Crepe Parfait & Apple Sauté

Make Delicious and Nutritious Dishes using easy and prepareable ingredients!

Amount	Name
2piece	Apple
2tsp	Margarine
1piece	Orange
100ml	Champagne
1grain	Cloves
1grain	star anise
25g	Corse sugar
250ml	Cream
1cup	Plain Flour (150 g)
1tsp	Sugar, white
250ml	Milk
2pc	egg
500ml	Carte D'Or Cream Brulee Mix
4pc	egg
100g	Sugar

Preparation

For the Apples:

Sauté the apples with the Margarine and the species until golden brown, add orange juice and Champagne, let it reduce until 2/3 of the volume. Add the creme, let it simmer for 2 minutes.

For the Crepes:

1. Place ingredients in a food processor or blender with a pinch of salt.

2. Blend until smooth, and then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.

3. Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or fry pan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.

4. Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.

The Seven Elements to a Perfect Sauce

The Seven Elements to a Perfect Sauce

1. Bouillon
The Bouillon is the foundation to many sauces and soups. It is an organic and nutritious stock made from boiling fresh meats and vegetables.
2. Texture
In addition to taste, texture is an equally important sensation. Gelatins and fats generate a delightful texture that complements the aromas and flavors of the sauce.
3. Top Notes
The top notes are the aromatic elements within the sauce. Liquors, essences, fragrances, and reductions are used to compose a bouquet of aromas creating the perfect introduction to each dish.
4. Binding
The Binder gives the sauce a unifying texture and thickens the sauce, giving it body and consistency. Common ingredients for binders include flours, starches, fats, and egg yolks.
5. Creamers
Cream sauces are popular and they are made using cream, double cream, and milk. These are essential ingredients for creating the classic cream sauce taste and consistency.
6. Condiments
Condiments can enhance the appearance of any sauce, and provide nuances that make a sauce special. By adding selected spices, herbs, and vegetables, each sauce’s distinctive character is revealed.
7.Fond
The Fond is made by sautéing a meat at a high temperature, skimming the fat, and collecting the browned meat juices. It is strong, flavorful, and versatile base.

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Fisherman's Lobster Soup

Preparation

1. In a pan sauté onion with olive oil, then add shrimp and flambé with Brandy, once cooked remove from the pan.

2. Stir the tomatoes, red bell pepper in a pan, then add the Knorr Lobster Sauce, stir well and add cream and lobster.

3. Decorate with Italian Parsley and serve.

Tip: Chop some basil, chives, coriander, dill, thym and add at the end of preparation.

Amount	Name
200g	shrimp
100g	Medium Lobster (boiled & chopped)
5g	Extra-virgin Olive Oil
30g	Diced onions
30g	Plum Tomato (coarsely chopped)
30g	Red Bell Pepper (chopped)
2g	Italian Parsley (leaves removed & finely chopped)
20ml	Brandy
15g	Cream
2l	Knorr Lobster Sauce

Shellfish Canneloni

Best Catering Service Recipe!

Amount	Name
1kg	Prawn & Hake (chopped, 50 % - 50 %)
50ml	Brandy
60g	onions (chopped)
15g	Garlic (crushed)
1l	KNORR Pronto (Italian Tomato Sauce)
400g	Dried Cannelloni Tubes
200ml	Knorr Lobster Sauce
750ml	Knorr Gourmet Veloute
300g	Parmesan

Preparation

1. Sauté onion and garlic in a pan until translucent, then add fish and shellfish, sauté until golden brown and flambé with Brandy.

2. Add the Knorr Pronto (Italian Tomato), allow to simmer for 5 minutes, finally add the Knorr Lobster Sauce, cook for 2 minutes, let it cool.

3. Fill the cannelloni tubes with the fish preparation, let them rehydrate. Place them on a baking tray, cover with the sauce and then the cheese, place in a preheat oven at 180 C for 30 minutes.

Tip: add to the meat preparation some garlic oil in order to give an additional flavor.

Esqueixada

Make Esqueixada using KNORR Pronto

Preparation

1. Marinate the cod and black olives in the olive oil with the thinly-sliced onion and peppers for 1 hour.

2. Cover each dish with a layer of Knorr Pronto (Italian Tomato) then top with the cod, followed by the onion first, then the red and green peppers.

Tip: Replace olive oil with hazelnut oil, add deep fried capers

Amount	Name
500g	Salted Cod (soaked overnight and cut into small pieces)
2piece	Onion
1piece	Green pepper (roasted and peeled)
1piece	Red pepper (roasted and peeled)
750g	KNORR Pronto (Italian Tomato Sauce)
40g	Black Olives (chopped)
200ml	extra virgin olive oil
1Proper	pepper
1Proper	Salt

Mixed Salad

Use BEST FOODS to make delicious Sea Snail Rolls with Preserved Eggs

Preparation

1. Wash the mixed lettuce and hand cut the leaves in small chunks.

2. Cut the other vegetables and the eggs in small pieces and add to the mixed lettuce, then put the green olives above.

3. Dress the salad with the Best Foods Salad Dressing and serve.

Tips: Make Parmesan crackers, by baking grated parmesan in cookie form, will add crunchiness to every salad.

Amount	Name
300g	Lettuce
1strip	Shredded carrots
1piece	Shredded onion
1Can	Can of tuna (small can)
25g	Green olives
250g	tomatoes
4pc	Hard Boiled Eggs
100ml	BEST FOODS Salad Dressing 4 x 3 kg
1Proper	Salt

Sofrito

Make Delicious and Nutritious Dishes using easy and prepareable ingredients!


 

Amount	Name
50ml	Olive Oil
100g	Onion (cut in pieces)
100g	Carrots diced
50g	Celery, diced
1l	KNORR Pronto (Italian Tomato Sauce)

Preparation

1.Heat oil in pan or pot Ø 20 cm at 110°C.

2.Add the diced carrots and onions.

3.After 4 minutes add celery.

4.Ensure no coloring takes place, stir well.

5.Allow to braise gently for 16 minutes at 105°C

6.Add Knorr Pronto (Italian Tomato) allow to simmer for about 30 minutes at slow heat.

Seaonal Recipe | Hong Kong Food and Recipes

 

 

Preparation

1. Prepare the tomato shell: chop off the top end, scoop out the inner flashes. Slightly cut the bottom part to create a flat surface; set aside.

2. Prepare the filling: quickly sautée the onion, mushroom, and yam bean. Cut surf clam into small pieces, boil slightly. Add in the surf clam and other ingredients; combine the filling with KNORR Gourmet White Sauce (German), and keep the tomato top as exterior decoration.

3. Place the tomato with fillings and bake under high heat, until golden color.

4. Put the top of surf clam on top of tomato for decoration

Chef's notes: Most surf clam dishes are prepare in sashimi method (consumed in raw). This dish use mushroom, yam bean and other ingredients, mix with salad dressing use baking process, to create a new flavor and layers of different tastes.

Advantages of product usage result: Mix KNORR Gourmet White Sauce (German) and KNORR ASP Seafood (HK) will bring the saltiness flavor of phoenix tail fish into the white sauce.

Extended main ingredients: abalone, wild shrimp, small scallop, sea cucumber

 

Amount	Name
6pc	Tomato (skinned)
200g	Surf clam (cleaned, cut in halves)
200g	KNORR Gourmet Veloute (German), prepared
15g	Knorr Aromatic Spicy Paste - Seafood Stir-fry Sauce
80g	Yam bean (diced and sautéed)
80g	Mushroom (diced and sautéed)
50g	Onion, chopped (sautéed)
20g	Cilantro, chopped

Seaonal Recipe | Hong Kong Food and Recipes

 
 

Preparation

1. Prepare the sauce: mix BEST FOODS Salad Dressing, condensed orange sauce, and honey.

2. In a bowl or plate, combine salad: green apple, cucumber, and assorted dried nuts. Mix the cooked shrimp with the sauce, and place on the salad.

3、Toss on the crushed walnuts, garnish with orange zest.

Chef's notes: green apple salad is a top choice for summer dishes, creates a refreshing and mouth-watering flavor with orange sauce as dressing

Advantages of product usage result: although BEST FOODS Salad Dressing is the primary choice for salad dressing, but adding in the orange sauce can enhance the flavor of the salad.

Extensions of main ingredients: chicken, ham, marinated ham

Amount	Name
300g	Shrimp (shelled, cooked)
100g	Green apple (chopped into strings, submerged in water)
80g	Cucumber (cut into strings)
20g	Assorted dried
20g	Crushed dried walnuts
1a little	橙皮絲
100g	BEST FOODS Salad Dressing
15g	KNORR Concentrated Chicken Bouillon (to marinate fresh shrimp)
20g	Condensed organge sauce
10g	honey

Braised squid noodles | Hong Kong Food and Recipes

 
 

Preparation

1. Marinate the squid with Knorr Chicken Powder, then, sauté until cooked.

2. Heat the squid ink and mix it with BEST FOODS Mayonnaise to be ready for use.

3. Stir-fry the onions with hot oil, then add the squid ink noodles and squid and the creamed squid ink (prepared in step 2) to pan-fry until cooked. The food is ready to serve.

Remark: Add black fungus shreds to the squid ink noodles to enhance its mouth feel as well as reduce the volume of noodles.

The advantage of our product: BEST FOODS Mayonnaise has a lot of potential. Chefs may use it with different ingredients to create their own dishes.

 

Amount	Name
120g	squid ink noodle (blanched)
120g	Cuttlefish
30g	Chopped Onion
120g	BEST FOODS Mayonnaise (ready for use)
30g	squid ink
10g	KNORR Chicken Powder

Stewed Seafood with Mung Bean Noodles and Pickled Vegetables | Hong Kong Food and Recipes

.

 

Preparation

Method:

1. Season medium shrimps, squid and fish chunks with KNORR Chicken Powder and quick boil the ingredients.

2. Saute ginger slice with a pan and add mung bean noodles. Then pour KNORR Concentrated Fish Bouillon and KNORR Authentic Superior Stock and cook with tofu puff and pickled vegetables for a few minutes. Add cooked seafood.

 

Amount	Name
200g	Medium Shrimp (boiled)
200g	Squid (boiled)
300g	Fish Chunks (boiled)
150g	Mung Bean Noodles (boiled)
100g	Pickled Vegetables (sliced)
80g	Fried bean curd
15g	Ginger Slices
40g	Knorr Superior Fish Stock
20g	Knorr Authentic Superior Stock

Summer Fruit Salad

 Using fresh ingredients learn how to make summer fruit salad

 

Preparation

Advance Preparation

Chill the serving dishes. Peel & prepare the fruit, place in a large bowl, blend with the lemon juice and olive oil, cover, refrigerate and label until required for use. Cook the pasta al dente or just firm to the bite in acidulated water, drain,cover, refrigerate and label until required for use.

Method

1. Place the prepared pasta and salad in a large bowl. Lightly season with ground black pepper.

2. Decant the prepared sauce and lightly mix into the pasta and fruit.

3. Spoon the prepared salad into chilled serving dishes. Garnish with chopped coriander

4. Serve as required in a refrigerated display.

 

Amount	Name
350g	PASTA Fusilli cooked
200g	Apple skin on, cored quarered & sliced
150g	Bananas sliced thick
75g	Grapes seedless & halved
10ml	Lemon Juice 250ml
10ml	Olive Oil
200ml	KNORR Cafe de Paris Sauce (Prepared)
5g	Coriander & chopped

Three Spices Stir-Fried Crab

 Make Three Spicy Stir Fried Crab with a simple receipe

 

Preparation

1. Chop the red crabs into pieces. Cut scallions into sections, and slice the ginger and green chillies to make them ready to use.

2. Coat the chopped crabs with flour, then fry thoroughly in a pan of oil. Remove and drain the oil. Leave a little bit of oil in the pan to fry and break the salted egg yolks into pieces.

3. Pour in the crabs and add Huadiao wine, KNORR Chicken Bouillon and other seasonings. Stir-fry quickly so that the taste is even and crabs are thoroughly flavoured, then serve.

Amount	Name
600g	Crab
40g	Salted egg yolks
20g	Green peppers
10g	Sliced ginger
15g	Scallions, cut into sections
	調味料
10g	KNORR Concentrated Chicken Bouillon
15g	KNORR Tom Yam Paste
8g	Knorr Chilli Liquid Seasoning
5g	Knorr Dry Stir Fry Sauce
20g	Huadiao wine

Carpeze Ciabatta

 Make a delivious dish using fresh ingredients!
 

Preparation

Advanced Preparation.

Pre-heat griddle.

Method.

1. Slice ciabbata in half.

2. Decant the cream cheese in to a mixing bowl, add the basil herb puree.

3. Spread the ciabbata with the basil flavoured cream cheese and top with the lettuce, tomatoes and mozzarella.

4. Serve cut in half.

 

Amount	Name
1kg	Ciabatta rolls
300g	Cream cheese
15g	KNORR Pesto
100g	Lettuce mixed leaves
300g	Tomatoes sliced
200g	Mozarella sliced