Butter and cream give rich creamy taste and texture to your dishes.Dairy products round out flavours and add a voluptuous, perhaps even sinful, edge to dishes.
As chefs we get more and more requests for lighter dishes, dairy-free recipes, and vegan dishes. Which is frustrating, because you lose all that rich depth and silky textures that only dairy can bring.
Until now. And a whole new breed of plant-based fats and creams. Here’s why life in your professional kitchen is about to get a whole lot easier.
Get your grill to go further – add interest to a classic steak by serving a smaller portion of meat and getting inventive with vegetable sides. How about a creamy horseradish slaw and mixed vegetable crisps, with a salad of baby kale and radicchio?
Garnish to the max – a simple entrée becomes a work of art when you get creative with veg. Think about simple accents of flavour and really pushing the presentation. A dish like pan-fried duck breast becomes a work of art when served over a creamy celeriac purée, with jewelled dice of sous vide beetroot, crispy carrot shards and a faintly anise jus.
Switch up classics – use your seasonal palate of veg for a fresh take on old favourites. Serve up sharp Asian slaws, or gratins of greens. Make a mushroom tarte tartin with syrupy balsamic shallots or mix chard stems in your mirepoix.
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