The company will present three Christmas dishes based on chicken and a beef cheek at the Forum Gastronómic Barcelona, and will highlight the versatility of its products through demonstrations by chef Cintet and the innovation team.
Torrent i Fills, a family business belonging to the Vall Companys Group, will present new products at the Forum Gastronòmic Barcelona, which will be held from November 2 to 4 at the Gran Via venue of the Fira de Barcelona , thus expanding its range of slow-cooking products. This year, the range focuses on Christmas recipes, with three poultry specialties that combine the flavors of traditional cuisine with a simple finishing method.
The company continues to expand this range to update traditional cooking , with traditional recipes ready to heat or finish cooking in the oven, for both professional kitchens and amateur cooks.
Traditional recipes for Christmas meals
Among the new Christmas dishes is a boneless capon stuffed with prunes, pine nuts, and raisins, slow-cooked and served with a sauce made from its own cooking juices. It is recommended to brown the skin in the oven and serve it sliced.
The Christmas “supreme” , filled with prunes, apple and foie gras, is cooked with a sherry sauce, which adds depth and aroma to the dish.
The selection is completed by chicken thighs with prunes and pine nuts , cooked slowly in a reduced sauce, following the tradition of Catalan cuisine.
These recipes allow you to prepare festive meals while spending less time in the kitchen and provide professionals with a ready-made base that they can finish and present according to their service needs.
The range is also being expanded with a new beef offering
To coincide with the arrival of winter, Torrent i Fills presents its beef cheek, cooked for over twelve hours to achieve a melt-in-the-mouth texture. This new product expands the variety of meats in its low-temperature range and can be included in menus year-round.
Besides being served as a main course, beef cheeks can be used to prepare fillings, croquettes and other dishes, a versatility that facilitates their use in different culinary formats.
Culinary demonstrations with chef Cintet
The company will feature the participation of Jacint Carafí, known as Cintet, to showcase the culinary possibilities of the brand’s products.
The chef will prepare a “surf and turf” chicken breast with prawns and artichokes, accompanied by a sauce made with its own juices; pork loin with mushrooms and a glaze of fermented shiitake, honey and miso; and a crispy chicken brioche with coleslaw and anchovy mayonnaise, which will be offered at the final tasting.
The demonstrations aim to inspire the incorporation of Torrent products into gastronomic proposals adapted to diverse cooking and service styles.
