Final+recipes

__Recipes for food innovation__ __STARTER__

LAMB Trim to 115g wrap into a Ballantine shape and vac pack, cook in water bath at 60 degrees for 40 minutes. Flash seal in a very hot heavy based pan then leave to rest 2 minutes, cut and serve

RISOTTO BALLS 150g Arborio rice 250ml stock 1 tbsp. rapeseed oil 50g butter 70g parmesan Salt/pepper to taste.

Sautee the rice in the rapeseed oil for 1 minute then slowly add stock, cook until andante and add the butter parmesan and season to taste, mix well and cook one more minute. Place into a tray and cool.

Take the mint jelly and put in to the centre of 10g cold risotto, make into a ball and pane with flour, egg and the panko breadcrumbs. Deep fry for 4 minutes at 170c.

MINT JELLY 30g mint sauce 1tsp sugar 70g water 0.5g gellan gum

Mix together sugar, water and mint sauce and gellan gum. Put into a sauce pan and bring to boil while whisking constantly, after 1 min take off heat and put in container leave to set.

PESTO SOIL 30g basil infused oil 33g maltrodextrin 10g chopped mint 10g chopped basil 20g grated parmesan

In a bowl slowly add the maltrodextrin to the infused oil until fully incorporated and a sandy texture is achieved. Add the rest of the ingredients and mix well, season to taste with salt/ pepper and use immediately.

__MAIN__

SEA BASS 1 Fillet Sea Bass trimmed ½ lemon zest Smoking gun/ wood chips

Rub lemon zest on sea bass and place in bowl, cover with cling film. Connect tube of smoking gun and smoke sea bass for three minutes. Take a pan and heat to smoking point. Place sea bass skin side up for thirty seconds and turn over for 1 minute. Continue to cook in oven for 6 minutes.

SEAWEED 10g seaweed, pre – soaked in water and excess water squeezed out. 5.2g egg white 52% 6.8 g maltrodextrin 68%

Mix all the ingredients together and leave to soak an hour. Squeeze out all excess moisture and place on a wire rack, dry in a low oven around 100c for one hour then leave to continue to dry overnight

PEA POD CAVIAR 100g pea puree made with 50% water and 50% cooked peas, seasoned to taste. 4g calcium lactate. 4% 1g xanthan gum 1%

200g bottled water 1g sodium alginate 0.5%

Mix pea puree, calcium lactate and xanthum gum with hand blender, pass through a fine sieve. Then mix sodium alginate with the bottled water and pass through a fine sieve, put in to a shallow metal bowl. Take a piping bag and cut an inverted v shape in the bottom, use this to pipe pod like shapes of the pea puree mix in to the sodium alginate solution. Leave to ‘cook’ for 3 minutes and then take out and rinse with clean water. Place into a pea flavoured oil until needed.

LEMON FOAM 100g lemon juice 730g water 2g soya lecithin

Mix together the lemon juice and water. Take 100g of the lemon mix and the 2g of lecithin, mix with hand blender until bubbles form. Take off the bubbles and use immediately.

POTATO GALETTE

250g potatoes sliced thin 2 clove garlic 1 large onion Salt/pepper/mixed herbs 1 tsp. each 20 g butter 50g grated cheddar

Sautee onion and garlic, stir in potatoes and season with the salt, herb and pepper. Take a small gastro tray and make a thin layer of the potatoes mix, sprinkle some of the cheese on top, repeat until finished. Put a layer of baking paper on the top and press between two trays and bake in the oven at 160 for 30 minutes or until cooked. Cut to shape.

DESSERT

BLUE CHEESE MOUSSE 500g double cream 50g stilton 125g cambozola 30g sugar

Put everything in a sauce pan and bring to the boil until all the cheese melts. Strain through a fine sieve and cool. Place in to the cream whipper and charge with one gas. Leave in the fridge for at least one hour.

PORT JELLY GRAPE JELLY 100g grape juice 0.5g gellan gum 0.5%

Mix and put in to sauce pan, bring to the boil for one minute whisking constantly. Take off the heat and pour into a shallow tray, leave to set.

POACHED PEARS 200g white sugar Cloves, peppercorns 5 each 2 star anise 1 tsp. vanilla 3 pears peel, cored and diced

Make a caramel with the sugar and add water and the spices. Leave to reduce by a third and then place the prepared pears into the liquid, cover with a cartouche. Cook for 15 minutes on a medium heat till andante.

CELERY FOAM 100g celery juice 2g soya lecithin

Mix together with hand blender until bubbles form, scoop off the bubble with a spoon and use immediately.

PEAR CRISPS

2 pears sliced thinly on mandolin 50g caster sugar

Coat the sliced pear in the caster sugar on both sides. Place on a tray lined with baking parchment. Place another sheet of parchment on top and press another tray on the top. Bake at 155c for 20 – 30 minutes or until crisp.