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A video showing the tasting menu as it is at the moment for Spring 2016
In this video I demonstrate making one of the Edible Cocktails that I serve at the start of my tasting menus.
This small dish entitled ‘Death in the Afternoon’ is inspired by the namesake cocktail that Ernest Hemingway invented - a combination of Absinthe & Champagne.
For my version I make a powdered absinthe that packs a real kick of alcohol, then I pair it with carbonated grapes to mimic the effervescence of champagne. The dish is completed with freeze dried grape, pop rocks - to provide more fizz, and fresh fennel tips - to complement the anise flavour of Absinthe.
It adds up to a small one bite dish with a big impact of flavour, fizz and alcohol which is exhilarating but fleeting. So it’s perfect for the start of the tasting menu when its is served as part of a trio of edible cocktails before the series of savoury dishes begins.
These Edible Cocktails are small dishes inspired by cocktails & alcohol, I became interested in the idea of serving small edible cocktails at the start of the tasting menu inspired by their use at Alinea & Aviary.
This is a new technique I developed for curing egg yolks in tamari. The results are truelly delicious, the tamari cured yolks have a parmesan like flavour but also still something unique and not quite the same as an aged cheese. When I taught this technique in Athens a number of the chefs said it tasted like bottarga. But whatever you liken it to it is a stand out delicious product that can bring a big kick of umami to a variety of dishes. You can see the technique in the video bellow and the full recipe is given at the end of this post.
There are simpler, traditional methods for curing yolks in salt but I found that the results can be overly salty. I wanted something less salty but with lots of umami and a more complex, aged flavour. After trying a few different approaches, some trial and error and then time spent refining the method I arrived at this technique which I now use all the time. The yolks are cooked in a tamari cure (extra salt and sugar is added to the tamari) in a waterbath at 62°C for 6 hours. In this time the yolks are cured and set, then the cured yolks are dehydrated until completely dry. The finished tamari cured yolks can be grated finely with a microplane.
The dish pictured is from my upcoming book which should be released in May. It is a take on a salad with confit potato and fresh peas dressed in smoked yoghurt and hidden under a generous grating of the tamari cured egg yolks.
I’ll also be serving dishes featuring the tamari cured yolks at my upcoming supper clubs, so if you are in the Manchester area you can come and try them in person.
Tamari Cured Egg Yolks
Tamari cure liquid
Blend the ingredients for the tamari cure liquid together and place in a squeeze bottle.
For each egg yolk
Cut a piece of cling film and place over a cup.
Separate an egg yolk from the white.
Place the yolk in center of the clingfilm.
Pour the tamari cure over the yolk.
Pinch clingfilm together to form a package - excluding as much air as possible but careful not to break the yolk.
Twist the cling film to secure the package.
Clip the clingfilm packages in place.
Trim the excess clingfilm off.
Carefully place the packed egg yolks into the waterbath on a low circulatory flow.
Cook the yolks for 6 hours at 62°C.
Once cooked carefully remove yolks from their clingfilm packaging and pour away the tamari cure.
Finally dehydrate the cured yolks at 68°C for 6-8 hours until completely dried.
Store in an airtight container in the fridge until needed.
This recipe and video for Rosehip & Violet Meringue comes from a dish in my new book ‘Vibrant Vegetarian’
The dish is a Sparkling Chamomile Palate Cleanser with Rosehip & Violet Meringue and Lemon Balm.
Here I’m going to share with you the recipe, technique and video for how to make this delicious, light, colourful meringue. I hope if you are interested in this you’ll check out the book, ‘Vibrant Vegetarian’, itself which is available now on iTunes for £3.99.
Rosehip & Violet Meringue
50g Hydrated Methylcellulose Slurry (see the bottom of this post for the preparation method)
20g Caster Sugar
20g Lemon Juice
80g Rosehip Syrup (Full recipe in ‘Vibrant Vegetarian’)
200g Cranberry Juice
1.2g Xanthan Gum
1g Ascorbic Acid
Combine all the ingredients except the isomalt and caster sugar.
Whip the mixture whilst slowly adding in the isomalt and caster sugar.
Whip well for at least 5 minutes until the mixture forms stiff peaks.
Spread thin onto no stick sheets.
Crush some crystallised violet and sprinkle over the meringue.
Dehydrate at 57°C for 10 Hours.
Store in an airtight container with silica.
Methylcellulose Preparation -
Top prepare the hydrated methyllcellulose slurry you will need Methylcellulose f50 or the Texturas Brand ‘Methil’.
Available from www.Modernist-Chef.com
Boil the water in the kettle then measure out 200ml of just boiled water.
Now blend the Methylcellulose into the hot water with a stick blender.
Next begin to cool this mixture over an ice bath while stirring intermittently until it is cool.
Allow this mix to sit for a couple of hours for the methyl cellulose to fully hydrate.
You can prepare this mixture in batches then keep it stored in the freeze indefinitely to defrost and use as needed.
All Eddies ebooks are now available to download as PDFs
Dehydrated Chocolate Mousse
Sous Vide Lime Curd
This is a beautiful, small, simple dish. Just a couple of bites worth of food with just three main flavours.
The deliciousness of the dish all hangs on the flavour combination and the two contrasting textures - the crispy, light, dehydrated chocolate mousse juxtaposed with the rich, smooth lime curd.
The combination of chocolate and lime is nothing too unusual and neither is combining chocolate and rose. The thought to combine all three flavours like this came in part out of thinking about spice and mexican flavours and also from the combination of lime and rose in a Gin and Tonic with Hendricks (perhaps my favourite gin - it is infused with cucumber and rose).
The dehydrated chocolate mousse carries a really intense chocolate flavour but in a very light form.
Then the Lime Curd is made Sous Vide. This makes the lime curd less labour intensive than using traditional methods but also makes it extremely consistent, as well as helping to infuse the lime zest flavours into the lime syrup - giving it a really ice aromatic lime flavour.
Watch the video of me preparing the dish then you’ll find the full recipe bellow.
Dehydrated Chocolate Mousse with Rose
150g Dark Chocolate – 70% Cocoa Solids
200g Free-Range Egg Whites (Approx 5 Whites)
60g Free-Range Egg Yolks (Approx 3 Yolks)
60g Caster Sugar
Melt the chocolate in a glass bowl over a pan of simmering water.
Now off the heat mix the egg yolks into the melted chocolate, then set that to one side.
Next beat the egg whites to soft peaks, at which point reduce the speed of whisking and gradually add the sugar until the mixture forms stiff peaks.
Now take a quarter of the whipped egg whites and beat them thoroughly into the chocolate.
Then gently fold half of the remaining egg whites into the chocolate followed finally by the last of the egg whites.
Spoon the mousse onto a non stick sheet and spread it thinly with a palate knife (approx 2-3mm thick).
Now take some crystallised rose petals and crush them in a pestle and mortar. Then sprinkle the crushed rose over the chocolate mousse.
Now place the chocolate mousse in a dehydrator at 68°C for 14 hours.
Once dry break the dehydrated mousse into pieces and store in an airtight container.
Sous Vide Lime Curd
100g Free-Range Egg Yolk (Approx 6 Yolks)
200g Caster Sugar
100g Fresh Lime Juice (Approx 4 Limes)
Zest of Four Limes
300g Unslated Butter - Cubed and Chilled
Pinch Maldon Salt.
First vacuum pack the egg yolks in one bag.
Then in a separate bag vacuum the sugar, lime juice and zest.
Now place both bags (the yolks and the lime syrup) into a water bath set at 64°C and cook for 45 minutes.
After 45 minutes remove the bags from the water bath and ,while still hot, blend the lime syrup into the cooked eggs yolks.
Now Bit by bit blend in chilled cubed butter.
Once all the ingredients are combined rest the lime curd in the fridge at least 3-4 hours before serving.
Before serving transfer some of the lime curd to a piping bag and keep this chilled until needed.
To serve -
Spoon some of the lime curd into a piping bag and keep this chilled in the fridge.
When ready to serve take a pice of the dehydrated chocolate mousse and pipe a large dot of the lime curd onto of it.
Then sit another piece of the dehydrated chocolate mousse on to of the lime curd.
I hope you like the recipe, technique and video. Keep and eye out here and on my twitter page for announcements about my new book and a tasting menu diner both coming soon :)
I plan to start adding more video to the site, so this is my first test run.
Here you can see a clip of ‘Elderflower Smoked Apple Gelee served under Elderflower Smoke’ (using the PolyScience smoking gun)
This is a potential element of a dish I’m working on, although it’s likely to change somewhat by the finished version.
This is just a test of how easily I can film and upload video of dishes, techniques and recipes.
I’ve kept it very simple here, I’ll be building on this soon.
Any feedback would be appreciated (ie, can everyone view this well)
Thanks, Look forward to expanding on this stuff soon.
Serving Dishes Under Smoke
You can purchase the PolyScience Smoking Gun from www.Modernist-Chef.com
A short video of a few things using the antigriddle
The Anti-Griddle is Available via www.Modernist-Chef.com
More videos coming soon
A short video preview of my ebook
Coming July 2012
Available on the Apple ibook store soon
Please share this video, I’m making this book on my own right down to taking all the photos and video and doing the design so any help and support with promotion would be hugely appreciated.
Sour Cucumber Puree
600g Cucumber Juice
120g Caster Sugar
8g Citric Acid
8g Ascorbic Acid
7g Agar Agar
Juice the cucumbers to obtain 600g fresh cucumber juice.
Immediately mix the ascorbic and citric acid into the cucumber juice, followed by the sugar.
Separate out 300g of the cucumber juice into a pan, whisk in the agar and gently heat to a simmer whilst stirring. Hold the mixture at a simmer for three minutes then remove from the heat.
Now off the heat slowly pour the cold cucumber juice which was set to one side into the hot juice in the pan. Stir and then pour out into plastic containers to set in the fridge.
Once the gel has set use a stick blender to blend it to a smooth puree.
Reserve in a squeeze bottle
240g Plain Tofu
1 Stick / 12g Kombu
50g Dried Shittake
500 ml boiling water
1 teaspoon dried thyme
2 tablespoons rice wine vinegar
Combine the kombu, shitake, thyme, tamari and vinegar in a bowl. Pour over the boiling water and leave to infuse for 2 hours.
Strain the dash and cut the tofu into 3cm cubes. Marinade the tofu cubes in the dashi at least 24 hours before cooking.
The Tempura Batter
100ml Methylcellulose Slurry (Made by blending 3g methylcellulose in 200ml boiling water then stirring until it cools and thickens - store excess in the fridge)
125g Plain Flour
2 teaspoons Chinese 5 spice
Pinch Dried Chilli
A good pinch of salt
Mix all the liquids together and stir well.
Combine the flour with the spice and salt in a bowl.
Now whisk the liquid into the flour until smooth.
Strain the batter to remove any lumps.
Pour into a cream whipper and charge with two co2 chargers.
Chill if the fridge. Ideally for arround two hours
Heat deep frying oil to 190C.
Place pieces of tofu first into flour and coat. Shake off excess flour.
Spray some batter out of the whipper into a bowl.
Dip the tofu into the batter then drop in the fryer, cook 2-3 mins until crispy.
Drain off excess oil on paper towel.
Burn Dulse seaweed with a blow torch in a bowl until it no longer flames but just glows read.
Allow to cool, carefully place the ash in a spice grinder and powder, store in an airtight container
Plating up -
Dot cucumber purée arround the plate,
Place a few of the tofu tempura arround the plate.
Finish by sprinkling over the seaweed ash