A group of talented chefs from across the business spent the day with Cranswick's Food Hero Kevin Morel last week, where they were hosted at the Sutton Fields site for a masterclass and an unbelievably delicious lunch.
The day started with an insightful talk from Kevin, covering the history of sous vide cooking, sharing the secret of this intelligent cooking method that involves vacuum sealing different food products, before cooking in a water bath over a long period of time. It allows for perfectly tender meats and delectable sauces.
Ten years later, and sous vide cooking was introduced in the UK by Albert Roux; an immensely accomplished and legendary chef who has been hugely notable in Kevin’s sous vide expertise.
Furthermore, Kevin’s talk also covered the key aspects of sous vide cookery. Including precise temperature control, moisture and flavour retention, tenderisation, consistency and the correct cooking times for different food products.
Kevin, Daryl and Simon then served a freshly prepared and extremely flavorsome four-course lunch… all sous vide of course!
- Starter: chicken liver parfait served with toasted bread and chutney.
- Fish Course: smoked haddock Florentine, with a cheese and bacon sauce, served with spinach.
- Main Course: Cote de Boeuf with a wild mushroom jus and shoulder of pork with a sticky chili ginger glaze, both served with dauphinoise potatoes, Vichy carrots, green beans, and braised fennel.
- Dessert: poached pear in red wine, served with crème anglaise.
The chefs have now been challenged to come up with an innovative sous vide product.
A huge thank you to Kevin Morel, Simon and Daryl for organising!
To find out more about sous vide cooking and Cranswick's Food Hero Kevin Morel, take a look here.