|1||Breasts skin on: 4|
|2||Thighs skin on: 4|
|1||Chicken bones keep all skin & fat: from above|
|2||White wine vinegar: 100ml|
|3||Water: 2 litres|
|5||Black peppercorns: 10|
|6||Rich's Versatie™ (to finish the sauce): 30ml|
|2||Egg white: 1|
|3||Minced chicken (4 chicken drumsticks & 2 tenderloins from whole chickens): 400g|
|5||Rich's Versatie™: 200ml|
|6||Sea salt & pepper|
|1||Baby carrots: 300g|
|2||Orange juice: 200ml|
|4||Rich's Versatie™: 30ml|
|1||Black garlic: 60g|
|2||Sunflower oil: 30ml|
|1||Dutch cream potatoes: 500g|
|2||Sea salt: 3g|
|4||Rich's Versatie™: 120ml|
|1||Green & yellow beans: 200g|
|2||Button mushrooms: 12|
|3||Shitake mushrooms: 12|
|1||Chicken sauce (jus gras): Put chicken bones, vinegar, peppercorns & salt in a pot cover with water & simmer for 4hrs until strong chicken taste has been obtained, pass into a clean saucepan & reduce to 150ml set to one side.|
|2||Tarragon stuffing: Mince the chicken drumstick/ tenderloin meat then blend as smooth as possible. Add the egg white until a smooth paste has formed fold in the Versatie™ & chopped tarragon, at this stage add seasoning & place in a piping bag. Versatie™ adds richness whilst it elevates the tarragon..|
|3||Dutch cream mash: Peel potatoes, cut large dice, simmer in water with sea salt until potato is cooked process through a ricer. Boil Versatie™ & butter, fold through potato mixture until silky smooth then add seasoning. By using Versatie™ in the mash, it lets the hero of the element sing rather than using cream which can sometimes dull the natural flavours..|
|4||Glazed carrots: Peel carrots & cut into 5mm thick rounds, place in small saucepan with orange juice pinch sugar, pinch of sea salt and Versatie™. Simmer until carrots have glazed & almost all liquid has been absorbed. If further cooking required, add a touch of water & continue cooking carrots until it is ready. By using Versatie™ in this element, it brings a great shine to the glaze & does not separate like cream.|
|5||Black garlic: Puree in a jug blender with the oil and salt until smooth, reserve in piping bag.|
|6||Cooking free-range chicken: Set the sous vide machine (immersion circulator) to 63℃, season the thighs with sea salt and tarragon stalks & place in a vac pack bag or Ziplock bag if you do not have a vacuum sealer, place in sous vide machine for 2.5 hours until tender or internal temperature reaches 62℃. Slice the chicken breasts width ways across the side so almost butterflied then pipe in the tarragon stuffing equally between then roll tightly in glad wrap and tie the ends so it looks like a tube, drop into the sous vide machine (immersion circulator) for 1 hour 20 minutes.|
|7||Garnish: Blanch the beans and mix together, gently cook the mushrooms in the butter until just cooked and reserve.|
|8||To finish Heat all elements of the dish and finish the sauce by adding Versatie™ when the sauce has boiled to give a nice mouth feel and a great shine to the sauce. Pan fry the chicken thighs & the stuffed breasts until a light colour has been obtained. Arrange some mash on the plates and place the chicken breast/ thigh pieces on them. Place the carrots mushrooms & beans around the plate, place a few dots of the black garlic. Pour the chicken sauce around the plates and serve immediately.|
INGREDIENTS Scallop mousse: 1 Salmon fillets skin off: 4 x 250g 2 Truffle salsa: 5g 3 Egg white: 0.5 4 Scallop meat: 150g 5 Diced salmon belly: 100g 6 Rich’s Versatie™: 100ml 7 Sea salt & pepper Poaching liquid: 1 Chef mushroom essence: 30ml 2 Water: 200g 3 Rich’s Versatie™: 100ml 4 Sea salt & […]
INGREDIENTS 1 Rich’s® Café Whip™: 425g 2 Boneless skinless chicken breast halves: 12 3 Chicken broth: 180ml 4 Olive oil: 80ml 5 Dijon Mustard: 65g 6 Dried Oregano: 15g 7 Salt and pepper to taste Directions 1 Add olive oil to a large skillet and preheat over medium-high heat. 2 Season chicken breasts with salt […]
INGREDIENTS 1 Rich’s® Café Whip™: 850g 2 Twist Macaroni: 450g 3 Grape Tomatoes, halved: 800g 4 Heads of garlic, minced: 2 5 Medium shallots, diced: 4 6 Flour: 130g 7 Cooking oil: 30ml 8 Salt and pepper to taste 9 Fresh basil (garnish) Directions 1 Preheat oven to 200°C. 2 Toss tomatoes in a bit […]
INGREDIENTS 1 Rich’s® Café Whip™: 425g 2 Elbow Macaroni: 500g 3 Yellow onion (finely chopped): 1/2 4 Vegan Mozzarella Cheese: 130g 5 Vegan Pepper Jack Cheese: 65g 6 Thai red curry paste: 30g 7 Cooking oil: 30ml 8 Salt and pepper to taste 9 Chopped fresh chives (garnish) Directions 1 Cook macaroni in boiling, salted […]
INGREDIENTS 1 Rich’s® Café Whip™: 425g 2 Large sweet potato, spiraled: 1 3 Small white onion, diced: 1 4 Cloves garlic, minced: 3 5 Fresh Ginger, minced: 15g 6 Red bell pepper : 1 7 Yellow curry powder: 30g 8 Low-sodium vegetable broth: 700ml 9 Frozen green peas: 65g 10 Juice of 1/2 lime Directions 1 Preheat […]
INGREDIENTS 1 Rich’s® Café Whip™: 425g 2 Vegetable stock: 100ml 3 Large carrots, chopped: 10 4 Medium onion, chopped: 1 5 Fresh ginger root, minced: 3 6 Olive oil: 15ml 7 Salt and pepper to taste Directions 1 Roughly chop the carrot, onion, and mince ginger root. 2 Sauté garlic and onions in a pan with olive […]
INGREDIENTS 1 Rich’s® Café Whip™: 425g 2 Unsalted butter: 70gr 3 Head garlic, minced: 1 4 Flour: 65g 5 Parmesan cheese: 195g 6 Oregano: 5g 7 Salt and pepper to taste Directions 1 Melt butter in a small saucepan over medium heat. Add garlic, cooking for 30 seconds before whisking in flour, pepper, salt and […]
INGREDIENTS 1 Rich’s Versatié™: 250ml 2 Flour: 25g 3 Lard, butter or cooking oil: 20g 4 Chopped onion: 50g 5 Minced garlic: 10g 6 Chopped celery: 80g 7 Thyme: 5g 8 Chopped carrot: 60g 9 Chopped red bell pepper: 50g 10 Chopped potato (then poach with boiled water): 200g 11 Fish broth (can be replaced […]
INGREDIENTS 1 Rich’s Versatié™: 200ml 2 Beef fillet: 500gr 3 Butter: 50g 4 Ketchup: 100ml 5 BBQ Sauce: 100ml 6 Onion: 1/2 bowl 7 Romaine salad: 1kg 8 Fennel: 1 9 Brown sugar 10 Powder pepper 11 Salt 12 Olive Oil 13 Apple cider Directions 1 Boil sugar, vinegar and salt. Let it cool then […]
INGREDIENTS 1 Rich’s Versatié™: 30ml 2 Salmon fillet: 300gr 3 Butter: 25g 4 Chopped garlic: 10g 5 Walnut: 15g 6 Onion: 1/4 7 Leek: 1 8 White pepper powder: 5g 9 Olive oil: 100ml 10 Cheese: 100g 11 Salt Directions 1 Clean and cut the salmon into serving pieces. 2 Chop the garlic and ground […]
INGREDIENTS 1 Rich’s Versatié™: 200ml 2 Clam: 1kg 3 Tiger prawn: 500g 4 Peeled crab: 5 units 5 Shacha shrimp sauce: 1 box 6 Shallots: 50g 7 Minced garlic: 50g 8 Water: 200ml 9 Spices Directions 1 Soak clams with some chili peppers. After 30 minutes, clean clams well. 2 Peel and devein the prawns. 3 […]
INGREDIENTS 1 Rich’s Versatié™: 40ml 2 Sugar powder: 5g 3 Grape vinegar Balsamic: 20ml 4 Chicken broth: 20ml 6 Salt: 1g 7 White pepper powder: 0.5g 8 Crispy bacon: 6g Directions 1 Add vinegar and sugar. 2 Add Rich’s Versatié™. 3 Add crispy bacon. 4 Add salt and pepper. 5 Stir well before serving. 6 […]
Rich’s All Purpose Custard Base is a frozen ready-to-use liquid base providing bakery and food service operators with a multi-purpose product solution for various custard-based dessert recipes. The product simplifies the preparation process of various kinds of custard-based desserts but still provides pleasurable specific taste of different tarts and desserts.
Consumer demand for vegan products is growing. Rich’s NEW Vegan Whipped Topping Made with Coconut Milk is the versatile, dairy alternative topping that consumers have been craving. Designed for a cream whipper and made with coconut milk, the product satisfies conscious consumer demand and makes light work for baristas, business owners and back-of-house operators.
Rich’s Versatié™ is the ideal all-in-one product solution for both sweet and savory applications. With smooth texture and pleasant creamy note, Rich’s Versatié™ is the preferred alternative to dairy cream for all cooking, pouring and whipping needs.
Uniced chocolate cupcakes have a light and moist texture and a sweet flavor profile with clean milk chocolate notes.
Uniced vanilla cupcakes, naturally flavored, with a light and moist texture and a sweet flavor profile with egg and vanilla notes.
Pulled pork Bar-B-Q with traditional-style sauce (tomato-based sauce with a combination of sweet smoky and spicy flavors with a hint of pepper). Packed in bags.
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Pre-whipped creamy white buttercream style icing developed to be firm enough for decorating yet smooth enough for spreading.
Avoset® All Purpose Creamer Concentrate has neutral flavour and smooth mouthfeel to be easily used in different applications.
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A pre-whipped cream with a light, creamy texture. Packaged in pastry bag with a decorator tip and an easy-open seal. Perfect for hot and cold beverages and desserts.
Whip Topping™ Base is a non-dairy topping concentrate that offers a variety of ways to add value to your dessert and cake offerings. Blended perfectly with any liquid, it can be used in endless recipes. The difference between the product and other non-dairy creams is its superior stability, high overrun, great versatility and good cost benefit to operators.