Clifton Food Range meets Induced Energy

In September we headed down to the latest Chefs’ Forum event in Dawlish, where Michelin starred chef Michael Wignall, from Gidleigh Park, showcased a game dish of hare cannelloni of kohlrabi, best end and loin, baked dark chocolate, Maitake mushrooms with parsnips and a hint of curry spice. The inspiring Chef used the Clifton water bath to cook the hare sous vide. He first wrapped it in cling film to keep the shape of the hare loin, vacuum sealed it and cooked at 58˚C for 22 minutes along side the parsnips at 98˚C for 1 hour. The Executive Head Chef then created a mushroom dish of Enoki, watercress, beer bubbles, black garlic, dehydrated puff potato, wet walnuts, with some Wiltshire truffle. (more…)