MEET THE PARTNER THAT WORKS (ALMOST) AS HARD AS YOU DO

MEET THE PARTNER THAT WORKS (ALMOST) AS HARD AS YOU DO

IN THE HEAT OF A PROFESSIONAL KITCHEN, THERE ARE NO EXCUSES. Every person and every ingredient has to earn their place. From streetfood vans and delis to the best and busiest kitchens in the country, Philadelphia has earned that place time and time again. Once you start using Philadelphia, it becomes indispensable The fresh taste, luxuriously creamy texture and unique cooking characteristics are the secrets that chefs rely on. Every day it helps to create an amazing variety of fantastic dishes and perfect sauces. Watch our film and discover why Philadelphia should be a hardworking partner in your kitchen. Seeing is believing. Simon Hulstone, The Elephant www.philadelphiaprofessional.co.uk

USE PHILADELPHIA WHEN YOU D USE Crème fraiche in soups and sauces Cream in mousses, sauces, ice cream and desserts Butter Philadelphia s excellent in pastry Sour cream an accompaniment for fajitas Milk in bread-making VERSATILE? SHOW ME THICKEN Philadelphia adds creaminess to sauces without curdling at high temperatures. * BIND Philadelphia holds even the most delicate ingredients together. ENRICH Philadelphia adds richness and depth whilst complementing other flavours. STARTERS AND MAINS. SAUCES AND SWEETS. HOT DISHES. COLD DISHES. PASTRIES AND BREADS. Through every course Philadelphia works hard, helping to make your food the best it can be. You can spread it, whisk it or even dollop it. It s a star that shines wherever and however you want to use it. Philadelphia is even proven to hold its shape when piped. * Smooth and creamy, it brings and holds even the most delicate flavours and ingredients together. It adds depth, without overpowering, letting flavour shine through. Philadelphia s versatility means that there s no need to worry about it going to waste. That s another reason why it s such a hard-working partner in any professional kitchen. With Philadelphia working so hard, it can make your job a touch easier. * Based on a culinary assessment using Philadelphia 1.65kg full fat and light, carried out by a home economist between 01.07.16 06.07.16.

PHILADELPHIA CHEESE STEAK WITH SMOKY CHORIZO AND ONION MARMALADE Ingredients for 4: 100g Philadelphia Original 100g soft goats cheese 2 tsp Dijon mustard 1 egg yolk 2 large onions, skinned 3 rashers smoked streaky bacon 5g butter 20g sugar 50g chorizo sausage, diced 5g chopped parsley 4 x 150g fillet steak 4 slices of sourdough bread 100g baby leaf and rocket salad 5ml vinaigrette dressing Method: For the Philadelphia glaze: Combine the goats cheese with the Philadelphia, then add the Dijon mustard and egg yolk. Mix thoroughly. For the marmalade: Finely slice the onions and bacon and cook down gently with the sugar and butter for around 30 minutes until the onions are very soft. Add the chorizo and combine thoroughly. Add the chopped parsley. To serve: Season the fillet steak then sear in a hot pan. Put in the oven for a few minutes allowing for the glazing time under the grill. Allow to rest and slice. Toast the sourdough on both sides. Spread on the warm, smoky chorizo marmalade then arrange the sliced steak on top. Spoon over some of the creamy Philadelphia cheese glaze. Flash under the grill to glaze (this can also be done with a blow torch). Plate up with dressed baby leaf and rocket salad and serve.

Philadelphia can be used in so many dishes it s an excellent all-rounder Simon Hulstone, The Elephant WHAT S SO SPECIAL? In a word: stability. Philadelphia takes the heat as it cooks without splitting. We ve tested it and it always performs. * Philadelphia is fast. Even a small spoonful can help thicken a sauce in moments. It s as quick as a roux without the flour flavour. You can even whip up a béchamel, a velouté, or a beurre manié with enhanced flavour and richness. Put Philadelphia to work. It can handle it. THE SPLITTING TEST THE PROOF IS IN THE PUDDING Vs THE REST TRY PHILADELPHIA FOR Smooth risottos Glossy sauces Light creamy mash Sweet cake frostings Smooth soups BAKE Philadelphia performs well when baked. In a stuffed chicken breast, tests showed that not only did Philadelphia hold its texture, but also had minimal loss. * PIPE Philadelphia is proven to hold its shape when piped. * It held a clear, crisp rosette in tough conditions. BOIL Philadelphia does not split even when boiled or heated in sauces. * Panna cottas On pizzas * Based on a culinary assessment using Philadelphia 1.65kg full fat and light, carried out by a home economist between 01.07.16 06.07.16.

PHILADELPHIA CREAM RICE PUDDING WITH BALSAMIC ROASTED STRAWBERRIES AND LEMON THYME CRUMBLE Ingredients for 6: 120g caster sugar 1 vanilla pod 100g pudding rice 600ml semi-skimmed milk 300g Philadelphia Original 300g strawberries 40g caster sugar 20ml white balsamic vinegar 50g unsalted butter 100g plain flour 25g caster sugar 4 sprigs of lemon thyme Method: For the pudding: Mix 120g caster sugar and pudding rice in a round edged sauce pan with the vanilla pod. Add 400ml of the milk and all of the Philadelphia, mix well. Cook over a low heat for around 25-30 minutes, stirring regularly to prevent sticking. As the mixture thickens, gradually add the rest of the milk to control the bubbling and cook until the rice has absorbed the liquid and squashes easily between fingers. For the strawberries: Hull and halve the strawberries, then place in a saucepan with the 40g caster sugar and balsamic vinegar. Warm gently to release the juices (without allowing the fruits to lose their shape). Drain off the liquid and allow the strawberries to cool. Reduce the juice to a syrup and allow to cool. Pour over the strawberries. For the crumble: Rub the butter into the flour and 25g caster sugar, then add the leaves from two sprigs of thyme. When it resembles breadcrumbs, place on a tray and bake until golden brown, mixing every few minutes to ensure the colour of the crumble is consistent. Allow to cool, then mix in the remaining thyme leaves. To finish: Arrange the strawberries in a serving dish, top with the warm creamy Philadelphia rice pudding and cover with the golden crumble.

WHAT S THE STORY? Making Philadelphia is a simple process, but a precise one. We should know - we ve been doing it for 150 years. We pasteurise sweet milk with added cream to balance the fat content. We then add sour milk for acidity and extract the water. Then we break down the fats and proteins to create that supremely smooth creaminess unique to Philadelphia. MILK CREAM SIMPLE

Philadelphia is an exceptional ingredient in the kitchen because our ingredients are exceptional. We keep our production facilities close to our milk supplies; we re usually just 100km or so from the cows. The farms are small; on average just 110 animals. To preserve the goodness and freshness, we turn fresh milk into Philadelphia in just 48 hours. You can taste the care we take.

YOUR HARD-WORKING PARTNERS Philadelphia Original 1.65kg Philadelphia Original 10kg Philadelphia Original Portions (24 x 16.7g) Philadelphia Light 1.65kg Philadelphia Light 10kg Philadelphia Light Portions (24 x 16.7g) To put Philadelphia to work, order a tub from your food wholesaler today. To find out more visit: www.philadelphiaprofessional.co.uk Catch up with our latest news on Twitter, follow us @PhillyProUK

Watch our brand ambassador, Simon Hulstone put Philadelphia to the test with his delicious recipe. For the full recipe visit www.philadelphiaprofessional.co.uk PHILADELPHIA CREAM RICE PUDDING WITH BALSAMIC ROASTED STRAWBERRIES AND LEMON THYME CRUMBLE

Working hard in kitchens for 150 years. To find out more visit: www.philadelphiaprofessional.co.uk Catch up with our latest news on Twitter, follow us @PhillyProUK