Spain
Manufacturer/ Producer
Royal Chef is a family business in Ciudad Real (Castilla la Mancha) created in 2009 and dedicated to the production of pre-cooked (Heat and Serve) typical Spanish meals. Despite our youth, we have the experience of belonging to the third generation of the food business group ‘Granja Real', which operated for more than 80 years nationwide in the manufacture and distribution of food products. We currently have a staff of 20 employees and a turnover of € 2.6 million. Royal Chef has its own factory of 2.000 m2 with a production capacity of 100 tons/month. We currently have an expansion project to significantly increase our production if necessary. We hold the I.F.S. Quality Certification and our own quality department to ensure food safety. Currently , Royal Chef´s products can be found in the following distribution chains in Spain: El Corte Inglés Carrefour E.Leclerc Grupo DIA Makro Supersol Condis Gadis We also rely on a network of distributors in each Spanish province to bring our products to the hospitality channel and small Food chains. Royal Chef is gradually increasing its presence outside Spain : France, Netherlands, Belgium, United States, Mexico and Colombia.
Manufacturer/ Producer
Polígono Industrial El Raso, Calle Matilla nº 3
13196 Picón - Spain
Malta
If you want to try making something exotic without thinking too much, this recipe is just for you! For this dish, the best you can do is to have the freshest trout, fry it in the pan instantly and serve with parsley and cream. You can add some salad to this dish to make it tastier and more nutritious. List of ingredients 4 cleaned trout Two halves of a lemon Kosher salt Pepper 2 tablespoons of butter Parsley Foam 100 grams of parsley 25 grams of chopped onions 100 ml of chicken stock Pepper 1 tablespoon of butter 150 ml of heavy cream Salt First of all, prepare parsley foam. Heat butter on mediumlow heat and fry onions in it. Once the onions turn aromatic, add parsley to them and mix both immediately. Remove the onionparsley mix from the heat and let it cool for some time. Make a lumpfree puree out of heavy cream, chicken stock, parsleyonion mixture, pepper, and salt in a food processor.
Request for a quoteMalta
This recipe is unbelievably simple (of course, with N2O whipped cream chargers) and it is a great savory food item for people, who want to relish something delectable, but don’t have much time to spend in the kitchen. It takes less than half an hour to get ready and serves around 810 persons over graham crackers. You can also refrigerate it for up to 4 days without having it degraded. The nitrous oxide gas from the nitrous oxide cream charger actually extends its life, so charge it before storing it. List of ingredients 250 grams of washed and cleaned chicken liver 2 tablespoons of butter 1 teaspoon of chopped parsley Half a teaspoon of pepper Salt 2 minced garlic cloves 100 ml of double cream 23 sleeves of graham crackers or toast triangles Red currant jelly (optional topping) Drained capers Procedure Clean the whole chicken livers and keep them aside. Heat a frying pan with a flat surface over medium flame and add the livers.
Request for a quoteBulgaria
Available packaging: 1 piece. – 75 g Product features: for direct consumption, store in refrigerator (+ 4°C) for up to 5 days after opening.
Request for a quoteBulgaria
Raw materials used: snail meat Hepix Aspersa Maxima, butter, olives, tomato paste (mashed tomatoes, salt and citric acid), walnuts, garlic, onion, salt, spices. Available packaging: 12 pcs. package Product features: Ready for direct consumption. Heat in a preheated oven at 180oC for 12 minutes.
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