TURNERS FINE FOODS
Demonstration
TURNERS FINE FOODS Spelmonden Farm Spelmonden Road Goudhurst Kent TN17 1HE
T 01580 212818 F 01580 212241 E info@turnersfinefoods.co.uk turnersfinefoods.com
Gelburger - Vegetarian sticking agent. A mixture of Alginate and Calcium with an added retardant
notes
Pan Fried Smoked Chicken Terrine • 1000g smoked chicken, flaked down • 50g Broth chicken • 15g SOSA Gelburger – This is not meat glue • Grain Mustard • Lemon juice • Tarragon • Blanched shallots • Salt & pepper to taste Method 1. Pick down the chicken. 2. Mix with the Gelburger & stock little by little until incorporated. DO NOT COMBINE GELBURGER WITH STOCK. 3 Add the remaining ingredients to taste 4. Line a terrine mould with cling film. Build up the terrine & press for a minimum of 2 hours whilst refrigerating. 5. Slice the terrine and pan fry or warm in the oven. notes
Pro Espuma Hot (Carrageen, Maltodextrine Vegetable Emulsifier, Dextrose, Glucose) Jacket Potato Foam (To fill one standard siphon). • 450g Milk • 50g Jacket potato well cooked • 45g ProEspuma Hot Method 1. Warm the milk & infuse the potato 2. Blend & pass through a fine sieve 3. Blend in the ProEspuma Hot into the cooled infused, passed milk 4. Rest for 10 minutes Blend then heat to 65°C 5. Pour into foam machine & gas 6. Store at 65°C in a water bath / bain marie until required. 7. Shake before use. notes
Airbag Patata - Crispy Potato Puffs from Potato Starch • SOSA Airbag granules as required • Vegetable Oil • Salt 1. Deep Fry the potato Airbag in hot oil, it will puff & come to the top when ready. 2. Remove and season with cayenne, chicken salt, truffle salt. Airbag Granet - Crispy Pork Puffs from Dehydrated Pig Skin. Airbag Farina - Finer Pig Skin mixed with Flour for Pané.
Lecitina Lemon Foam • 150g Lemon Juice • 100g stock syrup • 250g water • 4g Lecitina notes
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Vegetal - Mixture of Carrageenan and Carob Bean Gum
Ultratex - Modified Tapioca Starch
Chicken Jelly (this is a soft set jelly).
Glicemul - Monoglycerides and Diglycerides
• 325g Reduced chicken stock • 10g Sosa powdered vegetable gelling agent (Vegetal) • 50ml Soy sauce Method 1. Roast chicken wings at 200°C for 20 minutes until golden brown. 2. Add roasted wings to stock and bring to the boil, reduce heat to a simmer and reduce liquor by 1/3. (333g) 3. Strain off the stock, add soy sauce 4. Whisk in Vegetal and take to above 90°C to activate (recommend to boil) and pour into serving dishes. *Vegetal is easy to use and less sensitive than others with a pleasant mouth feel. It is also more versatile than other vegetarian gelling agents. Used for hot jellies, fake caviar & is flexible enough to slice & roll. Dosage firm set 50g/Kg, soft set 25g/Kg. Melting point 65C.
Add to liquids or purées as desired.
Rapeseed Oil Spread • 100g Rapeseed Oil • 6g Glicemul Method Heat half the oil with the glicemul to 60c Add the remaining cold oil and set for 6 hours
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Pro Espuma Cold
Chocolate Stones
Fruit foam / Espuma – Siphon
• 100g Dark chocolate 70% • 30g Sosa Maltosec • 1g salt • 5g raspberry power
• sugar • 450g fruit puree • 50g Sosa ProEspuma cold Method 1. Blend all the ingredients 2. Fill foam machine Gas with a cream whipper & shake, refrigerate.
Method 1. Mix chocolate, salt and maltosec until a sort of playdough texture is achieved. 2. Brake into pieces and freeze for 5 minutes. 3. Dust with powder, keep in an airtight container at room temperature. notes
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Albumina - Egg white protein Fruit Meringue • 15g SOSA Albumina (Powdered egg white) • 50g Sugar • 125g Water or Fruit Purée If made with water it can then be flavoured with:Freeze dried Powder, Smoke Powder, Fruit Pastes. • 200g Sugar • 120g Water Method Whisk the Albumina, 50g Sugar and 125g Water or fruit Puree. Boil the 200g Sugar and 120g water to 120ºC. Pour the boiled sugar onto the Whisked Whites Whisk until cold. Store in the Freezer. It won’t freeze because of the sugar content, but it will prevent the Meringue from leaking.
Microwave Sponge Cake • 8 (480g) eggs • 1 (17g) egg yolk • 140g caster sugar • 1g salt • 45g strong flour • 200g dark chocolate 70% Method 1. Melt the chocolate and combine the remaining ingredients using an immersion blender until smooth. 2. Strain the mixture and pour into a syphon gun, charge with 2-3 caps. 3. Put the foam into plastic cups and microwave for 30 seconds.
notes
The Meringue can be dried out in a low oven.
Spherification Kit notes
Maltosec
Tapioca starch ratio 2 part Maltosec to 1 part fat, oil or melted chocolate. Just simply stir the two together. The more powder you add the finer the crumb.
Nutella crumb
Melt paste, add Maltosec to desired texture.
Rapeseed oil powder
Mix together in the above ratio. notes
Reverse Mango & Campari Sphere • 400g mango purée • 100g water • 30g Campari • 10g Gluconolatate • 1 litre bottled water • 10g Alginate Method 1. Blend first four ingredients with immersion blender & leave for a few hours/overnight to remove bubbles (the spheres must be able to sink in the bath of Alginate). 2. Blend bottled water and Alginate with immersion blender.
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TURNERS COAST Units 5-10 Christchurch Dorset BH23 3PE
TURNERS FINE FOODS Spelmonden Farm Spelmonden Road Goudhurst Kent TN17 1HE
TURNERS NORTH Unit 1 West Craven Business Park Earby Lancashire BB18 6JZ
T 01202 481591
T 01580 212818
T 01282 843830
info@turnersfinefoods.co.uk turnersfinefoods.com