Ham ‘Lentils’
Posted in Recipes on 28. Jan, 2010
Ingredients
- 200g pork stock
- 4.5g kappa Carrageenan
Heat the pork stock and kappa Carrageenan to just below boiling point and using a warmed syringe or bottle dropper squeeze out small lentil sized blobs of the liquid onto a non-stick mat. Leave to set and then gather up using the side of a knife or dough scraper. They can be served warm (no hotter than 70°C) or cold.
Kalys – Kappa Carrageenan 100g
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Cuisine Innovation – Carrageenana 100g
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Kappa Carrageenan Sachets
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Texturas – Kappa
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