Sous Vide Recipes, Chef Interviews, Cocktails, Venues, Buying Guides and Much More
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GET YOUR WORTH THEIR FROM THE SEVEN CHEFS TAKE A TASTE ON WELL FREAK ON SALT CORE SEVEN SNACKS THE WHILEY SIDE SEASONED Michael Wignall Himalayan Salt Ageing Clare Smyth For Charity, James Close – Sous Vide Cocktails by Line Caught Seabass Equipment Review Udales Speciality Foods First Solo Venture The Raby Hunt Matt Whiley By David Everitt-Matthias INSIDE THIS ISSUE: Product Reviews, Sous Vide Recipes, Chef Interviews, Cocktails, Venues, Buying Guides and much more. GBP 5.00 GBP EUR 5.50 1 ISSUE Brought to you by ISSUE1 CONTENTS 08 – 11 Get your Freak on Michael Wignall masters the Sage Commercial Control Freak PRECISE 12 – 15 North west chef taking the restaurant scene by storm Mark Birchall - Moor Hall talks to In the Bag SOUS VIDE COOKING 16 – 19 Autumnal favourites Seasonal sous vide dishes from the UK’s top chefs FROM YOUR 20 – 23 Partner PHONE Udales Speciality Foods talk salt ageing 24 – 27 Destination We catch up with Clare Smyth on her first solo venture, Core 28 – 29 Guide Our top four sous vide circulators 30 – 33 Event Seven Chefs Seven Snacks – Raby Hunt charity event 34 – 37 Cocktail hour Talented Mr Fox – Matt Whiley with the modern approach 40 – 43 Seasoned David Everitt-Matthias shares a seasonal sous vide dish Search SousVideTools AVAILABLE ON IOS AND ANDROID VISIT SOUSVIDETOOLS.COM FOR MORE INFORMATION ON THE INNOVATIVE IVIDE RANGE OF SOUS VIDE COOKERS 3 Welcome to In The Bag In The Bag is a brand new publication brought to you by the people at sousvidetools.com In a bid to share our passion for sous vide and modernist cooking. We have called upon some of the UK’s leading culinary masterminds to share their recipes and speak openly about life in the kitchen, as well as bring to you the latest innovation by way of expert product reviews and advice For our first issue and cover shot we are Our hope is that by journeying through this extremely privileged to feature undoubtedly magazine you will find inspiration, acquire the leading lady in the UK hospitality industry knowledge and gain the tools to take your today - Clare Smyth MBE, with her brand new cooking to the next level - be that at home solo venture Core in Notting Hill, London. or in a professional setting. The In The Bag team 4 5 Get your Freak on – Michael Wignall masters the Sage Commercial Control Freak Ultimate Aenean non molestie eros. Curabitur orci Control mauris, auctor vel egestas quis, interdum“ sed nibh. Suspendisse variusThe sed Sage augue Commercial non pulvinar. Donec dignissimControl dictum Freak cursus. is exceptionally Freak easy to use, portable and provides an incredible level of accuracy ” ne of the most respected chefs A Create function stores frequently used Michael Wignall, Gidleigh Park in the UK, Michael Wignall custom temperature profiles for simple 2 Michelin Star, 5 AA Rosettes has won Michelin Stars in one-touch recall. Chagford, Devon, TQ13 8HH T.01647 432 367 [email protected] w.www.gidleigh.co.uk every kitchen he has headed 10 Course tasting menu £145. À la carte 3 courses £125 Osince being awarded his first star in 1993. Michael's Verdict Michael is famed for his respect for food The Sage Commercial Control Freak is and an ever evolving style which creates exceptionally easy to use, portable and unique dishes full of flavour, underpinned provides an incredible level of accuracy. by a contemporary, less formal approach to fine cuisine. Describing his food as ‘modern, When needing to cook at precise technical and meaningful’, each element temperatures, in particular for sugar aims to add flavour or texture, enticing work and pastry, the Control Freak is the diners to experience new combinations perfect tool. The unit gets up to the desired and ingredients. temperature extremely quickly and with the temperature probe we have the confidence We asked Michael what his thoughts to leave the unit to do its job. were on the Control Freak™ induction cooking system which is the first of its kind The Sage Commercial Control Freak can be to accurately measure, set and hold 220 found in many of the UK’s top professional cooking temperatures from 30°-250°C. kitchens, including: Gordon Ramsay - Royal Hospital Road, Clare Smyth – Core, Nigel The unique real-time sensing system uses Haworth – Northcote and Paul Foster – Salt. a through-glass sensor to directly measure surface temperature and Probe Control™ Michael Wignall creates a fantastic starter remote thermometer to precisely control dish with Grape, Yoghurt and Celery using the temperature of both water and fat- the Sage Commercial Control Freak, for based liquids. The Intensity function gives ultimate precision. > incredible control over the heat-up speed to the set temperature. The Sage Commercial Control Freak™ is exclusively available from Sous Vide Tools. Visit sousvidetools.com and search 'Control freak' for more information. 6 7 Get your Freak on – Michael Wignall masters the Sage Commercial Control Freak Control Freak Recipe Michael Wignall’s Method SALTED GRANOLA Sage Commercial Control 1. Pre heat oven to 165oC / Fan 3 Freak Recipe – 2. Melt together the virgin pomace oil, honey, brown sugar and vanilla 3. Once fully melted mix in the oats, cinnamon and sea salt Grape, yoghurt and celery 4. Put onto a tray and bake in the oven stirring every 4/5 minutes 5. After 10 minutes add the pine nuts, almonds and Hazelnuts to the tray 6. Put back in the oven for 6-10 minutes until lightly coloured YOGHURT SORBET Dessert 3hrs Two 1. Mix the nutrose with the sugar, then add the spring water, glucose, milk powder and sea salt Ingredients 2. Lightly blend together for a few seconds. Using the control freak bring to 92oC for 3 minutes SALTED GRANOLA CELERY 3. Then allow to cool and mix together with the yogurt and lemon juice 225g Oats 3 x Sticks of celery 4. Place in a Pacojet beaker and freeze 4g Cinnamon 6g Sea Salt GRAPE SNOW GRAPE JELLY 55g Virgin Pommace oil 500ml Muscat Grape Juice o 100g Honey 50g Glucose 1. Using the control freak bring ingredients to a boil at 98 C 100g Light soft brown sugar 3g Stab 2000 ice cream stabiliser 2. Once boiling place straight onto tray and allow to set 1 Vanilla Pod (Spilt) 210ml spring water 60g Pine nuts SEMI-DRY GRAPES 60g Flaked almonds GARNISH 1. Lay grapes on a dehydrator tray 100g Hazelnuts (blanched and Celery cress 2. Dust with icing sugar peeled) Fresh apple brunoise 3. Semi-dry in a dehydrator for 2hrs at 64oC YOGHURT SORBET 350g Spring water CELERY 145g Sugar 1. 2 x sticks of celery peeled and brunoised 240g glucose 2. Juice the remaining head of celery, along with the peelings and 30g Milk powder trimmings from the brunoise 3g Sea Salt 3. Cook brunoise in the juice at 92oC using the control freak for 6mins 5g Super Nutrose 70g Yoghurt (Full Fat) 10g Lemon Juice GRAPE SNOW 1. Boil Glucose and Water for 30 seconds at 95oC using the GRAPE JELLY Control Freak 240g freshly squeezed Grape Juice 2. Hand blend Stab 2000 into mixture 2.4g Agar agar 3. Pour grape juice into a Pacojet beaker and allow to freeze at -24oC 1x Half Gastronome non stick tray 4. Blitz on snow setting in Pacojet SEMI-DRY GRAPES 200g Muscat grapes TO FINISH THE DISH (halved and de-seeded) 1. Cut a small piece of grape jelly sheet 40g Icing Sugar 2. Lay onto Plate 3. Lightly sprinkle granola around the outside along with celery cress 4. Rocher sorbet in the centre 5. Liberally Sprinkle grape snow and semi dried grapes around the outside Michael Wignall, Gidleigh Park 2 Michelin Star, 5 AA Rosettes Chagford, Devon, TQ13 8HH T.01647 432 367 [email protected] w.www.gidleigh.co.uk 10 Course tasting menu £145 À la carte 3 courses £125 8 9 North west chef taking the restaurant scene by storm Moor Hall with Rooms When Mark Birchall took on his first solo venture the culinary world held its breath as he embarked on the major project of renovating the sixteenth he doors have now been open It's all the little details coming together that Being involved in the project right from the for six months and the accolades make for something that really is very special beginning must have been challenging, but century, grade II manor house Moor Hall still keep coming for this and that’s before we have even thought about at the same time having the opportunity to unassuming chef who has made a the tasting menu we are about to try. There create a blueprint for your own restaurant Tlittle village in Ormskirk his home and put it are two available - a five and an eight course was surely amazing? firmly on the culinary map. at dinner and a three or four course lunch, Yes, it has been an amazing opportunity. Not oh and why have a cheese trolley when you many people get the chance to be involved in a What makes Moor Hall special? Is it the can give guests the opportunity of a little restoration and a brand new build whereby pretty history and heritage of the building, lovingly roam around in the specialist cheese room. much everything has been bespoke. restored so that old blends beautifully with Of course, we will leave the details of the Working with an old building we have tried to the new? Is it the staff who eat, sleep and tasting menu a surprise but you won’t be get every detail right and we have achieved 99% breathe the project, the sumptuous rooms disappointed as we catch up with Mark to see of what we set out to do: with a project of this or the walled garden? We could go on.