Recipes:
RAPS (UK) Ltd: Ward Road, Buckingham Road Industrial Estate, Brackley, Northants
NN13 7LE, Tel 01280 705513 – Fax 01280 705514
Note: Whilst the recipes and processing information given is both
accurate and feasible to the best of our knowledge, RAPS (UK) Ltd cannot accept
any responsibility or liability for product failure or lack of acceptance.
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| Beef Madras
Diced beef marinated in a blend of Indian spices for an aromatic curry
flavour
Number of portions (example)
Serves 24
Ingredients
1080g Madras Original Marinade (Art 1243)
6000g Diced braising beef
600g Water
6 Onion, sliced
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GT/SC/0207/H 2.6 003
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Method
1. Marinate the diced beef with the Madras Original Marinade for a minimum
of 4
hours or preferably overnight under refrigeration
Alternative: Put beef and marinade in
SPICER doing the job in maximum 20 minutes.
Select time setting after your experience and preference.
2. Blend in the water and stir in the sliced onion
3. Casserole or simmer until the meat is cooked and tender
4. When the meat is cooked, reduce the sauce to the desired consistency
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Serving Suggestion
Serve on a bed of pilau rice with a salad garnish
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| Chicken Korma
Indian Korma-style flavours are used to marinate diced chicken breast,
creating an authentic curry
Number of portions
Serves 24
Ingredients
1080g Korma Original Marinade (Art 1240)
6000g Diced chicken breast
600g Water
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GT/SC/0207/H 4.6 002
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Method
1. Marinate the diced chicken with the Korma Original Marinade for a minimum
of 4
hours or preferably overnight under refrigeration
Alternative: Put chicken and marinade
in SPICER doing the job in maximum 20 minutes.
Select time setting after your experience and preference.
2. Blend in the water
3. Casserole or simmer until the meat is cooked and tender
4. When the meat is cooked, reduce the sauce to the desired consistency
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Serving Suggestion
Serve on a bed of basmati rice and sprinkle the top with toasted flaked
almonds
and chopped coriander. Garnish with salad.
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| Chinese Red Chicken
Whole chicken legs marinated in a spicy red Chinese Sauce
Number of portions (example)
Serves 20
Ingredients
1750g Chinese Red Marinade (Art 35214) per Kg weight of meat
20 Whole chicken legs, skin on
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GT/SC/0207/E 4.2 001
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Method
1. Score the skin on the chicken legs and marinate in the Chinese Red Marinade
for
a minimum of 4 hours or preferably overnight under refrigeration
Alternative: Put chicken and marinade
in SPICER doing the job in maximum 20 minutes.
Select time setting after your experience and preference.
2. Oven-bake until the meat is cooked and the skin is crispy
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Serving Suggestion
Serve with fried noodles and a salad garnish
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RAPS (UK) Ltd: Ward Road, Buckingham Road Industrial Estate, Brackley, Northants
NN13 7LE, Tel 01280 705513 – Fax 01280 705514
Note: Whilst the recipes and processing information given
is both accurate and feasible to the best of our knowledge, RAPS (UK) Ltd
cannot accept any responsibility or liability for product failure or lack
of acceptance.
|
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| Hot Mesquite Chicken
Whole chicken legs in a smokey chilli marinade
Number of portions (example)
Serves 24
Ingredients
900g Hot Mesquite Marinade (Art 37089) per Kg weight of meat
24 Whole chicken legs, skin on
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GT/SC/0207/H 2.6 003
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Method
1. Score the skin on the chicken legs and marinate in the Hot Mesquite Marinade
for a minimum of 4 hours or preferably overnight under refrigeration
Alternative: Put chicken and marinade
in SPICER doing the job in maximum 20 minutes.
Select time setting after your experience and preference.
2. Oven-bake until the meat is cooked and the skin is crispy
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Serving Suggestion
Serve with potato wedges, grilled vegetable kebabs and a salad garnish
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| Jerk Lamb Casserole
Diced lamb marinated with a Caribbean hot jerk flavour
Number of portions (example)
Serves 24
Ingredients
1080g Jerk Marinade (Art 35754)
6000g Diced stewing lamb
600g Water
3000g Diced carrot, onion and sweet potato
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GT/SC/0207/A 3.6 002
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Method
1. Marinate the diced lamb in the Jerk Marinade for a minimum of 4 hours
or preferably overnight under refrigeration
Alternative: Put lamb and marinade in
SPICER doing the job in maximum 20 minutes.
Select time setting after your experience and preference.
2. Blend in the water and stir in the carrots, onions and sweet potatoes
3. Casserole or simmer until the meat is cooked and tender
4. When the meat is cooked, reduce the sauce to the desired consistency
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Serving Suggestion
Serve on a bed of wild rice with a salad garnish
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| Kiev Pork Steaks
Pork steaks marinated in a garlic, pepper and herb spiced oil
Number of portions (example)
Serves 24
Ingredients
900g Kiev Marinade (Art 36936)
6000g Pork steaks
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GT/SC/0207/J 1.9 002
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Method
1. Brush the marinade over the meat and allow to stand for a minimum of
4 hours or preferably overnight under refrigeration
Alternative: Put steak and marinade in
SPICER doing the job in maximum 20 minutes.
Select time setting after your experience and preference.
2. Cook on a hot griddle, grill or barbecue until the meat is cooked
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Serving Suggestion
Serve with ratatouille and sautéed potatoes tossed in Rosemary
& Garlic Sauce
(Art 1496)
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| Lime, Ginger & Coriander Turkey
Kebabs Diced turkey breast marinated
with the Thai flavours of lime, ginger, coriander and garlic
Number of portions (example)
Serves 24
Ingredients
900g Lime, Ginger & Coriander Marinade (Art 35800)
6000g Turkey breast, cut into 1” cubes
6 Yellow bell pepper, cut into pieces
6 Green bell pepper, cut into pieces
72 Wooden skewers or kebab sticks
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GT/SC/0207/F 4.9 001
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Method
. Marinate the diced turkey in the Lime, Ginger & Coriander Marinade
for a
minimum of 4 hours or preferably overnight under refrigeration
Alternative: Put turkey and marinade in
SPICER doing the job in maximum 20 minutes.
Select time setting after your experience and preference.
2. Assemble the kebabs, alternating the meat and peppers
3. Grill or barbecue until cooked and golden
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Serving Suggestion
Serve on a bed of fragrant rice, with a salad garnish
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| Lemon Grass & Coconut Turkey Kebabs
Diced turkey breast marinated with lemon grass & coconut, gives these
kebabs a taste of Thailand
Number of portions (example)
Serves 30
Ingredients
750g Lemon Grass & Coconut Marinade (Art 3235D)
5000g Turkey breast, cut into 1” size cubes
5 Yellow bell pepper, cut into pieces
5 Green bell pepper, cut into pieces
5 Red bell pepper, cut into pieces
60 Wooden skewers or kebab sticks
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GT/SC/0207/F 4.9 003
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Method
1. Marinate the diced turkey in the Lemon Grass & Coconut Marinade for
a minimum of 4 hours or preferably overnight under refrigeration
Alternative: Put turkey and marinade in
SPICER doing the job in maximum 20 minutes.
Select time setting after your experience and preference.
2. Assemble the kebabs, alternating the meat and peppers
3. Grill or barbecue until cooked and golden
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Serving Suggestion
Serve on a bed of couscous with a salad garnish
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| Mississippi Chicken Casserole
Mississippi has the full flavour of the Grand Old South with a spicy
paprika flavour
Number of portions (example)
Serves 24
Ingredients
2400g Marifix Mississippi (Art 36405)
6000g Chicken thighs (skin off)
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GT/SC/0207/A 4.6 001
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Method
. Mix the Marifix Mississippi with the chicken thighs and leave for a minimum
of 4
hours or preferably overnight under refrigeration
Alternative: Put chicken and marifix in
SPICER doing the job in maximum 20 minutes.
Select time setting after your experience and preference.
2. Casserole or simmer until the meat is cooked and tender
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Serving Suggestion
Serve with potato wedges, green beans and a salad garnish
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| Salsa Beef Casserole
Diced beef marinated in a typical Mexican Salsa flavour of chilli, paprika
and tomato
Number of portions (example)
Serves 24
Ingredients
1080g Salsa Marinade (Art 36952)
6000g Diced braising steak
600g Water
6 Red onion, diced
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GT/SC/0207/B 2.6 002
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Method
1. Marinate the diced beef in the Salsa Marinade for a minimum of 4 hours
or preferably overnight under refrigeration
Alternative: Put steak and marinade in
SPICER doing the job in maximum 20 minutes.
Select time setting after your experience and preference.
2. Blend in the water and mix in the diced red onion
3. Casserole or simmer until the meat is cooked and tender
4. When the meat is cooked, reduce the sauce to the desired consistency
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Serving Suggestion
Serve with potato wedges, Mexican sweetcorn and a salad garnish
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| Salt & Pepper Pork Steaks
Pork steaks marinated in a Salt & Pepper Spiced Oil
Number of portions (example)
Serves 24
Ingredients
420g Salt & Pepper Spiced Oil (Art 39098)
6000g Pork steaks
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GT/SC/0207/I 1.9 001
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Method
1. Brush the marinade over the meat and allow to stand for a minimum of
4 hours or preferably overnight under refrigeration
Alternative: Put steak and oil in SPICER
doing the job in maximum 20 minutes.
Select time setting after your experience and preference.
2. Cook on a hot griddle, grill or barbecue until the meat is cooked
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Serving Suggestion
Serve with chips, peas, mushrooms, onion rings and a salad garnish
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| Shoarma Lamb Casserole
Diced lamb marinated with the Middle Eastern flavours of chilli, cumin,
coriander and cinnamon
Number of portions (example)
Serves 24
Ingredients
1080g Shoarma Marinade (Art 38845)
6000g Diced stewing lamb
600g Water
6 Onion, diced
6 Red pepper, diced
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GT/SC/0207/G 3.6 001
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Method
1. Marinate the diced lamb in the Shoarma Marinade for a minimum of 4 hours
or preferably overnight under refrigeration
Alternative: Put lamb and marinade in
SPICER doing the job in maximum 20 minutes.
Select time setting after your experience and preference.
2. Blend in the water and stir in the diced onion and red pepper
3. Casserole or simmer until the meat is cooked and tender
4. When the meat is cooked, reduce the sauce to the desired consistency
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Serving Suggestion
Serve on a bed of couscous with a salad garnish
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| Smokey BBQ Turkey Kebabs
Diced turkey breast coated in a sweet smokey marinade
Number of portions (example)
Serves 30
Ingredients
750g Smokey BBQ Marinade (Art 1577)
5000g Turkey breast, cut into 1” cubes
10 Red onions, cut into pieces
120 Bacon slices (made into rolls)
60 Wooden skewers or kebab sticks
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GT/SC/0207/0207/A 4.9 002
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Method
1. Marinate the diced turkey in the Smokey BBQ Marinade for a minimum of
4 hours or preferably overnight under refrigeration
Alternative: Put turkey and marinade in
SPICER doing the job in maximum 20 minutes.
Select time setting after your experience and preference.
2. Assemble the kebabs, alternating the meat with the red onion and bacon
rolls
3. Grill or barbecue until cooked and golden
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Serving Suggestion
Serve with potato wedges and a side salad
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