Recipe Service
SPICER

www.raps.co.uk

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.

——————————————————————————  

 

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

GT/SC/0207/H 2.6 003

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

Serving Suggestion
Serve on a bed of pilau rice with a salad garnish

 

——————————————————————————  

Back to top

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

GT/SC/0207/H 4.6 002

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

Serving Suggestion
Serve on a bed of basmati rice and sprinkle the top with toasted flaked almonds
and chopped coriander. Garnish with salad.

 

——————————————————————————  

Back to top

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


GT/SC/0207/E 4.2 001

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

Serving Suggestion
Serve with fried noodles and a salad garnish

 

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.

——————————————————————————  

Back to top

 

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

GT/SC/0207/H 2.6 003

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

Serving Suggestion
Serve with potato wedges, grilled vegetable kebabs and a salad garnish

 
 

——————————————————————————  

Back to top

 

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

GT/SC/0207/A 3.6 002

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

Serving Suggestion
Serve on a bed of wild rice with a salad garnish

 
 

——————————————————————————  

Back to top

 

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

GT/SC/0207/J 1.9 002

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

Serving Suggestion
Serve with ratatouille and sautéed potatoes tossed in Rosemary & Garlic Sauce (Art 1496)


 
 

——————————————————————————  

Back to top

 

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

GT/SC/0207/F 4.9 001

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

Serving Suggestion
Serve on a bed of fragrant rice, with a salad garnish

 
 

——————————————————————————  

Back to top

 

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

GT/SC/0207/F 4.9 003

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

Serving Suggestion
Serve on a bed of couscous with a salad garnish

 
 

——————————————————————————  

Back to top

 

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)

GT/SC/0207/A 4.6 001

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

Serving Suggestion
Serve with potato wedges, green beans and a salad garnish

 
 

——————————————————————————  

Back to top

 

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

GT/SC/0207/B 2.6 002

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

Serving Suggestion
Serve with potato wedges, Mexican sweetcorn and a salad garnish

 
 

——————————————————————————  

Back to top

 

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

GT/SC/0207/I 1.9 001

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

Serving Suggestion
Serve with chips, peas, mushrooms, onion rings and a salad garnish

 
 

——————————————————————————  

Back to top

 

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

GT/SC/0207/G 3.6 001

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

Serving Suggestion
Serve on a bed of couscous with a salad garnish

 
 

——————————————————————————  

Back to top

 

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


GT/SC/0207/0207/A 4.9 002

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

Serving Suggestion
Serve with potato wedges and a side salad

 
 

——————————————————————————  

Back to top