LIQUID RAVIOLI

Bubbles, liquid ravioli, spherification are all words to describe this amazing technique that I have just got comfortable with but it still blows my mind.

It simply is a reaction that happens between two liquids, algin and calcium chloride creating a jelly with a soft center.

Modern cooking, forward thinking styles that are going on right now. It could be one of the most interesting things I have studied, it is like learning to cook all over again, you can also make it very simple.

One I did here is of pea, now it looks like a pea and tastes like a pea but it's a liquid, whats the point? You have that chance to make people say how did they do that and you could add flavours like mint or bacon.

I also read in a magazine the other day that you can inject the spherification with oil while it is still in the calcium chloride bath so it reseals it, creating a dressing of sorts.

Here are some recipes I am working with right now.

Broad bean liquid ravioli    

500ml broad bean water

2.4g algin 

                                                                                                

 Tomato bubble 

400ml tomato consomme

1.5g citras

1.8g algin

            Calcium chloride bath        

                                                     1lt bottled water                                                    

                                              6.2g calcium chloride                                         

The supplier I use is 'Infusions for chefs' - they are very helpful and have a starter pack enjoy!

Below inspired by the oyster with pearl we had at 'Tickets' in Barcelona. A little tip of the cap.

You can also make what they call caviar. Bet you can't wait for the reverse spherification section.

Photographs by Carla Grassy

BRIGHTON'S FOODIES FESTIVAL

I will be doing a cooking demo at the Brighton Foodies Festival on Sunday the 1st of May at 1pm and I can't wait!

 Duck breast and liver, marinated tomato and cucumber, rhubarb.

I love this dish, whenever you think of duck most people would think of winter- confit, cassoulet hearty, not this little number. It's fresh, clean with summer just around the corner it's a winner.

Also an interesting dish lots going on if you break it down, a breast stuffed with its own liver and sealed using activa (protein glue) and then cooked in a water bath, spherification of tomato water and a heatproof rhubarb jelly using gellan.

So if you can come on down and show your support that would be great. We are giving away some free tickets on the Due South website.

http://www.duesouth.co.uk/news_and_events.html

See you there.

Chilled tomato consommé with liquorice & whelks

There are two things that I love about this dish. First the combination of tomato & liquorice and second whelks.

It is not to far of a stretch of the imagination because anise and tomato go well together, but liquorice makes it and you can do so much with this, a jelly, a spherification, etc. 
You don't even have to clarify it, it's up there people I love it.


Whelks these poor bastards have a bad reputation, people think they are rubbery, chewy, tasteless and those of you who believe that are wrong. 
They need respect, a little bit of love, there are steps and rules almost in how to cook whelks. And everyone has their own ritual for example cook them in sea water or brine them in salt and vinegar for an hour.

Me first I wash the whelks to get rid of all the sand and grit, put them on a tray shell down so you can see the flesh and the hard flat thing attached that I call the nail. (which is important in the cooking progress)
I sprinkle a good handful of table salt over them, this helps rid the grit inside the beast.

Now put them back in the fridge to cure them for an hour or so. During that time make the court bouillon. After rinsing whelks I cooked them for 10-15 minutes, or until the nail peels of easily. 


You remove them from the shell and only want to keep the meaty part. Slice thin, finish with olive oil and a dash of chardonnay vinegar. Enjoy! 


Here served with tarragon & dill, confit yellow and red tomatoes, blanched tomatoes, basil chlorophyl and chopped salted liquorice.

Photography by Carla Grassy