MSK's Virtual Kitchen

21 May

MSK 0 6371

Yorkshire Blue Cheese filled Brioche Bun with a Heather Honey Glaze

We love a bit of Yorkshire Blue here at MSK, and Rupert's made this lovely little brioche bun filled with a hot creamy blue cheese mousse. The mousse is stabilised with gellan gum to stop it from spl..

07 Nov

MSK 0 3299

Brandy and Orange Mince Pies with a Heat-Stable Vanilla Cream

These mince pies are topped with a heat stable brandy and vanilla cream. The cream can be served warm or cold and it will hold its shape. It can also be piped onto warm mince pies and it won’t run off..

14 Feb

MSK 0 3551

Deep Fried Béarnaise Sauce

Chefs will be busy getting their Valentine’s dishes ready to serve up this evening and our chefs have been busy in the kitchen today too. They have made a Deep Fried Béarnaise Sauce to go with their ..

09 Jan

MSK 0 1822

Salmon and Herb Scotch Egg with Deep Fried Béarnaise Sauce

Our chefs have started 2022 by working hard in our development kitchen to create some new dishes to inspire chefs.This dish is a salmon and herb scotch egg but the egg in the middle has been replaced ..

17 Oct

MSK 0 2551

Roast Chicken Jus Cups using Gellan Gum

It’s Sunday evening and we’ve got these roast chicken jus cups for you. They are filled with potato puree, lemon jelly, capers, shallots and parsley. The jelly cups are made using Gellan Gum Type F (..

05 Aug

MSK 0 2411

Venison Tartare with Deep Fried Mayonnaise using Gellan Gum

If you are thinking about your autumn menus then today’s dish created by our chefs may provide some inspiration. It’s a venison tartare served with a deep fried mayonnaise made using Gellan Gum. This ..

07 Jul

MSK 0 2318

Tomato Salad with Grilled Goats Cheese Ice Cream

How stunning does this grilled goats cheese ice cream look? It is made using Ultralin which is a sugar replacement. This allows you to make a savoury ice cream and still have the same texture as a swe..