Keep It Simple Cookery Videos

KIS stands for Keep It Simple and is a BigBarn initiative to help more people enjoy great food and save money.

You can browse the videos to find recipes using cheaper, seasonal ingredients, or upload your own videos and become the next famous TV chef!

Upload your own video

Upload a Video

Truffle Oil Powder Using Zorbit® Served With Grilled Lettuce And Smoked Yoghurt

Truffle Oil Powder Using Zorbit® Served With Grilled Lettuce And Smoked Yoghurt
Step 1
Gradually add a little of the zorbit® at a time into the oils until they thicken and form a powder

Step 2
Season This Powder With Maldon Salt

Step 3
Season And Grill The Lettuce

Step 4
We served this with Smoked yoghurt, grated cured egg yolk & grilled lettuce and conic potato.

Ingredients
15g Special Ingredients Zorbit®
10g Extra Virgin Olive Oil
5g Truffle Oil

Purchase Ingredients
Truffle Oil Powder Using Zorbit® Served With Grilled Lettuce And Smoked Yoghurt

Please rate this recipe

Enzyme Peeled Orange Segments Using Special Ingredients Pectinex

Enzyme Peeled Orange Segments Using Special Ingredients Pectinex
Step 1
Combine The Water And Pectinex

Step 2
Place Orange Segments Into The Mixture And Leave At Room Temperature For 2 Hours

Step 3
The Enzyme Will Remove The Membrane Leaving You With Perfectly Peeled Orange Segments

Ingredients
1 Orange
16g Special Ingredients Pectinex
800g Water

Purchase Ingredients
Enzyme Peeled Orange Segments Using Special Ingredients Pectinex

Please rate this recipe

Coconut Mousse Using Special Ingredients Carrageenan

Coconut Mousse Using Special Ingredients Carrageenan
Step 1
Mix all the ingredients together in a pan and bring to a simmer whilst whisking (We did this in pan on a hob the robot cook to demonstrate its cooking ability, but it can be done fine with a standard)

Step 2
Simmer the mixture for 3 minutes then pour the liquid out into a container to set.

Step 3
Once set blend the Coconut Gel to a smooth, silky puree.

Step 4
Place the puree in a cream whipper and charge with nitrous oxide.

Step 5
Dispense the finished mousse from the whipper when really to serve.

Step 6
We served this with cherry puree, dark chocolate and freeze dried cherry.

Ingredients
400g Coconut Milk
200g Caster Sugar
1.5g Salt
3g Special Ingredients Carrageenan Kappa
1.8g Special Ingredients Carrageenan Iota

Purchase Ingredients
Coconut Mousse Using Special Ingredients Carrageenan

Please rate this recipe

Chocolate Shells Using Special Ingredients Crackle Crystals

Chocolate Shells Using Special Ingredients Crackle Crystals

Ingredients
Special Ingredients Choclate Coated Crackle Crystals
Metallic Edible Spray
500g Chocolate

Purchase Ingredients
Chocolate Shells Using Special Ingredients Crackle Crystals

Please rate this recipe

Mushroom Dashi Terrine Using Vegi Gel®

Mushroom Dashi Terrine Using Vegi Gel®

Ingredients
3g Special Ingredients Vegi Gel
500g Mushrooms
Edamame Beans
Fresh Chives
Terrine Gel®
200g Dashi
10g Tamari
Salt

Purchase Ingredients
Mushroom Dashi Terrine Using Vegi Gel®

Please rate this recipe