Puff pastry snack with Tandoori

Discover this surprisingly simple recipe: in just 10 minutes, you can prepare a delicious tasting and looking snack! We’ve used Epices & marinades Tandoori in this recipe, but you can also use our other products for a change.

​

Ingredients for 6 persons

Puff pastry sheet of 40 x 40 cm

5 tablespoons of Epices & marinades Tandoori

3 eggs

 

Preparation:

Defrost the puff pastry

Coat completely with marinade Tandoori

Roll the pastry tightly

Cut into slices of approx. 1 cm and place on a baking tray covered with baking paper

Coat the pieces with beaten egg

Bake in a preheated oven at 170 °C for 16 minutes

Tips: for a nice presentation: thread the rolls onto a skewer and stand them in a glass.

You can also make this dish by using the marinade Garlic & Fine Herbs or Barbecue. So, either the spicy or the more herb flavoured one. For a creamier result, you can line the pastry with a fresh hard cheese or spreadable goat cheese.

​

​

Tomato Carpaccio with hand-peeled shrimps

Epices & marinades Summer Fresh instantly gives your food the fresh taste of summer. Discover this delicious dish created by Chef Fabrice Delahaye of Bistro Warehouse.

​

Ingredients for 6 persons

6 large tomatoes peeled

600 gr freshly peeled North Sea shrimps

6 tablespoons of Epices & marinades Summerfresh

Fresh goat cheese for garnish

Fried croutons

A few sprigs of chervil

Beetroot sprouts

Chives

 

Preparation:

Cut the peeled tomatoes into thin slices

Coat a plate with marinade Summerfresh and top with the tomato slices

Season with salt and ground pepper

Sprinkle the hand-peeled shrimps on the plate and spread some goat cheese pieces over the dish

Finish off with a topping of croutons, chives, chervil and beetroot sprouts

Season with marinade Summerfresh

​

Tub gurnard with spicy puree

A delicious main dish made with Epices & marinades Barbecue. Discover how easy it is to use Epices & marinades in simple dishes, giving them a powerful flavour. When combined with the right ingredients, Epices & marinades takes your dish to a higher level!

​

Ingredients for 6 persons

3 filleted tub gurnard

600 gr of potato puree

6 tablespoons of Epices & marinades Barbecue

3 pak choi

3 dl of veal stock

300 gr of smoked bacon

​

Preparation:

Cut the pak choi into large chunks.

Heat the veal stock, add the shallots and smoked bacon to the veal stock, reduce to the desired thickness.

Stir the marinade Barbecue into the potato puree, mix well and heat.

Prepare the pak choi in a wok and season.

Strain the sauce and finish with a knob of butter or add a little cream.

Briefly fry the fish fillets at a high temperature, may also be baked further in the oven.

Place the puree first, then the vegetables, the sauce and finally put the nicely cooked fish on top.

Tip: Try mixing the Epices & marinades Garlic & Fine Herbs or the marinade Nordic in with your potato puree. Combine this with a nice piece of meat.

​

Crispy Nobashi shrimp with a delicate Thai dip

Find out how you can easily create different dips with Epices & marinade!

 

Ingredients for 6 persons

18 Nobashi shrimps

3 peeled tomatoes

1 cucumber

150 gr of mayonnaise

3 tablespoons of Epices & marinade Thai

For coating

150 gr of Panko bread crumbs

75 gr of flour

4 egg whites

3 tablespoons of Epices & marinades Thai

​

Preparation:

Cut the peeled, seeded tomatoes and the peeled cucumber into small cubes

Coat the Nobashi shrimps first with flour, then the beaten egg white followed with Panko bread crumbs mixed with marinade Thai.

Mix the Thai with the mayonnaise, add the tomato and cucumber cubes and season to taste

Fry the Nobashi shrimp until crispy brown, let them drip off and sprinkle with some fleur de sel if desired

Tip: Create different dips by simply adding another Epices & marinade product. You will discover each flavour gives a distinct result. Be creative with additional ingredients such as shredded chives, chunks of fresh tomato, etc.

Also make very tasty combinations with ketchup. Think of Epices & marinade Tandoori with tomato ketchup, slightly spicy with a strong aftertaste.

 

​

Rib eye steak with new potatoes and a fresh salad

Epices & marinades Garlic & Fine Herbs offers a lot of possibilities; here it is simply used over the potatoes. With a little extra oil, you can use any Epices & marinades product for cooking and frying. On top of which, your dishes get to taste delicious!

​

Ingredients for 6 persons

1.5 kg of rib eye steak

1.2 kg of new potatoes

3 tablespoons of Epices & marinades Garlic & Fine Herbs

​

Preparation:

Boil the unpeeled new potatoes for 16 minutes.

Place the meat in a preheated 70 °C oven for 10 minutes.

Cut the potatoes in half, if desired, and keep warm in a pan with butter and marinade Garlic & Fine Herbs.

Fry the meat to the desired doneness and cut into slices.

Create a salad with different types of lettuce, cucumber, and tomatoes, drizzle with the dressing.

Garnish the meat on a warm plate and finish with a little fleur de sel

Tip: Add a little extra Ucook when dressing the potatoes for a more intense flavour

 

​

​

Salad with marinated poultry, beech mushrooms and parmesan with Epices & marinade Tandoori Indien

Epices & marinades Tandoori Indien is perhaps the product with the most pronounced flavour. Due to its light spicy character and intens red colour, it provides an even more intense dimension.

 

Ingredients for 6 persons

6 chicken fillets

Beech mushrooms, white and brown

Mixed salad

Parmesan cheese shavings

Crispy croutons

Epices & marinades Tandoori Indien

 

Preparation:

Marinade the chicken in marinade Tandoori indien for a couple of hours on forehand. Use enough marinade so the chicken fillets are nicely permeated with the flavours.

If the chicken fillets are too thick, cut them into thinner slices so that they can properly absorb the marinade

Brush the beech mushrooms clean and fry in oil and butter at a high temperature.

Mix together different types of lettuce.

Take the fillets out of the marinade and pat them with kitchen paper. Fry in oil and butter.

Arrange the plate: first with the salad and dressing, then the lukewarm mushrooms and the chicken. Finish with the croutons and Parmesan cheese.

Drizzle with marinade Tandoori Indien and shredded chives