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.
Following Michael’s demo, Nic Banner from Induced Energy showcased a mushroom tagliatelle with smoked sous vide partridge. He began by demonstrating how two British products amely the Induced Energy system and the Clifton Food Range sous vide bath go hand in hand to create a finished dish. Nic smoked the partridge for 5 minutes and vacuum sealed it, before placing in the Clifton water bath at 58˚C for 35 minutes.
Whilst the smoked partridge was cooking, Nic created a fresh tagliatelle dish consisting of onions, mushrooms, peppers, mushroom stock and broccoli. He then added fresh double cream to the dish to give it a creamier texture. Nic cooked this using the Induced Energy induction hob, showing how versatile the products are.
Once the partridge was cooked in the water bath, Nic pan fried to sear the skin. He then sliced it up and placed on top of the pasta in an elegant dish. The smoked partridge tagliatelle was enjoyed by all and demonstrated how quick and easy it is to create a tasty dish using both the water bath and induction.
If you would like information on the Clifton water baths, please contact firstname.lastname@example.org or call 01934 626691. If you would like any information on the Induced Energy induction hobs and hotplates, please call: 01280 705 900.