With the days drawing in, Autumn is often a season for innovation in the culinary world, as trends are elevated to feed the consumer appetite for new and innovative eating experiences. From braising to pickling and preserving, this season is set to be packed with exciting trends that push culinary boundaries and take cheffing to new heights.
To mark the start of the season, try this CHEF range of Autumn Winter recipes for The Staff Canteen.
Developed by CHEF consultant Andrej Prokes, former Executive Sous Chef at The Ritz London and Sous Chef at The Fat Duck in Bray, the new recipes feature some of the hottest trends and most innovative techniques in the industry right now.
A highlight from the Autumn Winter recipe range is the Braised Beef Ribs. Featuring Tarragon Emulsion and Celery Fondant, the flavour is brought to the fore with Pickled Port Wine Onions that are blanched in boiling water and combined with Guinness, Balsamic Vinegar, Red Port, Honey, Rosemary and Thyme, for an intense burst of flavour.
CLICK HERE >>> The recipe for Braised Beef Ribs, Tarragon Emulsion, Celery Fondant and Pickled Port Wine Onions
CHEF All Natural Stocks are available to buy now. Contact the CHEF team at 0800 742 842 or visit www.nestleprofessional.co.uk/our-solutions/chef for more information and stockists.
The new recipe range from CHEF can be found at www.nestleprofessional.co.uk/recipes
