Category : Recipes

Kappa & Iota Carrageenan

A traditional alternative to gelatin with some surprising advantages
What is it? Carrageenan is a gelling agent extracted from a type of red seaweed that is now primarily grown in the Philippines but is also native to the north Atlantic coast. It has been used as a culinary ingredient for centuries and is the main ingredient [...]

Carrot, coriander and parmesan

Carrot, coriander and parmesan

Heat the carrot juice and add the gellan, bring to the boil, whisking to incorporate the gellan. Pour into a mould and leave to set.

Melt the Parmesan cheese in a hot non-stick frying pan, remove and cut into strips. Leave to cool until they are crispy.

Pickled mackerel with beetroot jelly, rosemary and lemon

Pickled mackerel with beetroot jelly, rosemary and lemon

Salt the mackerel fillets, leave for 10 minutes then rinse and dry.

Heat the white wine vinegar, add the spices and sugar, bring to the boil then leave to cool. Strain and pour into a plastic container. Add the mackerel fillets and leave to pickle for 20 minutes.

Goat’s cheese, watercress and Beetroot jelly salad

Goat’s cheese, watercress and Beetroot jelly salad

Bring the beetroot juice to the boil, season with salt then add the gellan. Pour into moulds and leave to set.

Serve with thinly sliced goat’s cheese and watercress.

Rhubarb with vanilla emulsion

Rhubarb with vanilla emulsion

Cut the rhubarb into 3-4cm lengths and heat the butter and sugar together in a saucepan until it begins to foam. Add the rhubarb and cook for 2 minutes, turning halfway through. Add the orange juice and allow the rhubarb to cook until just tender. Remove from the pan and reduce the remaining liquid to a glaze.

Vanilla Custard

Vanilla Custard

Add the vanilla bean and seeds to the milk, bring to a gentle boil and allow to infuse for ten minutes. Meanwhile in a heatproof bowl whisk the egg yolk with the sugar until it begins to turn a pale colour.

Pea Caviar

Pea Caviar

Blend the peas with the boiling water and sugar until very smooth. Check for seasoning. Add the sodium alginate and blend for another 30 seconds then pass through a fine meshed sieve into a container.

Basic milk gel

A simple flavoured milk gel can be made quickly and easily. Simply infuse the milk with the desired ingredient (sweet or savoury), add 1-1.5g iota Carrageenan per 100g of milk, bring to a gentle simmer, strain and cool.

Chocolate mousse

Despite being very low in fat (semi skimmed milk is used instead of cream) and with no eggs (so suitable for vegetarians) chocolate mousse made with Carrageenan has a luxuriant texture and deep chocolate flavour. The texture can be made lighter by using a cream whipper.

Frozen chocolate foam

Melt the chocolate in a bain marie and heat the water to just below boiling point. Pour the water over the chocolate and add the soya lecithin. Mix well and leave to cool. Use a stick blender to create the foam and spoon into a suitable container. Freeze for 5-6 hours then serve immediately as part of a chocolate based dessert.