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!
Truffle Oil Powder Using Zorbit® Served With Grilled Lettuce And Smoked Yoghurt
Gradually add a little of the zorbit® at a time into the oils until they thicken and form a powder
Season This Powder With Maldon Salt
Season And Grill The Lettuce
We served this with Smoked yoghurt, grated cured egg yolk & grilled lettuce and conic potato.
15g Special Ingredients Zorbit®
10g Extra Virgin Olive Oil
5g Truffle Oil
Enzyme Peeled Orange Segments Using Special Ingredients Pectinex
Combine The Water And Pectinex
Place Orange Segments Into The Mixture And Leave At Room Temperature For 2 Hours
The Enzyme Will Remove The Membrane Leaving You With Perfectly Peeled Orange Segments
16g Special Ingredients Pectinex
Coconut Mousse Using Special Ingredients Carrageenan
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)
Simmer the mixture for 3 minutes then pour the liquid out into a container to set.
Once set blend the Coconut Gel to a smooth, silky puree.
Place the puree in a cream whipper and charge with nitrous oxide.
Dispense the finished mousse from the whipper when really to serve.
We served this with cherry puree, dark chocolate and freeze dried cherry.
400g Coconut Milk
200g Caster Sugar
3g Special Ingredients Carrageenan Kappa
1.8g Special Ingredients Carrageenan Iota
Chocolate Shells Using Special Ingredients Crackle Crystals
Special Ingredients Choclate Coated Crackle Crystals
Metallic Edible Spray
Mushroom Dashi Terrine Using Vegi Gel®
3g Special Ingredients Vegi Gel