Scotch Fillet, Sweet Potato Dauphinois, Peppercorn Sauce, Peas and ...
Unilever Food Solutions New Zealand
Recipe Detail Information Scotch Fillet, Sweet Potato Dauphinois, Peppercorn Sauce, Peas and Rashers
Yield
10 servings
Ingredients (10 servings) Amount
Measure
Name
Price per unit
100.00
g
KNORR Professional Garlic Puree
NZD 0,00 * NZD 0,00 / kg
600.00
ml
Cream
NZD 0,00 * NZD 0,00 / ml
3.00
kg
Potato, sweet, thinly sliced
NZD 0,00 * NZD 0,00 / g
10.00
x
350g Beef, scotch fillet
NZD 0,00 * NZD 0,00 / x
1.30
l
Pepper sauce
NZD 0,00 * NZD 0,00 / ml
ml
Oil, vegetable
NZD 0,00 * NZD 0,00 / l
3.00
x
Onions, red, small, finely chopped
NZD 0,00 * NZD 0,00 / x
600.00
g
Peas, green
NZD 0,00 * NZD 0,00 / g
20.00
g
KNORR Professional Garlic Puree
NZD 0,00 * NZD 0,00 / kg
50.00
ml
Water
NZD 0,00 * NZD 0,00 / l
50.00
Page 1
© 2016 Unilever Food Solutions - All Rights Reserved service.unileverfoodsolutions.com
17.04.2016
Unilever Food Solutions New Zealand
Recipe Detail Information
100.00 1.00
g
Speck, cut into thin strips, fried
NZD 0,00 * NZD 0,00 / g
pack
Micro herbs
NZD 0,00 * NZD 0,00 / pack
* Please consider quantity differences of marked ingredients.
Preparation 1. For the sweet potato dauphinois, add KNORR Professional Garlic Puree to cream and bring to the boil. Layer potato into a gastronome tray, pouring cream in between each layer. Continue layering until the tray is ¾ full. Bake in a preheated oven (170°C) until cooked and golden brown on top. Remove from oven and place another tray on top with a weight to compress the cooked potato. Once cooled, cut rectangles, to size. To reheat, place back in oven. 2. Clean and portion the scotch fillet, season with KNORR Beef Booster and oil. Cook on a pre-heated char grill until desired liking is reached. Remove, keep hot and allow to rest. 3. For the pepper sauce, make up the KNORR Demi Glace as per pack directions with the 1ltr hot water. Add the KNORR Professional Mixed Peppercorn Puree. 4. Heat oil in a saucepan over low heat, add onion and sauté until translucent and soft, do not colour. Cook peas in boiling water until tender, drain and add to cooked onion, season with KNORR Professional Garlic Puree. Place pea mixture and a little water in a blender and blend to a smooth puree. Fry speck until crispy. 5. To serve, place scotch on a plate with the sweet potato gratin, pea puree and pepper sauce. Garnish with speck rashes and micro herbs. UFS Products KNORR Beef Booster KNORR Professional Garlic Puree KNORR Professional Mixed Peppercorn Puree KNORR Demi Glace Sauce
Page 2
© 2016 Unilever Food Solutions - All Rights Reserved service.unileverfoodsolutions.com
17.04.2016
Recipe Detail Information Scotch Fillet, Sweet Potato Dauphinois, Peppercorn Sauce, Peas and Rashers
Yield
10 servings
Ingredients (10 servings) Amount
Measure
Name
Price per unit
100.00
g
KNORR Professional Garlic Puree
NZD 0,00 * NZD 0,00 / kg
600.00
ml
Cream
NZD 0,00 * NZD 0,00 / ml
3.00
kg
Potato, sweet, thinly sliced
NZD 0,00 * NZD 0,00 / g
10.00
x
350g Beef, scotch fillet
NZD 0,00 * NZD 0,00 / x
1.30
l
Pepper sauce
NZD 0,00 * NZD 0,00 / ml
ml
Oil, vegetable
NZD 0,00 * NZD 0,00 / l
3.00
x
Onions, red, small, finely chopped
NZD 0,00 * NZD 0,00 / x
600.00
g
Peas, green
NZD 0,00 * NZD 0,00 / g
20.00
g
KNORR Professional Garlic Puree
NZD 0,00 * NZD 0,00 / kg
50.00
ml
Water
NZD 0,00 * NZD 0,00 / l
50.00
Page 1
© 2016 Unilever Food Solutions - All Rights Reserved service.unileverfoodsolutions.com
17.04.2016
Unilever Food Solutions New Zealand
Recipe Detail Information
100.00 1.00
g
Speck, cut into thin strips, fried
NZD 0,00 * NZD 0,00 / g
pack
Micro herbs
NZD 0,00 * NZD 0,00 / pack
* Please consider quantity differences of marked ingredients.
Preparation 1. For the sweet potato dauphinois, add KNORR Professional Garlic Puree to cream and bring to the boil. Layer potato into a gastronome tray, pouring cream in between each layer. Continue layering until the tray is ¾ full. Bake in a preheated oven (170°C) until cooked and golden brown on top. Remove from oven and place another tray on top with a weight to compress the cooked potato. Once cooled, cut rectangles, to size. To reheat, place back in oven. 2. Clean and portion the scotch fillet, season with KNORR Beef Booster and oil. Cook on a pre-heated char grill until desired liking is reached. Remove, keep hot and allow to rest. 3. For the pepper sauce, make up the KNORR Demi Glace as per pack directions with the 1ltr hot water. Add the KNORR Professional Mixed Peppercorn Puree. 4. Heat oil in a saucepan over low heat, add onion and sauté until translucent and soft, do not colour. Cook peas in boiling water until tender, drain and add to cooked onion, season with KNORR Professional Garlic Puree. Place pea mixture and a little water in a blender and blend to a smooth puree. Fry speck until crispy. 5. To serve, place scotch on a plate with the sweet potato gratin, pea puree and pepper sauce. Garnish with speck rashes and micro herbs. UFS Products KNORR Beef Booster KNORR Professional Garlic Puree KNORR Professional Mixed Peppercorn Puree KNORR Demi Glace Sauce
Page 2
© 2016 Unilever Food Solutions - All Rights Reserved service.unileverfoodsolutions.com
17.04.2016
