Christmas 2020

total foodservice

christmas

Our range of chilled fresh soups are ideal for

busy service without compromising on quality.

Based on fresh ingredients and good stock to

deliver the great kitchen-made taste that you

won’t get from a long-life soup.

We have a great choice to keep your menu fresh,

including;

CHUNKY VEGETABLE & LENTIL

Chilled 22550 x4kg

CREAMY POTATO & DOUBLE GLOUCESTER

Chilled 41709 x4kg

PEA & HAM

Chilled 72395 x4kg

MEDITERRANEAN TOMATO & SWEET RED PEPPER

Chilled 94010 x4kg

PARSNIP & RED CHILLI

Chilled 24913 x4kg

2 STARTERS | SOUP

MINI PAGNOTELLA ROLLS

Frozen 74907 Paesano | 18186 Rustica 35x45gm

RTB

BAKERS BASKET

Frozen 87887 5x12

FB

SEEDED CAFE ROLLS

Frozen 84524 x16

FB

MINI TIN LOAVES

Frozen 98684 White | 60020 Multigrain 48x55gm

FB

STARTERS | BREAD

3

PAVE GARDE FORESTIER LOAVES

Frozen 63748 4x1900gm RTB

PAVE GARDE CHASSE LOAVES


4 STARTERS | BREAD

RUSTIC SOURDOUGH LOAF


MILLER LOAF

Frozen 38173 10x600gm

RTB

PAVE CRANBERRY


RTB

STARTERS | BREAD

5

DUCK LIVER PÂTÉ WITH BRANDIED SPICED FRUIT


Smooth duck liver pâté with brandy infused vine fruits, lemon and orange

peel.

CHICKEN LIVER PARFAIT WITH CRANBERRY & CLEMENTINE


Free range, smooth chicken liver pâté with hints of cranberry and

clementine.

DUCK LIVER PÂTÉ WITH ORANGE, COINTREAU & VINCOTTO


Duck livers, orange zest and Cointreau are all blended for a robust but fine

flavoured pâté. With sweet, malty orange vincotto.

CHICKEN LIVER, PORT & BRANDY PÂTÉ


A hand-made luxury chicken liver pâté made with chicken liver blended with

cranberries, brandy and port.

6 STARTERS | PÂTÉ

HAM HOCK & PEA TERRINE


A pressed terrine made from slow-cooked ham hocks with peas, wholegrain

honey mustard & parsley.

GAME TERRINE

Frozen 63664 1x500gm PRE-ORDER REQUIRED

Succulent and tender, slow cooked venison and pheasant terrine wrapped

in pancetta.

HAM, TURKEY AND CRANBERRY TERRINE

Frozen 39849 1x500gm PRE-ORDER REQUIRED

Slow cooked and full bodied ham and turkey terrine, packed with

cranberries and enhanced with chestnut puree.

STARTERS | TERRINES

7

BENGALI STYLE PRAWNS

Frozen 47443 450gm

King prawns with a fenugreek, fennel, cumin, mustard and black

onion seed crumb.

PANKO COATED SQUID RINGS

Frozen 61775 700gm

Hand cut premium squid rings coated in a coarse Japanese crumb.

COD & ASPARAGUS FISHCAKE


MSC cod blended with creamy seasoned potato and asparagus, flavoured with

tarragon and encased in a crunchy rice flake coating.

FLORENTINE FISHCAKE


MSC smoked haddock, spinach and potatoes filled with a rich

creamy Cheddar sauce. Coated with gluten free breadcrumbs.

PRAWN TWISTERS

Frozen 30495 800gm

Herb and garlic marinated prawn meat, hand rolled in a crispy spring roll pastry.

8 STARTERS | SEAFOOD

MINI MOZZARELLA MELTS


A moreish mix of mozzarella and cream cheese, coated in gluten

free breadcrumbs flecked with poppy seeds and parsley.

BEETROOT & RICOTTA TORTELLONI

Frozen 64050 3kg

Hand folded large parcels filled with beetroot, delicate ricotta and Parmesan cheese.

Serve 3 pieces as a starter or 6 to 8 as a main course.

PEA & MINT FRITTERS


Tasty fritters with succulent peas and aromatic mint.

FIG AND GOATS CHEESE PARCELS


Sweet & juicy figs mixed with creamy goats cheese and herbs, wrapped in a delicate

pastry parcel

BRIE WEDGES


Chunky Brie wedges in a lightly seasoned coating.

STARTERS | VEGETARIAN

9

FESTIVE TURKEY PARCEL

Frozen 29726 x10 PRE-ORDER REQUIRED

Fresh turkey breast steak lightly battered and filled with a delicate, hand

blended, festive stuffing. Folded to create a parcel and held together

with a festive bow of streaky bacon.

PHEASANT, MUSHROOM AND TRUFFLE TORTELLONI

Frozen 99168 x3kg PRE-ORDER REQUIRED

Artisan tortelloni generously filled with pheasant, Italian porcini mushrooms

and tasty black truffle.

CONFIT DUCK LEG

Frozen 80944 packed in 2’s PRE-ORDER REQUIRED

British Gressingham confit duck leg. Cured and sous vide slow cooked to

give a tender, moist duck leg every time. Delicious served with a classic

braised red cabbage and creamed potatoes.

10 MAINS | MEAT & POULTRY

SHELLESS KING PRAWNS

Frozen 89909 1kg

GRATIN DAUPINOIS


SEABASS FILLETS

Frozen 51882 15x 140-180gm

Fresh frozen seabass fillets. Scaled and pin-boned by skilled fishmongers and

then individually wrapped and blast frozen for freshness.

COD LOINS

Frozen 61845 15x 160-190gm

Fresh frozen, skinless and boneless cod loins. Individually wrapped and blast

frozen for freshness.

MAINS | SEAFOOD

11

VEGAN TAGINE


A lightly spiced vegan tagine with butternut squash, cauliflower, chickpeas,

red kidney beans, red peppers and cranberries.

MUSHROOM, CRANBERRY & BRIE WELLINGTON


Sautéed mushrooms, cranberries & seasoned spinach with hazelnuts topped

with Brie in puff pastry.

12 MAINS | VEGETARIAN

CAJUN SPICE SWEET POTATO ROULADE


A Cajun flavoured sweet potato roulade, filled with vegan cream cheese and

a sweet and spicy red pepper and red onion Cajun flavoured chutney.

MEDITERRANEAN VEGETABLE TART


Crisp basil pastry case filled with a slow roasted tomato sauce with grilled

courgettes, red and yellow peppers, red onions and cherry tomatoes.

MAINS | VEGETARIAN

13

TRADITIONAL ROAST POTATOES

Frozen 6828 4x2.27kg

MASHED POTATO

Frozen 7004 2kg

GRATIN POTATO

Frozen 7006 2kg

BABY CARROTS

Frozen 59871 1kg

BUTTON SPROUTS

Frozen 5962 1kg

SLICED PANCETTA

Frozen 79772 200gm

HONEY GLAZED PARSNIPS

Frozen 41599 600gm

PIGS IN BLANKETS

Frozen 52303 1.25kg

14 MAINS | ACCOMPANIMENTS

APPLE SAUCE

Ambient 9482 2.3kg

MINT SAUCE

Ambient 69654 2.27ltr

ENGLISH MUSTARD


HORSERADISH SAUCE


LUXURY GRAVY POWDER

Ambient 57514 2kg

NO 1 BEEF GRAVY

Ambient 82054 1.5kg

NO 1 CHICKEN GRAVY

Ambient 60425 1.5kg

NO 1 SAVOURY GRAVY

Ambient 26175 1.5kg

CRANBERRY SAUCE

Ambient 2594 2.5kg

MAINS | SAUCES

15

CHRISTMAS PUDDING LOG

Ambient 62289 2x1.36kg

CHRISTMAS PUDDING

Ambient 29103 24x113gm

CHRISTMAS PUDDING


BRANDY SAUCE

Ambient 9829 1x1ltr

16 DESSERTS | FESTIVE DESSERTS

BELGIAN APPLE RING CAKE

Frozen 26810 x1

Moist and tender sponge cake, richly filled with pieces of jonagold

apple. Decorated with slivered almonds and apricot jelly.

BELGIAN CHOCOLATE RING CAKE

Frozen 48485 x1

Moist and tender chocolate sponge cake, enriched with dark

Belgian chocolate drops, finished with apricot jelly and dusted

with icing sugar.

GOLDEN VANILLA FUDGE CHEESECAKE

Frozen 18454 x14 Pre-Ptn

A digestive base smothered in a West Country cream cheese and

white chocolate cheesecake. Topped with Welsh vanilla fudge

cubes.

DESSERTS | CAKES

17

CHOCOLATE & PRALINE PROFITEROLES

Frozen 42583 x180

A profiterole filled with hazelnut cream and coated with a

crispy dark Belgian chocolate with crushed hazelnuts.

SALTED CARAMEL PROFITEROLES

Frozen 80811 2x1kg (app. 135)

Choux pastry with a cream filling and a centre of salted

caramel. Coated in chocolate with a hint of salt.

Create a magnificent centrepiece to a

party buffet or a stunning single dessert

with our selection of profiteroles.

The contrasting colours create a visually

impressive look, but in reality it couldn’t

be a simpler dish to put together.

18 DESSERTS | PROFITEROLES

BLACKCURRANT DELICE

Frozen 85157 12x Ind PRE-ORDER REQUIRED

Punchy blackcurrant mousse on a crisp white chocolate feulletine base.

CHEESECAKE EXOTIQUE


Alphonso mango cheesecake on a sable breton base.

CHOCOLATE ORANGE CHEESECAKE


Chocolate orange cheesecake set on a crunchy, chocolatey biscuit base.

CHOCOLATE CARAMEL TRUFFLE


Belgian milk chocolate truffle with a soft caramel centre, on a crunchy base.

DESSERTS | INDIVIDUAL

| TARTS

19

VANILLA & BLACKCURRANT SLICE


Vanilla cheesecake swirled with blackcurrants, set on a biscuit base.

WHITE CHOC OLATE AND RASPBERRY TORTE


Creamy white chocolate and raspberry cheesecake on a biscuit base.

CHOCOLATE SHIMMER DELICE SLICE


Smooth, Belgian chocolate mousse on a chocolate sponge base.

CHOCOLATE ORANGE CUBE


A cube shaped chocolate dessert with a blood orange centre.

20 DESSERTS | INDIVIDUAL

CHOCOLATE & SALTED CARAMEL TART

Frozen 43999 15x Ind

Classic individual French style chocolate and

caramel tart with a subtle addition of salt.

PEAR & ALMOND TART

Frozen 22757 15x Ind

An individual sweet pastry case filled with

succulent pears embedded in rich frangipan.

DESSERTS | TARTS

21

CHOCOLATE & CHERRY CHEESECAKE

Frozen 24866 14Ptn

A gluten free & vegan chocolate biscuit base, with a smooth, rich chocolate

and cherry vegan cream cheese and finished with a dark chocolate ganache.

BAKED NEW YORK STYLE CHEESECAKE

Frozen 62239 14Ptn

A gluten free & vegan crunchy biscuit base, topped with a smooth, rich

vanilla vegan cream cheese.

PEAR & GINGER ICE CREAM

Frozen 49846 2.5Ltr

RUM & RAISIN ICE CREAM

Frozen 87571 2.5Ltr

STRAWBERRY ICE CREAM

Frozen 44377 5Ltr

TIRAMISU ICE CREAM

Frozen 28008 2.5Ltr

22 DESSERTS | VEGAN

BELGIAN CHOCOLATE FUDGE CAKE

Frozen 71150 14Ptn

Three layers of light chocolatey sponge generously layered and

topped with creamy chocolate buttercream.

CHOCOLATE & ORANGE TARTS

Frozen 25190 x12 Ind

Sweet pastry filled with orange flavoured dark chocolate ganache.

DESSERTS | VEGAN

23

We can help you create a perfectly balanced

cheeseboard, with a selection of traditional,

regional & continental cheese available.

LANCASHIRE BOMBS *

Chilled 41620 460gm

BLUE LANCASHIRE *

Chilled 1177 app.1.3kg

WENSLEYDALE & CRANBERRY *

Chilled 6741 app. 1.25kg

FIVE SHIRES *

Chilled 4436 app.1.5kg

CORNISH YARG *

Chilled 1723 app.3kg

CHEDDAR MATURE QUICKES *

Chilled 7463 app.5kg

- PRE-ORDER REQUIRED

*

24 CHEESEBOARD | CHEESES

LARGE ARTISAN CRISPBREAD


ARTISAN GOURMET TOASTS

Ambient 85793 5x3x100gm

MIXED CRISPBREADS


APPLE & CIDER BRANDY CHUTNEY

Ambient 7755 1.3kg

PICCALILLI

Ambient 11064 2.25kg

CHRISTMAS CHUTNEY

Ambient 49685 300gm

CHEESEBOARD | ACCOMPANIMENTS

25

DEEP MINCE PIES

Frozen 45184 15x6

MINI MINCE PIES

Frozen 95609 x72

GLUTEN FREE & VEGAN MINCE PIES

Frozen 28805 x12

26 AFTER DINNER | MINCE PIES

MINI STOLLEN BITES

Frozen 60796 x48

MINI ICED FRUIT BITES

Frozen 30305 x48

ASSORTED CHOCOLATE TRUFFLES

Ambient 1765 x77

CHOCOLATE PETIT FOURS

Ambient 61065 x77

AFTER DINNER | FESTIVE TREATS

27

SAVOURY CANAPÉS-(12-18GM)

Frozen 22264 x48

• Beef bourguignon

• Minted pea & ham tartlet

VEGETARIAN CANAPÉS-(12-20GM)

Frozen 43288 x48

• Three cheese quiche

• Wild mushroom stroganoff

• Goats cheese & pepper quiche

• Chicken & mushroom vol-au-vent

• Goats cheese & red onion tart

• Roasted red pepper vol-au-vent

Unique, high-quality,

heat-to-serve canapés aimed

at the foodservice market,

made by chefs for chefs.

Made with only the

best ingredients

available such as real

Irish butter to create

a classic all butter

pastry. These canapés

showcase traditional

recipes and true

craftsmanship.

28 PARTY | HEAT TO SERVE CANAPÉS

TRADITIONAL SAVOURY CANAPÉS

Frozen 81529 x54

• Goats cheese & tomato

• Chicken & mustard

• Smoked salmon

• Peppered Crayfish

• Crab & avocado smoked duck

• Blue cheese, fig & pear

• Prawn & guacamole

• Foie gras & fig jelly

VEGETARIAN CANAPÉS

Frozen 71187 x54

• Vegetable club sandwich

• Blini, spiced cream, grilled and marinated peppers

• Spinach cake, mascarpone cream, broad beans & peas

• Burger, coriander cream, mangetout peas & teriyaki sauce

• Tomate financier cake, ricotta cream, mozzarella & tomato

• Onion cake, raspberry mascarpone, walnuts & cranberries

PARTY | THAW & SERVE CANAPÉS

29

CHILLI MANGO PRAWNS

Frozen 41090 500gm

Butterflied prawns spread with a spicy mango chilli jam and hard crumbed.

BBQ JACKFRUIT SPRING ROLL


Jackfruit and turtle beans in a rich smoky BBQ sauce, hand wrapped in

crisp pastry.

CHINESE DUCK BON BON


Shredded duck with aromatic Chinese spices, enrobed in panko crumb.

MINI POTATO SKINS FILLED WITH VEGAN ARRABBIATA

Frozen 16388 1.9kg

Oven baked mini jacket potato, halved, scooped and filled with an

arrabbiata and mozzarella-style melt.

30 PARTY | FINGER FOOD

MINI PIZZA CUPS


Assortment of mini cups made from a traditional pizza dough,

filled with mozzarella in three different flavours; aubergine &

parmigiana, spinach & bechamel, tomato & mozzarella.

MINI BRUSCHETTA TRIO

Frozen 13334 24x3

Authentic bruschetta, crispy baguette slices, rubbed with oil,

garlic & tomato and then topped with three different tasty

toppings; spinach & feta, salami & cheese, cheese & tomato.

MINI YORKSHIRE PUDDINGS WITH BEEF


Light mini Yorkshire puddings filled with strips of tender roast

beef in a traditional horseradish cream sauce.

PARTY | FINGER FOOD

31

MINI ASSORTED QUICHE


A selection of traditional mini quiche with 12 of each; tomato & basil, cheese

with onion & chive, Stilton & broccoli, mushroom & Cheddar, encased in a

stone-oven baked, golden, shortcrust pastry.

SLICED ANTIPASTO

Chilled 6870 150gm

A selection of thinly sliced, genuine Italian cured meats. Each pack contains;

3 Proscuitto, 4 Salami and 6 Coppa.

MINI PIE SELECTION


24 of each mini pies, British beef & blue Stilton and succulent chicken &

chopped tarragon in shortcrust pastry cases.

MEDITERRANEAN BUFFET SKEWERS


A thaw ‘n’ serve mixed pack of mini wooden party skewers in two flavour

combinations; Green olive and mozzarella balls; dried herbed tomato and

mozzarella balls, all with a green pesto topping.

32 PARTY | FINGER FOOD

CONCHIGLIE PASTA WITH PESTO

Frozen 14389 1.25kg

Conchiglie pasta coated with pesto sauce, dressed with red and

yellow cherry tomatoes & Parmigiano cheese.

MOROCCAN STYLE QUINOA AND CHICKPEAS

Frozen 38594 1.25kg

Quinoa with chickpeas, corn, red pepper and tomatoes seasoned

with a Moroccan style sauce.

ORZO WITH MEDITERRANEAN VEGETABLES

Frozen 10110 1.25kg

Orzo pasta with a typical Mediterranean sauce and soft vegetables.

PARTY | PASTA SALADS

33

Show your own flair, flavours and style without compromising on time. These perfectly crispy pastry shells come in

original and creative shapes. Ready to use, suitable for hot or cold fillings.

SPICY CUP ASSORTMENT

Ambient 48656 x96 PRE-ORDER REQUIRED

Falafel, asian curry, Mexican chilli and southern pepper.

AMUSETTE SPOONS


Neutral flavour so ideal for savoury or sweet canapés.

MINI TRENDY ASSORTMENTS (Neutral or Chocolate)

Neutral - Ambient 83892 x96

Chocolate - Ambient 62501 x96

PRE-ORDER REQUIRED

MUSSEL PASTRY SHELLS


A mussel shaped pastry shell made with butter.

PRE-ORDER REQUIRED

34 PARTY | CREATE YOUR OWN

Beautifully crafted, sweet premium canapés.

MINI CHEESECAKE SELECTION

Frozen 86233 4x12

• Raspberry 35gm

• Lemon 32gm

MINI TART SELECTION

Frozen 92439 4x12

• Sicilian lemon 25gm

• Mixed berry 18gm

• Baked Belgian chocolate 32gm

• Baked vanilla 32gm

• White chocolate & raspberry 17gm

• Belgian chocolate 17gm

PARTY | SWEET

35

36 RECIPE | PRAWN COCKTAIL

PRAWN COCKTAIL

Lots of people have a soft spot for this retro dish. We’ve seen prawn cocktail on our

customer’s menus since the beginning of time! And it remains a festive favourite.

Everyone loves to put their own stamp on this dish, here’s ours...

SERVES 4

lemon infused olive oil 52755 - 500ml

1 tsp frozen chopped garlic 19055 - 250gm

cayenne pepper 68502 - 500gm

8 shelless king prawns 89909 - 1kg

half an iceberg lettuce

16 avocado slices defrosted 23434 - 500gm

2 ripe tomatoes

half a cucumber

200gm prawns defrosted 99401 - 2kg

200gm smoked salmon 3133 - 200gm

Marie Rose Sauce

3 tbsp mayonnaise 99783 - 5ltr

3 tbsp natural yoghurt 72288 - 4.5ltr

1 tbsp tomato ketchup 2992 - 2.55ltr

1 splash brandy or vodka

Garnish

sprigs of fresh mint

1 punnet of cress

1 lemon

Sautee the shelless king prawns in a pan with olive oil,

garlic and a good pinch of cayenne pepper until cooked

through.

Mix up the Marie Rose sauce ingredients, add a pinch

of the cayenne pepper for some added heat, a squeeze

of lemon juice and season. Put your sauce into a drizzle

bottle for easy service.

Place avocado into a bowl to defrost (this won’t take long).

Finely slice the lettuce, dice the tomatoes, cucumber and

avocado slices then divde between 4 glasses or bowls.

Top with the defrosted smaller prawns and slices of

smoked salmon. Drizzle over the Marie Sauce and sprinkle

some more cayenne pepper over the top. Add 2 king

prawns to the top of each cocktail and garnish with mint,

cress and a lemon wedge.

Serve with your favourite wholemeal bread and butter.

Our favourite is Sourdough Multigrain Boulot 86752 - 9x900gm

Share your creations @Total_Food_Serv /totalfoodserviceuk #tfsrecipe

37

38 RECIPE | FESTIVE PESTO WREATH

FESTIVE PESTO WREATH

This festive centre piece is perfect for casual dining. Add a colourful touch to your menu

as well as delicious flavours from our quality basil and sun-dried tomato pestos.

Easily serve more by adding another doughball and using a larger camembert (41425 - 250gm)

SERVES 2-4

Pre-heat the oven to 160°C.

2 pizza doughballs 53264 - 1x60

150gm basil pesto 5987 - 1kg

150gm sundried tomato pesto 6555 - 1kg

camembert box 57233 - 145gm

150gm grated mozzarella 71251 - kg

1 tbsp extra virgin olive oil 9221 - 5ltr

2 egg yolks, beaten

Roll out each dough ball to a rough rectangle, about

0.5mm in thickness.

Spread the surface of one piece with basil pesto and

the other with sun-dried tomato pesto, then sprinkle

mozzarella onto each piece. Stating from the longest

edge, roll each piece into a log, as if you were making a

cinnamon roll. Use a sharp knife or a piece of dental floss

to cut the dough logs into rounds.

Remove the lid from the camembert and place on to

a large flat baking sheet, lined with parchment paper.

Drizzle 1 tbsp extra-virgin olive oil directly onto the

camembert and add your favourite flavours (we used

garlic, rosemary, salt and pepper). Arrange the pesto

pinwheels around the camembert, alternating colours to

create a wreath shape. Brush with the beaten egg yolks.

Bake in the pre-heated oven for 35-40 minutes, until the

bread is golden and the camembert is gooey and melted.


39

40 RECIPE | TURKEY & CHICKEN TERRINE

TURKEY & CHICKEN TERRINE with cranberry gel

The sharpness of the cranberry gel and the richness of the turkey and chicken terrine

work wonderfully well together. This recipe can be made ahead of time, ready for the

party season, making service quick and simple.

SERVES 8

For The Terrine

200gm cooked turkey

150gm cooked chicken

1 tsp dried sage 54956 - 130gm

1 tsp dried thyme 60143 - 275gm

To taste - chicken glace 54458 - 600gm

250ml water

7gm gelburgeur 23200* - 500gm

For The Cranberry Gel

200gm frozen cranberries 5998 - 1kg

100ml water

20gm gelcrem cold 25647* - 500gm

To make the terrine

Blend together water, chicken glace, dried herbs and

gelburgeur until a paste is formed.

Combine thoroughly with the cooked meats, use cling film

to roll into a large sausage, or if you prefer press into a

ring or silicone mould, and leave to set in the refrigerator.

To make the cranberry gel

Heat the cranberries and water until reduced, blend and

let cool.

Blend cranberry mixture with the gelcrem, leave mixture

to hydrate for at least 30 minutes in the fridge, then blend

again to obtain final consistency.

* - PRE-ORDER REQUIRED

Serve with Mixed Crispbreads 37373 - 12x105gm

Or see pages 3-5 for our delicious bread range.


41

42 RECIPE | BAKED COD WITH CHORIZO CRUMB

BAKED COD WITH CHORIZO CRUMB

Spicy chorizo sausage adds a delicious smokiness to meaty cod. Tempt your diners with

this classic Spanish flavour combination, it can be prepped well ahead of service to keep

things simple on the day of cooking. Make things even easier with our pre-skinned and

pinboned fresh frozen cod loins.

SERVES 8

8 cod loins 6-7oz 61845 - x15

8 tbsp salted butter 1995 - 40x250gm

4 lemons

240gm chorizo 76824 - 1kg

160gm natural breadcrumbs 85572 - 3kg

800ml meadowland double 5178 - 1ltr

Finely dice the chorizo, dry fry in a pan to release the

oil. Put the chorizo and its oil in a food processor and

pulse until broken into small chunks. Add this to the

breadcrumbs, combine and set aside.

Line a baking tray with parchment and add the cod loins.

Rub each cod loin with 1 tbsp softened butter, season with

salt and pepper, grate over some lemon zest and sprinkle

with lemon juice. Top the cod with the breadcrumb

mixture, patting it down firmly. Let your cod loins firm up

in the fridge for at least 20 minutes.

Bake the cod in the oven at 200°C for 10-15 minutes

depending on the thickness of the fillets.

Meanwhile, using a small sauce pan bring the

meadowland cream alternative to a gentle simmer.

Once the fish is cooked, pour the clear juices into the

simmering cream, reduce slightly and season with a

squeeze of lemon.

Serve with sautéed ribbons of courgette and dress with

panfried baby courgette and sliced chorizo.


43

44 RECIPE | TRIO OF DUCK

TRIO OF DUCK

Confit of duck leg is one of the great French classics, it can also mean hours of cooking

to get the perfect result. Our frozen confit duck legs have been lovingly sous vide so

all the lengthy process is already done, simply finish them off by roasting in a hot oven.

Create an extra special experience for your diners by serving this creative dish.

SERVES 8

For The Duck Spring Roll

4 confit duck legs (thawed) 80944 - packed in 2’s

1 tsp Chinese 5 spice 55084 - 500gm

4 tbsp hoi sin sauce 35683 - 1ltr

4 tbsp plum sauce 8260 - 2ltr

120gm kataifi pastry (thawed) 29436 - 400gm

For The Duck Wellington

8 confit duck legs (thawed) 80944 - packed in 2’s

app. 120gm chilled puff pastry 57708 - 4.25kg

2 eggs (for egg wash) 80834 - 15 Dozen

For The Duck Breast

4 fresh duck breasts

2 tbsp Chinese 5 spice 55084 - 500gm

juice of 2 oranges

500ml chicken stock 40818 - 800gm

4 tbsp plum sauce 8260 - 2ltr

Marinade all 12 duck legs with Chinese five spice, salt,

pepper and the juice of two oranges. Roast in the oven at

180°C for 20-30 mins basting every 10 minutes then leave

to rest.

Spring Roll - unravel the kataifi pastry, roll out into a small

oblong shape. Shred 4 duck legs, combine with Chinese

five spice, hoi sin and plum sauce. Place mixture onto

prepped kataifi pastry lengthways then roll. Shallow fry in

hot oil until golden.

Wellington - cut the puff pastry to an adequate size.

Trim the duck leg bones clean from skin/fat. Wrap the

puff pastry sheets around each leg, leaving the bone

protruding. Score the pastry and egg wash. Bake at 190°C

for 15-20 mins or until golden.

Breast - place the breast into a cold pan skin side down

and put onto a medium heat, get a golden colour then

turn. Cook until heated through but still pink. Set aside to

rest. De-glaze the pan with the chicken stock and reduce,

then stir in the plum sauce. Strain the jus before serving.

Plate with accompaniments to each duck element such as a

braised red cabbage and a Japanese style slaw.


45

46 RECIPE | SPICED PARSNIP & CASHEW STRUDEL

SPICED PARSNIP & CASHEW STRUDEL

A delicious vegetarian option. These spiced parnsip and cashew strudels are so simple

to make. Our ready made filo pastry sheets are perfect for this recipe giving you a

perfectly crisp finish. Best of all these parcels can be made ahead of time and frozen,

ready to bake when you need them.

SERVES 6

150gm cashews 23366 - 1kg

115gm unsalted butter 9771 - 40x250gm

750gm parsnips, peeled and chopped

1 tsp cumin seeds 52867 - 370gm

1 tsp ground coriander 98794 - 400gm

½ tsp black mustard seeds 8187 - 600gm

¼ tsp ground turmeric 92878 - 550gm

600gm leeks, chopped

220gm filo pastry 6011 - 8x500gm

1 tsp white sesame seeds 22353 - 470gm

1 tsp black sesame seeds 74068 - 490gm

Toast the cashews, chop roughly and set aside.

Melt 40gm of butter, add the parsnips, season and fry

over a high heat until starting to brown. Reduce the heat

and add the spices. Cook until aromatic, add in the leeks.

Pour in 150ml water, cover the pan and simmer until

cooked and the liquid has evaporated. Let cool, then mix

in the cashews.

Melt the remaining 75gm of butter, assemble the strudels

with the filo, melted butter and parsnip mixture.

Finish with melted butter, score the tops and sprinkle

over the sesame seeds. These premade strudels can be

refrigerated until service.

When ready to cook, preheat the oven to 200°C. Bake for

30-35 minutes until crisp and golden brown.

Serve with vegetarian gravy 26175 - 1.5kg and a selection of your

favourite festive vegetables.

Make this suitable for vegans simply by using a vegan

margarine or butter 57510 - 2kg.


47

48 RECIPE | SPICED ORANGE MERINGUE PIE

SPICED ORANGE MERINGUE PIE

Our twist on the classic lemon meringue pie. We have used ingredients from our SOSA

gastronomy range such as albumina powder and dextrose which result in a fluffier and

more stable meringue and gelcrem to get a perfectly smooth curd. Give them a try and

change the way you bake forever!

SERVINGS DEPEND ON SIZE OF

TART CASES

Ask our team about our range of sweet

tart cases.

Spiced Orange Curd

150ml orange juice 8748 - 1ltr

50ml lemon juice 59553 - 1ltr

7 medium eggs 12578 - 5 dozen

300gm caster sugar 52596 - 2kg

22gm gelcrem hot 70956 - 500gm

1 tsp ground mixed spice 78894 - 370gm

Meringue

250ml water


22gm albumina powder 12446 - 500gm

100gm dextrose 51996 - 750gm

With a stick blender, mix all the curd ingredients. Heat

until boiling point, stirring constantly with a whisk. Once

thickened remove from heat and then cool down quickly

(immerse pan in cold water and stir until cooled). Fill a

piping bag and then refrigerate until needed.

Mix the water and albumina powder with a whisk until

dissolved. Place into a kitchen aid and whip, adding the

sugar little by little. Then add the dextrose and continue

to whip until you have a silky meringue texture. Put your

meringue into a piping bag.

Fill a sweet pastry case with the spiced orange curd. Pipe

your meringue on top and then finish with a blow torch.

Garnish with chocolate coated popping candy and

candied orange peel.

Garnish

chocolate coated popping candy 3691 - 1kg

candied orange peel

This recipe is easily adaptable, experiment with different curds

and flavoured meringues. We’d love to see your creations!


49

50 RECIPE | BLACKBERRY SOUFFLÉ

BLACKBERRY SOUFFLÉ

Don’t be afraid of adding a soufflé to your festive menu. Using SOSA gastronomy

Albumina powder to create the meringue makes a more stable dessert meaning you

have more time to get it out to your diners whilst it still looks perfect. A sharp yet sweet

blackberry purée adds a yummy zing to this dessert.

SERVES 2

unsalted butter, to grease 9771 - 40x250gm

caster sugar, to dust 52596 - 2kg

Blackberry Purée

3 tbsp caster sugar 52596 - 2kg

150g blackberries 2681 - 450gm

half a tsp vanilla paste 15760 - 100ml

half a tsp lemon juice 59553 - 1ltr

half a tbsp cornflour 8310 - 3.5kg

Preheat the oven to 180˚C and put a baking sheet on the

top shelf. Grease 2 ramekins and dust with sugar.

Heat the berries with 1 tbsp sugar in a small pan and

simmer for 5-6 minutes until the fruit has broken up.

Blend this mixture, then sieve into a mixing bowl.

Cool slightly, then stir in the vanilla extract and lemon

juice. Put 1 tbsp purée into each ramekin. Mix the cornflour

with half a tbsp water, then stir into the remaining purée;

set aside.

Meringue

200ml water

20gm albumina powder 12446 - 500gm


icing sugar, to dust 49602 - 3kg

Combine the water and albumina powder until dissolved.

Place into a kitchen aid and whip, adding the sugar little

by little until dense and silky.

Fold 1 / 3 of the meringue into the purée, then gently fold

in the remainder until combined; take care not to over

mix. Divide the mixture between the ramekins, filling to

the top. Smooth the surface with a knife and clean the

edges. Bake until well risen.


51

52 RECIPE | WINTER BERRY ETON MESS

WINTER BERRY ETON MESS

We’ve taken the summer Eton mess and added a delicious winter spin with our frozen

winter berry mix and a festive cinnamon cream. Also featuring these award winning,

mountainous raspberry and white chocolate meringues, handmade and baked to a

traditional Swiss recipe. Crisp on the outside, gooey on the inside.

SERVES 2

100gm frozen berries (thawed) 4027 - 450gm

1tbsp caster sugar 52596 - 2kg

2 raspberry meringues 52556 - 18x70kg

500ml meadowland double 5178 - 1ltr

10gm icing sugar 49602 - 3kg

1tsp ground cinnamon 38170 - 370gm

1 tsp vanilla extract 91484 - 600ml

You will also need fresh berries and fruit

to decorate.

Add the frozen berries, caster sugar and a good splash of

water to a saucepan, bring to boil then reduce heat and

simmer until mixture is reducing. Blend the mixture, strain

then refrigerate the coulis until needed.

Roughly break up the meringues creating some smaller

pieces and some larger chards. Set aside.

Whip meadowland double with icing sugar, cinnamon and

vanilla essence until thick but not over whipped (Chantilly

consistency). Put in fridge ready for use.

Prep some fresh berries and fruit to decorate.

When ready to assemble, create layers of fruit coulis,

cream, berries and meringue pieces. Layer until the glass

is full.

Ask us about our SOSA plate decorations, the range includes

metallic powders, freeze dried fruits, crispy pieces, candied

fruits... all perfect to decorate your desserts with a real

creative flair.


53

SILVER & WHITE SNOWFLAKE CRACKERS 11”

Non-Food 55974 x50

RED & GOLD CRACKERS 12”

Non-Food 20918 x50

ECO TREE CRACKERS 10”

Non-Food 92188 x50

54 TABLE ACCESSORIES

NOTES

55

Ready to start a foodservice partnership focused on your success?

Call your regional office

YORKSHIRE: 01484 536 688

NORTH WEST: 01254 828 330

or visit

TOTALFOODSERVICE.CO.UK

Christmas 2020

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