We Inspire New Tastes!

Our skilled culinary team has its pulse on the latest food trends throughout the world. It is connected via Kitchencounters™, our new culinary digital network. Experienced in working with top chefs throughout the world, our culinary team taps into the newest tastes, flavors and textures to create a truly unique food experience. Our chefs use quality ingredients as well as the best spices, herbs, flavors and other key components from all over the world to create customized and truly unique seasoning systems.

Chef Mark Sobczak

Newly Weds Foods, Director of Culinary, Chicago, IL

  • Kendall College, Evanston, IL
  • Calling himself a “meathead,” Chef Mark “Sobby” is steeped in the old-school traditions of charcuterie, and modernizing those traditions for today’s foodservice
  • A wealth of knowledge of proteins, and an intangible passion for butchery and deli operations
  • A former inventory control specialist for the United States Air Force
  • Formerly the R&D manager and corporate chef, Vienna Beef, Chicago and Kraft Foodservice and Kraft Food Ingredients
  • Favorite dish to cook at home: pepper-encrusted beef brisket with sweet and spicy barbecue sauce
See Mark's Favorite Recipe

Brisket

Pepper Encrusted BBQ Brisket

Serves: 6 – 8

1 Whole Brisket (3 – 5 pounds), uncooked
½ cup Sea Salt
¼ cup Black Pepper
¼ cup Crushed Red Pepper
¼ cup Sugar
20 ounces BBQ Sauce

Directions:
  • Rub: Combine all the dry seasonings and rub generously over the entire beef brisket.
  • Pre-Grill: Get the grill extremely HOT. Place the brisket on the grill and begin charring, turn the brisket over only after it has been blackened. For best results, char or blacken all 4 sides.
  • Wrap and Cook: Remove brisket and wrap in 2 layers of foil with no vent or way for juices to leak out. Place in an oven-safe pan with 2 cups of water in pan, in order to prevent scorching. Place into a pre-heated oven at 350° F for 2½ to 3½ hours, adjusting cook time depending on oven and/or size of the brisket.
  • Basting Sauce: Remove brisket from oven; unwrap from foil and save ALL the natural juices in the foil. Add the natural juices to the BBQ sauce, slice the brisket and serve.

Note: For a less spicy BBQ Sauce, add less natural juices.

Chef Claire Olsen

Newly Weds Foods, Senior Corporate Chef, Chicago, IL

  • Kendall College, Evanston, IL
  • 22 years with Newly Weds Foods in R&D—an exciting field where no two days are the same, learning something new each day
  • Her first job out of culinary school was at a small, family-owned Italian restaurant- where she learned all of the “secret” family recipes
  • Experience in the catering business, front and back of the house
  • Learning how food is farmed and processed is her newfound passion
  • Some of her fondest memories as a child were spending time with her mom cooking, singing, dancing in the kitchen.
See Claire's Favorite Recipe

Honey Walnut Crusted Salmon

Serves: 4

4 (6 ounce) Salmon Fillets
½ cup Walnuts, chopped
1 cup Panko Bread Crumbs
1 tablespoon Honey
1 tablespoon Flat Leaf Parsley, finely chopped
1 tablespoon Lemon Zest
To taste Salt and Pepper

Directions:
  • In food processor, process walnuts, panko, lemon zest, parsley, and salt and pepper, using pulsing action until crumbly.
  • Brush tops of salmon fillets with honey. Divide crust mixture evenly among fillets; press onto honey.
  • Place salmon fillets on baking pan.
  • Bake at 350°F for about 15-20 minutes, or until salmon flakes with fork.

Chef Jeff Basalik

Newly Weds Foods, Senior Corporate Chef, Chicago, IL

  • 30 years in the hospitality industry
  • Held various positions including Line Cook, Banquet Chef, Garde Manger Chef, Baker and Corporate Chef for multi-unit chains and food manufacturers
  • Favorite food memories are learning to cook breakfast from his grandmother and preparing seafood & pasta dishes for Fest of Seven Fishes during Christmas
  • His passion for desserts has led to continuing education classes at CIA and French pastry schools
  • When not in the kitchen, you can find him on his bicycle. Chef Jeff has a love for being outside on the open roads or trails
See Jeff's Favorite Recipe

Seafood Pasta Salad

Seafood Pasta Salad

Serves: 4 – 6

5 each Uncooked sea scallops
Sea Salt and cracked black pepper to taste
2 Tbsp. Olive oil, divided
4 each Uncooked large shrimp, peeled, deveined
2 cups Baby arugula
2 cups Bow tie pasta, cooked, drained
1/2 cup Creamy Caesar Dressing or Romesco sauce
1/2 cup Grape tomatoes, cut in half
1/2 cup Fresh mozzarella balls, cut in half
1/2 cup Yellow peppers, roasted, cut into thin strips
1/3 cup Sun-dried tomatoes, drained, sliced
1/3 cup Red onions, thinly sliced, lightly sauteed
1/4 cup Pitted kalamata olives, cut in half
1/4 cup Italian parsley, chopped
1/4 cup Fresh basil, chiffonade
1-1/2 Tbsp. Thin garlic chips, lightly pan fried
1/2 cup Shredded Parmesan or Pecorino Cheese

Directions:
  • SEASON: scallops with salt and black pepper. Saute in 1/2 Tbsp. of the oil on medium-high heat 2 to 3 min. on each side or until opaque. Remove from skillet; cool. Meanwhile, season shrimp with salt and black pepper. Saute in a separate skillet in remaining 1/2 Tbsp. oil, about 2 to 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cool. Use same pan to lightly pan fry garlic and saute onions. Use remaining 1 Tbsp. of oil.
  • CUT: scallops into half or quarters, then cut shrimp in half; place in large bowl. Add all remaining ingredients except cheese; toss to coat. Season with salt and black pepper; cover. Refrigerate up to 1 hour.

For each serving:
PLATE 1 cup of the salad; sprinkle with 1 Tbsp. cheese

Note: Cooked scallops and shrimp can be stored in a tightly covered container in the refrigerator for up to 24 hours before being cut up and mixed with remaining ingredients as directed.

Use any pasta or dressing/sauce you like. I often switch these two ingredients up to keep things interesting.

Chef Jake Nolan

Corporate Chef, Chicago, Illinois

  • Graduated in 2016 from the Culinary Institute of America, in Hyde Park NY, with a Bachelor’s Degree in Culinary Science.
  • Coming from Massachusetts, Jake loves cooking with fresh seafood, experiencing new flavors, and learning about different food cultures and techniques.
  •  He attributes his love for cooking and food to his grandmother and to his former Chef Instructors from his High School, which lead him to start working in local restaurants at the age of 14.
  • Former Culinary Development Chef Intern at Kerry Group in Beloit WI, as well as had many line cook jobs at numerous restaurants including working at Walt Disney’s Corral Reef Restaurant in Epcot.
See Jake's Favorite Recipe

Cioppino

3 oz. Extra Virgin Olive Oil
About 4 oz. Salt Pork or Country Ham, minced
1 Large Yellow Onion, Medium Diced
3 Celery Stalks, Large Diced
6 Small Yellow Potatoes, Cut into 1/4 inch rounds, skin on
1 – 28 oz. can Small Diced Tomatoes
16 oz. Bottle Clam Juice
12 Jumbo Shrimp, Peeled, Deveined
12 Large Sea Scallops
4 – 3 oz. Cod Fillets
1 lb. Mussels
1 Baguette, Sliced
1 Sprig Thyme
1 Sprig Tarragon
Crushed Red Peppers, as desired
Salt & Pepper, to taste
Celery Leaves, picked & washed, as garnish

Directions:
  • Preheat your oven to 350 degrees, and bake the baguette slices until golden brown. Set aside
  • In a large rondo, add the olive oil and sauté the onions, potatoes, and salt pork until caramelized.
  • Add celery, diced tomatoes, Thyme, Tarragon, and clam juice to the pan and bring to a simmer. Cook on low heat until potatoes and celery are fork tender. Season the stew with salt, pepper, and crushed red pepper flakes.
  • One at a time, carefully place Cod filets, Mussels, Shrimp, and Scallops on top of the stew and cover with a lid for about 5 minutes, until the mussels have opened up and the fish fillets have begun to flake.
  • Serve in a large bowl, making sure every serving gets a little of everything. Serve with toasted baguette and garnish with Celery leaves.

Chef Joe Mokodanski

Newly Weds Foods, Corporate Chef, Chicago, IL

Chef Joe from our Chicago Culinary Center

  • College: Northern Illinois University Dekalb IL
  • Born and raised in Chicago, I prefer Italian and Asian food and love a simple but flavorful recipe.
  • I started out in this industry as a dishwasher and worked my way up to Sous Chef but then decided I wanted to get into R&D side of food service. I took a part time job working for Weber Stephen LLC as a grill tester and was able to get a better understanding how consumer products are developed before hitting the market.
  • Cooking has always been a big part of my life and started cooking with my grandparents making dishes I had discovered in movies and television shows.
See Joe's Favorite Recipe

Pan showing bacon topped cabbage rolls

Cabbage Rolls Topped with Bacon

  • 1 head of Cabbage 3-5 Pounds
  • 1 Cup Uncooked long grain rice
  • 1 pound of Ground Beef
  • 1 Pound of bacon
  • 2 cups of Chicken Stock
  • ½ medium onion diced
  • 3 Cloves of Garlic Minced
  • 3 Tablespoons of Butter and Oil
  • Salt and Pepper TT

Directions

  • Cut Core out of Cabbage and place in pot of boiling water till cabbage leaves start come apart.
  • In a sauté pan heat oil and then sauté onion and garlic till translucent after sautéing onions and garlic, add ground beef and cook till ground beef is fully cooked adding salt and pepper to taste.
  • Drain excess oil and fat from the beef and move to a mixing bowl to cool
  • 2-quart pan bring combine rice and chicken stock and bring to a boil then let simmer for 30-35 minutes or until rice is cooked. Move rice to a mixing bowl with beef and combine
  • Take a cabbage leaf and add ¼ to ½ cup of ground beef rice mixture then roll up and place in a Casserole dish lined with aluminum foil. Repeat till you run out of cabbage or ground beef and rice.
  • Add ½ cup of water to casserole pan and with cabbage role then top cabbage roles with bacon.
  • Cover casserole pan with aluminum foil and bake in the over at 350 for 90 minutes.
  • Remove top layer of foil and then bake for another 30 minutes.

Chef Andrew Bottini

Newly Weds Foods, Corporate Chef, Horn Lake, MS

Photo of Chef Andrew from our Horn Lake Facility

  • The University of Arkansas, Fayetteville, AR
  • I grew up in a family-owned restaurant where we made Italian American cuisine with some Southern comfort food. I spent eight years training front and back of house, learning from my dad, who graduated from the Culinary Institute of America. This is where I fell in love with food.
  • I think every chef would agree with me that the best part of working in a restaurant is the experience of working with your team for so long that you guys are so in unison that all communication is non-verbal. Every step is a perfect cadence of one another, and for those watching, it’s like a choreographed dance. For me, it became therapeutic.
  • I previously worked with Tyson on the Culinary R&D team, where I mainly focused on food service applications.
  • When I’m not in the kitchen, you can find me on the mountain bike trails.
See Andrew's Favorite Recipe
Photo of Chicken Carbonara, noodles, cheese and chicken

Chicken Carbonara

Serves: 4

6 Chicken tenderloins, medium dice
2 Roma tomatoes, medium dice
1 package of button mushrooms Julienne
5 strips of thick-cut bacon roughly chopped
½ a red onion julienne
2 cups heavy whipping cream
6 oz of your favorite whiskey
Salt to taste
Pepper to taste
1 tsp paprika (optional)
1 tsp cayenne pepper (optional)
1 garlic clove (optional)
1 lb of cooked penne pasta
½ a cup of parmesan cheese

Directions:

Heat a sauté pan to medium-high heat and add 1 tbsp of oil. Once heated, add bacon and cook for 3 to 4 minutes. Bacon should be cooked to seventy-five percent. Then add chicken and season with salt and pepper. Cook for 4 to 5 minutes. This should cook the chicken completely and leave your bacon nice and crispy. Then add the tomatoes, onion, and mushrooms. If desired, add more salt and pepper. Cook for 2 to 3 minutes or until the onions are translucent.  Next, it’s time for the whiskey. This will flambee, so stand back and let the flame go out on its own. Once the flame goes out, add in the cream. Cook this for 2 to 4 minutes. If it looks like you will need more sauce, add more cream. Next, add the pasta and stir until the noodles are coated in sauce. Once coated, add half of the parmesan cheese but don’t stir. Let the parmesan cheese start to melt onto the noodles before stirring. Once you have combined the noodles and cheese, it is ready to serve. Finish off with more parmesan cheese. It pairs great with a slice of focaccia bread or sourdoug

Chef  Nick Lombardo

Newly Weds Foods, Senior Corporate Chef, Broadview, IL

  • Culinary Arts Degree from College of DuPage, Glen Elyn, IL
  • Graduated from Northern Illinois University, DeKalb, IL
  • Over fifteen years in the food industry serving a variety of culinary roles from a line cook at a Michelin Starred restaurant to ten years of R&D experience working in the flavor industry developing food and beverage products. I like to stay curious and learn new skills and techniques that help me build memorable flavors and textures.
  • One of my favorite jobs was when I worked in the test kitchen at a factory that makes take-and-bake pizzas for all the major retail private label brands.  That was my first R&D job and it helped solidify my decision to pursue a career as a Corporate Chef.  I love being able to create delicious concepts on the bench that have the potential to serve literally millions of people in a safe and economical way.
  • Fondest kitchen memory: cleaning a very muddy 40-pound batch of foraged ramps (wild leeks) during the spring harvest for a ramp-themed tasting menu at Vie Restaurant in Western Springs, IL. We pickled, charred, fermented, and smoked the ramps to use them in other components on the menu as flavoring agents.    
  • When I’m not in the kitchen I enjoy traveling with my wife, working on our fixer-upper, and playing guitar.
See Nick's Favorite Recipe

One of my absolute favorite recipes to cook for friends and family is seafood gumbo with andouille sausage, charred okra, and jasmine rice.    

Chef Chris Scott

Newly Weds Foods, Senior Corporate Chef, Erlanger, KY

  • Chris Scott is a Senior Corporate Chef at Newly Weds Foods A graduate of both Le Cordon Bleu and Johnson & Wales, Scott holds degrees in Culinary Arts as well as Culinary Nutrition.
  • After spending part of his childhood in Chile, Scott has voluntarily bounced around the United States, living everywhere from San Diego to Baltimore and Milwaukee to Nashville. Exhilarated by these experiences, he believes that this nomadic lifestyle has elevated his culinary techniques.
  • Scott’s discovery of his love for food came while he was living in Santiago, Chile as a child and he prides himself on having tasted and cooked with all sorts of flavors, textures and ingredients—whether it’s scrapple in the Northeast, corn in Illinois or Palisade peaches in Colorado—and being able to add each one to his culinary ‘toolbox.’
  • Prior to joining Newly Weds Foods, Scott held roles in Culinary R&D for three restaurant chains, and startup Freshly.

Chef Kira Smith

Senior Corporate Chef, Toronto, Canada

  • George Brown College, Toronto, Culinary Arts
  • University of Western Ontario, London, BA Sociology
  • Red Seal Cook (RSE) and Patissier Certifications
  • Over 25 years in the hospitality industry.
  • Formerly Corporate Chef for Kraft Foodservice Canada, supporting sales, marketing, R&D, regional and national chains. Other positions include Chef de Partie, Pastry Chef, Test Kitchen Coordinator, and Business Development Chef – National Accounts.
  • Avid reader, busy mom, wife and Scout leader, lover of life and laughter, always thinking about food and flavour.
  • Super excited to be a part of the NWF team since 2019
See Kira's Favorite Recipe

Chocolate Crunch Monster Cookies

About 24 Cookies

1 pound Newly Weds Foods Brownie Mix
½ cup Quick-Cooking Oats
½ cup Butter, Melted
½ cup Candy Covered Chocolate Bits
1 Egg
½ cup Toffee Bits
½ cup White Chocolate Chips
½ cup Mini Dark or Semi-Sweet Chocolate Chips
4 cups French Vanilla Ice Cream

Directions:
  • Pre-heat oven to 350ºF. Line 2 cookie sheets with parchment paper.
  • In a stand mixer fitted with a paddle, combine brownie mix with melted butter and egg until blended.
  • Add candies and chips and mix just until combined.
  • Shape dough in to 1 ¼ inch balls and place on cookie sheet, leaving about
    2 inches between cookies. Press each dough ball slightly to flatten.
  • Bake for 10 to 13 minutes. Cool in pan for 10 minutes then transfer cookies
    to racks to cool completely.
  • Once cookies are fully cooled, they can be sandwiched with the ice cream.
  • Use about 1/3 cup of ice cream for each ‘sandwich’. Return ice cream sandwiches to freezer for at least 2 hours to set.

Chef Hayden Williams

Newly Weds Foods, Executive Chef, New South Wales, Australia

Chef Hayden Williams

  • Over 25 years hospitality experience
  • NZTCB -Certificate in Professional Cookery
  • NSW Chef for Unilever, Food Solutions Divisions
  • 10 consecutive years as a Head Chef at several businesses
  • Creates leading edge products and concepts
  • Works closely with global partners in the QSR segment
See Hayden's Favorite Recipe

Scallops

Seared Scallops with Smashed Avocado & Bacon Dust

Serves: 4

3 Bacon Rashers (Canadian Bacon)
1 teaspoon Coriander Seeds, toasted
2 Long Red Chilies, seeds removed
2 Avocados
¼” Red Onion, finely chopped
1 Tomato, seeds removed, chopped
½ bunch Coriander, leaves chopped
1 tablespoon Lime Juice, plus wedges to serve
1 tablespoon Olive Oil
12 Scallops without roe
4 Sourdough Bread Slices, toasted
Small Coriander leaves, to serve

Directions:
  • Preheat oven to 375° and line a tray with baking paper.
  • Lay bacon on tray and bake for 15-20 minutes until crisp and quite dry.
  • Transfer to a paper towel-lined plate and cool. Place bacon and coriander seeds in a small processor and process to a fine dust (alternatively, chop very finely).
  • Thinly slice 1 chili and set aside to garnish, then finely chop remaining chili and place in a mortar or large bowl with avocado, onion, tomato, coriander leaves and lime juice.
  • Mash with pestle or a fork until you have a coarse paste.
  • Heat oil in a pan over high heat. Season scallops, then cook for 30 seconds on each side or until just opaque. Spread avocado mixture on toast. Top each with 3 scallops, then scatter with the bacon dust, sliced chili and herbs.
  • Serve with lime wedges.

Chef Zhao

Newly Weds Foods, Executive Chef, China

Chef Zhao

  • Jingsong Professional Culinary School
  • Extensive background in Chinese, German and Western cooking
  • Experience as a product development manager for multiple QSR concepts
  • Specializing in Chinese, German, Italian and BBQ cuisine
  • Impressive work as a team leader and executive chef in several hotels
See Zhao's Favorite Recipe

Chef Zhoa Recipe

Chicken Breast in a Maple Lemon Sauce

Serves 4

4 (3-4-ounce) Chicken Breast Fillets
Salt and Pepper to taste
2 teaspoons juice squeezed from Fresh Ginger
Oil for frying
2 small Red Peppers
as needed Starch
1 ½ Lemons
¾ cup Water
3 to 4 tablespoons Maple Syrup
2/3 teaspoon Salt
1 tablespoon Starch
3 tablespoons Water

Directions:
  • Cut the chicken breast fillets into bite-size pieces and season with salt, pepper and fresh ginger juice. Pat dry, coat with starch, and deep fry in oil heated to a moderate temperature.
  • Cut the red peppers into bite-size pieces and deep fry briefly.
  • Squeeze the lemons and set the juice aside. Remove the rind of the lemon and place it in a pan with ¾ cup of water. Simmer until the water has taken on the color and scent of the lemon. Remove the lemon rind.
  • Add the lemon juice, maple syrup and salt to the water from (3) and bring to a boil. Dissolve the 1 tablespoon of starch in water and add to the pan. Once it has thickened, add the fried chicken and peppers to heat through. Pour the lemon sauce over the chicken and peppers and garnish with julienned lemon rind or julienned ginger as desired.

Chef Jeff Sun

Newly Weds Foods, Innovation Chef, China

  • Shanghai YF vocational & polytechnic school
  • 3 years’ experience in food industrial as an innovation chef, experience in pizza concept creation for many western brand chain restaurants.
  • Over 10 years’ experience Chinese and western style hotel and restaurants
  • Specializing in Italian and pizza cuisine
  • Part of the Newly Weds Foods’s culinary team since 2019
See Jeff's Favorite Recipe

Bread Crumbs Pasta with Shrimp & Marinara Sauce

Pasta ingredients
Breadcrumbs 80 g
Eggs 2
Lemon zest crushed 4 grams
Parmesan cheese crushed 10g
Salt- a pinch of (on your taste)
Black pepper -a pinch of  (on your taste)

Pasta sauce ingredients
Chopped Garlic 5 grams
Chopped Shallots 5 grams
Olive oil 15 g
Shrimp peeled tail-on 4
Small tomatoes 2 (half-cut).
Ketchup 80g
White wine
Salt -a pinch of (on your taste)
Black pepper -a pinch of (on your taste)

Directions:
  • Mix and knead the pasta ingredients into balls and refrigerate with cling film for half an hour.
  • Heat the pan, add olive oil until heat, then add chopped garlic and shallots, stir-fried until aroma come out, add shrimp and small tomatoes fried until the shrimp is color-changing, drizzle with white wine to add flavor.
  • Add pre-made traditional Italian pasta sauce, seasoned with salt and black pepper, and add the boiled pasta soup to adjust thick or thin as your desire.
  • Divided dough ball to smaller size ant use Manual Noodles Press Machine press the dough to noodle shape. Boiled in pasta pot to cook until it for 30 seconds.
  • Take boiled pasta to stir fry pan fry with pasta sauce heated in a finished sauce pan, drizzle

Chef Sheena Hana Koseki-Bordeos

Newly Weds Foods, Product Innovation Chef, Philippines

Chef Sheena from our Philippines location
  • Culinary Arts Graduate of Magsaysay Institute of Hospitality and Culinary Arts, PH
  • Corporate Chef for 7 years before joining Newlyweds handled restaurant groups with different brands.
  • Created innovative concepts for different brands and restaurants
  • Established a restaurant from scratch and opened 100 branches nationwide in a span of 3.5 years
  • Managed and handled over a hundred cooks and kitchen
  • Started out as a Head Chef at the age of 21 in a Western Diner and handled On Job Trainees from different culinary schools
  • Pioneered in a Luxury Buffet Restaurant as a Western Chef
See Sheena's Favorite Recipe
Bulalugaw (Filipino Beef Rice Porridge)

Bulalugaw (Filipino Beef Rice Porridge)

Ingredients

Broth:

  • 2.5 kg beef bones & kneecap
  • 10 cups water
  • 20 g beef powder
  • 8 g salt
  • 100 g white onions quartered

Final Recipe:

  • 3 tbsp olive oil
  • 100 g long grain white rice
  • 5 cups prepared broth
  • 30 g minced white onion
  • 10 g minced garlic
  • 10 g minced ginger
  • 1 pc 5-6 inches or 110-120 g sliced bone and marrow

Garnish:

  • 2 ½ tsp chopped chives
  • 1 ½ tsp caramelized red onion
  • 1 tsp fried minced garlic
  • Chopped red chilies
  • Sliced calamansi
  • 30 g fish sauce

Procedure:

  • Preheat oven at 400˚F. Place beef bones in a pan and drizzle with olive. Roast bones for 10 minutes or until lightly browned.
  • In a stockpot, add water, onions, beef powder, salt and roasted beef bones. Simmer stock for 4 hours. Skim scum and fat from time to time.
  • Heat oil in saucepan. Saute white onions until translucent, add garlic and ginger.
  • Add rice stirring to coat with oil about 1 minute. Add 3 cups of broth, cover and cook for 10 minutes.
  • Pour remaining broth while continuously until rice is cooked. About 8-10 minutes. Season with salt and white pepper to taste.
  • Meanwhile, preheat oven at 375˚F. drizzle bone and marrow and roast for 7 minutes.
  • Garnish with chives, caramelized onion, fired garlic and red chilies. Served with calamansi and fish sauce on the side.

Chef Adam Edwards

Senior Development Chef, Ossett, UK

  • European experience in France learning classic French dishes
  • Worked in an internationally acclaimed fish restaurant in Greece, alongside two top Swedish fish chefs
  • Head chef at a Lincolnshire restaurant showcasing local produce using la plancha grill
  • Experienced development chef working with fish and seafood, chicken, soups and sauces in ready meals, deli and added value
  • Part of the Newly Weds Foods’s culinary team since 2018, working across a range of categories
See Adam's Favorite Recipe

Classic Seabream Ceviche

Ingredients

corn-on-the-cob 1
olive oil
sea bream fillets 4 (fresh as possible), skin removed
spring onions 2, finely chopped
red chilli 1, finely sliced
avocado 1/2, peeled, stoned and chopped
coriander a bunch, chopped

Dressing

limes 3, zested and juiced
ginger a thumb-sized piece, grated
garlic 1/2 small clove, crushed
dried red chilli flakes 1 tsp

Sweet Potato sauce

1 large sweet potato diced
1 medium onion diced
Half a red chilli seeds removed
½ mango peeled and diced
500ml chicken stock
10g curry powder

Method

  • Put the sweet pot onion in a pan with a small amount of olive oil cook until soft
  • Add chicken stock and boil for 5 minutes
  • Add the blender and blend until smooth add water if needed( cocictancy of double cream)
  • Seson to tatse
  • Heat the grill to high. Brush the sweetcorn with 1 tbsp of olive oil and season well. Put on a baking tray and grill for 10-15 minutes, turning regularly until the corn is well charred.
  • Remove the kernels by standing the cob on its end and carefully cutting down each side.
  • Slice the sea bream into 2cm strips and put in a bowl.
  • Whisk together all of the dressing ingredients with 3 tbsp of olive oil and some seasoning and pour over the fish.
  • Leave to marinate for 20 minutes
  • Add the sweet potato sauce to the bowl
  • Arrange the fish on the sauce, scatter over the charred sweetcorn, spring onions, red chilli and avocado.

Chef Jamie Bosworth

Development Chef, Shirebrook, UK

Chef Jamie from our Shirebrook, UK locations

  • Trained at Castle College, Sheffield
  • Over 25 years’ experience in the restaurant, catering and food industry
  • Launched a string of successful restaurants, boasting food guide status, including recognition by the Michelin Guide
  • Development chef experience in food to go, bakery, desserts and value added to name a few
  • Based at Jigsaw Foods since 2012, sharing his culinary expertise, developing sauces, flavoured butters, melts and meal solutions
See Jamie's Favorite Recipe

Humitas

Ingredients

  • 4 Sweet corn
  • 200ml Double Cream
  • 1 small Red pepper
  • 1 clove Garlic
  • 1 tsp Smoked Paprika
  • ½ tsp Ground cumin
  • Salt and Pepper
  • ¼ red chilli

Method

  • Char corn, pop in oven for 6 mins at 200c
  • Slice off the corn kernels into a sauce pan
  • Add rest of the ingredients, simmer, correct seasoning

Chef Patrick McNally

Development Chef, Banbury, UK

Chef Patrick from our Banbury, UK location

 
  • Restaurant experience in both European, Modern British and Asian cuisine
  • Worked in Michelin Bib Gourmand world tapas restaurant for 4 years
  • Became Development Chef a development chef in 2016, starting out in savory bakery and ready meals then moving it added value, ready to eat and ready to cook for key UK retailers.
  • Favorite cuisines are Mexican, Spanish, Japanese and anything cooked from fire
  • Started at Newlyweds foods in February 2023

Chef Varun Gulati

Corporate Chef, India

  • Bachelors in Hospitality and Hotel Administration, Institute of Hotel Management, New Dehli.
  • A specialist in organizing culinary experiences and providing food solutions.
  • 13 years of experience with hotels.
  • Chef De Cuisine with JW Marriot & the St. Regis.
  • Passionate about Cricket and Ping Pong.
  • Avid guitar player and singer.
See Varun's Favorite Recipe

Shredded Filo Wrapped Chicken, stuffed Edam Cheese, Sweet chili fig and Mango salsa, Edible Flora

Chicken Mince                                                80 grams
Eggs                                                                   1 Piece
Oyster sauce                                                    10 Grams
Coriander stem                                               5 Grams
Chopped White Onion                                   5 Grams
Chopped Elephant Garlic                              5 Grams
Chopped Ginger                                              5 Grams
Light soya                                                         6 Grams
Sesame Oil                                                        3 Grams
Edam Cheese cube                                          7 Grams
Chopped purple figs                                       10 Grams
Chopped Mango                                              10 Grams
Chopped Dragon Fruit                                   10 Grams
Sweet Chili Sauce                                            15 Grams
Micro Beet root leaves                                   2 Sprigs
Edible Viola Flower                                        1 Flower

Directions
In a mixing bowl add minced chicken
Mix salt and sugar.
Add chopped onion, garlic and ginger.
Add chopped coriander stem and mix well.
Add light soy, oyster sauce and sesame oil.
Mix the ingredients well.
Rest the mix in a chiller for 5 minutes
Roll the mixture into a small sausage.
Stuff it with edam cheese cubes.
Dip the above in an egg batter.
Coat the above with shredded filo
Rest the above in a chiller.
In a bowl mix the chopped fruits.
Add sweet chili sauce to the above
Fry the filo rolled chicken
Plate the fried chicken roll.
Garnish with micro beet and viola flower

Leave a Reply

Scroll to Top