Crisp Vegetable Tuiles Recipe Eddie Shepherd 2022-06-19 | How to make beautiful crisp vegetable tuiles for a garnish to add texture and flavour to your dishes. This technique is versatile for different types of vegetables and adds crunch and flavour to enhance your food. In this video I show you the recipe and how to make these with a couple of variations both using carrot and beetroot.Full recipe listed bellow DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro1:10 Examples 1:57 Different Shapes 2:29 The Technique 4:29 Using on a dish Vegetable tuile recipe 400g Cooked Carrot or other vegetable30g Isomalt15g Glucose powder 20g Cornflour5g SaltI cook my vegetables in the waterbath at 85C for 3 hours but you can also steam them.Then combine the cooked vegetable with the other ingredients and blend well.Now heat the vegetable puree to a simmer while stirring, then let this puree cool.Now spread the vegetable puree into a silicon mould or flat onto a silicon matt (you can also use stencils or other methods to create interesting shapes.Dehydrate this mix at 60C for 45 minutes. Carefully peal away the vegetable sheets.Heat a pan of oil to 90C and dip the vegetable shapes into the oil for arroun 10-20 seconds until they become flexible (if you want to make cannelloni shapes or curves you can do this at this stage by shaping them around a cylinder while warm and flexible. Place the vegetable shapes in the oven and cook at 90C for one hour to crisp up.Finally dehydrate at 50C overnight and then store in an air tight container with silica until ready to use (these are best made on the day or less than 24 hours before using)Moulds available here - https://moldbrothers.nl/en/DOWNLOAD MY COOKBOOK HERE - eddieshepherd.squarespace.com
Vegan Ice-Cream & Homemade Chocolate Eddie Shepherd 2024-12-19 | How I make the delicious and surprisingly simple vegan Hazelnut Oat Milk Ice-cream I serve on my tasting menu. It's a great simple recipe and much much more delicious than it should be for how easy it is - just 4 ingredients very simply combined. Then I go on to show you how I make some of the other things I serve this with - a vegan white chocolate made with Kinako and a Cherry Brandy Sauce. I hope you find these interesting too and the Ice-cream recipe itself really is so easy & rewarding I highly recommend making it. . DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensRelated videos - Chocolate Tempering - youtu.be/7ifZSZjpoVsHomemade Chocolate - youtu.be/R3RskGVhhGIOat Milk Chocolate - youtu.be/1oUyhJuwgfQHazelnut Oat Milk Ice-Cream Recipe 625g Hazelnut Praline 840g Oatly Oat milk 80g Caster sugar 25g White misoCombine ingredients and blend together well. Chill & rest the mixture overnight Process in an ice-cream machine Vegan Kinanko White Chocolate 900g Cocoa butter690g sugar690g toasted soy bean / kinakoCombine in a chocolate grinder and follow the method described in my chocolate making video - youtu.be/R3RskGVhhGICherry Brandy SauceCherry juice - 450g Cherries450g Water225g SugarBlend well the ingredient together then strain though fine sieve.Cherry Reduction 1000g Cherry Juice from above 225g Pomegranate molasses Reduce in rotavap at low temperature.Finished Cherry Brandy Sauce - 50g Cherry reduction (see above)100g Cherry brandy Mix together then store chilled until ready to use.
Visiting a 2 Michelin Star Vegan Restaurant Eddie Shepherd 2024-11-10 | An inspiring visit to the ground breaking 2 Michelin star plant-based restaurant De Nieuwe Winkel in Holland.I wanted to share some of this incredible experience as well as some of my thoughts on the current plant-based (or 'botanical gastronomy') restaurant scene.De Nieuwe Winkel Restaurant's website and booking can be found here - denieuwewinkel.comMore from me - WEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsPATREON - patreon.com/eddieshepherdTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sDOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMY TASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY PRINT COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 De Nieuwe Winkel Restaurant00:49 Botanical Gastronomy 2:18 Worlds Best Restaurants List 3:14 The Menu 4:00 The Lab 4:20 The Food6:45 Conclusions & Thoughts 7:15 The Plant-Based Restaurant World
Food Dehydrator Techniques & Tips from a Chef Eddie Shepherd 2024-09-22 | In this video I take you though various uses, techniques and tips using a food dehydrator - from simple drying of ingredients to making tuilles, crisps and garnishes, as well as using dehydrators to ferment foods and for other culinary techniques.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardens
Elderflower & Spruce Lemonade Eddie Shepherd 2024-06-09 | In this video I show you how I make the new spruce and elderflower welcome drink. I'll also include the recipe bellow & you could choose to make this replacing the spruce infusion with apple juice if you have missed the chance to collect or don't feel confident collecting spruce tips.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensOther wild food videos - Dandelion Pastilles - youtu.be/QduxEiF_OAMNettle Soup - youtu.be/i7RAQLdYUSgRosehip Cocktail - youtu.be/sqpZApCtXY0Spruce Tip Sorbet - youtu.be/vVNjsgPO93cEasyWhip - The ingredient I designed for making stable foams and mousses is available fro Special Ingredients - specialingredients.co.uk/?ref=e-sRECIPE For the Finished Drink - 140g Spruce syrup (see below)80g Osmanthus syrup (see below)60g Elderflower Verjus (see below)20g lemon juice520g WaterCombine all ingredients together, carbonate if desired, then chill until ready to serve .New Spruceade Osmanthus infusion -2.5g Osmanthus Flowers250g sugar250g waterZest 2 lemonMix and cold infuse overnight then strain.Spruce Tip Syrup50g spruce tips100g Sugar100g waterBlend well and cold infuse overnight then strain.Elderflower Verjus - Fresh ElderflowerVerjus Mix and cold infuse overnight then strain.Dandelion Foam -600g Dandelion Infusion (see below)0.4g EasywhipDandelion Infusion - 650g Caster sugar1300g Water39g Citric acidJuice and zest of 5 lemons100g Picked Dandelion PetalsPick the yellow petals from the dandelion heads (this is laborious but necessary).Combine the sugar, citric acid, water, lemon sets and juice and bring to a simmer.Allow this to coolAdd the petals to the cooled liquid and allow to infuse at room temperature for two days, then strain and bottle or freeze the cordial.Video Timestamps - 00:00 Introduction1:04 Elderflower Verjus 2:53 Spruce Infusion 3:30 Osmanthus Flower Infusion 4:14 Making the drink 5:30 Carbonating the drink6:02 Dandelion petal foam7:39 Serving the drink
Hawthorn Blossom Pastilles Eddie Shepherd 2024-05-19 | This week I take you through there process of foraging for hawthorn flowers and then making a simple hawthorn flower syrup before I go on to showy my recipe for the Hawthorn and Blackcurrant Pastilles I serve as petit fours along side tea and coffee at the end of my tasting menu.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensOther wild food videos - Dandelion Pastilles - youtu.be/QduxEiF_OAMNettle Soup - youtu.be/i7RAQLdYUSgRosehip Cocktail - youtu.be/sqpZApCtXY0Spruce Tip Sorbet - youtu.be/vVNjsgPO93cRecipe - Hawthorn Blossom Infusion - 100g Fresh hawthorn blossoms 1kg Sugar1kg WaterCold infuse 24 hours.Hawthorn And Blackcurrant Pastille -600g Hawthorn flower infusion 150g Blackcurrant juice (organic)150g Elderflower verjus (or substitute with plain verjus)4.5g Citric acid90g Caster sugar 9g of yellow pectin3g of tartaric acidHeat the hawthorn syrup, blackcurrant juice and elderflower verjus to 100C, then add in the sugar & pectin. Continue to slowly heat the mixture to 107C then add the tartaric acid, whisk well and quickly pour out into moulds. Video Timestamps - 00:00 Introduction00:53 Foraging Hawthorn Flowers 2:32 Hawthorn Flower Syrup 3:36 Hawthorn Pastilles 5:06 Coating the Pastilles 5:28 Serving the Pastilles
The Spinzall 2.0 Centrifuge for Restaurants & Bars Eddie Shepherd 2024-04-28 | The new Spinzall 2 culinary and bar centrifuge from Booker and Dax. This is a first look at the new centrifuge, its features and use,s as well as some of the differences and upgrades this has over the original Spinzall centrifuge. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY PRINT COOKBOOK (ebook link above) - carelpress.uk/walled_gardensThe SPINZALL 2 WEBSITE - http://www.bookeranddax.com/spinzallOther related videos - My Centrifuge techniques Video - youtube.com/watch?v=d-NG1RmjDCg&feature=youtu.beRhubarb Molasses - youtu.be/K1tYr9pu9WcBlue Algae Miso Dish - youtu.be/dl0aeSqi6JwHerb Oils - youtu.be/DEMW6VaeOJ0Video Timestamps - 00:00 Introduction01:30 The Booker and Dax Spinzall2:15 The New Spinzall 2.0 centrifuge3:15 Using the centrifuge5:29 New features and upgrades 7:30 Why I bought one9:08 Do you need a centrifuge?
The Rotavap | Food & Drink Techniques and long term review Eddie Shepherd 2024-03-31 | In this video I show you the various culinary and drinks techniques I use the Rotavap (Buchi Rotavapor) for. I go into more detail on how the system works and give a long term review of my buchi r100 rotavap. I'll cover rotary evaporator techniques for food, drinks and distilling including - Low temperature vacuum distillation for food applications, making hydrosols (Water based distillations), low temperature flavour concentration, making compound honey, Noma's tamari method, removing alcohol from products and go over the pros, cons and price of the rotavap system .DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensOther related videos - Blue Algae Miso Dish - youtu.be/dl0aeSqi6JwDistilled Chilli without heat - youtu.be/GVI2oLSYU8kRotavap Concentrated Flavours - youtu.be/K1tYr9pu9WcUltrasonic Infusion and Distillation - youtu.be/kKukuG_sV3cIntroduction to the Rotavap - youtu.be/nfiHXHl3XNMVideo Timestamps - 00:00 Introduction01:15 How The Rotavap works2:19 The Buchi Rotavapor System 3:33 The Chiller4:20 The Vacuum Pump 5:00 Low Temperature Distillation5:39 Rotavap Gin6:43 Distilled Chilli7:40 Hydrosols (water based distillation)9:27 Concentrating Flavours11:28 Compound Honey12:15 Noma Tamari Method12:52 Removing or Reducing Alcohol13:28 Long Term Review15:20 Price and Pros and Cons
Tapping Birch Sap & Making Birch Syrup Eddie Shepherd 2024-03-04 | How to tap birch sap from birch trees and then make a beautiful, delicious birch sap syrup with that that I use on my menu. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensOther wild food videos - Dandelion Pastilles - youtu.be/QduxEiF_OAMNettle Soup - youtu.be/i7RAQLdYUSgRosehip Cocktail - youtu.be/sqpZApCtXY0Spruce Tip Sorbet - youtu.be/vVNjsgPO93cVideo Timestamps - 00:00 Introduction00:37 Birch Syrup Flavour 1:32 How to tap Birch Sap 3:16 Re-sealing the tree after tapping 3:53 Making Birch Sap Syrup 6:24 Testing the syrup is ready 6:55 The finished syrup7:28 Other wild food 7:52 Considerations and safety 8:48 Final thoughts
Centrifuge Food & Drink Techniques & Review (Spinzall) Eddie Shepherd 2024-02-18 | I share the food and drink techniques I use a centrifuge for as well as giving a long term review of my Booker and Dax Spinzall Centrifuge. With the centrifuge being more used and understood in both kitchens and bars (helped significantly by the release of the Spinzall centrifuge) I wanted to share how I use mine and the ways in which its helpful, and to share my experience with the Spinzall centrifuge over the past few years.For more information and to see if it is currently availability visit - bookeranddax.com/spinzall-20DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensOther related videos - Rhubarb Molasses - youtu.be/K1tYr9pu9WcBlue Algae Miso Dish - youtu.be/dl0aeSqi6JwHerb Oils - youtu.be/DEMW6VaeOJ0Video Timestamps - 00:00 Introduction00:27 The Spinzall 1:16 What a centrifuge does 2:40 Spinzall design features3:56 Some techniques I will cover 4:24 Clarifying rhubarb juice 5:20 Clarified Blue algae miso sauce 7:03 Herb oils 8:05 Clarified Tomato 8:24 Labneh and Butter9:17 My opinion of the Spinzall
Food Presentation Techniques & Colour Theory Eddie Shepherd 2024-01-14 | Food presentation principles and techniques from vegetable crisp garnishes to colour theory and service wear. I wanted to show and talk about some of the techniques I find useful when thinking about how I want to present my food. Not hacks and tricks but really useful principles to have in mind so you can make beautiful creative dishes that still always keep flavour as the key focus. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensOther related videos - Fruit Glass Technique - youtu.be/CLWzYkFE0L0Vegetable Crisps - youtu.be/6UqBZLMk5zcBlue Algae Miso Dish - youtu.be/dl0aeSqi6JwPine Forrest Sorbet - youtu.be/vVNjsgPO93cDistilled Chilli without heat - youtu.be/GVI2oLSYU8kVideo Timestamps - 00:00 Introduction00:59 Colour Theory 3:59 Edible Flowers & Plants 5:10 Caramelised Honey Crisps5:47 Pine Needle Crisps 6:20 Natural Elements in serving7:16 Service wear & ceramics 10:14 Using layers 11:46 Fruit Glass 12:40 Vegetable Crisps 13:50 Simplicity 14:46 Ignore the rules
Inspiring cookbooks you need Eddie Shepherd 2023-12-13 | This week I wanted to share some of my favourite cookbooks. Some are inspirational, others great reference books, some classics and some are just beautiful books that really make you want to cook and eat delicious food. Find the full list of featured books bellow.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMY COOKBOOK (Hardback Version)- carelpress.uk/walled_gardensMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensThe Cookbooks I feature - My cookbook (digital download) eddieshepherd.squarespace.comMy cookbook (hardback version) carelpress.uk/walled_gardensThe Alinea Cookbook - https://amzn.eu/d/jey2dagThe Alinea Project - allenhemberger.com/alineaThe River Cottage books - rivercottage.net/booksThe Forager Handbook - https://amzn.eu/d/i1aX9D5Gill Mellow - Root, Stem, Leaf, Flower - https://amzn.eu/d/geN8rC6Noma Guild to Fermentation - https://amzn.eu/d/233WhYDThe Art of Fermentation - https://amzn.eu/d/i071KwXKoji Alchemy - https://amzn.eu/d/hW2RbEsThe French Laundry - https://amzn.eu/d/7F5QQwqEssence - The Champignon Sauvage - https://amzn.eu/d/b22uFOWAdditional books pictured - Tickets, Quay, Ronnie Emborg, Aviary, Video Timestamps - 00:00 The value of cookbooks 1:06 My cookbook 2:27 The Alinea Cookbook3:51 The Alinea Project5:56 The River Cottage books7:44 The Forager Handbook 8:04 Gill Mellow - Root, Stem, Leaf, Flower9:24 Noma Guild to Fermentation 10:15 The Art of Fermentation 10:27 Koji Alchemy 10:50 The French Laundry 11:39 Essence - The Champignon Sauvage
Best New Coffee Maker - Orb by Crucial Detail Eddie Shepherd 2023-11-19 | A first look at the beautifully designed new Orb One stovetop coffee maker from Crucial Detail. I'll show you the Orb One coffee maker and how to use it, then go though the things I love about it as well as some pros and cons. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefThe Orb / Crucial Detail Website - crucialdetail.com/pages/orb-one-resourcesINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK (Hardback Version)- carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro 0:40 Crucial Detail and The Orb 2:45 Comparison with a coffee syphon3:37 What's in the box4:42 How it works7:27 Coffee Styles 8:24 Cleaning8:58 Pros 11:00 Cons / Things to know12:50 Final thoughts
Blue Algae Miso Tasting Menu Dish Eddie Shepherd 2023-10-22 | Im this video I take you through a small, unusual dish from the tasting menu to share the recipe and how I work creatively on dishes like this, layering up techniques to develop flavour, deliciousness and complexity. Recipe and in depth technique videos bellow. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 The Dish1:40 Presentation & Flavour2:47 Blue Algae Miso3:40 Distilled Osmanthus Flowers5:00 Cold Infused Dashi5:16 Centrifuge Clarified Miso Sauce 5:42 Osmanthus Dashi Marinated Tofu6:30 Spiced Mushrooms6:59 Pickled Apple7:30 The Finished DishTechnique Video Links - Making Miso - youtu.be/qADkUWJFIAIMaking Koji - youtu.be/iNzih0AllyEWorking with Tofu - youtu.be/KSlDpv044xEThe Rotavap - youtu.be/nfiHXHl3XNMCold Infused Dashi - youtu.be/wOB2QiQ9aLoRecipes - Osmanthus Cold Brew Dashi - 300g Water10g Kombu2.5g Osmanthus FlowersCombine the ingredients and cold infuse for 24 hoursTofu Marinade - 300g Osmanthus cold brew dashi (see above)125g Shio Koji (see my koji making video)75g Tamari Juice 1 lemonCut tofu into rectangles and deep fry ay 190C until the exterior of the tofu has a light brown crispy outer layer. Place the fried tofu into the Osmanthus dashi marinade and allow to marinade for 24 hours.Spiced Mushrooms - 75g Dried Shiitake Mushrooms 100g rapeseed oil6 garlic cloves1.5g chilli flakes1 white onion4 spring onion1 star anise1 small piece cinnamon bark1 sheet nori - thin sliced15g tamari5g muscavardo 10ml brandy4g dashi powder Black pepper Soak the shiitake mushrooms for 1 hour to rehydrate them, then dice into small pieces. Dice the remaining fresh ingredients and warm three tablespoons of oil in pan .Saute the onions to soften then add the star anise, cinnamon and chilli and fry gently for a couple of minutes. Add the mushrooms, seaweed and garlic to the pan and cook a few minutes until the mushrooms absorb the oil.Add the tamari, brandy, dashi powder & sugar to the pan then turn the heat down and cook on low until all the liquid is evaporated. Remove the whole spices and then pulse the cooked mushrooms in a blender. Place the pulsed mushrooms in jar and cover with the leftover cooking oil.Blueberry Pickled Apple - 100g Blueberries 400g Cider vinegar 10g Salt200g Caster sugar2 Fresh Green applesBlend together the blueberries, vinegar, salt and caster sugar.Then strain this mixture through a fine sieve and reserve in the fridge until ready to use. For the freshest flavour the pickled apple should be prepared using a vacuum machine just before serving. But If you don’t have access to a vacuum machine you can marinade the apple in blueberry vinegar for around 6 hours in the fridge instead.Cut the apple into small 2mm cubes.Place these small pieces of apple in a vacuum bag with the blueberry vinegar.Then vacuum them on 100% in a chamber vacuum sealer to flash pickle the apples.The stuffed Tofu - Then cut the marinated tofu (see above) at one end and use a small cutting tool to remove some of the 'flesh' of the marinated tofu, then fill this with the spiced mushroom mixture (above). Top with the blueberry pickled apple and place in the serving dish topped with a fresh nasturtium petal.For the Sauce - Distilled Osmanthus - 100g Osmanthus Flowers 1.5 Litre water Cold infuse the flowers for 24 hours then vacuum distill at 35C to 40C gradually dropping the pressure to distil 3/4 of the infusion. Cold Brew Dashi - 300g Water10g KombuCombine the ingredients and prepare as a cold brew dashi - cold infused for 24 hours. Blue Algae Miso This miso follows the principles for miso making I cover in my miso making video - youtu.be/qADkUWJFIAII use 5% Salt and Ferment the miso for 4-6 months. I wont give you the full the recipe for this here but you can follow my miso making video and the principles in that. Blue Algae Miso Sauce - 50g Cold Brew Dashi130g Distilled Osmanthus75g Plain water50g Blue Algae miso Combine the ingredients and mix well. Clarify the mixture though a centrifuge (I use the Booker and Dax Spinzall)Serving - Finish the blue algae miso sauce with 1% fresh lemon juice (1g lemon per 100g miso sauce). Place the stuffed tofu topped with pickled apple in a dish. Pout the blue algae miso sauce around it. Finish with a fresh nasturtium petal and osmanthus infused olive oil
How to make Gin at home Eddie Shepherd 2023-09-24 | How to make a distilled gin at home using a small copper still, with a recipe you can enjoy and adapt to your own preferences. This gin recipe is distilled in one go and the method kept simple but without cutting corners so that you can go from your raw ingredients to a finished gin in about an hour and a half and have a really great flavourful gin all of your own. I have a great recipe for Gin Chocolate Truffles which I will make a video about and post soon I hope. I take you through the process, flavours and technique but also cover a little about licensing, legality and safety too at the end of the video. Please enjoy sensibly and do further research to make sure you are working legally and safely. Full recipe listed bellow.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensCOPPER STILLS LIKE MINE CAN BE BOUGHT HERE - copper-alembic.com/en/productsOther related videos Vacuum Distilled Gin - youtu.be/O7yp20uEdQMHomemade Tonic - youtu.be/eG630GZsgY4Clear Ice - youtu.be/jPAMqWT0ZIUVideo Timestamps - 00:00 About the process 01:03 The flavours & ingredients 3:10 Distilling vs Compound Gin 3:55 The equipment 4:48 The recipe 8:11 Serving the gin 8:35 Legality and safety10:10 More advanced methodsRecipe For 1 Litre Gin - 1 Litre Neutral Alcohol at 45% (either a neutral grain alcohol or vodka - duty paid) 32g Juniper 18g Dried Lemongrass14g Dried Meadowsweet 10g Dried Chamomile 9g Coriander seeds - lightly crushed 7g Dried Elderflower6.5g Dried Woodruff5g Lightly cracked black pepper4g Dried Orange Peel2g Dried Lemon Peel1.5g Orris Root Powder1g Sichuan PepperPlease check your local laws and rules on distillation and make sure you can do this safely before attempting this. Add the alcohol and botanicals into the still. Gently heat on 50-60% power (be careful and you you may have to adapt for different stills / heaters).Once the temperature in the still reaches 78C the alcohol should begin to distil. Discard the first 10ml of distillation. Then collect the next 600ml of distillation to use to make our gin (increase the tmereature of the still a little if necessary as the distillation progresses). Dilute the the 600ml of collected distillation back down to 40-45% ABV.You should end up with approximately 1 litre of finished gin. You can drink the gin straight away but it will be best once it has been able to settle for 2-3 days ideally.
Liquid Nitrogen Nettle Soup Eddie Shepherd 2023-08-27 | This is my version of a nettle soup that I serve on my tasting menu, using techniques from Japan along with wild ingredients and a modern finishing touch.I make my nettle soup with wild stinging nettles, a Japanese dashi stock made with dried nettles and a hemp miso stock. Using these Japanese inspired techniques I can create lots of savoury umami and depth of flavour, making something much more delicious and moorish that you might imagine from the title 'Nettle Soup'. Then at the table side I finish the soup with whipped oat cream which is smoked over burning pine branches and then frozen in liquid nitrogen and broken into smaller pieces. Full Recipe bellow.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro00:46 Nettles Flavour and Science 2:33 Japanese Techniques 3:16 Foraging Nettles 4:14 Preparing the Nettles 5:19 Nettle Dashi6:05 Hemp Miso 7:05 Nettle Soup Recipe8:16 Pine Smoked Cream 9:15 Serving the dish Related Videos - How to make Miso - youtu.be/qADkUWJFIAICold infusion - youtu.be/wOB2QiQ9aLoHow I make Herb Oils - youtu.be/DEMW6VaeOJ0Full Recipe - Nettle Dashi - 13g Kombu 1 Litre water 10g Dried nettles Cold infuse 24 hours then strain. Reserve to use in making the soup. Hemp Miso Stock - 1 Litre boiling water 240g Hemp Miso (see recipe at end)Zest of 2 and a half lemons 1 Sliced Onion 3 Garlic cloves Bring the water to a boil then take it off the heat and immediately add the rest of the ingredients. Stir well then leave to cool and infuse. Once cool strain and reserve to use in making the soup. Nettle Soup Recipe - 2 Onion 4 Cloves garlic600g Blanched Nettles800g Nettle Dashi600g Hemp miso stock 65g Kelp powderJuice and zest 2 lemonsSauce the onion and garlic then ad the nettle dashi and hemp miso stocks and bring to a simmer. Add the blanched nettles (see video for method), the kelp powder and lemon zest and juice. Cook the soup for a few minutes then blend well and chill. To serve warm the soup up, place some pieces of cut marinated tofu in the dish and then pour the soup over the top. Finish the dish as the table with whipped oat cream that has been smoked with pine needles. I freeze this with liquid nitrogen and bread the cream into smaller pieces, but you could simply serve a scoop of it fresh on the soup. Tamari Marinade - 300g tamari150g water75 g lemon juiceMix all the ingredients together in a large container.Marinated Tofu - 1 block firm tofutamari marinade (above)Cut the tofu into slices approximately 1cm thick.Deep fry the slices of tofu at 190°C for 3-4 minutes until partially dried and golden brown.Place the fried tofu pieces in the tamari marinade for 12 hours.Remove the tofu pieces from the marinade and store in the fridge until needed.Hemp miso750g Fresh Koji300g Hemp Protein Powder450g Water75g Salt For the fermentation technique see the demonstration in the miso making video - youtu.be/qADkUWJFIAI
Using Ultrasonics for food, drinks & distilling Eddie Shepherd 2023-08-06 | How I use ultrasonic baths and ultrasonic homogenisers in my culinary, drinks and distilling work. l take you trough the different equipment ultrasonic baths vs sonicators and I how I have used these for rapid infusion, flavour extraction, making emulsions and touch on rapid ageing too. I do my best to cover a little of the science of cavitations and the process by which ultrasonics work in a food and drink context and then go through some of the practical applications I use mine for and my workflow.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Introduction 00:51 Equipment - Ultrasonic Baths and Sonicators or Homogenisers2:00 Ultrasonic bath uses 3:11 Cavitation 3:45 Emulsions 4:46 Ultrasonic Infusion and Distillation 7:32 Rapid Aging 8:40 Other bits
My bees put me in hospital! Eddie Shepherd 2023-07-09 | I wanted to make a video to explain where things are up to with my bees after I had a severe allergic reaction to a sting which I had to be taken to hospital for. I've featured my bees on the channel here quite a lot and been very passionate about ethical beekeeping so I though the best thing was to make a video explaining everything - how I ended up in hospital and what the plan is for the future now.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Introduction 1:00 My Bee Keeping Background 1:47 What happened 3:25 Ambulance and A&E 6:30 The Future 7:15 Positives & Advise
5 Cream Whipper Techniques Eddie Shepherd 2023-06-18 | Five different techniques with an ISI cream whipper, including foams and mousses, instant microwave cakes, carbonation, tempura batter and rapid infusion. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Cream Whipper Basics 1:28 Basics2:28 Flavoured Mousses 3:42 Hot Mousses 4:32 Carbonation 5:41 Batter6:37 Microwave Cakes 8:33 Rapid Infusion 9:55 Whipper Recommendations Fulls videos recipes mentioned - Dark Chocolate mousse recipe and video - youtu.be/JnpxhspFAxYTempura batter recipe and video - youtu.be/JhYUYgMkvDUCoconut Mousse recipe and video - youtu.be/Z9IEWeF_VrgSimple Lemon Verbena Gin recipe and video - youtu.be/fR41df_WavgGingerbread Microwave Cake Recipe - 150g Carrot juice100g caster Sugar85g Plain Flour65g Butter60g Molaces20g Egg White Powder5 Egg yolks (approx 100g)5g Ground cinnamon (approx a teaspoon)5g Ground ginger (approx a teaspoon)Zest of one orangeLarge pinch saltBlend all the ingredients together well and our into a whipper. Charge the whipper with 2 nitrous oxide chargers. Dispense the cake batter into a paper cup up to 1/3 full. Microwave the cake at 800W - approx 45 seconds or 1000W approx 35 seconds.Sit the cup upside down to cool then remove the sponge and serve as soon as possible.
Foraged Spruce Tip Sorbet Eddie Shepherd 2023-05-23 | How I make my pine forrest sorbet course from my tasting menu and use the flavours of spruce tips and sound larch cones to make a refreshing, delicious sweet dish. I'll show you how I forage for my wild ingredients, work with these in a few different ways and using different techniques. And finally how I make my pine sorbet and serve the dish. You'll find the full recipe listed bellow. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Pine Forrest Sorbet 1:40 Spruce Tip Infusion 3:12 Spruce Butterflys 4:45 Larch Cone Syrup 6:12 Spruce Distillation & Alternative 7:22 Making the Sorbet 7:44 Liquid Nitrogen Freezing the Sorbet 8:30 Larch Caramelised Walnut 8:43 The Finished Dish Full Recipe - Spruce Tip Infusion - 50g Spruce tips100g Sugar100g water Blend together well and then let his mixture sit and cold infuse for 24 hours in the fridge before straining the mixture though a fine sieve. We’ll save the left over needles and use them to make the butterflies. Young Larch Cone Syrup - 100g Young Larch cones100g Sugar100g WaterCombine and then simmer this mixture for an hour before cooling and straining.Pinecone Sorbet - 125g Spruce Infusion340g Larch cone syrup 80g Amazake75g Simple Syrup 165g Soy milk66g Distilled Spruce 4.5g Sorbet StabiliserHeat the larch cone syrup & simple syrup with the sorbet stabiliser then let this mix cool. Then when cold combine with all the other ingredients and mix well.. Freeze the sorbet as rapidly as possible - ideally with liquid nitrogen but and ice-cream machine will work too.Walnuts cooked in larch syrup250g larch syrup150g broken walnutBring the larch syrup to a simmer then reduce the heat and add the walnuts. Simmer for 10 minutes then pour the mixture out onto a silicon mat. Once cooled and set cut into small pieces. Spruce Butterflys 200g Left over spruce - (left over from making the spruce infusion)200g Spruce Syrup100g Isomalt30g Corn stach10g Glucose power 10g Water Blend the mixture together well then gently heat the mixture slowly to a simmer.Spread this mixture into a mould and dry it for 2 hours at 50C. Carefully remove the semi-dried shapes from the mould then continue to dry them at 35C overnight until crisp and brittle.
Carbonated Tempura Batter (Cream Whipper Technique) Eddie Shepherd 2023-04-30 | How to make incredibly light, crisp batters by carbonating them in an ISI cream whipper. This is a really useful and versatile technique to make delicious fried battered foods, and its really easy as well having lots of scope for creativity and adaptation. Full recipe bellow. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensThe Halloumi and Rhubarb Molasses Video - youtu.be/K1tYr9pu9WcEasywhip is available here - specialingredients.co.uk/easy-binder-binding-agent-in-food-250-grams?spec=12a1d073d5ed3fa12169c67c4e2ce415Video Timestamps - 00:00 Carbonated Batter Technique 1:19 Using Alcohol in the Batter 1:45 Practical Benefits 2:41 Main Recipe3:31 Using the batter4:17 Variations4:42 Charcoal Battered Halloumi Basic Carbonated Batter 300g water100g vodka (or neutral 45% alcohol)125g plain flour 2.5g EasywhipA good pinch of salt Place all ingredients in a blender and blend well. Strain the batter mixture through a fine sieve. Pour the batter into a cream whipper and charge with CO2. Chill the whipper in the fridge, ideally for at least two hours. To use - Spray some of the carbonated batter into a container. Dip the items to be fried into the batter then drop them into a fryer at 190°C and cook for for your desired time / until crispy. Remove the cooked items from the fryer and drain off any excess oil on paper towel. Serve these immediately while hot.
35mm Film Food Photography (Portra 400) Eddie Shepherd 2023-04-09 | Taking food photos on 35mm film. In this video leading on from my food photography tips I go over my experience of using vintage film cameras to take food photography mostly on portra 400 35mm film (maybe we'll go deeper and look at medium format film in a future video). Is it worth taking food photos on film, is the film look an advantage in food photography and how to take good 35mm film food photographs are all covered in this video.Details on the equipment I use bellowDOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensFilm cameras I use - Canon a1Yashica 124g TLRPnetax 67 (not used for this video - but perhaps for a future one)Film I used for the food photography - Mainly Kodak Portra 400Sometimes Lomo 800 (I would probably not use this in the future for food)Black and White - Iford HP5, Kodak Tri XWhere I get my film developed -Come Through Lab - comethroughlab.comTake it Easy Lab - takeiteasylab.comI'm also not doing more home film development but that is a recent thing from after I filmed this video.Digital / Filming Camera & Lenses -Canon R6Sigma Art 50mm 1.4Sigma Art 85mm 1.4Canon L 100mm 2.8 Macro Video Timestamps - 00:00 Intro00:42 Film Photography Pros 1:11 Lenses1:45 The Film Look 3:25 The Process4:14 Equipment4:43 Its Fun!5:22 FIlm Downsides6:46 Example Images8:31 Conclusions
Almond Milk White Chocolate - Homemade Plant-based White Chocolate Bars Eddie Shepherd 2023-03-19 | I teach you how to make delicious, high quality Almond Milk White Chocolate bars in this weeks video and also how you can go on to caramelise this white chocolate and use it in ice-creams for example. This is the last in my trio of videos about chocolate making and follows on from my full guild to how to make your own small batch chocolate from scratch, from bean to bar and how to make a plant based oat milk chocolate. I'll link to both those videos and my chocolate tempering video below and the full almond milk white chocolate is listed below too.Full Bean to Bar Chocolate Video - youtu.be/R3RskGVhhGIOat Milk Chocolate Video - youtu.be/1oUyhJuwgfQChocolate Tempring Videos - youtu.be/7ifZSZjpoVsDOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Introduction to Almond Milk White Chocolate 00:34 Chocolate Making Background1:19 Plant Based White Chocolate Technique 2:37 Almond Milk White Chocolate Recipe 3:22 Caramelised White Chocolate 4:00 Chocolate Bars & Ice Cream Almond Milk White Chocolate Recipe - 220g Cocoa Butter185 Sugar95g Ground almond2.5g lecithin5g saltWarm the grinder and its stones in a dehydrator or low oven and also warm the prepared ingredients. Add some cocoa butter to the grinder first. Then add the ground almonds.After a few hours of grinding add in the sugar, salt and lecithin if using. Let the mix grind for another 36-48 hours after the sugar is added to get the chocolate completely smooth. You should taste it and detect no grainy particles at all. Then proceed to temper it if making bars (see my method here - youtu.be/7ifZSZjpoVs), or us it in your recipes.
Homemade Oat Milk Chocolate Bars Eddie Shepherd 2023-03-13 | How to make Oat Milk Chocolate from bean to bar. Learn how to make this delicious 55% Dark Oat Milk Chocolate that will make you re-think how you view milk chocolate. It is extremely delicious and complex but with the soft caramel flavours & smooth texture of a milk chocolate. This follows on from my guild to how to make your own small batch chocolate from scratch, from bean to bar at home or in a restaurant - youtu.be/R3RskGVhhGIFull Oat Milk Chocolate recipe and method bellow - DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensMy Chocolate Tempering Video - youtu.be/7ifZSZjpoVsVideo Timestamps - 00:00 Introduction to Oat Milk Chocolate 01:06 Chocolate Making Technique1:31 Other Flavour Possibilities 1:52 Chocolate Stone Grinder 2:29 Oat Milk Chocolate Recipe 4:21 Notes on TemperingOat Milk Chocolate Recipe - 260g Cocoa Nibs (from roasted and winnowed beans - see bellow) 190g Oats - ground to a powder270g Cocoa butter275g Sugar5g Lecithin 10g SaltWarm the grinder and its stones in a dehydrator or low oven and also warm the prepared ingredients. Add some cocoa butter to the grinder first.Pre-blend the cocoa nibs in a blender then add them to the stone grinder bit by bit over the course of an hour. Then add the rest of the cocoa butter.Now add in the ground oats. After a few hours of grinding add in the sugar, salt and lecithin if using. Let the mix grind for another 36-48 hours after the sugar is added to get the chocolate completely smooth. You should taste it and detect no grainy particles at all.Roasting and Preparing the Beans -Roast cocoa beans stirring regularly at160C - 10 mins135C - 10 mins80C - 10 mins Then allow the beans to cool and crack them with a small mill or in a zip lock bag with a mallet. Winnow the cracked beans, removing the skins from the nibs using a hair dryer as shown in main bean to bar chocolate videoThermomix Conching - For the optional coaching step, pour chocolate into thermomix Set to 65C and blend on speed 3 or 4 for 2-4 hours. Then proceed to temper by your preferred method, you can see mine in in my tempering video - youtu.be/7ifZSZjpoVs
Complete Bean to Bar Chocolate Making Process Eddie Shepherd 2023-03-05 | My guild to how to make your own small batch chocolate from scratch, from bean to bar at home or in a restaurant. I take you through the craft chocolate steps of choosing your beans, roasting them, cracking them, winnowing, choosing your chocolate percentage, grinding your beans to make your chocolate and how to conch chocolate, to produce your own truly unique chocolate you can temper and use how you would like. And I show you how I use my homemade 65% dark chocolate on my menu to make small chocolates filled with roasted hazelnut puree that I serve at the end of my tasting menu. Full recipe and method bellow. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensMy Chocolate Tempering Video - youtu.be/7ifZSZjpoVsVideo Timestamps - 00:00 Bean to Bar Chocolate Making 01:08 Why make your own chocolate?2:25 Choosing your Cocoa Beans 3:40 Roasting the beans 4:30 Cracking and Winnowing 5:20 Chocolate Percentages6:13 Grinding the Cocoa Beans8:35 Conching9:30 Tempering10:24 Making filled Chocolates Roasting and Preparing the Beans -Roast cocoa beans stirring regularly at160C - 10 mins135C - 10 mins80C - 10 mins Then allow the beans to cool and crack them with a small mill or in a zip lock bag with a mallet. Winnow the cracked beans, removing the skins from the nibs using a hair dryer as shown in the video 65% Dark Chocolate Recipe - 675g Nibs (from roasted and winnowed beans - see above)395g Sugar - Powdered 56g cocoa butter4.5g lecithin Warm the grinder and its stones in a dehydrator or low oven and also warm the prepared ingredients. Add some cocoa butter to the grinder first.Pre-blend the cocoa nibs in a blender then add them to the stone grinder bit by bit over the course of an hour. Then add the rest of the cocoa butter.After a few hours of grinding add in the sugar and lecithin if using. Let the mix grind for another 36-48 hours after the sugar is added to get the chocolate completely smooth. You should taste it and detect no grainy particles at all.Thermomix Conching - For the optional coaching step, pour chocolate into thermomix Set to 65C and blend on speed 3 or 4 for 2-4 hours. Then proceed to temper by your preferred method, you can see mine in in my tempering video - youtu.be/7ifZSZjpoVs
How to make fruit glass Eddie Shepherd 2023-02-12 | How I make crisp brittle fruit 'glass'. I show you the technique and some ways I use it on the menu. Its a great way to add flavour and texture to dishes and an interesting visual element.Full grape 'glass' recipe listed bellow. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro00:55 Why I like the technique 2:50 Grape Glass Recipe 4:45 Fruit Glass Uses Grape Glass Recipe -1 Litre Grape Juice250g Sugar20g NH PectinCombine the grape juice, sugar and pectin and whisk to combine. Heat the mixture to a simmer then pour it out to set into a gel. Once fully set gently warm the grape gel back up to 50C.Spread the melted grape gel thinly on a silicon mat, then place this in a dehydrator at 45C for about an hour until the sheet is semi-dried and pliable.Tear or cut pieces of the semi dried grape mix. I like abstract shapes but you cut cut it into precise pieces and these could be shaped into tubes or tart cases at this stage. Finally place the grape glass back into the dehydrator and continue to dry at the slightly higher temperature of 55C for 24 hours until they are crips and brittle. Use immediately or store in an airtight container with silica for a couple of days.
Simple guide to fermentation Eddie Shepherd 2023-01-22 | How to simply and successfully ferment vegetables and fruit with salt using lacto fermentation. I'll show you the basic method, the 2% salt rule to work by and how to both traditionally ferment in jars as well as how to get creative, work with interesting flavours and ferment in vacuum bags. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro01:12 The 2% Rule 2:24 How lacto fermentation works 3:14 Method 4:20 Fermenting in vacuum bags 4:57 How long to ferment 5:46 Ingredients & Flavours 6:38 Examples & Ideas2% Rule & Method - Weigh fruits or vegetable and calculate 2% of their weight. Add 2% of their weight in salt to the fruit or vegetables and then if needed add a 2% salt brine to cover them (2g salt per 100g water). Submerge your ingredients in a jar with a fermentation lid or vacuum pack your ingredients. Allow them to ferment for 4 days up to 2 weeks or longer then when you like the flavour move them to the fridge to store longer term.
AI Tasting Menu Dishes? Eddie Shepherd 2023-01-01 | I use AI to design some fine dining dishes suitable for a tasting menu, with the AI choosing the ingredients, flavour combinations and designing and generating images of how to present the food. I also explore how I think we might integrate using AI into creative processes in the future and how it could become a useful part of our creative practice in general and in making delicious, modern food.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook The open source AI's I used - Chat AI - openai.com/blog/chatgptAI Original Image Generator 'Dalle 2' - openai.com/dall-e-2More from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro00:58 AI food design test1:48 AI flavour suggestions 3:02 AI dish preparations Instructions 4:04 AI generated presentation ideas6:11 The actual AI designed dishes 7:05 The results8:15 The future of fine dining 8:55 How we might use AI creatively
Vegan Chocolate Mousse Eddie Shepherd 2022-12-11 | How to make a simple rich indulgent vegan chocolate mousse.Here I show you the simple adaptable technique you can use to make a variety or savoury or sweet vegan mousses using a cream whipping syphon / ISI whipper. I'll show you the method, explain the process and you can find the full recipe listed bellow. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro00:44 Technique outline1:36 Vegan chocolate mousse recipe 2:55 Examples of other flavours 3:22 The finished dish Recipe -700g Water 150g Caster sugar 50g Cocoa powder5g Agar 300g Dark Chocolate 50g Spirit - a flavour of your choice, rum works nicely but you can use whatever flavour you likeCombine the water, sugar, cocoa powder and agar.Mix well then bring to a simmer. Pout the hot mixture over the dark chocolate to melt it and stir to combine well.Finally mix in the spirit and leave the mix to set in the fridge. Puree the set chocolate mixture in a blender, then place this puree in an ISI cream whipper. Charge with one or two nitrous oxide chargers. Hold the prepared mousse in the whipper in the fridge until ready to dispense.
My Food Photography Tips Eddie Shepherd 2022-11-27 | Five tips to improve your food photography, and recommendations for the best equipment, cameras and lenses to use. I'll show you how to use simple natural light to flatter your food. How to compose images in a range of environments. How to chooses a lens. And I go through what I've learnt through doing my own food photography and photographing my own cookbooks. I'll also go through what equipment I use, my camera and lenses and what I would suggest for someone starting out.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensThe main photography gear I use - Canon R6Sigma Art 50mm 1.4Sigma Art 85mm 1.4Canon L 100mm 2.8 Macro Video Timestamps - 00:00 Intro1:38 Lighting 3:47 Composing Images5:33 Choosing the right lens 9:46 Angles & Options11:42 Photo Editing14:26 Photography Gear
Black Sesame Dessert Eddie Shepherd 2022-11-13 | Here I show you how to make a plum, black sesame & coconut vegan dessert I designed. It's a punchy small sweet course of Sake marinated plums, with black sesame, dark chocolate and coconut which uses texture contrast to create something quite unique, striking and delicious. I'll show you how its made as well as explaining the techniques I use and why I designed it in the way that I did. Find the Full Recipe Bellow DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro01:38 Sake Marinated Plums2:20 Black Sesame Puree 3:14 Caramelised Black Sesame Chocolate 3:48 Black Sesame Crisps (Butterflies)4:27 Coconut Mousse 5:04 Liquid Nitrogen Frozen Mousse5:36 The finished dish Full Recipe - Sake Marinated Plum - Fresh Plums50g Sake50g Sugar50g Lemon Juice5g Malic AcidCut the plums into small even pieces. Combine the Sake, Sugar, Lemon and Magic Acid and place in a vacuum bag. Vacuum on full and allow to marinade in the fridge for at least 24 hours before using. Black Sesame Puree - 600g Black Sesame Seeds1200g Simple Syrup (600g Sugar to 600g Water)10g saltToast the sesame seeds in the oven at at 180C for 20 mins.Mix the toasted sesame with the simple syrup and blend well - as smooth as possible. Finally pass through a fine sieve. Black Sesame Butterflies - 200g Black Sesame Puree 24g Isomalt12g CornflourCombine the ingredients and gently bring to a simmer. Cook for arround 5 minutes stirring well. Cool to room temperature then spread the black sesame mix thinly on a silicon mat using a stencil if desired. Finally place the silicon mat in a dehydrator or low oven for 24 hours to try the black sesame crisps completely. Store in an airtight container. Caramelised Black Sesame Chocolate Pt 1400g Black sesame seeds240g Sugar40g WaterToast the seeds in the oven at 180C for 20 minutes. Combine the sugar and water in a pan and heat this to 120C.Remove from heat and stir the toasted black sesame seeds into the sugar.Pour out this mix and spread on a silicon mat to cool. Once cooled give the black sesame seeds a quick spin in a food processor to break up any clumps and to separate out the seeds. Caramelised Black Sesame Chocolate Pt 2200g Tempered Dark Chocolate (see my video on chocolate tempering if you are new to it).100g Caramelised sesame seeds from above Prepare tempered chocolate. See how here - youtu.be/7ifZSZjpoVsThen stir the caramelised black sesame seeds into the tempered chocolate and spread as thin as possible (pressing it between two sheets of baking parchment helps here) and allow it to cool and set.Nitro Broken Coconut Mousse 800g Coconut Milk400g Caster Sugar3g Salt6g Kappa Carrageenan3.6g Iota Carrageenan Combine all the ingredients cold, mix well and then heat them to a simmer.Pour the mix out into a container and let it set in the fridge. Cut the set coconut gel into smaller pieces and then blend these very well in a blender to a silky smooth puree. Place this puree into a cream whipper and charge with No2 - if you dont have liquid nitrogen you could use or serve this mousse now as it is. For the final liquid nitrogen step dispense the mousse onto a chilled spoon and drop the mousse into liquid nitrogen. Once completely frozen remove the mousse and tap to break into irregular pieces. Either use these immediately or store in the freezer. To serve the dish layer up some marinated plum, some caramelised black sesame and dark chocolate pieces. Cover these completely with some black sesame puree. Sprinkle over some of the angular broken coconut mousse then allow the dish to come to room temperature - the coconut will keep its angular abstract look but when eaten will be completely silk smooth.
How to make salt from sea water Eddie Shepherd 2022-10-30 | I made my own flakey sea salt from sea water! Here I show you the simple process for how you can make your own salt at home. This was inspired by a recent trip to France and the traditional salt farming in Noirmoutier. So when I returned to the UK on a visit to Wales I collected sea water and went about making my own sea salt from scratch. Full method / recipe bellow DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro1:16 France & Traditional Salt Farming3:20 Homemade Sea Salt Method 6:08 Using your homemade saltMethod Collect sea water from somewhere you are sure the water is clean & unpolluted. Then Filter this sea water to remove any sand particles. Reduce the salt water to about 1/6 of its original weight. So 6 litres will be reduced down to 1 litre. Put this concentrated sea water mixture in a low oven or dehydrator - at around 80C for around 8 hours / overnight, until the salt crystals start to form.You’ll see large pieces of salt crystals forming. Gently remove these from the remaining water then finally put this salt back in that low oven or dehydrator for a further couple of hours to just fully dry off the salt. Store as you would any other salt - in a sealed container.
Rosehip Penicillin Cocktail Eddie Shepherd 2022-10-11 | My autumnal take on a modern classic cocktail. Here I show you how I make a penicillin with rosehip fermented honey. Adding foraged rosehips to my honey and gently fermenting this adds an interesting complexity to the cocktail, a kick of vitamin C and lets me use some hyper local ingredients to make this delicious cocktail. A foraged autumnal boozy treat! Full recipe bellow - DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro00:49 Rosehips1:56 Foraging 2:29 Rosehip Fermented Honey 3:46 Penicillin Cocktail Recipe Recipe - Fermented Rosehip Honey Foraged Rosehips Good Quality Honey Fill a jar with reships and pour in enough honey to just cover the rosehips.If you have a fermentation lid use that on the jar, otherwise leave the lid on loosely enough that carbon dioxide from the fermentation can escape. Let the honey ferment at room temperature for 1 month then strain though a fine sieve and store the fermented reship honey in the fridge. Rosehip Penicillin 60ml Blended Whiskey (I use monkey shoulder)20ml Fermented Rosehip Honey OR Honey Syrup for the classic version20ml lemon juice3 or 4 thin slices of gingerOptional - Islay Single Malt Whiskey Muddle the ginger in a cocktail shaker until it is quite well crushed and releasing a little liquid. Add the whiskey, honey and lemon juice to the shaker. Add ice and shake for until chilled then double strain the cocktail into a glass over ice - ideally a large cube - you can see my video on how to make this here - youtu.be/jPAMqWT0ZIUOptionally float a little Islay single malt whiskey on the top of the cocktail.
Vacuum Distilled Chilli Chocolate Truffles - without any heat Eddie Shepherd 2022-09-26 | Vacuum distilled scotch bonnet chocolate truffles without any heat! In this video I show you how I make these unique delicious chilli chocolates by distilling scotch bonnet chilies at low temperature in the rotary vacuum evaporator (rotavap) to capture their flavour but remove any spice & heat from the chilli. Then I make truffles flavoured with the chilli distillation using double fermented Valrhona Itakuja chocolate, so that it has the beautiful fresh aromas of the chillies but without any of the heat. This small dish from my tasting menu is finished with pieces of crisp fruit glass made from Tepache. Its a unique, delicious signature dish and an interesting process. that I'm really happy to share as a video recipe here.Full Recipe Bellow DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro00:54 Removing the heat from chillies2:12 Rotavap vacuum distillation 3:07 Valrhona Itakuja Chocolate 3:45 Chocolate Truffle Recipe4:36 Moulding chocolate truffles 5:01 Tepache fruit glass 5:59 The finished dish Recipe - Scotch Bonnet Chilli Ganache - 220g Valrhona ‘Itakuja’ passionfruit fermented dark chocolate110g double cream (or plant based equivalent)50g Scotch Bonnet spirit (see below)15g trimoline15g glucose syrup10g tempered cocoa butter 5g butter3g lime juice2g saltSlowly melt the Itakuja chocolate to 50°C then set it to one side to cool to around 40°C.Heat the cream, trimoline, glucose and salt to a simmer then remove from the heat and let it cool to 40°C.In three stages, mix the cream into the melted chocolate.Allow the chocolate mix to continue to cool to 32°C. then blend in the tempered cocoa butter using a stick blender.Blend the Scotch Bonnet spirit and lime juice into the chocolate mix with a stick blender.Finally blend in the room temperature butter.Allow the ganache to cool to 25°C then pipe into a silicon sphere mould and freeze to at least -32°C.Lastly un-mould the chocolates snd store them in a sealed container in the fridge. Bring them to room temperature to serve.Scotch Bonnet Distillation -1kg Fresh Scotch Bonnet Chillies500g Neutral Grain Alcohol Blend well and distill at 35C through a rotary vacuum evaporator at close to full vacuum.
Answering your beekeeping questions Eddie Shepherd 2022-09-13 | I take you through how I keep my bees and the specialist flow hives that I use and answer questions on - How much does it cost to keep bees?How much space do you need to keep bees?How does the environment effect the bees and their honey?What beekeeping equipment do you need?Can you keep bees without harvesting any honey?When is the best time to start keeping bees?Does extracting honey kill bees?How much honey can you get from a beehive. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 My beekeeping approach and set up 2:08 How much space do you need to keep bees2:33 How much does it cost to start keeping bees4:00 What happens if bees swarm5:44 Does extracting honey kill bees 7:26 How does the environment effect the honey8:39 Do the flowers bees visit effect the flavour of honey9:45 How long can the bees be left on their own10:45 Can you keep bees without harvesting honey 12:28 How much honey can you harvest13:53 What is the minimum you need to start14:59 Seasonal beekeeping guild16:51 When is the best time to start beekeeping17:53 Keeping bees with pet cats
Creative Cooking with Tofu Eddie Shepherd 2022-08-30 | How to make simple but extremely delicious, meaty, umami rich marinated tofu in just a few minutes. This is one of my favourite techniques for cooking with tofu and something I come back to again and again.I'll show you the technique and then how I use this in a small dish with an intense hit of umami, salt, sweet and sour - cut with the fresh flavour of cucumber, herbs and flowers from the garden.Full recipe listed bellow.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro1:21 Technique 2:00 Marinade 2:42 Using Tofu in a dish Recipe - Tamari Marinade - 300g tamari150g water75 g lemon juiceMix all the ingredients together in a large container.Marinated Tofu - 1 block firm tofutamari marinade (above)Cut the tofu into slices approximately 1cm thick.Deep fry the slices of tofu at 190°C for 3-4 minutes until partially dried and golden brown.Place the fried tofu pieces in the tamari marinade for 12 hours.Remove the tofu pieces from the marinade and store in the fridge until needed.Sour Cucumber Purée - 600g cucumber juice - (this will be divided into 200g & 400g)120g caster sugar8g citric acid8g ascorbic acid 7g agar agarMix the sugar, ascorbic and citric acid into the reserved 400g of fresh cucumber juice and set this to one side.Place the remaining 200g of cucumber juice in a pan with the agar and bring this to a simmer for 2-3 minutes whilst whisking.Remove the pan from the heat and slowly pour the cold cucumber juice (mixed with the sugar and acids) into the hot mixture, whilst stirring.Pour out all the liquid into a container to set. Place this in the fridge for a couple of hours until the cucumber mix is set into a gel.Blend the set cucumber gel to a purée consistency with a blender.Then place the sour cucumber purée in a squeeze bottle and reserve in the fridge.To Serve - Top the marinated tofu pieces with a little cucumber purée.Finish each piece with a mix of fresh herbs - mint, parsley, lemon verbena and edible flowers such thyme flowers, borage, nasturtiums, cornflowers and rocket flowers.Recycled Glass Dish - PYTT From Studio Sirkel - available at oddstandard - http://www.oddstandard.no/shop/pytt
How to make green herb oils Eddie Shepherd 2022-08-16 | How to make vibrant bright green delicious herb oils. I show you how to make beautiful fresh herb oils with both a simple technique and the added optional extra of using a centrifuge if you are super fancy and have access to one. The full recipe is bellow. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensHerb Oil Method - This works for multiple different fresh green herbs. 200g Freshly picked herb leaves (ie, lemon verbena, parsley, mint, dill etc)300g Grapeseed oilBlanch the herb leaves in a large pan of rapidly boiling water for one minute, then remove the herbs quickly and transfer straight into ice water.Strain the blanched herbs and squeeze out any excess moisture, then allow the herbs to sit until dry to the touch.Combine the herbs with the oil, place in a blender and blend continuously on high for 10 minutes or until the mix reaches 60C. Strain the blended herb oil through a coffee filter..Once prepared, I spin my herb oils in a centrifuge to get them as clear as possible. But if you don’t have access to a centrifuge you can still get great results by filtering the finished herb oil through a coffee filter.Store the oil in the fridge short term or in the freezer for longer storage.Video Timestamps - 00:00 Intro1:13 Herb Oil Method3:30 Optional Centrifuge Step
How to make your own miso paste Eddie Shepherd 2022-08-02 | Principles, techniques and recipes for making delicious umami rich miso's and amino pastes. In this video I'll take you through what misos are, how to to make them, the techniques, ratios and how to make variations and non traditional misos too. Making your own misos gives you a whole new range of ways to add savoury deliciousness to your food and gives you creative options to add new flavours and depth to your cooking. I cover both the core principles and traditional base method for making misos and how you can adapt that to work with other ingredients.Miso Ratios are listed bellow.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookSee my video on how to make Koji here - youtu.be/iNzih0AllyEMy Blue Algae Miso Video here - youtu.be/dl0aeSqi6Jw?si=w2blhnkXWNIssB4aMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 What is Miso 1:00 Miso Principles2:03 Koji2:55 Protein Selection3:40 Salt Content 4:24 Fermentation Time 5:36 Example Miso Ratios6:12 Miso Technique 10:00 Further Reading Key Miso Ratios for reference - White / Sweet miso - 1 to 3 months fermentation 500g Koji 500g Protein (cooked beans, pulses or other protein rich product)40g - 60g Salt (4-6% of protein and koji weight) Red / Aged Miso - 6 months and over of fermentation 500g Koji 1kg Protein (beans, peas or other protein rich product)180g - 210g Salt (12-14% of the total weight of protein and koji)For the fermentation technique see the demonstration in the video.
Homemade Sake Sorbet Recipe Eddie Shepherd 2022-07-19 | I'll show you how I make my own homemade Sake for this refreshing, aromatic, liquid nitrogen sorbet - served with rhubarb and olive oil as one of the dishes on my tasting menu. I make a variation on Sake where I aim to preserve as much natural sweetness as possible and so I halt the traditional fermentation and add in vacuum distilled tea to get my desired flavour and alcohol content. Then I freeze the sorbet with liquid nitrogen. Full Recipe Bellow.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensUseful related videos - How to make fresh Koji - youtu.be/iNzih0AllyEVacuum Distillation - youtu.be/O7yp20uEdQMVideo Timestamps - 00:00 Intro00:57 Making Sake2:07 Adding Vacuum Distilled Tea 3:11 Freezing the sorbet with liquid nitrogen 3:35 Serving the dish Recipe - Sweet Rice 'Sake' Base - 1kg Cooked Jasmine Rice (soak for 45 minutes then steam for 45 minutes)1kg Fresh Koji (see my video on how to make your own fresh Koji - link above)2kg WaterBlend all the ingredients together then for the best possible results hold in a waterbath at 60C for 12hours. You can use other methods such as rice cookers or a low oven if you are careful and feel safe doing so to keep the mix at 60C if you dont have a waterbath. Sorbet syrup -7g Sorbet stabiliser400g Sugar400g Water200g Glucose powder Heat all the ingredients together and whisk well, then allow the mix to cool and thicken Sake Sorbet - 1320g Sweet Rice 'Sake' Base 160g Distilled Yunnan Tea - at 35% ABV (you could use an other infused spirits and other flavours if you aren't able to distil - my vacuum distillation video is linked above) 520g Sorbet Syrup (see above)Mix all the ingredients together well and rapidly freeze with liquid nitrogen or in a sorbet machine.
Lemon Verbena Gin Recipe Eddie Shepherd 2022-07-05 | This quick and easy lemon verbena infused gin is one of my favourite summer drinks. Really simple, really fresh, aromatic and delicious. A summery refreshing gin that is simple to infuse and enjoy.Full recipe listed bellow.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro0:38 Lemon Verbena Plants1:04 Infusion 2:05 Serving the Gin Recipe - 500ml Gin25g Fresh Lemon VerbenaInfuse 2 days at room temperatureStrain and keep in the fridge. Serve over ice with a mixer of your choice, I suggest good tonic water or lemonade and a squeeze of fresh lime.
Thyme Cordial Recipe Eddie Shepherd 2022-06-07 | A simple, quick and delicious thyme cordial recipe for this micro episode. This refreshing cordial is easy to make, refreshing and a little unusual. I particularly like making this when I can use thyme fresh from the garden. Full recipe bellow.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensRecipe - 500g Caster Sugar375g Water20g Ascorbic Acid4-6 Springs thymeZest 1 lemons Bring the sugar, water & ascorbic acid to a simmer to make a syrup. Pour the hot syrup over the lemon zest and thyme and leave to cool and infuse at room temperature. Strain the cordial and then bottle and store in the fridge for the longest life span.Video Timestamps - 00:00 Intro00:45 The Recipe 1:28 Serving / Bottling 1:47 Suggested Recipes 3:27 My Gin & Tonic
Beetroot Charcuterie with Lilac Honey & Radish Eddie Shepherd 2022-05-24 | How I make lilac infused honey and use that in a seasonal dish of radish and beetroot charcuterie. In the video I show you how I infuse lilac flowers from my garden into my own honey from my bees and use this to dress a dish of beetroot charcuterie and radishes from my raised beds pickled in versus and finished with chive flowers. Its what's most exciting a delicious from the early early summer in our garden in a dish. Links to the vegetable charcuterie & fermented cashew videos bellow.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo links - Vegetable Charcuterie - youtu.be/sDbBZ6f1PcwFermented Cashew Pate - youtu.be/OGEPcDYXzxUElderflower Honey - youtu.be/uDrS4bxWldkVideo Timestamps - 00:00 Intro00:54 Lilac Honey01:47 Verjus Pickled Radish 2:45 Beetroot Charcuterie 4:20 The Finished Dish
Vegetable Charcuterie with Koji Eddie Shepherd 2022-05-10 | This is my recipe for savoury, smokey, delicious umami rich vegetable charcuterie made using koji.This has an incredible flavour, it really is something special, simultaneously very meaty but still with the beautiful flavour of the vegetables too. I'll also show you how I use the vegetable charcuterie in a dish off my tasting menu at the end of the video. Full recipe bellow.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVegetable Charcuterie Recipe / Technique Cook the vegetables - you can do this with other methods but for consistency of doneness and moisture content I cook the vegetables sous vide at 85C for three hours (this might seem like a long time but it gives consistently great results). Smoke the vegetables - You can use whatever smoking method you prefer. I tend to use a small handheld smoking gun as I work on a relatively small scale and like the ability it gives you to use interesting unusual smoke flavours. The Botanical Cure (use at 2.85% weight of cooked veg) 70g Salt20g Black Pepper9g Juniper Mix the ingredients and blend to a fine powder. Add 2.85% weight of cooked vegetables at the curing stage and allow to cure in the fridge for 2-5 days. Remove the cured vegetables from the fridge and pat dry.Innoculate with koji spores - Mix 2g koji spores in 30g rice flour and sprinkle this over the cured vegetables. Incubate the vegetable charcuterie at 90% Relative humidity at 30C for 36 hours. Once the vegetables have a fine layer of koji weigh the veg and log its weight, then gently dry it either in a dehydrator or by ear dating until it has lost at least half its weight - even more for a more intense product. Finally optionally marinade the vegetable charcuterie in oil if desired to round out its flavour and add richness. Video Timestamps - 00:00 Intro00:47 Koji 01:49 The Technique 4:10 Finished Vegetable Charcuterie 4:52 Using it in a dish
Dandelion Fruit Pastilles Recipe Eddie Shepherd 2022-04-24 | Dandelion petals have a beautiful complex summery flavour and are one of my favourite ingredients to forage and work with. In this video I show you how to pick dandelions, make a beautiful flavourful cordial and how you can use this to make the dandelion fruit pastilles I serve on my menu.Full Recipe Bellow.See my video from last year on cooking with dandelion - youtu.be/JqHc42uKSrIDOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro00:53 Foraging Dandelion 1:25 Dandelion Petal Infusion 2:13 Osmanthus Infusion 2:35 Dandelion Pastille Recipe3:25 Lemon Verbena 3:55 Other ideas Dandelion Petal Fruit Pastille Recipe 800g Dandelion petal infusion (see bellow)800g Osmanrthus flower infusion (see bellow)160g Caster sugar16g Yellow pectin6g Tartaric acidHeat the dandelion and osmanthus infusions together to 100C, then add the sugar & pectin.Heat to 107C then add the tartaric acid and whisk in quickly.Immediately pour out to set in a container or shaped mould. Coating -125g Sugar5g Citric acid Coat the pastilles in the sugar and citric acid mix just before serving.Dandelion Cordial Recipe - 650g Caster sugar1300g Water39g Citric acidJuice and zest of 5 lemons100g Freshly picked dandelion petals Combine the sugar, citric acid, water, lemon sets and juice and bring to a simmer. Allow this to coolPick the yellow petals from the dandelion heads and throw away the rest of the head (this is laborious but necessary).Add the petals to the cooled liquid and allow to infuse at room temperature for two days, then strain and bottle or freeze the cordial. Osmanthus Flower Infusion Recipe - 1litre Water500g Sugar5g Osmanthus FlowersSimply combine and leave to cold infuse for 24 hours at room temperature.
Sous Vide Chocolate Tempering with Cocoa Butter Silk Eddie Shepherd 2022-04-14 | Chocolate tempering with a simple sous vide method. This is how I always temper chocolate now, by making cocoa butter silk in the waterwath. It is really easy, consistent & reliable. In this video I'll show you the technique & discuss the science behind it.I show you how to make cocoa butter silk using sous vide and how to temper chocolate using cocoa butter silk. This sous vide chocolate tempering method is fantastic at home or in restaurants. Let me know in the comments how you get on with it. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensTHE METHOD For the cocoa butter silk - Hold cocoa butter at 33.6C for 24 hours or longer in a waterbathTo Temper Chocolate - Melt your chocolate gently to 45CAllow the chocolate to cool to just bellow 33.6C then add the cocoa butter silk.Stir it together and then allow it to sit for a minute before using. Work with the now tempered chocolate between 30-32C (you can re-warm it to keep it in this temperature zone with short 10 second blasts in a microwave)Use your now tempered chocolate however you desire.Video Timestamps - 00:00 Intro00:28 The Basic Process 00:54 The Science 2:13 Cocoa Butter Silk 3:03 Tempering chocolate4:15 Using tempered chocolate4:35 Finished products
Homemade Corn Tortillas & Fresh Masa Eddie Shepherd 2022-03-27 | Here I teach you how to make homemade corn tortillas with fresh masa starting from dried corn, going through the Nixtamalization recipe and technique to making a fresh masa dough and pressing this into delicious fresh corn tortillas. Fresh masa corn tortillas were a revelation to me when I went out to cook in Mexico & when I returned I knew I wanted to practice making them and feature them on my menu. So I’ll take you through using my method using a blender so that you can make great fresh corn tortillas and tacos at home. Full Recipe listed bellow DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookYou can purchase heirloom Mexican corn from Masienda - masienda.comBe aware shipping is expensive if you are outside the US but the quality of the corn is fantastic.More from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Introduction to masa1:19 Nixtamalization 2:00 Corn 3:07 Making fresh masa4:41 Grinding the corn - blender method5:37 Pressing tortillas 5.55 Cooking the tortillasHomemade Fresh Corn Tortilla Recipe For the Nixtamalized Corn - 500g Dried Corn2kg Water5g Calcium hydroxideMake a slurry of the cal and water.Add corn to pot. Add cal slurry to pot. Pour over water.Heat water to a simmer then reduce it to a medium heat and cook 25-45 minutes until the corn is al Dente (this requires some judgement). Remove the pan from the heat, cover it over and leave the pan to sit at room temperature for 12 hours. Drain the cooked and rested corn and rinse well under cold water.Blending / Grinding the Corn -All the nixtamilised corn from above400g water Combine in a blender and blend on high for 10 minutes. Finishing the masa dough - 1300g Blended masa from above190-200g Masa harina 30g Oil 15g SaltMix together and knead to form a dough.To cook the tortillas - Take 40g balls of the fresh masa dough and press them between wax paper or plastic wrap in a tortilla press. Cook the pressed tortillas on a hot cast iron pan, comal or dry frying pan for about 20 seconds on each side flipping them 3 times. Store the cooked tortillas in a tortilla warmer or in clean folded tea towels to keep them warm and eat as soon as possible.
Liquid nitrogen sorbet #Shorts Eddie Shepherd 2022-03-23 | A short of freezing my sorbet of homage sake. I make my own sake but intentionally stall the fermentation so you get more of the natural sweetness & flavour of the koji. It’s naturally sweet, with complex stone fruit aromatics from the koji & finished with a little distilled yunnan tea. Part of a new sweet course on the tasting menu.More from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE & RECIPES - specialingredients.co.uk/molecuar-gastronomy-kit?spec=12a1d073d5ed3fa12169c67c4e2ce415TASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardens#Shorts #liquid nitrogen sorbet #homemade sake
How to use a coffee siphon Eddie Shepherd 2022-03-13 | In this micro episode I show you how I make coffee with a vacuum siphon and why I like to make it this way for my groups of guests. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro0:27 Making Coffee 1:33 The finished Coffee
How to make Koji rice at home Eddie Shepherd 2022-02-27 | Koji is the key to the fermentation of Miso, Soy sauce, Sake etc and a huge range of unique modern fermentations. In this video I show you how to make fresh Rice Koji also Shio koji. Equipment, books and ingredients are linked bellow & find my full method written up bellow.A NOTE ON THE HUMIDIFIER - The humidifier I use doesn't seem to be available anymore, I get a lot of questions about it and so I suggest looking for a small simple one that turns on and off as power comes on and off - very small travel humidifiers are a good bet.DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensLinks to the equipment & books from this video - Noma Guild to Fermentation Book - amzn.to/3glRCZsThe Art of Fermentation Book - amzn.to/3glmSYsIncubation Box - amzn.to/3HpvLfsInk bird temperature controller - amzn.to/3ARFj0mInk bird humidity controller - amzn.to/3GowOuAHeating mat - amzn.to/3GnPT03Koji Spores - amzn.to/3AUcWi2The rice I use - amzn.to/3glnKMIKoji Alchemy Book - amzn.to/3HpvLfsKOJI METHOD - Preparing the rice - 2.5 kg White RiceWash rice well - leave under running water and keep agitating until the water runs clearSoak rice the rice for 1 hour, then fully drain off all water. Steam the rice for 30 minutes giving it a mix half way through.Innoculating - Wait until rice is cooled to 30C, then place cooked rice into trays lined with clean cotton tea towels.Mix 1g of Koji spores with 30g of rice flour and dust the prepared rice well.Incubation -Incubate the rice koji at 75 humidity and 30C for 40-48 hours.After 24 hours break up rice with gloved hands and shape into 3 rows to aid heat escape.The koji is ready once grains appear covered in a fine white fuzz.Place the koji into fridge for 12 hours to halt growth and to rest.SHIO KOJI 750g Koji750g Water75g SaltCombine and blend well then ferment at room temperature for 7-10 days. Video Timestamps - 00:00 Introduction to Koji1:19 Recommended books 2:10 Koji's Uses 3:01 Making Koji 4.32 Koji Incubation Chamber 6.10 The Finished Koji6.54 Shio Koji
How to make clear cocktail ice Eddie Shepherd 2022-02-20 | How to make easy clear ice at home to use in cocktails, using just your freezer and a small cool box. I'll show you how to make a large block of crystal clear transparent ice that you can cut down into either large or small ice cubes for cocktails. DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbookMore from me - PATREON - patreon.com/eddieshepherdWEBSITE - http://www.veggiechef.co.ukINSTAGRAM- instagram.com/eddieshepsTWITTER - twitter.com/vegetarianchefINGREDIENTS I USE - specialingredients.co.uk/?ref=e-sTASTING MENU RESERVATIONS - exploretock.com/thewalledgardensMY COOKBOOK - carelpress.uk/walled_gardensVideo Timestamps - 00:00 Intro0:26 Directional Freezing 1:00 Setting up a cooler 1:36 Making the clear ice 2:36 Cutting the ice3:37 Finished clear ice4.26 Lake ice
