Mediterranean Inspired Selection

Transcription

1 Mediterranean Inspired Selection

2 Arco presents you with authentic Italian products. Made of Durum Wheat, a wide range of pasta selection will make your pasta dish sing; high-quality Arborio Rice makes your risotto dish to die for. Watch out for more product additions. Pasta Penne Rigate 5kg Pkt Macaroni Elbows Large 5kg Pkt Spaghetti 5kg Pkt Spirals Fusilli 5kg Pkt Linguine 5kg Pkt Egg Lasagne Sheet 5kg Ctn Tagliatelle/Fettuccine 5kg Ctn Macaroni Elbows Small 5kg Pkt Sea Shells Small 5kg Pkt Sea Shells Large 5kg Pkt Orzo Risone 5kg Pkt Macaroni Elbows Large 500g Bag Orzo Risone 500g Bag Farfalle Bowties 500g Bag Penne Rigate 500g Bag Spaghetti 500g Bag Spirals Fusilli 500g Bag 1 Mediterranean Inspired Selection

3 Rice Arborio 5kg Bag Arborio 1kg Pkt Flour Pizza 00 25kg Bag Pizza 00 5kg Pkt Antipasto Roasted Red Pepper Whole 4.1kg Tin Roasted Red Pepper Strips 4.1kg Tin Semi Dried Tomato 2kg Jar Sundried Tomato 2kg Jar Sundried Tomato Strips 2kg Jar Juice Lemon 1ltr Bot Lime 1ltr Bot Mediterranean Inspired Selection 2

4 Classic Pizza Margherita 2 x 14 inch Pizzas INGREDIENTS The dough: Oven Temp: 200ºC Alfina s Pure Olive Oil 20ml Arco Pizza Flour 1.2kg Fresh yeast 7g Smart Choice Caster Sugar 5g Fine salt 20g Water 700ml The topping: Smart Choice Whole Peeled Italian Tomatoes 800g Smart Choice Flaky Sea Salt 10g Alfina s Pure Olive Oil 10ml Smart Choice Cracked Pepper 5g Smart Choice Oregano 10g Smart Choice Grated Mozzarella Cheese 600g 80g Fresh basil leaves (whole or chopped) METHOD 1. In a large bowl, dissolve the yeast and oil in room temperature water. On a sanitised bench make a well in the flour and sprinkle with the salt and sugar. 2. Pour the water-oil-yeast mixture into the flour and start to stir with the help of a fork until it begins to become a batter. Keep stirring until thick enough to knead with your hands. Work the dough until it is smooth. 3. Divide the dough in two, grease two oven trays with olive oil and spread out the dough on them (it can be helpful to oil the hands as well to avoid the dough being sticky). Push the dough into the corner of the tray. Thinner is best as it rises when proving. 4. Cover with a clean kitchen cloth and set aside in a warm place (about 35 C) for about an hour. 5. Preheat the oven to 200 C. 6. Place the drained tomatoes in a blender and pulse, keep a bit chunky, season with salt, pepper, olive oil, oregano and mix. 7. After the pizza dough has doubled in size, spread the tomato sauce evenly. 8. Cook the pizza for 20 minutes and take out, sprinkle with mozzarella and back in the oven for a further 10 minutes, or until golden brown. 9. Arrange basil leaves on top and serve. Recipe by Chef Justin Rimmer 3 Mediterranean Inspired Selection

5 Prawn risotto with roasted peppers, olives and saffron 10 Serves INGREDIENTS Seafrost Whole Black Tiger Prawns x Seafrost Prawn Meat 400g Arco Whole Roasted Red Pepper x Kalos Whole Kalamata Olives 200g Arco Arborio Rice 400g Smart Choice Flaky Sea Salt (to taste) Smart Choice White Cooking Wine 100ml ½ Onion or equivalent shallots fine diced Smart Choice Saffron Threads 1g 1ltr of fish stock or salted water Smart Choice Parmesan Shredded 100g 100g Butter Smart Choice White Peppercorn (to taste) Zest and juice of ½ lemon Alfina s Pomace Olive Oil 50ml 50g Chopped fresh herbs (parsley, basil, oregano, fennel) any or a combination Bouquet Garni BQ 1 bay leaf, parsley stalk, fresh thyme added if using salted water. Risottos are a labour of love you must constantly stir them, as you stir it rubs pieces off the rice creating the creaminess of a risotto (also helps with sticking or overcooking). Risotto rice should be served al dente firm to the tooth, meaning not completely soft or cooked through. RISOTTO 1. Add saffron to boiling fish stock or water. 2. In a heavy bottom pot on a medium heat sweat off onion in ½ oil, add ½ prawn meat diced and a pinch of salt. Once prawns change colour add olives, stir then add ¾ wine, reduce and turn down heat, add Arborio rice. 3. Start ladling on boiling saffron liquid to rice and stir vigorously to stop sticking. Once liquid has evaporated add another ladle until rice starts to cook/swell add red peppers, stir, taste rice. Once ½ cooked pull off heat. 4. In a hot pan add oil and sauté off whole shelled prawns until golden, once cooked pull out of pan set aside in a warm place for garnish. Into the same hot pan add rest of prawn meat and sauté off well, deglaze pan with rest of wine. 5. Place rice back onto heat, add prawn meat, stir and cook until rice is ready. Add butter, ¾ parmesan, salt and pepper to taste. TO SERVE In a warm bowl plate spoon on risotto, sprinkle parmesan and herbs, place whole prawns on top, squeeze over lemon and serve. Recipe by Chef Justin Rimmer Mediterranean Inspired Selection 4

6 Alfina s offers you a range of premium oils, pulses and olives to complement your Mediterranean menus. Olives Black Sliced 1.8kg Pch Black Pitted Spanish 1.8kg Pch Pulses Cannellini Beans 2.5kg Tin Chickpeas 29/30 2.5kg Tin Red Kidney Beans 2.5kg Tin Five Beans Mix 2.5kg Tin Olive Oil Extra Virgin 4ltr Tin Pure 4ltr Tin Pomace 4ltr Tin 5 Mediterranean Inspired Selection

7 K A L AMATA O LIVES Authentic Product from Greece Refined & High Quality Sliced, Pitted & Whole Variations Olives Kalamata Sliced 2kg Jar Pitted 2kg Jar Whole 2kg Jar Olives Green Queen Pitted 2kg Jar Whole 2kg Jar Stuffed 2kg Jar Mediterranean Inspired Selection 6

8 Tomato and chickpea ragout 10 Serves INGREDIENTS Smart Choice Italian Diced Tomatoes x 1 Tin Arco Whole Roasted Red Pepper 600g Smart Choice Crushed Garlic 1 tsp Alfina s Chickpeas 600g Kalos Kalamata Olives Pitted 400g Casa de Mare Capers 200g Smart Choice Balsamic Vinegar 100ml Smart Choice Flaky Sea Salt (to taste) Alfina s Pomace Olive Oil 100ml Smart Choice NY Cut Pepper (to taste) 2 Red onion diced 500g Zucchini diced Bouquet Garni BG (bay leaf, parsley stalk, 150g Fresh basil chopped fresh thyme) METHOD In a heavy bottom pot add oil and sauté onion until clear, add zucchini, garlic, olives, red pepper and capers with a pinch of salt/pepper, stir and cook for another 5 minutes. Deglaze with balsamic vinegar, reduce until almost dry then add tomatoes and BG simmer for 10 minutes. Add chickpeas simmer for 5 minutes. Taste and season if required, remove from stove and add basil. Great with vegetables, seafood and grilled meats. Recipe by Chef Justin Rimmer 7 Mediterranean Inspired Selection

9 Couscous specialists Bia Couscous is made in Italy with passion for food. Easy to cook, light and fluffy. Add nuts, currants and fresh herbs for a must have side of your favorite Mediterranean dish. Couscous Couscous 1kg Pkt Couscous 5kg Bag Mediterranean Inspired Selection 8

10 Moroccan lamb on olive, mint and preserved lemon couscous 8 Serves INGREDIENTS Naturalaz Sous Vide Lamb x 1 (1.8kg approx.) Moroccan Seasoning 100g Bia Couscous 400g Kalos Kalamata Pitted Olives Chopped 400g Alfina s Extra Virgin Olive Oil 100ml Smart Choice Flaky Sea Salt (to taste) Preserved Lemon Chopped 100g Smart Choice Cracked Pepper (to taste) Smart Choice Catering Foil 200g Fresh mint chopped 1 Lemon juice and zest 1 Fresh pomegranate 150g Feta LAMB Remove Naturalaz lamb from its bag and pat dry with paper towels. Using ½ oil make a paste with the Moroccan seasoning, sea salt and pepper. Rub it into the meat, be vigorous, for best results leave overnight in the fridge or minimum 30 minutes. Cook the lamb in a preheated oven at 180 C for 45 minutes for medium rare. (Please remember Sous Vide lamb has been cooked, your reheating to a internal temp of 50ºC) Can be seared in a hot pan, then roasted in oven, please reduce cooking time to 40 minutes. Once cooked wrap in foil and rest in a warm place for minimum 10 minutes before slicing. COUSCOUS Equal quantities of couscous to warm water with 20ml of oil and sea salt, cover with a lid, leave for 5 minutes. Once doubled in size and all water absorbed use a fork to fluff up the couscous. Add ½ juice of lemon and all zest, ½ chopped preserved lemon, ½ the mint, olives, salt and pepper to taste. POMEGRANATE Cut in ½ around the middle, over a bowl, squeeze gently with a spoon tap the outside to dislodge the seeds and some juice. Add the rest of the oil to the bowl for a dressing, salt if needed. TO SERVE On a warm dish place couscous as a bed, place warm sliced lamb on top, sprinkle over the crumbled feta, the rest of the mint and preserved lemon. Spoon pomegranate seeds around the edge and drizzle dressing over the lamb. This is a sharing dish, great for platters or on a food station. Enjoy. Great with vegetables, seafood and grilled meats. Recipe by Chef Justin Rimmer 9 Mediterranean Inspired Selection

11 CAPERS AND BABY CAPERS Authenic flavours of the Mediterranean Antipasto Baby Capers 700g Jar Capers 2kg Jar Mediterranean Inspired Selection 10

12 Contact us today! 0800 bidfood Auckland Dunedin Hawke s Bay New Plymouth Rotorua Wellington Christchurch Greymouth Invercargill Palmerston North Tauranga Whangarei Hamilton Nelson Queenstown Timaru visit us online bidfood.co.nz Whilst we have made all attempts to ensure information is accurate, Bidfood accepts no liability for loss of sales from an error in the brochure. Information provided in this brochure is done with the best intentions. Bidfood will not be held responsible for any loss or damages that result from information acted on in this brochure.