag) 2,5kg (Vacuum Bag) Unit of Sale Box of 12 units (Total of 12 Kg) Pallet of 45 Boxes (Total of 540 Kg) Box of 5 units (Total of 12.5 Kg) Pallet of 45 Boxes (Total of Kg) 20

21 Foto genérica 21

22 Regeneration and creative map for fried potatoes for a Spanish 1. 5 medium sized eggs for every 500g of potato. omelette 2. Why is it necessary to heat up the potato before use? The potatoes must heat up to reach a temperature not higher than 80 c, to avoid being cold on the inside. The potato recovers its characteristics once heated, It becomes completely loose (it may have been a little stuck together by the starch it contains and by the pressure of the packaging) and once mixed with egg, you will have a warm mixture, of a homogeneous temperature that will help to jell its form properly together. You can add further ingredients to YOUR OWN TASTE. 3. Incorporate salt to taste. Keep in mind that when you add ingredients that are high in salt, you must add less quantity of salt. 4. Beat the eggs in a bowl. 5. Mix the warm potatoes and season the recently beaten eggs and stir so that the mixture is even throughout. 6. Heat up a frying pan on the hobs. Once hot, pour the Spanish omelette mix and leave to form, helping around the borders so that it takes its desired form. Turn the tortilla over and leave so that it cooks on the other side. Leave to cook to taste, more a less formed and more a less toasted, IT S A QUESTION OF TASTE. 7. The Spanish omelette is now ready to serve. Serve.

23 POTATOES FOR TECHNICAL FILLINGS GARNISHES SAUCES A SPANISH OMELETTE WITH ONION BITESIZE FINGER FOOD RUSSIAN SALAD PEPPERS VEGETABLES CHORIZO MAYONAISE TOMATO SAUCE SANDWHICH TUNA SEAFOOD RATATOUILLE A SPANISH OMELETTE WITHOUT ONION FILLED SPANISH OMLETTE CHORIZO + JAMÓN SERRANO PARSLEY DIPPING SAUCES GARNISHED TORTILLA* VEGETABLES MEDLEY OF MUSHROOMS GARLIC MAYO *The Spanish omelette takes on board the mixture of other ingredients at the time of forming, giving further flavour, colour etc.

24 FROZEN Slow cooked meats and stews Meats cooked at low temperatures Confit Beef cheek in Olive Oil Yearling beef rib smeared in sweet chillies Confit Pork cheeks in an aromatic oil Confit Ham knuckle without skin in olive oil Unit Weight Beef cheek Yearling beef rib Pork cheeks Ham knuckle 350g aprox. 1,5kg aprox. 200g aprox. 450g aprox. Unit of Sale Beef cheek Box of 16 units (Total of 4.8 Kg) 54 boxes per pallet (Total of Kg aprox.) Yearling beef rib Box of 6 units (Total of 9 Kg) 35 boxes per pallet (Total of 315 Kg aprox.) Pork cheeks Box of 24 units (Total of 3.6 Kg) 54 boxes per pallet (Total of Kg aprox.) Ham knuckle Box of 15 units (Total of 7.5 Kg) 45 boxes per pallet (Total of Kg aprox.) 24

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26 FROZEN Slow cooked meats and stews Stewed meats Pork cheeks in a red wine sauce Beef cheeks stewed in Pedro Ximénez Stewed beef shin Stewed Ox tail Galician style Tripe with chickpeas Unit Weight Pork cheeks Beef cheeks Beef shin Ox tail Tripe with chickpeas 400g aprox. 500g aprox. 600g aprox. 600g aprox. 600g aprox. Unit of Sale Pork cheeks Box of 16 units (Total of 6.4 Kg aprox.) 54 boxes (Total of Kg aprox.) Beef cheeks Box of 15 units (Total of 6.75 Kg aprox.) Pallet of 54 boxes (Total of Kg aprox.) Beef shin Box of 16 units (Total of 9.6 Kg aprox.) Pallet of 54 boxes (Total of Kg aprox.) Ox tail Box of 16 units (Total of 9.6 Kg aprox.) Pallet of 54 boxes (Total of Kg aprox.) Tripe with chickpeas Box of 16 units (Total of 9.6 Kg aprox.) Pallet of 54 boxes (Total of Kg aprox.) 26

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28 Regeneration and creative map for slow cook meats and stews FOR OUR SLOW COOK PREPERATIONS: Meats cooked at low temperature for many hours, very, very tender and tasty 1. Preheat the oven to between 225oc and 250oc for a few minutes, until it is well heated. 2. Remove the packaging of the joint/ piece of meat and leave on a tray suitable for the oven and with the correct dimensions (It is recommended to leave the piece a few minutes at room temperature before preparation). 3. Place to reheat in the oven for the time recommended on the label of the product and leave roasting (until a nice golden colour) and that it is hot throughout, aprox. 20 mins. 4. The joint/ piece of meat is ready to serve with sauces and/ or garnishes that take your appetite. 5. For an unbeatable result, finish our slow cook products on the grill, this will give it a nice toasted colour, an aroma of recently roasted meat and an aroma of the Smokey grill which will make it deliciously irresistible. FOR MEATS WITH SAUCE: 1. Heat the frying pan on a medium heat, working the sauce so that it meets your taste. You can play with the density of the sauce and or aromatize with some liquor, spices, herbs, etc... to personalise and leave it to your taste. 2. In the oven, if what you re looking for is to give the meat a slight grilling, you can flip the meats over whilst cooking and you can get the roast effect on both sides. 3. In a microwave it is sufficient to heat up a portion of our stews for around 3-4 minutes at a power rating of around 700w. 4. Once the preparation is hot, place on a plate, garnish and decorate to taste to serve to our guests. 28

29 MEATS TECHNICAL GARNISHES SAUCES DECORATIONS GRILL ROAST POTATOES BARBECUE SAUCE ROASTED PEPPERS SLOW COOK ARTESAN OVEN CHIPS SALSA VERDE HERB BUTTER CONVECTION OVEN GREEN GARDEN VEGETABLES MUSHROOM SAUCE VEGETABLE CHIPS STEWS FRYING PAN ROASTED VEGETABLES ROMESCO SAUCE ROASTED TOMATOES MICROWAVE SALAD DIPPING SAUCES VEGETABLE SKEWERS 29

30 FROZEN Pulled Meats Pulled Meats Pulled Pork: Pulled Pork Texas Rub Style Pulled Pork Tennessee Whiskey Pulled Pork basic American Pulled Pork Pulled Meats: Red Carnitas (Beef in a red sauce of sweet chillies) Beef Tinga (Beef with a chipotle sauce) Chicken Tinga (Chicken meat with a chipotle sauce) Carne Mechada (Pulled Beef meat) Stewed Ox tail in sweet wine Unit Weight 550g (Tub with lid) 1kg (Vacuum bag) Unit of Sale Box of 12 units (Total of 6,6 Kg) Pallet of 54 Boxes (Total of 356,4 Kg) Box of 8 units (Total of 8 Kg) Pallet of 54 cajas (Total of 432 Kg) 30

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32 Regeneration and creative map for pulled meats 1. Defrost the product in the refrigerator. 2. Open the packaging and remove with the help of a fork, the portion of meat to use for your preparation. 3. The pulled meats can be heated in different ways: - Place a frying pan on the heat and put the meat inside, move around carefully so that it does not stick and heat for 2-3 minutes. - Put the amount required to heat up in an adequate oven proof dish and heat for a space of around 2 minutes at 180ºC. - Put onto a plate, the required amount of meat and place inside a microwave to heat up for around 1.5 Mins. at a power rating of 700w. 4. Once the portion of meat is heated, you can now fill the creation that you were preparing; Baguette, Sandwich, Burger, Burrito, Taco, Fajitas, Quesadillas, Panini, Montaditos, toasts, etc 5. You can finish your creation with a multitude of different ingredients, whether they are classics for such a preparation or those with which you would like to innovate and create your own creations (Look at our creative map as a guide). 6. Also to fill your creations you can use mushrooms, peppers, onions, tomatoes, etc a world of possibilities with high quality results. 32

33 MEATS BREADS SAUCES GARNISHES DECORATIONS COULIS RED CARNITAS MEXICAN TORTILLAS GUACAMOLE REFRIED BEANS CORIANDER BALSAMIC REDUCTION PULLED BEEF MEAT WRAPP PICO DE GALLO LETTUCE LEAVES GROUND CHILLIES FRUIT COULIS PULLED PORK RUSTIC BREAD DIPPING SAUCES WHITE RICE RED ONION FRESH HERB OIL BEEF TINGA BURGER BUN SOUR CREAM ENCEBOLLADO GRAINS OF CORN CHEDDAR CREAM CHEESE OX TAIL PITA BREAD GREEN TOMATILLO CHEESE FRESH CHILLIES MEAT GRAVY REDUCTION (JUS) CHICKEN TINGA CREPES RED MEXICAN SAUCE FRESH VEGETABLES JULIENNE OF VEGETABLES VEGETABLE PURÉE 33

34 2º 4ºC REFRIGERATED Homemade desserts Homemade desserts Membrillo Cheesecake Cebreiro Cheese flan with Coffee Liqueur caramel Unit Weight 500g (Terrine with film) 1kg (Terrine with lid) Unit of Sale Box of 12 units (Total of 6 Kg) Pallet of 54 boxes (Total of 324 Kg) Boxes of 6 units (Total of 6 Kg) Pallet of 54 boxes (Total of 324 Kg) 34

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36 Regeneration and creative map for homemade desserts 1. Remove film. 2. Demould. 3. Portion. 4. Decorate to serve. 36

37 DESSERTS GARNISHES SAUCES DECORATIONS COULIS MEMBRILLO CHEESECAKE CRUSHED FRUITS RED BERRIES SUGAR TILES RASPBERRY CHOCOLATE CHIPS YOGHURT TOASTED NUTS DRIED APRICOT BITTER CHERRIES HONEY CRYSTALIZED FRUIT CHOCOLATE CEBREIRO CHEESE FLAN CARROT CAKE DRIED FRUITS AND NUTS TOFFEE FRESH FRUIT LIQUEUR ICE CREAM TOFFE FRESH HERBS ACIDIC FRUIT 37

38 FROZEN Sauces for dipping Sauces Sauces portioned out for their easy handling, especially for accompanying our products and especially designed for dipping our croquettes. Honey and mustard sauce Pedro Ximénez Sauce Red berries sauce Pairing example: Beef cheek croquettes > with Honey and Mustard sauce Ox Tail and Pedro Ximénez croquettes > with Pedro Ximénez sauce Galician 4 Cheese croquettes > with red berries sauce Regeneration 1. Leave to defrost in the refrigerator (Once defrosted, has a shelf life of 3 days in the refrigerator). 2. Massage gently the bag for a few seconds so that the sauce may homogenise and serve. 3. You can stir lightly with a spoon before serving if necessary. Unit Weight 35g Sachet Unit of Sale Little Boxes of 30 sachets (Total of 1.05 Kg) 6 little boxes per box (Total of 6.3 Kg) Pallet of 54 Boxes (Total of Kg) 38

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40 Glossary CEBREIRO CHEESE: Is a fresh cheese from Galicia, made using cow s milk. It s made mostly in the province of Lugo (Spain) and its mountainous zones. CELTIC PIG: This is a Galician pig breed (Sus scrofa domesticus). They are very long animals, not premature (They take a lot of time to mature), with a very large head and long ears which cover their eyes, very tall and great walkers. The meat from these animals is of a high quality for preparing cured meats and hams of high quality of fat. CENTRALIZED KITCHEN: Is a kitchen that centralizes the processes of purchasing, manipulation, production, packaging and distribution of the prepared products (Ready to eat) or semi prepared (pre-cooked foods), for subsequent marketing through different sales channels. CONFIT: A French word which defines a method of cooking meat (usually duck, goose or pork) with which it is defined a method of cooking meat cooked very slowly in its own fat and then preserved in the same defined. Vegetables, such as small spring onions, can also be cooked in fat. CROQUETTE: Is a portion of dough made with a hash of various ingredients that are blended with bechamel, then dipped in egg and breadcrumbs and fried in plenty of oil. Usually a round or oval shape. CHIPOTLE CHILI: The Chipotle chili (Also called Chipotle, Náhuatl chilpoctli or xipoctli, which means smoked chili) is a type of chili that has been left to mature, and then will be smoked and seasoned. 40

41 DEEP FREEZING: This process of quickly freezing submits food to an abrupt cooling to reach the temperature of maximum crystallization in less than four hours. DIPPING: It is called the action of dipping food in a sauce with the intention to impregnate the flavour inside. Generally it is small bites that you can hold with your fingers or a stick. GASTRONOMY: Body of knowledge and activities that are related to ingredients, recipes and culinary techniques as well as its historical evolution. HORECA: Acronym of hotels, restaurants and cafeterias. NATIVE LAND: From the land that is cultivated and from childhood memories. PEDRO XIMÉNEZ: Is a generous sweet wine typical from the Andalusian wine regions. It is made with Pedro Ximénez grapes. The wine is made from Pedro Ximénez grapes that have been dried in the sun. PULLED MEATS: This is a type of meat that after being cooked for long time, reaches a tender and soft consistency, it is then pulled and mixed with the cooking sauce. Its use is widespread in different dishes, fillings, sandwiches, etc PULLED PORK: Recipe from the south of the USA, that consists of pork meat generally the Boston Butt and or shoulder, cooked at a low temperature for many hours, once the meat is well cooked, it is pulled into strands for eating. Usually it is served with barbeque sauce, with different 41

42 Glosary types existing in function of the place of origin. REGENERATION: The regeneration of food is a process whose goal is to maintain food quality, rising the correct reheating temperature (+65 c) of refrigerated, frozen and packaged foods. SLOW COOK: It is a cooking technique that cooks meat to a moderately low and controlled temperature for a prolonged time. By doing it this way you can achieve a juiciness and texture in the cooked joints that is really good to eat and very tasty. TINGA: Is a typical mexican dish made with pulled meat (Chicken, beef or pork), a sauce with a base of tomato, onion, garlic and chipotle chillies. Originating from the state of Puebla, it is always eaten as a garnish for other dishes (Tinga Toasts Tostados de tinga ) or as a filling (Tinga Mexican pies Molotes de tinga ). VACUUM COOKING: Is a system of food production that is performed by introducing all the ingredients in a bag or tray where they the vacuum will be made and sealed. Afterwards it is subjected to heat treatment in a wet or liquid method that is temperature-controlled. The technique of vacuum applied to the cooking improves the taste quality of many raw ingredients, it also helps to improve food safety. 42

43 Notes 43

44 YATECOMERÉ, S.L. Pol. Ind. de Ribadumia Rúa do Pan, Ribadumia Pontevedra España Tlf. (+34) info@yatecomere.es 44