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Introduction, Equipment & Ingredients (Launceston Place)
Meet Chef Murphy at London’s Launceston Place. Familiarise yourself with the complex elements to this dish – a chorizo gel and lemon puree accompanied by grilled octopus tentacle, deep-fried chicken skin and a mayo-topped quinoa twill.
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Octopus with chorizo & lemon puree – Part 1
Part 1 begins with the chorizo gel, a combination of chorizo stock and gel espresso. Learn to create the perfect consistency and find out how a vacuum pack can remove the bubbles and compress your emulsion.
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Octopus with chorizo gel & lemon puree – Part 2
Part 2 prepares your ingredients, beginning with pan-frying your octopus and deep-frying the chicken skin and quinoa twill. Turn your attention to warming through the chorizo, squid ink sauce and brunoise before seasoning and topping your twill with chicken mayo and a scattering of crispy chicken skin.
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Octopus with chorizo gel & lemon puree Part 3
Part 3 perfects the plate-up by coupling the octopus, chicken skin and quinoa twill together before embellishing the plate with the brunoise, chorizo gel and zesty lemon puree.
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Introduction (Cafe Del Sol)
Chef Duiker, executive chef at Café Del Sol Johannesburg, delves into the process of emulsification before sharing his three selects of the day - a vegetarian, plant-based and hollandaise emulsion.
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Orange Gel Part 1
Using agar agar, orange juice, vanilla paste and simple syrup, Chef Duiker begins the gel orange. Learn to create the base for the citrus emulsion and move onto part 2 to complete.
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Orange Gel Part 2
Part 2 takes the gel through its final paces. Blend and sieve before setting aside to cool.
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Orange Gel Plating
Chef Duiker pairs the gel orange with a crisp chocolate tart. Learn the plate-up and presentation to this sweet-treat.
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Salsa Verde Ingredients
Learn about the abundance of fresh ingredients involved in cr this plant-based emulsion packed with flavour.
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Salsa Verde
Create this simple salsa by combining your ingredients within a blender and get tips for the perfect proteins and fish to pair with it.
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Hollandaise Sauce
Finally, finish with a classic Hollandaise emulsion – a combination of butter and egg yolks lifted with a Japanese citrus base. Learn the important whisking and temperature techniques to keep your emulsion from curdling.
