Exclusive to Henderson Foodservice
The Koffmann's brand is exclusively available from Henderson Foodservice in Ireland; experience the difference that quality, innovation, and passion can make in culinary endeavours!
Join their premium customers that include renowned establishments such as Gordon Ramsay, Tom Kerridge, Soho House, The Ivy, Harrods, and Manchester City, among others.
Discover Koffmann's
Unique Features and Benefits
• Fresh, natural, traceable ingredients.
• The highest quality bones & carcasses.
• Roasted for up to 5 hours then & slow cooked for up to 14 hours.
• Reduced concentrate, high-quality flavour – used by the best.
• Thicker, richer, more luxurious & flavoursome base product.
• Easily adaptable & can be used in a variety of different ways.
• Frozen natural product giving longer shelf life.
• 25 days shelf once opened if stored chilled.
• Ready to use, instant quality.
• Reduced cook time giving increased energy & labour savings.
• Reduced wastage, fit for purpose portion control.
• Consistency, Continuity & Cohesion.
Peppered Steak
Ingredients
- 4 fillet steaks, each weighing 175g
- 2 tbsp of black peppercorns
- 2 tbsp of green peppercorns
- 3 tbsp of sunflower oil
- 75g of unsalted butter
- 1ml of brandy
- 1 tbsp of double cream
- 8 tbsp of beef stock
- Salt
Method
- Crush the peppercorns together using a pestle and mortar. Tip the pepper into a sieve set over a bowl and shake well to remove all the powdered pepper. In this recipe you want to use the cracked pepper left in the sieve; save the powdered pepper for seasoning other dishes
- Press the cracked peppercorns onto both sides of each steak. Put a baking tray or large plate in the oven and turn it to a very low setting ready to keep the cooked steaks warm later.
- Heat the oil in a thick-bottomed frying pan over a medium heat. Once it is hot,
season the steaks with salt and pace in the pan until a golden crust is formed. - Turn the steaks and cook for a further 2 minutes. If you require your meat cooked further, turn the steaks and continue cooking. 3 tbsp of sunflower oil salt and remove the steaks to rest.
- Add two-thirds of the butter to the frying pan and allow it to melt and turn nut brown in colour. Add the brandy, being careful in case it ignites. Bring to the boil and deglaze the pan, stirring to scrape up any bits from the bottom. Add the stock, plus the cream and bring to the boil.
- Place the steaks on warm serving plates. Add the remaining butter to the sauce and whisk to combine. Strain the sauce if you wish. Pour it over the steaks and serve with a side of your choice, such as Koffmann's premium chips.
Red Bordelaise Sauce
Ingredients
- 200ml/7 fl oz good quality red wine
- 50g/2 oz shallots or onions, very finely chopped
- 1 sprig of thyme a piece of bay leaf
- 300ml/½ pt veal stock
- 30g/1oz butter, diced, at room temperature
- 50g/2oz beef marrow, (optional) salt
- Freshly ground pepper
Method
- Put the red wine, shallots, thyme and the piece of bay leaf in a saucepan. Bring to the boil and reduce to only 1 tablespoon.
- Pour in the veal stock and simmer for 15 minutes, skimming whenever necessary. Pass through a fine conical sieve, check the seasoning and whisk in the butter. Keep warm.
- If you like, poach some beef marrow for 5 minutes in very hot but not boiling water and add it to the warm sauce.
Bordelaise Sauce With Vegetables
Ingredients
- 2 tablespoons butter, for the roux
- 2 tablespoons flour for the roux
- 600ml/1 pint of fish stock
- 200ml/7 fl oz good quality dry white wine
- 50g/2oz shallots or onion, very finely chopped
- 1 sprig of thyme
- ½ bay leaf
- 50g/2oz carrot, cut into 5 cm dice, cooked in salted water and drained
- 50g/2oz courgette, cut into 5 cm dice, cooked in salted water and drained
- 50g/2oz butter, diced, at room temperature salt and freshly ground pepper
Method
- In a saucepan, melt the butter for the roux over low heat. Mix in the flour and cook the roux for about 3 minutes, stirring continuously.
- Whisk in the fish stock, little by little, making sure the velouté sauce is smooth and homogeneous. Bring to the boil and simmer for 10 minutes. Season and keep warm.
- Put the white wine, shallots, thyme and bay leaf in a saucepan. Bring to the boil and reduce to only 1 tablespoon. Mix in the warm velouté and simmer for 10 minutes, skimming whenever necessary. Pass through a fine sieve.
- Check the seasoning, then add the diced carrot and courgette. Whisk in the diced butter. Keep warm until needed.
French Onion Soup Gratinee
Ingredients
- Koffmann chicken stock 2 litres
- Koffmann beef stock – 2 litres
- Olive oil 5 tbsp
- Spanish onions 8, medium, peeled, halved and sliced, about 5mm thick
- Unsalted butter 30g
- Garlic 2 clove, peeled and thinly sliced
- Thyme 4 sprigs
- Bay leaf 1
- Salt 2 tsp
- Freshly ground white pepper ¼ tsp
- Dry white wine 350ml
- Port 200ml
- Country bread 8 slices, about 2.5cm thick, toasted
- Gruyère or alternative 250g, coarsely grated
Method
- Heat the olive oil in a large, heavy-based saucepan over a medium flame. Add the onions and, stirring frequently to prevent burning, sauté until they reach a golden colour; this will take approximately 30 minutes.
- Add the butter, garlic, thyme, bay leaf, salt and pepper and cook for 10 minutes. Raise the heat to high, add the white wine and boil until it has reduced by half, about 3-5 minutes. Add Koffmann chicken stock and simmer for 45 minutes.
- Preheat the grill. Remove the thyme and bay leaf, and swirl the port into the finished soup. Ladle the soup into 6 ovenproof bowls. Fit the toasted bread into the bowls on top of the liquid and sprinkle the gruyère on to each slice.
- Place under the grill for 3 minutes, or until the cheese melts to a crisp golden brown. Allow the soup to cool slightly, for about 3 minutes, before serving.
Ramen
Ingredients
- Koffmann Chicken or Vegetable Stock – 1.5 litres
- Sesame oil-1 tsp
- Unsalted butter – 2 tbsp
- Cloves minced garlic - 4
- Minced ginger – 2 tsp
- Light Soy Sauce– 2 tbsp
- Dark Soy Sauce– 2 tbsp
- Sriracha Hot Sauce – 1-2 tbsp
- Chinese rice wine or sherry – 1 tbsp
- Light brown sugar – 1 tpsp
- White pepper - ¼ tsp
- Cooked chicken breasts shredded - 340g
- Dried Noodle – 250g
- Sliced spring onions
- Soft boiled eggs
- Sliced carrots
Method
- Heat the oil and butter in a large saucepan, over a medium heat, until the butter melts. Add the garlic and ginger, and fry for 1 minute, stirring often to ensure the garlic doesn’t burn. Add the Koffmann Chicken or Vegetable stock, light and dark soy sauce, sriracha, rice wine (or sherry), brown sugar, and white pepper.
- Stir together, then add in the cooked shredded chicken breast. Turn up the heat to high, and bring to the boil, then simmer for 3 minutes to heat through the cooked chicken breast.
- Add the instant noodles, bring back to the boil then simmer for 3 minutes, stirring a couple of times to separate the noodles. Top with sliced spring onions, soft boiled eggs & sliced carrots.
Brand Story
About Food Heroes
Welcome to Food Heroes, the home of Koffmann's, your ultimate destination for premium quality food products! As a specialty Food & Branding Business, Food Heroes is dedicated to supplying the Food Service industry and chefs through its network of wholesalers, caterers, and retailers.
Partnerships Built on Quality & Teamwork
Food Heroes prides itself on its partnerships with highly valued suppliers who share its passion for quality and teamwork. From the rearing and growing stages to procurement, storage, processing, and packing, Food Heroes works closely with its suppliers to ensure the highest standards at every step of the journey.
Led by Legendary Chef Pierre Koffmann
Led by the legendary Chef Pierre Koffmann, Food Heroes is a family business that has developed a premium brand renowned for its superior taste and suitability for potato and vegetable products. Under Chef Koffmann's expert direction, The Koffmann’s brand of frozen potatoes and fries offers a range of quality prepared frozen products that are second to none.
Meticulous Product Development and Quality Assurance
Working hand in hand with growers, Food Heroes meticulously develops varieties, selects the best regional soil variations, and maintains strict conditioning and storage regimes to deliver products of exceptional quality. Its state-of-the-art packing and handling facilities ensure that Food Heroes can offer the best tasting and most suitable products available on any given day and season.
Experience the Food Heroes Difference
The Koffmann's brand is exclusively available from Henderson Foodservice in Ireland; experience the difference that quality, innovation, and passion can make in culinary endeavours!
Join their premium customers that include renowned establishments such as Gordon Ramsay, Tom Kerridge, Soho House, The Ivy, Harrods, and Manchester City, among others.
