Caribbean Fruit Cup
INGREDIENTS Lucas Fruity Caribbean Jerk Sausage Meat Verstegen Jamaican Jerk World Grill Dalziel BBQ Sliceable Sauce Red Peppers (diced) Pineapple (rings) Lime (slices) Small Looped Skewers Verstegen Decoration Blend France METHOD • Portion the meat into 130g balls and press with the TOD 130 press to make consistent sized truffles. • Brush all over with World Grill. • Place peppers in the centre of the truffle. • Top with a piece of Sliceable Sauce and add a pineapple ring. • Add a twist of lime secured with a skewer . • Garnish with Decoration Blend. COOKING GUIDE • Oven bake at 180°C for 25-30 mins.
Italian Pepper Drop Pots
INGREDIENTS Lucas Cheese & Jalapeño Sausage Meat Lucas Italian Easicoat Verstegen Chimichurri Sliceable Sauce Mozzarella Cheese (grated) Red Onion (diced) Sweet Red Drop Peppers (small Italian Peppers from a jar) Parsley METHOD • Portion the meat into 130g balls and coat the balls with Easicoat coater. • Press with the TOD 130 press to make consistent sized truffles. • Add a piece of Sliceable Sauce in the centre of the truffle. • Place the cheese and red onions.
• Add a the peppers on top. • Garnish with fresh parsley. COOKING GUIDE • Oven bake at 180°C for 25-30 mins.
SUMMER TRUFFLE RECIPES | 19
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