| 200 g 200 g 100 g 2 ea |
NWF Beer Batter #A20668 Water NWF Crumb #60141 Large Yellow Onions |
Directions:
- Cut onions in rings, about 1 inch thick
- Hydrate 100g dry batter with 200g water, reserving 100g for a predust
- Set up your breading line with 100 g predust, batter, crumb
- Pass through the batter—shake off excess. Pass ring through the predust—shake off excess. Pass through the batter again—shake off excess. Finally coat with bread crumb
- Fry in oil at 350°F for 3-4 min
Cajun Dip (served with Beer Rings)
| 100 g 10 g |
Sour Cream NWF Cajun Dip Mix #G28994 |
- Mix all in a medium bowl
- Chill until flavor blooms and mix again
Beef Wellington Bites
| 2 lb 1 lb 1 ea. 1 tbl 1 tbl 200 g |
Beef Tenderloin (or other tender cut of beef) Mixed Mushrooms, chopped fine Shallot, chopped fine Olive Oil Brandy Bun Coating Batter (A21011) |
Directions:
- Cut beef tenderloin into 10g pieces
- In a hot pan, sauté shallots in olive oil until translucent
- Add chopped mushrooms and sauté until tender, season with salt and pepper
- Add brandy to mushrooms and cook until reduced almost dry
- Pack 8g of mushrooms around the 10g beef tenderloin pieces, freeze
- In 2 large mixing bowls mix up the following:
a. In bowl #1 place a quantity of the Dry Batter Mix as a predust (A21011)
b. In Bowl #2 mix 200g of Bun Coating Batter (A21011) with 400g water, ensuring there are no lumps - When the beef has frozen, drop them one by one in the predust bowl, then into the batter and lastly drop into a 375°F Fryer for 20 seconds to set the batter
- Freeze until ready to use
- Recon at 350°F Fryer for 2-4 minutes, depending on the size
Mushroom Gravy (for Beef Wellington)
| 1136 g 398 g |
Water Mushroom Gravy Mix G49439 rev 2 |
Directions
Mix water and Gravy mix, heat to boil, simmer 3 minutes, whisk continually.
