Christmas 2020
Foodservice Christmas inspiration and products for chefs and caterers. Get ideas for Christmas Menu planning. Wholesale delivery of everything from your Turkey to the Christmas Crackers including Starters, Mains, Desserts, After Dinner and Buffet ideas. Foodservice Christmas inspiration and products for chefs and caterers. Get ideas for Christmas Menu planning. Wholesale delivery of everything from your Turkey to the Christmas Crackers including Starters, Mains, Desserts, After Dinner and Buffet ideas.
total foodservicechristmas
- Page 2 and 3: Our range of chilled fresh soups ar
- Page 4 and 5: PAVE GARDE FORESTIER LOAVESFrozen 6
- Page 6 and 7: DUCK LIVER PÂTÉ WITH BRANDIED SPI
- Page 8 and 9: BENGALI STYLE PRAWNSFrozen 47443 45
- Page 10 and 11: FESTIVE TURKEY PARCELFrozen 29726 x
- Page 12 and 13: VEGAN TAGINEFrozen 16325 24x350gmA
- Page 14 and 15: TRADITIONAL ROAST POTATOESFrozen 68
- Page 16 and 17: CHRISTMAS PUDDING LOGAmbient 62289
- Page 18 and 19: CHOCOLATE & PRALINE PROFITEROLESFro
- Page 20 and 21: VANILLA & BLACKCURRANT SLICEFrozen
- Page 22 and 23: CHOCOLATE & CHERRY CHEESECAKEFrozen
- Page 24 and 25: We can help you create a perfectly
- Page 26 and 27: DEEP MINCE PIESFrozen 45184 15x6MIN
- Page 28 and 29: SAVOURY CANAPÉS-(12-18GM)Frozen 22
- Page 30 and 31: CHILLI MANGO PRAWNSFrozen 41090 500
- Page 32 and 33: MINI ASSORTED QUICHEFrozen 96046 48
- Page 34 and 35: Show your own flair, flavours and s
- Page 36 and 37: 36 RECIPE | PRAWN COCKTAIL
- Page 38 and 39: 38 RECIPE | FESTIVE PESTO WREATH
- Page 40 and 41: 40 RECIPE | TURKEY & CHICKEN TERRIN
- Page 42 and 43: 42 RECIPE | BAKED COD WITH CHORIZO
- Page 44 and 45: 44 RECIPE | TRIO OF DUCK
- Page 46 and 47: 46 RECIPE | SPICED PARSNIP & CASHEW
- Page 48 and 49: 48 RECIPE | SPICED ORANGE MERINGUE
- Page 50 and 51: 50 RECIPE | BLACKBERRY SOUFFLÉ
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
Frozen 54840 4x1900gm RTB
4 STARTERS | BREAD
RUSTIC SOURDOUGH LOAF
Frozen 89375 6x1100gm RTB
MILLER LOAF
Frozen 38173 10x600gm
RTB
PAVE CRANBERRY
Frozen 59333 14x450gm
RTB
STARTERS | BREAD
5
DUCK LIVER PÂTÉ WITH BRANDIED SPICED FRUIT
Frozen 42030 12x85gm
Smooth duck liver pâté with brandy infused vine fruits, lemon and orange
peel.
CHICKEN LIVER PARFAIT WITH CRANBERRY & CLEMENTINE
Frozen 89392 12x85gm
Free range, smooth chicken liver pâté with hints of cranberry and
clementine.
DUCK LIVER PÂTÉ WITH ORANGE, COINTREAU & VINCOTTO
Frozen 46370 1x454gm
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
Frozen 71458 1x454gm
A hand-made luxury chicken liver pâté made with chicken liver blended with
cranberries, brandy and port.
6 STARTERS | PÂTÉ
HAM HOCK & PEA TERRINE
Frozen 15492 3x500gm
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
Frozen 84603 24x105gm
MSC cod blended with creamy seasoned potato and asparagus, flavoured with
tarragon and encased in a crunchy rice flake coating.
FLORENTINE FISHCAKE
Frozen 54489 24x114gm
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
Frozen 44449 52x38gm
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
Frozen 87777 70x30gm
Tasty fritters with succulent peas and aromatic mint.
FIG AND GOATS CHEESE PARCELS
Frozen 64883 25x30gm
Sweet & juicy figs mixed with creamy goats cheese and herbs, wrapped in a delicate
pastry parcel
BRIE WEDGES
Frozen 67230 24x35gm
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
Frozen 69006 20x100gm
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
Frozen 16325 24x350gm
A lightly spiced vegan tagine with butternut squash, cauliflower, chickpeas,
red kidney beans, red peppers and cranberries.
MUSHROOM, CRANBERRY & BRIE WELLINGTON
Frozen 4116 12x195gm
Sautéed mushrooms, cranberries & seasoned spinach with hazelnuts topped
with Brie in puff pastry.
12 MAINS | VEGETARIAN
CAJUN SPICE SWEET POTATO ROULADE
Frozen 15281 16x195gm
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
Frozen 44797 12x260gm
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
Ambient 98543 2.27ltr
HORSERADISH SAUCE
Ambient 10625 2.27ltr
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
Ambient 26546 24x113gm
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
Frozen 27042 12x Ind PRE-ORDER REQUIRED
Alphonso mango cheesecake on a sable breton base.
CHOCOLATE ORANGE CHEESECAKE
Frozen 27103 12x Ind PRE-ORDER REQUIRED
Chocolate orange cheesecake set on a crunchy, chocolatey biscuit base.
CHOCOLATE CARAMEL TRUFFLE
Frozen 46954 12x Ind PRE-ORDER REQUIRED
Belgian milk chocolate truffle with a soft caramel centre, on a crunchy base.
DESSERTS | INDIVIDUAL
| TARTS
19
VANILLA & BLACKCURRANT SLICE
Frozen 26776 17x Ind PRE-ORDER REQUIRED
Vanilla cheesecake swirled with blackcurrants, set on a biscuit base.
WHITE CHOC OLATE AND RASPBERRY TORTE
Frozen 92815 12x Ind PRE-ORDER REQUIRED
Creamy white chocolate and raspberry cheesecake on a biscuit base.
CHOCOLATE SHIMMER DELICE SLICE
Frozen 29902 17x Ind PRE-ORDER REQUIRED
Smooth, Belgian chocolate mousse on a chocolate sponge base.
CHOCOLATE ORANGE CUBE
Frozen 43054 12x Ind PRE-ORDER REQUIRED
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
Ambient 85364 8x220gm
ARTISAN GOURMET TOASTS
Ambient 85793 5x3x100gm
MIXED CRISPBREADS
Ambient 37373 12x105gm
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
Frozen 39633 50x25gm
Jackfruit and turtle beans in a rich smoky BBQ sauce, hand wrapped in
crisp pastry.
CHINESE DUCK BON BON
Frozen 40129 50x30gm
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
Frozen 12535 75x28gm
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
Frozen 86351 48x14gm
Light mini Yorkshire puddings filled with strips of tender roast
beef in a traditional horseradish cream sauce.
PARTY | FINGER FOOD
31
MINI ASSORTED QUICHE
Frozen 96046 48x18gm
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
Frozen 94955 48x26gm
24 of each mini pies, British beef & blue Stilton and succulent chicken &
chopped tarragon in shortcrust pastry cases.
MEDITERRANEAN BUFFET SKEWERS
Frozen 31526 60x16gm
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
Ambient 80567 x252 PRE-ORDER REQUIRED
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
Ambient 31136 x84 PRE-ORDER REQUIRED
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.
Share your creations @Total_Food_Serv /totalfoodserviceuk #tfsrecipe
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.
Share your creations @Total_Food_Serv /totalfoodserviceuk #tfsrecipe
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.
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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.
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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.
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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
300gm caster sugar 52596 - 2kg
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!
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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
120gm caster sugar 52596 - 2kg
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.
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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.
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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
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