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Serves 4
Equipment Focus
Cooking does not have to be a scary affair!
Combining Falcon and Lainox cooking technologies, makes managing the food production and cooking processes so much easier and more efficient.
All Falcon and Lainox equipment is designed to make the end user, cook or chef’s life easier. From cooking, to operating and even cleaning, the units support the kitchen enabling them to cope with the pressures of modern kitchens.
Ingredients
250g Celeriac peeled and roughly diced 700ml Double Cream 8x Egg yolks large 50g Caster sugar 200ml Almond milk
100g Beetroot washed and boiled in skin 50g Demerara sugar 5g Orange zest 50ml Orange juice 1g Crushed mixed peppers 1x Bay leaf
80g Brambles, black berries raspberries 15ml Lemon juice 80g Sugar
8x Egg yolks large 100g Caster Sugar 500ml Milk full fat 500ml Double cream 2 sprig Lemon thyme
Method
Chef's Tips
Mise en place or preparation prior to service, literally means to get ready. In order for any dinner or lunch to run smoothly, regardless of the amount of guests, preparation is vital.
A happy service is a prepared service.
“A prepared service done with efficient kit, no need to fear, it is definitely not such a scary affair!”
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Here's where you'll find all of chef Shaune's useful tips in the kitchen, including culinary, cleaning and maintenance advice, as well as recipes and cooking guides.
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Falcon equipment is the cornerstone of kitchens around the UK and beyond - here's some examples of recent Falcon installations.