Cephalopod Recipe Development applying the principles of James Briscoine’s Mollusc Flavour Matrix
Presented by
Anne O’Leary & Sadie Davoren
Cephalopod Recipe Development applying the principles of James Briscoine’s Mollusc Flavour Matrix
Presented by
Anne O’Leary & Sadie Davoren
The UAVR team, together with IPMA, presented the new cephalopod products developed by IPMA under the scope of INTERREG Cephs and Chefs, in an event at the University of Aveiro. The CESAM day 2019 held 200 participants. The tasting of new cephalopod products (boiled common and horned octopuses, smoked common octopus) was followed by a survey to understand consumer acceptance to the mentioned cephalopod products.
Squid sandwich a typical delicacy of Madrid, much appreciated in summer. One minute recipes, a series of the cephs and chefs project. Taste the amazing freshness of the Atlantic Area cuttlefish….. soooo tasty…mmm…
Cuttlefish in its own ink. One minute recipes, a series of the cephs and chefs project. Taste the amazing freshness of the Atlantic Area cuttlefish….. soooo tasty…..mmm….
Grilled cuttlefish with garlic mayonnaise. One minute recipes, a series of the cephs and chefs project. Taste the amazing freshness of the Atlantic Area cuttlefish….. soooo tasty…..mmm….
Terrine of Octopus and Carpaccio of Octopus by Anne O’ Leary, GMIT, Galway, Ireland.
Preparation of raw squid, Sauted squid-family service, Asian squid broth by Sadie Davoren, GMIT, Ireland.
Fourth video of the miniseries “A sunny day with Glen and Chapy” framed in the project Cephs and Chefs of INTERREG Atlantic Area. On the squid “the giant of the marine legends”.
Third video of the miniseries “A sunny day with Glen and Chapy” framed in the project Cephs and Chefs of INTERREG Atlantic Area. About the Cuttlefish “the writer of the sea”.
First video of the mini series “A sunny day with Glen and Chappy” framed in the project Cephes and Chefs about the cephalopod king of the seas, the Octopus.