Chef's Cuisine Brochure 2017

Chef's Cuisine Brochure 2017

INTRODUCTION Welcome to our 2017 chefs cuisine brochure. Our range is constantly growing and evolving with the latest food trends and requests from chefs to satisfy their customers’ adventurous palettes. This year we have brought together a list from some of the UK’s most proficient suppliers to help you construct and deliver your ideas with convenience and flair. In addition to this comprehensive compendium of ingredients, our Chefs Cuisine team have access to a huge range of high quality ambient, chilled and frozen products, far bigger than we could include in these pages, so if you are looking for a specific product, feel free to contact us and we will endeavour to fulfil your request.

This year we will be collaborating with some of the country’s best known and respected equipment brands to develop products and coupled with our new development kitchen all this will be available at your request to save you time and money. We hope you find the products you’re looking for between these pages, but don’t forget to call 01766 812 853 if you don’t. Maybe we can find them for you. Twitter @stickyjammy15 Direct line 01766 812 853 steven.williams@harlech.co.uk

Chef's Cuisine Brochure 2017

www.harlech.co.uk 3 DEVELOPED WITH YOU IN MIND New for 2017 is our Development Kitchen.

Located in the Harlech HQ, this facility has been developed with you in mind. Fitted with the latest technology and equipment the development kitchen can be used to show you demos with our products, menu development, training with your own chefs or tastings and consultations. Our in house development chef Steve Williams is available to help you with menu development and training, where you can come and sample products for your establishment, try new ideas or discuss options from our extensive network of suppliers. Steve is also an ambassador in the UK for Sosa Ingredients (Spain) and can give your staff training on using Sosa in your menus, creating time saving, modern presentation and showing you the latest techniques and products used in some of the country’s most innovative kitchens.

We would like to take this opportunity to let us work with you and help develop dishes or menus using Harlech, Chefs Cuisine and Bwydlyn Butchery bespoke products, tailored to your requirements and budgets. If you would like to book a Sosa demo for your staff or would like further information on our development services contact steve Williams on 07794 767612

Chef's Cuisine Brochure 2017

4 CONTENTS 05 32 62 10 66 64 14 50 68 7 4 18 54 26 60 Delicatessan GROCERY BAKERY SPECIALITY MEATS & GAME SWEET CONVENIENT SOLUTIONS FLAVOURINGS & COLOURINGS CHARCUTERIE SAVOURY CONVENIENT SOLUTIONS TECHNICAL & OTHER INGREDIENTS Chefs Requisites DAIRY CHOCOLATE & PRALINES FRUIT & VEGETABLES FRUIT PUREE & NUTS Listing references: A - Ambient, C - Chilled, F - Frozen Some images show serving suggestions for general purpose only. Please ask us for clarification if required. E&OE. Terms and conditions - All products are subject to availability whilst stocks last and pictures used may differ to actual products.

Some pictures may be serving suggestions. Harlech food service kindly acknowledges the support of the producers who have supplied images, recipes for use in our brochure.

Chef's Cuisine Brochure 2017

www.harlech.co.uk 5 Foie Gras 4874 Foie Gras per kg F Average 900g 8453 Foie Gras Slices Rougie 20x50g F Liver of a specially fattened goose or duck. 25390 Foie Gras Grand per kg C Average 500g Preserved Seafood 28068 Anchovies in Oil Tub 1x1kg C Shoaling fish in oil tub. 8654 Arenkha Faux Caviar 1x55g C Arenkha is a unique product made from herring roe with an exquisite flavour and texture not unlike caviar. It is very versatile. It can be used in canapes, pasta, salads even stirred into hot sauces. 5974 Crayfish Tails 1x900g C Cooked and peeled crayfish tails in brine, 900g net drained weight in a tub.

CHEF’S CUISINE 01.DELICATESSAN

Chef's Cuisine Brochure 2017

6 35132 Gravadlax John Ross per kg C Gravadlax made the traditional way. Salt and sugar cured with dill. 17128 Haddock Smoked John Ross per kg C Average 3.18kg C 78348 Kipper Fillets Smoked John Ross 2 Pack C Average 110-220g per fillet 16919 Kipper Whole Smoked John Ross per kg C Average 175g C 41719 Mackerel Pairs Smoked John Ross per kg C 57479 Salmon Sides Kiln Roasted John Ross per kg C Hot roasted, unsliced side Scottish smoked salmon. 23586 Salmon Sides Smoked Dcut John Ross per kg C Finest smoked salmon with a royal warrant for quality.

Traditionally smoked over oak and beech chippings. 34340 Salmon Sides Smoked Long Cut Scottish John Ross per kg C Finest smoked salmon with a royal warrant for quality. Traditionally smoked over oak and beech chipping 59494 Salmon Trimmings Smoked John Ross per kg C 14425 Scallop Meat per kg C 78786 Trout Smoked John Ross per kg C Average 500g 88546 Lumpfish Caviar 1x100g C Lumpfish Caviar is a less expensive alternative to genuine caviar. It is delicious served as a gourmet style canape on blinis with crème fraiche. It is also great used as a garnish.

43052 Eel Smoked 1x200g C 9400 Salmon Pearls 1x100g C A delicious ingredient which can provide a mouth watering colour flavour to your fish recipes. It is ideal for canapesa few pearls on a quails egg is very effective.

Chef's Cuisine Brochure 2017

www.harlech.co.uk 7 Truffles 34005 Black Truffle Minced 1x50g A Can be used as a dressing for pastas and salads, generally used in cooking to create sauces for fish, meat or egg based dishes. 61577 Honey Black Truffle 1x110g A 8465 Honey White Truffle 1x100g A Italian white truffle honey. Perfect with cheese. 70219 Truffle Oil Black 1x250ml A 7878 Truffle Oil Black 1x250ml A Truffle Oil is used to impart the flavour and aroma of truffles to a dish.

5942 Truffle Oil White 1x250ml A Other 1555 Frogs Legs per kg F Average 1kg 19087 Snail Shells Very Large 1x48 A 38234 Snails Large 72 Ready to Use. Tinned 1x72 A

Chef's Cuisine Brochure 2017

danny SHARED OLIVE Current Role: Chef director and co-owner of Olive tree catering, an award winning wedding and events caterer which covers the North Wales and Cheshire. Welsh culinary association member and current Welsh culinary team captain, with over 20 years experience in Restaurants, hotels and product development via food manufacturing. Hobbies are football, music, culinary competitions and cooking for friends and family. CHEF’S CUISINE Fillet of Welsh Beef, Beetroot “popcorn” gnocchi, confit vegetables, Onion & Parsley puree.

  • Welsh Black Beef Fillet 700g
  • Thyme  2 Sprigs
  • Garlic  1 Clove
  • Halen Mon Sea Salt To Taste
  • Cracked Black Pepper To Taste
  • Butter  50g Method Season the fillet all over and heat a frying pan, add the butter to the pan along with the garlic and thyme, once the butter starts to foam add the fillet and sear each side 2 minutes. Then place in a hot oven for 3 minutes before removing. Allow to rest for 10 minutes. Flash under a hot grill for a minute then carve as desired.
  • Beef Cheek & Jus
  • Ox Cheek 300g
  • Beef Stock 600ml
  • Halen Mon Sea Salt To Taste
  • Cracked Black Pepper
  • Vegetable Oil for Frying Method Season and seal the cheek in the pressure cooker with the oil. Add The stock. Securely fit the lid and bring up to full pressure. Then turn down to low/medium heat and cook for 35 minutes. Separate the Sauce from the cheek. And cut into daubes. Add the Daubes to a small roasting tray, small enough so the cheek fits snuggly, pour over some of the stock, cover with foil and return to the oven on 180C for 1hr or until completely tender. Remove the foil, baste in stock and return the cheeks to the oven to allow to glaze.
  • With the remaining stock pass through a fine chinois and reduce to the desired taste, colour, and consistency. Skimming off any impurities that rise to the top Onion Puree & Parsley Puree
  • Spanish Onions 300g
  • Parsley 25g
  • Unsalted Butter 30g
  • White Chicken Stock 30ml
  • Double Cream 10ml Method Finely slice the Spanish onions and sweat off for 10 minutes with the butter until very soft. Add the chicken stock and cook on a low heat for 15 minutes with the lid on. Remove lid and allow
Chef's Cuisine Brochure 2017
  • any excess liquid to evaporate. Add the double cream then transfer to a food proceessor and blend on full speed for 10 minutes. Pick and blanch the parsley in boiling salted water for 30 seconds then refresh in iced water. Remove and squeeze out excess water. Then add to the blender, blending on high speed for a further 5 minutes Remove from the blender and pass through a fine sieve, transfer carefully into a squirty bottle and hold until needed. Beetroot “Popcorn” Gnocchi
  • Mash Potato 100g
  • Egg Yolk 1/2
  • 0’0 Flour 60g
  • Beetroot Juice 750ml
  • Halen Mon Salt
  • Cracked White Pepper
  • Sosa Fine Pork Airbag For Coating
  • 1 beaten egg For Coating
  • Sosa Beetroot Powder For Dusting Method Reduce the beetroot juice by half removing any scum from the top. Pass through a fine sieve then allow to cool.

Boil the potatoes in their skins in salted water for 30 minutes or until cooked. Remove the skins carefully and pass through a potato rice and then a sieve. Place in a mixing bowl, fold in the egg, flour, salt, pepper and 40g of the beetroot reduction. Tip the dough on to a floured work surface and knead until it comes together. Leave to rest for 20 minutes. Roll and cut the gnocchi to desired shape 2.5 cm balls. Poach for 4 -5 minutes in the remaining beetroot juice. Remove and drizzle with Olive oil then chill.

  • For service - Pane each Gnocchi in seasoned egg and the airbag. Then deep fry on 170C for approximately 2 minutes. Remove from fryer and drain on dish paper. Dust with a little beetroot powder and season before plating. Fondant Vegetables
  • Baby Golden Beetroot 1 Per Person
  • Baby Candied Beetroot 1 per person
  • Baby Turnip 1 per person
  • Baby Carrot 1 Per Person (add 1/4 tsp Fennel seeds plus 1 cardomon pod)
  • Butternut Squash Pearls 3 Per Person (cut using a Parisienne scoop)
  • Butter 45g
  • Garlic Clove 1 1/2
  • Thyme 3 sprigs
  • Goose Fat 90gms
  • Halen Mon Sea Salt To taste
  • Cracked White Pepper To Taste Method Peel, trim and wash the vegetables. In one pouch add the turnip, and the beetroots, in another pouch add the squash and in the third pouch add the carrots.
  • Into each pouch add 15g butter, 1/2 clove garlic, sprig of thyme, 30gms Goose fat salt and pepper. Then seal tightly in a vacuum chamber.Set water bath to 86C and cook for the following times.
  • Beetroot and turnips 2hrs
  • Carrots 1hr
  • Squash 25 mins Once all are cooked turn the water bath down to 60C and hold for service. Then remove from pouches, check for seasoning and serve. Baby Onions
  • Baby Pickling Onions Peeled 8
  • Butter 25g
  • Cassis 200ml
  • Brown Chicken Stock 500ml Method Heat the butter in a pan until foaming and add the whole peeled onions. Cook until golden brown all over. Remove excess butter and add the cassis, reduce to a syrup a add the chicken stock and simmer until the onions are tender. Set aside until required.
Chef's Cuisine Brochure 2017

10 CHEF’S CUISINE SPECIALITY MEATS & GAME

www.harlech.co.uk 11 Speciality Meats & Game 53675 Bone Marrow Canoes per kg F Average 4.5-5”. Average weight 5kg 84600 Calf Feet per kg F 86458 Caul Fat per kg F 61793 Marrow Melts 1x200g F Just the marrow from the centre of the bone. Ready to defrost and use. Full of flavour 49166 Toulouse Sausages per kg C Average 2kg 6582 Venison Diced 1x2.5kg F 8393 Venison Haunch per kg F 3-10kg 6288 Venison Saddle per kg F 6-10kg 6759 Venison Sausages 1x2.27kg C 3267 Wild Boar Diced per kg F Average 500g 16956 Wild Boar Tenderloin per kg F 7238 Wild Boar Trim per kg F Sold in 25kg blocks.

6875 Chicken Supreme Corn Fed 1x5 F Average 180-230g each 9366 Poussin 20x450g F 4065 Duck Breast Smoked per kg F

12 20204 Duck Goosnargh Corn Fed per kg F 32648 Mallard 10x600g F 38417 Game Minced per kg F 5343 Game Pie Mix per kg F Venison, pheasant, rabbit 1385 Guinea Fowl Supremes Pack 2 F 180-200g per supreme 2871 Partridge 10x300g F 7300 Pigeon Wood Breast 1x10 F 30-40g each 13958 Quails Jumbo 1x10 C 3725 Rabbit Whole 1x1kg F 56483 Squab Pigeon 1x750g C Typically under 4 weeks old. The meat is largely described as like dark chicken

  • www.harlech.co.uk Jason Hughes Y Carreg Bran Y Carreg Bran is a contemporary family run hotel, and a beautiful wedding venue on the banks of the Menai straights under the famous britannia bridge. The food is modern, fresh and local. Jason has been appointed to align Carreg bran’s already great reputation with a new level of culinary experience and build on the wonderful team of chefs there He has honed his skills in Paris, Antigua and at the famous Gordon Ramsay at the savoy grill in London. His passion is welsh cuisine he is a medal winning team chef for the welsh culinary team and a finalist in the national chef of wales for 2017, so look out for stunning welsh dishes on your next visit to anglesey. CHEF’S CUISINE Laverbread gnocchi, Nant Mor mushroom fricassee 2 main course 4 starter portions
  • 2 large floury potatoes
  • 50g ricotta cheese
  • 70g plain flour
  • 1 free range egg, beaten
  • 1 tbsp of parsons laverbread
  • 1 thyme sprig, leaves only
  • anglesey sea salt and freshly ground pepper
  • small amount of grated parmesan to serve
  • 300g of Nant Mor mushrooms form Snowdonia, but exotic mushrooms will work. oyster and shiitake mix is best
  • 1/2 diced shallot or an onion
  • 2 garlic cloves minced
  • 3 spring onion washed and roughly cut
  • 50ml of white wine
  • 50ml double cream
  • season to taste Gnocchi Bake the unpeeled potatoes in their skins for 90 mins until tender the whole way through (or alternatively you can use leftover jacket potatoes heated up) remove the flesh from the skins (ideally while still warm) and mash until smooth – a potato ricer works best here.

Mix in the ricotta, laverbread, a pinch of salt and pepper and the flour. Make a well in the middle, add the beaten egg and begin to combine the mixture with floured hands. Work in the thyme leaves and continue until a smooth dough has formed. Form into 4 long cigar shape about 2cm thick with the back of a floured knife cut into 2cm “pillows” press a floured finger into each gnocchi this will help with cooking and holding on to sauce.. Bring a large pan of salted water to the boil, place into water in two batches keep water moving to stop sticking together.

Cook for 2 mins or until floats drain well and leave to one side.

Pick all the mushrooms down to equal thin strips, In a medium-hot pan with a knob of butter sauté shallots and garlic with no color. Once this is cooking heat up another pan add butter and place gnocchi inside let the butter foam and keep turning the gnocchi then once the shallots are nearly translucent Add mushrooms in and cook until tender add wine and mascarpone once gnocchi is golden brown add mushroom fricassee... then plate finish with spring onion and parmesan.

CHEF’S CUISINE CHARCUTERIE

www.harlech.co.uk 15 Italian 6716 Antipasto: Prosciutto, Spianata & Milano 1x265g C Mixed cured meats 22245 Bresaola Sliced 1x500g C Air dried 2-3 months similar to South African biltong, seasoned with juniper, cinnamon and nutmeg. Use as an antipasto, served with a good quality olive oil, parmesan shavings and fresh rocket. 73357 Chorizo N’djuja per kg C A Calabrian spreadable cured meat or soft salami similar to Sobrasdada spreadable chorizo. Ideal also to spice up a pasta tomato sauce dish. Average 500g 71261 Fennel Salami Finocchiona Fiorucci per kg C Average 1kg 52342 Lonzu Cosican Lomo per kg C Average 500g.

A must have among Corsican cold cuts. Can be enjoyed as a starter or a side dish 61145 Pancetta Morelli per kg C Average 1.2-1.5kg 3587 Pancetta Sliced 1x250g C Italian bacon from pork belly, salt cured and spiced with black pepper. 62199 Pancetta Smoked per kg C 20251 Pancetta Smoked Flat per kg C Average 1.2-1.8kg 8433 Pancetta Smoked Lardons 1x1kg C Italian bacon strips, semi cured and smoked over beechwood, these lardons add a depth of flavour to soups and casseroles. Can be fried and added to sprouts and chestnuts at Christmas.

6654 Parma Ham Sliced 1x120g C A genuine DOP product that has been reared, slaughtered, sliced and packed in the area around Parma by a licensed operator. Use on premium anti pasti platters and starters. 1140 Prosciutto Ham Sliced 1x500g C Sliced Prosciutto ham. Similar to Parma ham, dry cured. Interleaved for convenience. 3074 Salami Coppa Whole per kg C Italian cold cut, dry cured pork shoulder or neck. It is a typical Italian sausage, mild in flavour, fragranced, enhanced by a clever spiciness. Rolled piece of meat, not minced.

Average 2kg 8935 Salami Napoli Whole per kg C Average 4.2-5kg Spanish 22885 Chorizo Baby 1x500g C 46320 Chorizo Sausage Mini 1x250g C A spanish sausage made from pork shoulder and paprika.

Hoops of hot Chorizo, ideal for adding to stews, pasta and slicing.

16 23287 Iberico Bellota Sliced Ham per kg C Cured Salami made from the leanest acorn-fed pork with just the right amount of black pepper. Stuffed in natural intestine casings. 53841 Iberico Bellota Sobrasada per kg C A high quality and delicious sausage made from cut Iberian pork meat and bacon, with salt, paprika and spices. Can be used in cooking or as spread for canapes 81586 Merguez Sausage per kg C A raw North African sausage flavoured with cumin and sumac and harissa. Use in tagines or grilled. Average 1.65kg, 30 sausages on average 81980 Morcilla Black Pudding 1x250g C Spanish black pudding.

Made with onions not rice.

20789 Serrano Ham Sliced 1x500g C Very finely sliced Serrano Ham. The Hams are salted for 2 weeks, washed and then hung in a dry place for about 6 months. Ham is cured for between 6 to 18 months dependant on climate. French 37375 Rosette de Lyon Ogier 1x450g C A french dry cured saucisson. It is made from the leg of pork. The most famous of Lyons sausages. Traditionally served thickly sliced Welsh 75288 Carmarthen Ham Piece per kg C Piece of Camarthen ham unsliced. Wales very own pre runner to Parma Ham. Made with love and attention by Ann and Chris Rees. A premium product.

46650 Pastrami per kg C 62190 Salami Flavoured with Blood, Wine & Chocolate per kg C 81740 Salami Lamb Merguez per kg C 19928 Salami Peppered per kg C 13108 Salami Wild Boar per kg C Salami made from wild boar with cracked black pepper.

British 63117 Black Pudding with Chilli 1x1kg C Manufactured by Brown’s of Chorley. A superb quality black pudding made using the finest ingredients by the renowned Brown’s of Chorley. 28650 Black & White Pudding Roulade Whole per kg C 55421 Chorizo Log Bath Pig per kg C 13333 White Pudding Clonakilty 1xx280g C Chilled white pudding from Clonakilty in Southern Ireland. Excellent creamy quality. Beautiful pan fried or grilled. 36141 White Pudding Stick 1x1.36kg C 75678 Vegetarian Pudding 1x200g C The worlds first vegetarian black pudding. Vegetarians have been missing out. This product has the same distinctive taste as our standard black pudding.

This product is also vegan.

www.harlech.co.uk Patchwork Paté 59707 Brandy & Herb Paté Piping 1x500g F Chicken liver paté with brandy & herb in a piping bag. Piping bag gives good portion control. Clean Fill. Versatility. Can be used by skilled and unskilled chefs. Recommended average serving 50g 38542 Chicken Liver Parfait 1x1kg C The first ever dairy free chicken liver parfait. Silky smooth. Great as a light lunch or starter 83051 Cointreau & Orange Paté Piping 1x500g F Chicken liver paté with Cointreau orange in a piping bag. Piping bag gives good portion control. Clean Fill. Versatility. Can be used by skilled and unskilled chefs.

Recommended average serving 50g 26916 Stilton & Pear Paté Piping 1x500g F Noble fruit and finest mature cheese marry in this elegantly smooth, eminently satisfying vegetarian paté, giving intriguing sweet savoury flavours that linger long into the night. Average serving 50g 51839 Welsh Dragon Paté Piping 1x500g F Fiery venison paté that jumps with a spice packed pungency that marries with the rich game liver to give a full warming aromatic experience. In a piping bag. Average serving 50g 4536 Brandy & Herb Paté 1x500 F Chicken liver paté with brandy herb. Made in Wales.

3698 Cointreau & Orange Paté 1x450g F Chicken liver paté with Cointreau orange. Made in Wales. 4172 Mushroom & Garlic Paté 1x450g F Chicken liver paté with mushrooms garlic. Made in Wales. 3454 Port & Hazelnut Paté 1x450g F Chicken liver paté with Port and hazelnut. Made in Wales. 3342 Welsh Dragon Paté 1x450g F This fiery venison paté jumps with a spice packed pungency that marries with the rich game liver to give a full warming aromatic experience. Made in Wales.

Terrines 8802 Duck & Chestnuts Terrine Rougie 1x1kg C A rustic style coarse terrine with authentic ingredients to thoroughly satisfy those who appreciate simple good taste.

25877 Ham Hock & Pea Terrine 3x500g F An excellent flavourful duck terrine. Serve with a chiffonade for a light, original presentation. 9238 Pheasant & Chanterelle Terrine Rougie 1x1kg C A great combination of pheasant meat and chanterelle mushrooms 20%

CHEF’S CUISINE DAIRY

www.harlech.co.uk 19 Welsh Cheese 3110 Brie White Pont Gar per kg C A creamy, white Brie, made in Wales. Average 1.4kg 75690 Caerphilly Oak Smoked Wheel per kg C 3102 Caerphilly Cheese per kg C Crumbly cheese with avarage fat content of 48% and a pleasant sour tang. Light in colour, mild in taste. Average 2.5kg 66754 Caerphilly Gorwydd per kg C The cheese is matured for a minimum of 2 months to give a wonderfully deep flavour, that is yet still fresh and clean tasting, with slight citrus notes. Average 2kg 35855 Caerphilly Round per kg C Average 1.5kg 56999 Caerphilly Smoked 1/2 wheel per kg C Average 1.7kg 6652 Golden Cenarth Cheese 1x250g C Welsh soft creamy cheese, washed rind.

British cheese award Supreme Champion winner.

48823 Golden Cenarth Wheel per kg C 35366 Hafod Cheese per kg C Similar to a Cheddar, Hafod has a distinctive rich, buttery, nutty flavour. The cheese is made in 10kg rounds and matured for 10 to 18 months. Average 2.5kg 51125 Montgomery Cheddar per kg C Montgomery Mature Cheddar is the epitome of traditional, handmade, unpasteurised Somerset Cheddar. Matured for 12 months wrapped in a muslin cloth and has a rich nutty flavour. Average 2.5kg 8294 Perl Las Cheese 1x200g C An organic, blue veined, Welsh Stilton style cheese.

6563 Perl Wen Cheese per kg C An organic, soft white cheese in a Caerphilly and Brie style.

Average 1.2kg 4478 Perl Wen Cheese 1x250g C An organic, soft white cheese in a Caerphilly and Brie style. 1758 Snowdonia Amber Mist 1x200g C Mature Welsh Cheddar cheese with a hint of whisky, encased in a wax truckle.

20 2275 Snowdonia Black Bomber Mature 1x200g C An extra mature Cheddar encased in black wax. 7746 Snowdonia Black Bomber Mature 1x3kg C An extra mature Cheddar encased in black wax. 6882 Snowdonia Bouncing Berry 1x200g C Mature Welsh Cheddar cheese with cranberries, encased in a wax truckle. 1713 Snowdonia Green Thunder 1x200g C Mature Welsh Cheddar cheese with garlic garden herbs, encased in a wax truckle. 4144 Snowdonia Red Devil 1x200g C Red Devil truckle. Red Leicester with chilli pepper. 5586 Snowdonia Smoked Cheddar 1x200g C 70007 Snowdonia Smoked Cheddar 1x2kg C 3708 Tintern 1x1.5kg C A blend of Cheddar cheese, chives, onion and shallots, encased in green wax.

9230 Y Fenni 1x1.5kg C A blend of Cheddar cheese, wholegrain mustard, mustard flours & ale, encased in a clear wax. British Cheese 23421 Cahill Porter per kg C This is a brown waxed gourmet cheese truckle. Each truckle is individually handcrafted with plain Irish porter, brewed by Guinness. Ideal for centre piece on a cheese board. Average 2.3kg

www.harlech.co.uk 21 62203 Cornish Yarg per kg C Nettle wrapped Cornish Yarg is made from pasteurised cows milk, it is a young fresh lemony cheese, creamy under its natural rind and slightly crumbly in the core.

Average 1kg 60736 Curd Cheese Firm per kg C Average 1kg 2251 Double Gloucester Rinded Belton per kg C Average 1.5kg 1087 Goats Cheese Hard Inglewhite per kg C A hard-pressed, goats milk cheese, bright white in colour and encased in a yellow wax. Average 1kg 48286 Goats Cheese Rosary Wiltshire 1x100g C 19804 Goats Log Rosary 1x1kg C 4402 Lancashire Blue per kg C A cylindrical mould of full fat, pasteurised, soft, blue veined cheese wrapped in aluminium foil. Cave matured.

Average 1.2kg 35368 Lord London per kg C A cross between a Brie & Camembert. A semi-soft white cows milk moulded cheese in the shape of a dome. Clean tasting with a hint of citrus and a natural Creaminess 49796 Paneer Indian Style per kg C A cheese made in an Asian style. No salt is added and it has a short shelf life 7 days. Excellent for cooking as it does not melt. Average 1kg 1388 Red Leicester Fox Belton per kg C A modern British classic with a cunningly unexpected crunch. A russet colour and a wonderful rugged mouthfeel with a hint of crunch. Aged for around 14 to 18 months.

Average 2.4kg 43072 St Duthac per kg C A soft creamy unpasteurised, subtle tasting blue, ere’s milk cheese with a picante flavour.

Scottish. Average 600g 88136 Stilton Cut Wheel per kg C 21cm cut wheel. Average 2kg 3927 Stilton Portion 1x160g C 16133 Tain Truckle This Scottish cheddar has a deep character with a little bit of acidity & citrus flavour per kg C 55969 Tor Ashed Goat Cheese An ash pyramid with a Geotrichum rind, it has a lemony flavour and very smooth close texture. Made with thermised goats milk and vegeterian rennet 1x250g C 50009 Vintage Reserve Cheddar Barber’s 1833 per kg C Average 1.25kg 8128 Wensleydale & Cranberry Cardinal 1x1.2kg C Premium Wensleydale cheese with cranberry pieces.

2289 White Cheshire Appleby’s per kg C A clean and zesty flavoured cheese with a long finish. Applebys goes well with fruit and has excellent cooking properties. Average 2.5kg 2271 White Cheshire Belton per kg C Crumbly cheese with refreshingly lemony flavour, perfect eaten with fruit and salads. Average 3kg French Cheese 32688 Beaufort Cheese per kg C Firm, raw cows milk cheese associated with the Guuyere family. Average 2kg 4984 Bresse Bleu 1x500g C Bresse Bleu is made from pasteurised cows milk in Bresse. This is a soft French cheese with a bloomy edible rind has an aroma of mushrooms. The flavour is rich buttery.

4509 Brie 1x1kg C Fixed weight full wheel brie

22 6033 Brie Smoked 1x1kg C A French brie that is smoked over whisky barrel chippings leaving with a lovely smokey aroma. 26072 Camembert Mini 8x125g C 3117 Camembert President 1x145g C Chilled and boxed, rich, soft, creamy cheese with a whitish rind, originally made near Camembert in Normandy. 8227 Chaource French 1x250g C The center is soft, creamy in colour, and slightly crumbly, and is surrounded by a white Penicillium candidum rind. 46178 Crottin Pasdeloup 12x60g C Individual goats cheese portions fresh from France.

41380 Epoisses 1x250g C A soft cows milk cheese. It has a creamy, chewy and firm texture. Despite its pungent smell, it has a spicy, sweet and salty flavour. 6486 Goats Log 1x1kg C 39366 Goats Log Smoked 1x1kg C 25862 Cados with Calvados 1x250g C Le Cados is unpasteurised. A precious little cheese washed in Calvados and then wrapped in toasted breadcrumbs. A mild appley, earth delight of a cheese with a touch of sweetness 3269 Morbier 1x2kg C Morbier is a creamy, semi-soft, supple cheese with a black decorative layer through the centre.

38482 Morbier Badoz Quartier per kg C The Morbier Badoz is an authentic traditional cheese.

It’s prolonged refining result in a pure flavour and a soft chewy dough that melts in the mouth. Traditionally made in copper vats. Average 1.5kg 57599 Munster 1x125g C Munster is a soft, moist cheese made from pasteurised cows milk. It has a slightly sticky, fine-textured paste and is quite pungent. 3793 Pont L’eveque 1x220g C A soft washed rind French cheese. It has a buttery, savoury flavours with a tangy finish.

22150 Port Salut per kg C Port salut is a semi-pasteurised cows milk cheese it has a distinctive orange crust and a mild flavour. Average 2.2kg 29948 Pouligny St Pierre 1x250g C Often known as the Pyramid due to its cone shape. It is a French goats cheese made in the Indre department of central France 83316 Raclette per kg C 80213 Reblochon AOC Traditional per kg C It has a very distinctive pleasant, aromatic smell with a creamy texture. The flavour can vary from nutty, slightly acidic to milky. Average 500g 32547 Roquefort Cheese Societe per kg C This Ewes milk cheese is white, tangy, crumbly and slightly moist with distinctive veins of green mold.

Average 1.4kg 3028 Tomme De Savoie per kg C A mild, semi-firm cows milk cheese with a beige interior and a thick brownish-grey rind.

Average 1.7kg

www.harlech.co.uk 23 67996 Vignotte Cheese per kg C It has an intensley creamy, light, rich and buttery texture. A slightly lemony taste making it perfect for grilling. Average 2.5kg Italian Cheese 8477 Asiago Cheese per kg C The aged cheese is often grated in salads, soups, pastas and sauces while the fresh Asiago is sliced to prepare paninis or sandwiches. Can be melted. Average 2.5kg 75123 Burrata Cheese 8x100g C A mozzeralla like ball with a soft centre 7073 Dolcelatte Cheese per kg C An Italian full fat soft cheese, blue veined with a mild taste typical of blue veined cheese.

Made with whole pasteurised milk.

Average 1.5kg 2124 Gorgonzola 1/4 per kg C Soft and creamy. Average 1.5kg. Foil Wrapped 4627 Grana Padano Block 1x1kg C Like Parmesan. 3642 Mascarpone 1x500g C An Italian smooth and creamy textured cheese. 1798 Mozzarella Balls 12x125g C 76982 Mozzarella Bocconcino 1x144g C These small bite size Mozzarella cheese are packaged in a bag of water to preserve the freshness 9137 Mozzarella Buffalo Single 1x125g C Chilled Mozzarella made from milk of the domestic Italian water Buffalo. 57695 Mozzarella Pearls 1x500g C Average of 66 in a tub. 28862 Mozzarella Smoked Block per kg C Chilled, firm white Italian cheese made from buffalo or cows milk.

Average 2.3kg 86031 Parmesan Style Vegetarian 1x200g C An Italian, vegetarian organic Parmesan style cheese

24 5304 Pecarino Romano per kg C When young, the cheese has a soft and rubbery texture with sweet and aromatic flavour. The flavour becomes sharper and smokier when aged for eight months or longer. Average 2kg 3595 Pecarino Sardo Authentic 1x2kg C Is a firm cheese from the Italian island of Sardinia. Made from sheep milk. 6499 Ricotta Cheese 1x1.5kg C A delicate, slightly sweet and creamy flavour with a smooth texture. 5273 Taleggio per kg C A semi-soft, washed rind, smearripened Italian cheese.

Has a thin crust and a strong aroma, but its flavour comparatively mild with an unusual fruity tang.

Average 2-2.5kg European Cheese 35492 Cambozola Mini 1x150g C Cambozola is a cows milk cheese that is a combination of a French softripened triple cream cheese and Italian Gorgonzola. 4804 Danish Blue 10x100g C A pure, sharp yet salty tasting blue cheese which is both spreadable and sliceable. Perfect for cheeseboards. 58059 Edam per kg C Semi-hard cheese which has a coat of red paraffin wax. Average 2kg 9079 Feta Block 1x900g C A traditional Greek white soft cheese ripened in salt brine and produced from fresh, pasteurised sheep milk 70% and goats milk 30%.

1719 Feta Diced 1x400g C 2342 Haloumi 1x250g C A salty semi hard Greek cheese that is perfect for cooking at high tempertures as it keeps its shape and distinctive flavour.

74009 Gouda per kg C This popular semi hard cheese has a rich and unique flavour. Great paired with beer or Riesling. Average 4kg. 44719 Maasdam per kg C Semi hard Dutch cheese. The most characteristic features are its eye holes. It has a creamy texture and a sweet, buttery, nutty taste with a fruity background. Melt on casseroles. Average 2.4kg 14849 Macebo Alvino Murcia per kg C A creamy Goats milk product, pressed, its white body is rinsed with red wine. Ripened for at least 45 days. Subtly sharp and only slightly salty flavour. Average 2.7kg

www.harlech.co.uk 25 36184 Mahon per kg C A soft to hard cheese made from cows milk. It is named after the port of Mahon on the island of Minorca. Average 3kg 71090 Manchego per kg C Manchego is a sheep milk cheese made in the La Mancha region of Spain. The sheep are the Manchega breed. Average 1kg 25878 Manchego per kg C Manchego is a sheeps milk cheese made in the La Mancha region of Spain. Aged over 6 months The sheep are the Manchega breed. PDO Certified. Average 3kg. 16435 Old Amsterdam Cheese per kg C An 18 month aged Gouda cheese, with its caramel colour and rich flavour with small crystals which appear during ripening.

Aveage 2.7kg 55065 Picos Blue Cabrales per kg C A blue cheese from the region of Liebana in the North of Spain. A mixture of cows, sheep and goats milk. It is yellowish and covered with a bluish green lines of Penicillin mould. Average 3kg Liquid Eggs 1553 Liquid Egg White 1x1kg C The hassle has been taken out of preparing egg whites with this super convenient liquid egg white, perfect for meringues, mousse or as a healthy alternative to whole egg. C 6748 Liquid Egg Whole 1x1kg Whole liquid egg is simple convenient to use, comes in a sealable, easy to store container. Tastes great in omelettes, Spanish tortilla or quiches.

C 5692 Liquid Egg Yolk 1x1kg Pasteurised. Create delicious mayonnaise, hollandaise sauce, rich desserts in minutes with zero-hassle liquid egg yolk. Simply use straight from the bottle for a quick tasty ingredient.

Butter & Spreads 4093 Welsh Butter Portions 1x100 C Perfectly balanced with sweet notes and saltiness background flavours of malt and caramel on the palette. 54511 Salted Butter Rolls 20x250g C With Cristal of Guerande Salt Milk 38418 Buttermilk 1x500ml C A slightly sour milk. Buttermilk is slightly thicker than milk but not as thick as cream. Usually lower far than regular milk and cream

26 CHEF’S CUISINE FRUIT & VEGETABLES

www.harlech.co.uk 27 Fruit, Flowers & Vegetables - Fresh 50467 Apple Blossom Koppert Cress 4x100s C A decorative heart or angel shaped salmon rose flower with the fresh sour taste of apples.

Creatively used in desserts & cocktails 60833 Artichokes Jerusalem per kg C 80475 Aubergines Baby 1x1kg C Whole fresh aubergine. Technically a fruit but used as a vegetable. Also known as eggplant. Can be used in veg curry, ratatouille, delicious on a bbq. 25094 Beetroot Candy Stripe per kg C A beautiful deep pink skinned, stripey pink and white fleshed beetroot with a sweet flavour. It looks spectacular on salads 42191 Beetroot Heritage Mixed 1x5kg C Golden, chioggia, and crapaudine. 78215 Borage Flowers 1x20g C Fresh borage flower heads only approx 20g weight. Star shaped with normally blue petals.

Use for decorating desserts and salad. Slight honey taste. 53386 Carrots Baby Mixed 12x150g C Mixed colour heritage carrots small. 55752 Carrots Heritage Mixed 1x5kg C Purple, yellow, orange.

21606 Cauliflower Mixed 6 pack C Mixed colours 18618 Cauliflower Purple each C 14674 Chicory Baby Punnets 1x4x8 C 50987 Chicory Red per kg C 78836 Chicory White 1x4.5kg C 87005 Crosnes 1x2kg C Stachys affnis, commonly called crosnes, chinese artichokes. Its rhizome can be grown and eaten as a root vegetable. 37868 Cucamelon Punnet 1x15 C 51779 Fennel Baby 1 punnet C 35898 Figs per kg C Average 2kg tray 79212 Figs Sollies per tray C Superb quality fresh fig from Sollies in France. Purple to ribbed black colour. Fruit is dense and elegant, taste of watermelon and strawberry jam. Serve with air dried ham or cheese, game, pork.

Average 3kg Tray 80316 Garlic Black per kg C Black Garlic is a type of caramelised garlic first used in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves 44136 Garlic Three Cornered 1x100g C 20370 Kholrabi 1x1kg C 51829 Lemons Menton 1x5kg C 10922 Monks Beard 1x200g C A relative unknown green. Thought to have originated from the Cappuccino Monks in Tuscany. Its texture is succulent and moist and its flavour is similar to chard with a slightly bitter aftertaste. 18244 Hibiscus Petals Medlys 1x140g C

28 62577 Nasturtium Flowers 1x20g C Fresh Nasturtium flowers and leaves only approx 20g weight. Ideal as a decorative and edible garnish to enhance your starters or desserts. 22068 Onions Grelot White 1 bunch C 14283 Pansies Edible 1 punnet C 71068 Pea Shoots 1x100g C Curly tips of the parsley flower stems. Use as a decorative addition to dishes. 83248 Peaches 1x32 C 77827 Peaches Blood - Squashed 1x26 C 32177 Pineberries 12x100g C Strawberries but oppisite colours! 85372 Plantain 1x4kg C 78441 Potatoes Pink Fir 1x5kg A 29846 Rocket Micro each C 35575 Salsify 1x1kg C 22580 Tomatoes Heirloom 1x3.5kg C Mixed variety heirloom tomatoes 66468 Tomatoes San Marzano 1x4kg C Considered by some chefs to be the finest in the world 84649 Turnips Baby 1x400g C 48396 Watermelon each C Herbs 6279 Amaranth Red Micro 1x30g C Red amaranth cress has a mild beetroot flavour is great with stir fries, egg dishes and as an attractive garnish to salads and meats.

3781 Basil Red Micro 1x30g C Deep green leaves with purple tinge & light green stems. Aniseed liquorice flavour, sweet basil aroma, fragrant. Crisp to bite, stem leaves form a light texture. 3663 Chard Red Micro 1x30g C Micro Red Chard Cress has an earthy flavour similar to spinach. Can be used with mushrooms, cheeses and salads. 70911 Chervil 1 bunch C A delicate herb related to the parsley family. Commonly used to season mild flavoured dishes 5971 Coriander Micro 1x30g C Mid dark green stemmed micro leaf with medium to light green leaves with seed casings present. Fresh flavoured with a distinct spicy aroma.

Crisp to bite, stems leaves for a light texture.

56431 Parsley Micro each C 81636 Sarriette Savoury 1 bunch C Sarriette is a French herb used for seasoning food in Provence

www.harlech.co.uk 29 Fruit & Vegetables - Dried 42233 Chickpeas 1x500g A 5154 Cranberries Dried 1x1kg A 67857 Golden/Blonde Raisins Supermodel of the dried fruit family. A normal raisin is simply dried red grape, a golden one is more high maintenance. Treated with Sulphure Dioxide and oven dried it gives it a glowing amber colour 1x1kg A 16422 Orange Peel Candied Strips 1x1kg A Candied orange peel strips. The strips are not uniform in size.

Fruit & Vegetables - Frozen 15359 Lingonberry 1x1kg Also called Mountain Cranberries. Smaller than cranberries, sour-sweet and a slighty bitter taste. They contain more sugar than cranberries.

30 Fruit & Vegetables - Preserved 60512 Figs In Syrup 12x820g A A soft pear shaped fruit, with sweet dark flesh and many small seeds, eaten fresh or dried. 73122 Ginger Pickled 1x450g A 30868 Griottines Kirsch Pitted 1x2ltr A A special morrello cherry. Oblachinska cherry found in the Balkans. Macerated in alcohol pitted cherries, no stalk. 37815 Laver Bread Parsons 1x120g A Traditional Welsh seaweed, ready for use in a tin and pre cooked. Great added to scrambled egg or making its own pesto. Mix with hollandaise over eggs benedict. 19727 Maraschino Cocktail Cheries 1x500ml A 48117 Pears in Syrup Mini Brover each A 34072 Quince Paste 1x200g A A firm paste which can be cut into slices, like a fruit style paté.

Funghi - Frozen 42795 Girolle Mushrooms 1x1kg F Funghi - Fresh 52493 Girolle Mushrooms Medium per kg C From Belorussia 39749 Girolle Mushrooms Small per kg C Bulgarian.

Average 1kg 87283 Pied Mouton Bulgarian per kg C Pale brown cap with white underside. Hedgehog mushroom. Spiky underside rather than gills. Sweet nutty taste, spicy after taste. Average 1kg Funghi - Dried 83931 Mushrooms Mixed Dried 1x400g A High quality mix of 50 Oyster, 40 Shitake and 10 Porcini mushrooms which all re-hydrate to a nice soft texture and also gives you a rich mushroom stock. 49089 Porcini Choice 1x500g A Dried mushrooms Boletus Edulis Cep. Considered better dried than fresh. Nutty taste. Soak before use. Ideal for pasta and steak sauces.

  • ROBBIE Head Chef Galeri Restaurant Robbie has experience in kitchens up to 2 star Michelin from Rhodes 24 London at the age of 15 to Hibiscus in London and so on, to working in high end restaurants and hotels all his career. Robbie was on Master Chef the Professionals in 2011 reaching just short of the 1/4 finals. Robbie has gone from head chef of the 2 rosette Seiont Manor and is now head chef of the new revitalised Galeri Restaurant where he will be cooking stylish dishes at the standard of the high end establishments, he has worked but a relaxed and affordable experience. CHEF’S CUISINE Last of the Season Ingredients
  • 2 duck legs
  • Head of smoked garlic
  • Sprig of Thyme
  • 500g goose fat
  • 4 baby beetroot
  • 2 Bone marrow
  • 1 egg
  • 200ml cream
  • Sosa Viking salt for seasoning
  • 1 tsp Sosa beetroot powder
  • 2 tbsp Sosa airbag (pork rind)
  • 2 drops Cherry essence
  • 100 ml Olive oil half for beetroot half for airbag Method Confit the duck legs in goose fat thyme and the head of smoked garlic At 120 oc for 3 1/2 hours. While that is cooking prepare the bone marrow by taking out the bone and poach in the great until cream has reduced by half and bone marrow is incorporated season with a touch of Viking salt and blitz to a purée. Once to a purée set aside till needed. Prepare the beetroot by vac packing with olive oil cherry essence, beetroot powder and a pinch of Viking salt cook in a pan of boiling water till soft to touch then take out of pan and leave to cool in vac pack bag.

So now you need to make the (soil) get a small pan and put in enough oil to cover the bottom of the pan take and heat till hot then add airbag and cook till all puffed up stir throughout when done strain out oil and leave to cool and set aside. Now heat up purée and beetroot slowly. Now the duck legs have cooked take out of oil and shred then chop roughly and put in pan heat adding the airbag and a touch of Viking salt then taste to check your happy with taste and texture. Now ready to plate. Put the (soil) in a line across the plate the take beetroot out of bag and aline on the soul to look like its in the ground then take purée and put on bottom of the plate then use oil from the beetroot and drizzle on the plate garnish with a few mustard frills and the plate is ready

32 Herbs, Spices & Seasonings 31295 All Spice Ground 1x225g A 52657 Anise Ground 1x500g A 83919 Cardamom Pods Whole 1x400g A 6538 Cardamoms Whole 1x400g A An aromatic spice indigenous to South India and Sri Lanka. The seed is from a member of the ginger family. It has a wonderful aroma an enticing warm spicy-sweet flavour. 5923 Cinnamon Ground 1x450g A 53083 Cinnamon Sticks 1x120g A 8224 Coriander Ground 1x450g A 8037 Coriander Seeds 1x300g A 40600 Creole Seasoning Dry 1x265g A 5948 Cumin Ground 1x450g A Traditionally spice used in North African recipes. Also used in South Asian cookery known as Jeera.

Distinctive taste and warm aroma. Use in tagine stews.

6109 Cumin Seeds 1x300g A 62410 Curry Leaves 1x50g A Dried curry leaves are unrelated to the ground spice mix curry powder. They are an essential part of South Indian cooking adding a subtle aroma to simple dishes complexity to highly spiced ones. CHEF’S CUISINE GROCERY

www.harlech.co.uk 6187 Fennel Seeds Whole 1x400g A Primary ingredient of Absinthe. Slight aniseed taste. From the fennel plant. 25848 Fenugreek Ground 1x700g A Fenugreek is a spice used in curry powder. 42229 Fenugreek Seeds 1x370g A 61290 Four Pepper Mix 1.475g A 5323 Ginger Ground 1x500g A 11966 Harissa Spice Blend 1x600g A A blend of herbs and spices.

67155 Harissa Tube 1x70g A 23099 Jerk Seasoning 1x650g A 12397 Lavender Buds Dried 1x454g A Dried petal tips of the lavander plant. Purple, highly fragrant. Can be used to infuse custards and jellys. Makes a superb twist when used to flavour home made ice cream.

60686 Marjoram Rubbed 1x600g A 9455 Mustard Flour 1x370g A 87943 Mustard Seeds Black 1x320g A 3120 Nutmeg Ground 1x500g A 53273 Onion Seeds Black 1x265g A 46644 Oregano Ground 1x2.5kg A 57357 Paprika Hot Smoked 1x600g A 28407 Paprika Sweet Smoked 1x540g A Traditionally used in Spanish cookery. Top quality La Vera. Deep flavour ideal for paella. Smokey and sweet aroma. 47917 Pepper Black Fine Cracked 1x2.5kg A 2966 Peppercorns Green In Brine 1x800ml A Use in soups, sauces, patés and stews. 4941 Peppercorns Pink 1x270g A Seasoning spice. Baie Rose Dried berry from the Peruvian peppertree. Complementary to game and meat dishes.

Use in marinades and dressings. Similar to juniper 27651 Peppercorns Sarawak 1x50g A A somewhat rare peppercorn found in Malaysia that has recently gained notoriety. The pepper conveys a soft berry or chocolate flavour to most foods 76511 Peppercorns Szechuan Whole 1x250g A Also known as Chinese coriander. Lemony taste with tingly sensation. Used widely in Himilayan and Indonesian cuisine.

48152 Peppercorns Tasmanian 1x125g A 48416 Piri Piri 1x550g A Spice. Blend of African cayenne, Pequin and Ancho chillies, dried tomato and lemon. Use as a rub or dusting on chicken or prawns. 4689 Poppy Seeds Blue 1x400g A 9296 Pumpkin Seeds 1x1kg A Pumpkin seeds have a subtly sweet and nutty taste with chewy texture. Goes great with sauteed vegetables, salads and cereals. 39915 Raz el Hanout 1x250g A A spice mix from North Africa. The name is arabic for head of the shop implies a mixture of the best spices the seller has to offer. Used in many savoury dishes, sometimes rubbed on meat.

67597 Saffron Powder 1x0.125g A Finely ground Saffron, in paper wraps.

Ideal for delicate saffron flavour which can be mixed smoothly into dishes without leaving strands visible 7910 Star Anise 1x250g A Contains seeds of aniseed flavour. 64800 Sumac Ground 1x260g A Sumac is a lemony, tangy spice which is often used in Middle Eastern cooking as a seasoning, like salt & pepper 47341 Togarashi Spice Blend 1x600g A For savoury dishes. A blend of spices, seeds, seaweed and orange peel. 3571 Tumeric Ground 1x550g A

34 Pasta 37559 Lasagne Sheets 1x3kg F 26x21cm 48969 Lasagne Sheets for Ravioli 1x1kg C 26x21cm 57493 Lasagne Sheets Gluten Free 12x250g A 88635 Orzo Rosa Marina 1x500g A Pasta that looks like flat rice. Can be used in pilafs, soups, stews as a base for meat and veg dishes. Also good with salads. 46829 Pappardelle Pasta Dried 12x500g A Pappardelle pasta are very large, broad, flat pasta noodles. 41129 Penne Pasta Gluten Free 8x500g A Natural gluten free pasta made in Italy from a blend of maize and rice. 41785 Penne Pasta Wholewheat 12x500g A 28132 Tagliatelle Pasta 1x1kg C 7395 Linguine Black 1x500g A Linguine pasta coloured with squid ink Rice 5598 Arborio Risotto 1x1kg A 34680 Carnaroli Rice 1x2.5kg A Aged from 1 to 3 years.

Ageing renders starch, protein and vitamins less water-soluble, improving the consistency of the grains, enabling them to absorb more cooking liquid. Great for risotto.

62945 Carnaroli Rice Riso Gallo 5x1kg A King of risotto rice. A high quality rice with large, full bodied grains. 3349 Ground Rice 1x3kg A 6224 Japanese Sushi Rice 1x10kg A Sushi rice is a preparation of rice, typically a short grained, white Japanese rice which goes sticky once cooked. 36245 Paella Rice La Asturiana 1x1kg A Super absorbent for the best results. Top quality. 17255 Wild Rice 100% 6x125g A The roasted seed grain of a wetland grass. Wild rice has a mild, nutty flavour. Great mixed with other grains

www.harlech.co.uk 35 Pulses & Cereals 2968 Butter Beans White Large 1x3kg A 31444 Cannellini Beans Alubia 1x3kg A A type of white kidney bean especially popular in Italy.

Used in minestrone other Mediterranean dishes. 4241 Cous Cous 1x500g A Traditional Berber style semolina durum wheat used for North African dishes. 48058 Cous Cous Large Isreali 1x1kg A 7415 Haricot Beans 4x3kg A Probably best known when covered in tomato sauce called baked beans. They are small oval creamy coloured beans. Also known as navy beans. 9618 Lentils Puy 1x3kg A Higher quality lentils. Small and generally dark green in colour. 3351 Lentils Red Split 1x3kg A 5676 Pearl Barley 1x3kg A Pearly barley tastes great when added to stews and casseroles, and is a filling addition to soups and broths.

2521 Polenta Corn Meal 1x1kg A Coarse ground dried maize corn. 7252 Popcorn Kernels 1x850g A Traditional corn for making popcorn in a covered pan.

64977 Quinoa Organic 1x1kg A Used extensively in Andean cuisine. A versatile grain. Cooks in about 20 minutes. Rinse well before use. Great for salads and stews. 87187 Quinoa Seeds Black 1x1kg A Can be used in savoury dishes risotto, garnishes and in sweet dishes and biscuit dough.

36 1591 Sago 1x3kg A A powdery starch obtained from the trunks of certain sago palms and used in Asia as a food thickener and textile stiffener. 2986 Semolina 1x3kg A Made from durum wheat where pasta is derived from. Produces a thick, creamy dessert. A small proportion of semolina can be added to the usual bread making mix to produce a tasty crust.

4221 Tapioca 1x3kg A Used to make milky puddings similar to rice pudding and semolina. A starchy substance in the form of hard white grains, obtained from cassava. 62731 Wheat Bran 1x2.5kg A Used to enrich breads and used in fermenting.

Flour 31257 Brown Bread Flour Gluten Free 5x1kg A 86184 Buckwheat Flour 5x1kg A A pale grey brown flour with brown specks. 42730 Gram Flour 1x1kg A Finely milled chickpeas. Use for making Socca or Bhajis. It can also be used as an egg replacement in vegan cookery. 19471 Granary Flour 1x16kg A Granary Flour comes from malting wheat. 76934 Italian Tipo OO Flour 1x1.5kg A For making pasta and pizza. 36452 Malthouse Bread Flour 5x1kg A 6854 Moul Bie Panif T55 Flour 1x25kg A For making bread baguettes. 20072 Potato Flour Gluten Free 6x500g A Use potato flour to bake muffins cookies or add it to sauces, gravies and soups for a thicker consistency.

Alternately it can be combined with rice flour etc.

3123 Rice Flour 1x1.5kg A Ideal for people with wheat gluten allergies. 84683 Rye Flour Light 1x1kg A 33599 Rye Flour Wholegrain 5x1kg A Organic, stoneground. Naturally lower in gluten produces a close textured bread with a pleasing continental flavour. 100% rye flour. 39535 White Plain Flour Gluten Free 5x1kg A Unbleached gluten free alternative to wheat flour will need a little extra liquid in most standard recipes. 47088 White Self Raising Flour Gluten Free 5x1kg A This is a blend milled from naturally gluten free rice, potato, tapioca, maize and buckwheat. Will require a little extra liquid in most recipes.

Chef's Cuisine Brochure 2017
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