Rupert Rowley at Skills for Chefs Conference

The 14th ‘Skills for Chefs’ conference was held on Monday 11th and Tuesday 12th July at The Sheffield College. Rupert Rowley demostrated ”Cannelloni of Cornish Crab, Bloody Mary, Rosemary Bread Powder, Sweet Chili Puree and Lime Sorbet”.

 His recipe is below:

Bloody Mary Gel

3 tomato juice (125ml)

3 drops tabasco

50ml Ruby Port

100ml Vodka

ground pepper

2 pinch celery salt

1/4 lime

50ml Worcester sauce

0.7 g Gellan gum type f

0.7g gellan gum lt100

5g sugar

Mix all ingredients and boil for 20 seconds and pour onto a cling filmed tray

Lime Sorbet

250g water

300g lime juice and zest

150 g sugar

30 g stabiliser

mix all ingredients and freeze in pacojet container

Lime Sorbet Alternative

300g Lime juice

250g water

50g Sugar

50g Sorbetto

55g Trimolene

5g Sorbitol

Rosemary Bread Powder

Rosemary bread

rosemary

olive oil

sea salt

Abzorbit

Blitz all ingredients in a thermomix to form a fine powder. Quantities vary depending on the bread used, very simple method to make powders you will see what to do at the master class.

 Other Ingredients

 Fresh Crab

crème fraiche

coriander cress

chilli puree