- Cobnut crumb/crisp:
- 120g Small diced white bread minus crust
- 120g Jumbo Oats
- 120g Roughly chopped hazelnut/cobnut
- 20g Glucose
- 200g Castor sugar
- 40g Butter
- 80g Flour
- 30g Damarera
- 160g Icing Sugar
- 120g Corn Flour
- 2 Whole Eggs
- 180g Melted butter
- Apple Snow:
- 1000g Granny smith apple juice
- 5g Icing sugar
- 250g Liquid nitrogen
- Blown sugar:
- 250g Fondant
- 125g Glucose
- 125g Isomalt
- 5g Citric acid
- 5g Water
- 2g Gold Powder
- Meadowsweet custard:
- 1lt Double cream
- 8g Dried Meadowsweet
- 360g Yolks
- 150g Caster
- 100g Honey
- Apple compote:
- 15 Apples
- 3 Cinnamon sticks
- 1 Vanilla pod
- Ascorbic acid
Golden Empire
Adam Reid
15th December 2016
Golden Empire
As part of The Staff Canteen Live, Adam Reid will be creating his Great British Menu dish, Golden Empire for his demonstration at the Great Hospitality Show 2017 - supported by Westlands, and in association with Chefworks.
You can register here: www.livebuzzreg.co.uk/2017/ghs17/register/?utm_source=3rd%20party%20website&utm_campaign=the%20staff%20canteen&utm_medium=banner
If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel-
www.youtube.com/user/StaffCanteenStewed Empire Apple with hazelnut crumble, meadowsweet custard and golden candy apples
Ingredients
Method
Cobnut crumb/crisp:
Bake at 140° until stale with light colour
Glucose and sugar to 160°
Add nuts
Roll out thinly between greaseproof, cool
Break up nougat
Rub butter, flour and damarera to crumble texture
Mix bread, nougat, crumble and oats, add remaining ingredients
Spread on sheet in clusters
Bake until golden
Crumb slightly if required
Apple Snow:
Mix juice and acid
Pass through a superbag twice
Fill a clean spray bottle and spray into nitrogen, allow nitrogen to evaporate and store in freezer until needed
Blown sugar:
Bring sugars to 160°
Mix acid and water, add 12 drops to sugar
Add gold powder, pour onto mat, pull before blowing
Meadowsweet custard:
Boil cream,remove from heat, add meadowsweet, cover and leave for 10 min
Whisk yolks, sugar and honey, add passed cream
Pass and chill rapidly
Fill and charge isi
Apple compote:
Core 4 apples, fill core with cinnamon stick, bake at 160° for 20 min wrapped in foil
Peel, core and chop 4 apples
Vacuum pack in a bag with de-seeded vanilla pod and 1% ascorbic
Cook at 85° for 45 min
Peel, core and dice 4 apples, juice all trim, mix 150 juice and 500 dice, add 1% ascorbic
Vacuum pack in a bag and cook at 65° for 45min
Remove pulp from baked, weigh and mix with equal amount of compote. Add equal weight if the poached dice
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