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Stir it up magazine May 2014

>> The Craft Guild of Chefs is the largest UK chefs association with members worldwide in foodservice and hospitality, from students and trainees to top management working everywhere from Michelin starred restaurants to school catering divisions. The Guild, represent’s the interest of chefs and promotes understanding, appreciation and the advancement of the art of cookery and the science of food. Young National Chef of the Year 2013 was a big year for Young National Chef of the Year, for the fi rst time since the competitions conception four years co ce ago,a a series of semi-fi nal heats were held to open the competition to more young chefs c aged 18 – 23 23 years old. Reader Offer 20% OFF The Craft Guild of Chefs Membership We are giving Stir it up readers the chance to receive a 20% discount on membership. Membership will therefore cost £42.30 inc. VAT at 20% for your fi rst year (normal price £52.88). As the Craft Guild of Chefs professional body your membership fee is tax deductible. To receive you discounted membership simply call 0800 195 2433 and quote reference SU/20 For more information visit FIVE WAYS TO USE h C VANILLA PODS >> Vanilla pods are a prized possession in any kitchen. Containing the seeds from the vanilla orchid plant, real vanilla is expensive as each plant must be pollinated individually by hand. T by hand The green pods must then be cured in the sun over several days, raised to high temperatures and ‘sweated’ in cloth to achieve the complex balance of sugars and aromatics, then dried and straightened out for several weeks. This process also transforms the green seed pods into the characteristic wrinkly, dark-brown pods. We often think of vanilla being used solely for desserts but, as Young National Chef of the Year fi nalist Danny Hoang demonstrates, they can enhance a wide range of savoury dishes too. 1. Vanilla beurre blanc – scrape a vanilla pod into a 500ml quantity of beurre blanc to make a more complex sauce that eats well with white fi sh. 2. Vanilla root vegetable purée – when making a purée that uses a naturally sweet root vegetable, scrape a pod into it to make it a little different, e.g. parsnip and vanilla puree. 3. Vanilla gin –utilise used vanilla pods by infusing them with a spirit or liqueur to enhance the product which could be then used in other dishes for soaking. 4. Vanilla mayonnaise – add some vanilla seeds into a fresh mayonnaise. This was made famous by Heston Blumenthal for the Fat Duck. 5. Vanilla sabayon –add some vanilla to a sweet sabayon for a dessert or even a hollandaise to serve with fi sh etc. associatic on with In the •• Craft Guild of Chefs Vanilla pods can enhance a wide range of savoury dishes too. 08 MAY 2014 se anny Hoang craftguildofchefs.org or sign up to follow @TNCOTY #YNCOTY on Twitter. Da About Danny Hoang Danny trained at the prestigiousWestminster Kingsway College and has worked in some of London’s fifi nest restaurants, including Café Royal. He is currently working at the Michelin-starred, Portuguese-inspired Viajante restaurant in east London under the tutelage of Nuno Mendes. Danny was a fifi nalist in the Craft Guild of Chefs Young National Chef of the Year 2013. Danny has worked in some of London’s fi nest restaurants...


Stir it up magazine May 2014
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