Michelin-star shellfish bases by Nathan Outlaw from Major

09 November 2009 by
Michelin-star shellfish bases by Nathan Outlaw from Major

Michelin-starred chef Nathan Outlaw has teamed up with Major International to create two shellfish bases that the Cornwall-based chef says are as good as the stocks he makes himself.

The Shellfish Jus powder and Seafood Paste Glace combine the flavours of crabs shrimps, lobsters and mussels in a rich, velvety stock that intensifies the flavour of chowders, fish soups and pies, and risottos.

Being water-based, the stocks do not separate when alcohol or cream is added. The bases contain no undesirable additives such as HPV and MSG and are believed to have the lowest salt levels in the industry. Caterers can buy them from next January in 500g bottles that will yield up to 20 litres of stock.

To buy it, callMajor International01933 440711

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