October Newsletter 2019

Welcome to the October Newsletter from the team at Home Sous Vide.

With the weather warming up nicely, there’s no better place to be than the backyard. October is a huge month in the patch!

With so many varieties to plant, you’ll be struggling to get it all done. Get planting these tasty treats: cabbage, celery, leeks, lettuce, silverbeet, spring onions, capsicums, chillies, eggplants, and beetroot. For big patches, why not try a globe artichoke? They’re great for sous vide too.

We’re also focusing on microherbs this month, and now is the perfect time to get your herb garden growing. Try some parsley, chamomile, marigolds, oregano, sage, rosemary, thyme, and echinacea. Also try lemon balm and mint, but keep them in a pot, as they have a tendency to take over.

In this issue:

  • Clifton Plating Tweezers – Plate up with precision and elegance.
  • Produce Highlight – Microherbs: essential for any plating enthusiast!
  • In the Kitchen – Cured sous vide pork belly

Clifton Plating Tweezers

Plate up with precision and elegance

Food that tempts the eye is more likely to tempt the taste buds. When a meal is presented with style, your guests are more likely to eat and enjoy it. Whether it be a mint leaf on an ice cream dessert or freshly chopped nuts as a topping, a garnish puts the finishing touch to lovingly prepared meals. Garnishing food also allows you to add small splashes of colour to your meals or fill small spaces between the items on the plate.

Just as you rely on the equipment in your kitchen to help you turn out a good meal, you’ll also need a good tool to create spectacular garnishes. This is why it’s essential to have a pair of pair of micro tweezers on hand, as they give that extra bit of precision and delicacy in presentation.

Luckily the Clifton Food Range have got a great range of stainless steel food-grade tweezers made specifically for plating. Designed with quality in mind, these tweezers are perfectly aligned and reliable, to make delicate plating that much more accessible and easy. With eight different types and sizes, you’ll find a set for any dish: from finely-tipped sushi tweezers to large round-tipped tong tweezers, and everything in between.

You can now decorate your food the way you want to. However, make sure that the decoration you use is edible and that the taste goes well with the other items. Croutons or decorative cream are perfect for soups, and onion rings are perfect with steak. With fine-tipped tweezers, you can place even the most delicate elements on top, such as edible flowers and microherbs. Try experimenting today!

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Produce Highlight

Microherbs – essential for any plating enthusiast!

Microherbs have popped up recently as some of the most popular garnishes in fine dining—and it’s easy to see why. Small as they are, these young plants pack intense flavours, vibrant colours, and interesting textures. Bursting with nutrients, they are also highly regarded by the health food community.

One great thing about microherbs and greens is that they’re wonderfully natural – you can grow them yourself! A small planterbox of different herbs can also save you money and time compared to buying them at the shops. Their small size and short time to harvest means that you can easily make space for a microherb planter box in your kitchen or a windowsill.

Not only are microherbs nutritious and delicious, they also are perfect for adding those final touches in dish presentation. They can truly make any plate look as though it came right out of a restaurant kitchen, adding that extra flair and WOW-factor. All you need is some microherbs, a pair of tweezers, and a steady hand to make your dish look (and taste!) exceptional. Make sure you pick the right herbs though – don’t be afraid to experiment.

There are plenty of shops offering these little culinary marvels, but you can always grow them yourself. Check out this video by ChefSteps on growing your own micro herbs…

Watch Video >>

In the Kitchen

Cured Sous Vide Pork Belly

Everyone loves a nice bit of crackling! Crispy pork belly is so tasty because of its crunchy skin outside and the tender juicy meat inside. You can even sous vide this in advance and finish it off in a hot pan, filling the kitchen with amazing smells and setting mouths watering. This dish is perfect for practicing your plating skills too!

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