SOCIAL FOOD

SPR ING/SUMMER 2 0 1 9

a guide to memorable gatherings

We believe that the best gatherings are simple, when we embrace the imperfect, slow down and just enjoy being together. A memorable meal doesn’t require much. All you need is simple recipes, seasonal

ingredients and good company.

This season, Nicolas Vahé takes the hassle out of everyday gatherings by serving tasty dishes made for sharing. The food is straightforward, easy to prepare

and serve and, of course, full of flavour.

We believe that food tastes better when it’s shared and eaten outside. Not just because of the scenery

and the appeal of fresh air – but because it gives us a refreshing break from our everyday routine. Social food is all about connecting through food. It’s when we all take part in prepping the dishes and setting the table. It’s all about leaving distractions behind

and simply enjoying being together.

Let’s make memories around the table with tasty food, great company and engaging conversation.

INGREDIENTS TO CREATE MEMORIES AROUND THE TABLE

Cosy get-togethers made simple Take the stress out of everyday gatherings. If your guests arrive early, let them help set the table and prepare the

food. Or, let everyone bring a small dish like a salad, dessert or condiment. Nicolas Vahé makes hosting simple

and more fun – and offers perfect hostess gifts.

Mix, taste and enjoyGet your summer gathering off to the best possible start with a delicious pre-meal cocktail. It stimulates the taste buds and is a great way of getting conversations started. Mix the cocktail ingredients in a large bowl and garnish with a sprig of thyme or another herb. This adds flavour and a bit of “wow” to your cocktail presentation. Write the recipe on a blackboard as a fun and creative way to show your guests what’s on the cocktail menu.

Nvob017 TONIC WATER

Nvob031 GINGER BEER

Nvtm04 GREEN TEA

W/ PEPPERMINT

PreparationAdd lime and orange wedges to a jug together with cane sugar. Use a pestle or fork to bring out the fruit juices.

Fill the jug with ice and top up with green tea, ginger beer, tonic and honey. Garnish with a slice of orange.

1 lime, organic and cut into 4 wedges

1 orange, organic and cut into 8 wedges

4 tsp cane sugar

½ l Nicolas Vahé Green tea / peppermint, cold

1 (25 cl) Nicolas Vahé Organic ginger beer

1 (25 cl) Nicolas Vahé Tonic water

100 ml sugar syrup, or 100 ml liquid honey

Makes 1 jug

SUMMER SPARKLE

Nvcl003PESTO W/

BASIL & LEMON

Nvau01ORGANIC BREAD MIX /

CRUSTY MORNING

The three organic bread mixes are perfect for sharing

with hot and cold meals.

Perfect for adding instant flavour to most dishes.

Easy to make, share & enjoySometimes we just fancy a bit of everything. Why not serve your guests a tasty spread of finger foods and nibbles like nuts, crackers, bread, cheese, charcuterie and condiments? Nicolas Vahé’s gourmet products are perfect for sharing and most of them require little or no cooking. Simply remove the jar lids and serve. It doesn’t get much easier than that.

Nvss1042 SPICES /

FISH

Nvss1019 PEPPER W/

LEMON PEEL

Nvss1004 FRENCH SEA SALT

WOOD AND MARBLE Must-have accessories for slicing, chopping and mashing.

Perfect to sprinkle on seafood, chicken, vegetables and salad.

Try this delicious blend of herbs and spices with fish.

Perfect for everyday cooking. Comes with a handy grinder.

GRILLED REDFISH WITH HERBS

Preparation Rinse the fish thoroughly under cold water and dry with kitchen roll. Sprinkle the fish with Nicolas Vahé sea salt and lemon pepper.

Put a few slices of lemon and 2 tbsp of butter into the cavity of the fish. Stuff the fish with fresh herbs. Use a fish basket, meat pin or thread to keep the herbs inside the fish.

Cook the fish on a hot grill until the meat next to the backbone has turned white. You can test the meat by slipping a small knife into the back of the fish. Don’t move the fish around too much and let it cook for at least 5 minutes on each side before turning. This will prevent the skin from breaking. Turn the fish a couple of times, until the meat is tender.

Remove the meat from the bones by slitting the skin from nape to tail along one side of the backbone. Don’t eat the skin if it has become too charred.

Serves 4 persons

1 redfish - approx. 300-400 g of fish per person

Nicolas Vahé French sea salt

Nicolas Vahé Pepper / lemon peel

Nicolas Vahé Spices / fish

1 lemon, organic

2 tbsp butter

Chopped herbs

From farm to tableA memorable meal doesn’t require much. It comes down to choosing

the best seasonal ingredients you can get your hands on. They guarantee fantastic flavour, great texture – and unforgettable moments at the table.

Nv1105OLIVE OIL W/ LEMON

100% extra virgin olive oil. Use it to enhance the flavour

of your salads and meats.

Toss your greens with style using the Nicolas Vahé

wooden salad set.

Nvzld0711SALAD SET,

ACACIA

Preparation Finely chop shallots, apricots, tomatoes, cucumbers and carrots. Sauté the shallots and apricots in an ample amount of olive oil. Add couscous and a little salt and stir for 1-2 minutes. Add boiling water gradually.

Turn off the heat and stir carefully. Add some more water if necessary but remember that both the cucumbers and tomatoes release liquid when added to the mixture. Add tomatoes, cucumbers, carrots and mint and stir to mix. Put a lid on the pan and leave to rest for 5 minutes. Remove the lid and add some more olive oil. Season with salt and pepper.

2-3 shallots

1 handful brown and dried apricots

2 tomatoes, without seeds

¼ cucumber, without seeds

4 carrots

2-3 tbsp Nicolas Vahé Olive oil / lemon

250 g couscous

Some fresh mint, chopped

Salt and pepper

500 ml water, boiling

Serves 4 persons

LEBANESE TABBOULEH WITH GREENS

Nvkr03 SMOKED

ALMONDS

Nvry10 SALAD DRESSING / HONEY & MUSTARD

Ready to eat – hot or cold. Great in salads and for side dishes.

Perfect as a crunchy treat or in a salad.

Sweet and savoury dressing – perfect for fresh salads.

Nvbo001 CHICKPEAS W/ CUMIN, PARSLEY & CORIANDER

SALAD LOVE You don’t need much to create a tasty salad. With fresh, seasonal ingredients and great condiments, you can create salads full of flavour, texture and colour.

MOROCCAN BEAN SALAD

Preparation Trim the ends of the green beans before blanching them in salted water for approximately 5 minutes. Cool the beans under running cold water and dry them with some kitchen roll.

Drain the kidney beans and chickpeas and rinse them with cold water. Mix with the green beans and Nicolas Vahé dressing.

Arrange the bean salad on a platter and sprinkle over some chopped almonds and coriander.

Serves 8 persons

4 handfuls green beans, haricots verts

1 can kidney beans, red

1 jar Nicolas Vahé Organicchickpeas / cumin,

parsley & coriander

1 small handful Nicolas Vahé Smoked almonds

1 handful fresh coriander, coarsely chopped

150 ml Nicolas Vahé Dressing / honey & mustard

Nvss1024 SALT /

RAS EL HANOUT

Nvss1019 PEPPER W/

LEMON PEELShortcut to spicy flavour and

perfect for dishes with chicken, lamb and vegetables.

Perfect to sprinkle on seafood, chicken, vegetables and salad.

ForberedelseClean the chicken thighs and breast fillets and dry them with some kitchen roll. Rub the chicken with butter and season with Nicolas Vahé Ras el Hanout salt and lemon pepper. Leave to rest for a couple of hours in the fridge, before grilling.

Cook the chicken on a hot grill, skin-side down, until it releases easily. Keep a close eye on the chicken to prevent it from burning.

Turn the chicken and cook until the meat juice is clear, not pink. The chicken is cooked through when it reaches 70°C. Use a cooking thermometer to check the temperature.

Leave the chicken to rest for 10 minutes. Just before serving, sprinkle over a little Ras el Hanout salt and pepper.

8 chicken thighs with skin

8 chicken breast fillets with skin

100 g soft butter

Nicolas Vahé Salt / Ras el Hanout

Nicolas Vahé Pepper / lemon peel

Serves 8 persons

RAS EL HANOUT CHICKEN WITH CRISPY SKIN

Nvep070MARINADE /

TOMATO & SPICES

A spicy, fragrant marinade packed with flavour – perfect

for meat, poultry and fish.

An all-purpose mixture of spices rubbed directly on to your favourite piece of meat.

Nvss3001DRY RUB /

SWEET BARBECUE MIX

2 racks of pork loin back ribs

1 jar Nicolas Vahé Dry rub / sweet barbecue mix

100 g butter

100 ml apple juice, e.g. mixed with a little apple vinegar

1 jar Nicolas Vahé Marinade / tomato & spices

SPICY SPARE RIBS

Preparation Start by removing the membrane from the back of each rack of pork loin using a sharp knife. Rub the ribs with Nicolas Vahé rub. Cover with cling film and leave to marinate in the fridge overnight.

Setting up the grill Remove the ribs from the fridge a few hours before serving. Fire up the grill and place the charcoal so that the grill is set up for indirect cooking.

Cooking Place the ribs in the centre of the cooking grate and grill them for 1 hour under lid. Remove the lid and grill the ribs for 2 hours. Brush the ribs with apple juice regularly.

Remove the ribs from the grill and wrap each rack in tinfoil with a few dollops of butter. Leave to rest until 15 minutes before serving. Brush each side with an ample amount of Nicolas Vahé marinade, and grill for approx. 15 minutes. Brush the ribs with an extra layer of Nicolas Vahé marinade for extra flavour and seasoning.

Serves 2 persons

Nvss9002 SUGAR W/ LEMON

Nvbe011 FRUIT SYRUP / BLUEBERRY

Flavoured sugar perfect to enrich classic baking. Use it in cake

mixtures, fillings and as a sprinkle.

Made from fresh, quality fruit, this tasty syrup adds fruity sweetness

to desserts and cocktails.

USE AND REUSE Save your used Nicolas Vahé pesto and jam jars and use them to make a great dessert presentation.

PANNA COTTA WITH BLUEBERRY JELLY

Preparation Soak the gelatine leaves in a bowl of cold water. Put double cream and sugar into a small saucepan. Split the vanilla pods in half lengthwise and scrape out the seeds. Put the vanilla seeds and pods into the pan with the cream and sugar and add the lemon zest. Stir and slowly heat the cream until it reaches the boiling point. Leave to simmer for approximately 10 minutes. Turn off the heat and remove the vanilla pods.

Scoop the softened gelatine leaves out of the water and squeeze out any excess water. Add them to the cream mixture and stir until fully dissolved. Prepare 8 small glasses with 5 blueberries in each. Carefully pour the cream mixture over the berries and leave to set in the fridge for approximately 2 hours.

Blueberry jelly Soak the gelatine leaves in a bowl of cold water for 5-10 minutes. Bring the blueberry syrup to a boil and remove the pan from the heat. Squeeze out any excess water from the gelatine leaves and add them to the warm blueberry syrup and stir until fully dissolved. Leave the mixture to cool. Remove the set panna cotta from the fridge and carefully pour the blueberry jelly into each glass, dividing it evenly. Return the glasses to the fridge for at least 1 hour before serving. Decorate your panna cotta with fresh wood sorrel leaves.

Serves 8 persons

4 gelatine leaves

800 ml double cream

70 g Nicolas Vahé Sugar / lemon

80 g sugar

2 vanilla pods

2 organic, unwaxed lemons, grated

40 pcs fresh blueberries

Blueberry jelly

4 gelatine leaves

800 ml Nicolas Vahé Syrup / blueberry

Wood sorrel leaves

Fun ways to reuse bottles and jarsDon’t let something good go to waste. Nicolas Vahé jars and bottles

come in all shapes and sizes. Why not use them to set the table in a creative way? Place candles in jam jars and arrange stems of

wild flowers in syrup bottles. You can use pesto and chutney jars for desserts and dressing bottles for drinks.

Nvdc003 ESPRESSO SHOT / IRISH RUM AROMA

Nvzha0100 SHAKER

W/ JIGGER

Nvob001 BLOND ALE

Nvbe010 FRUIT SYRUP / ELDERFLOWER

PreparationAdd the fruit syrup and lime juice into a large jug. Add icing sugar and stir until fully dissolved. Add beer to the jug and stir carefully. Serve in glasses with ice.

10 cl Nicolas Vahé Fruit syrup / elderflower

7 cl freshly squeezed lime juice

1 l Nicolas Vahé Organic blond ale

½ tsp icing sugar

Ice

Makes 1 jug BEER COCKTAIL

PreparationShake vodka, Kahlua, Espresso for iced coffee and ice well. Pour into a cocktail glass and garnish with coffee beans.

4 cl vodka

4 cl Kahlua

50 ml Nicolas Vahé Espresso for iced coffee / Irish rum aroma

Ice

Coffee beans

Makes 1 glass ESPRESSO MARTINI

MenuSTARTER

Finger food

MAIN

Grilled redfish with herbs Lebanese tabbouleh with greens

Moroccan bean salad Ras el Hanout chicken with crispy skin

Spicy spare ribs

DESSERT

Panna cotta with blueberry jelly

DRINKS Summer sparkle Espresso Martini

Beer cocktail

Share your memorable gatherings #nicolasvahe

Let’s make memories around the table. With tasty food, great company and engaging conversation.

WWW.NICOLASVAHE.COM