Month: February 2015

Categories
SOUPS/SAUCES/CONDIMENTS

Ravioli filled with creamy chicken mousse


Serve with a drizzle of roast almond dressing and micro herbs scattered over the top

This is a very romantic dish, fit for part of dinner to impress a seriously love one.

 

RAVIOLO WITH CHICKEN MOUSE AND YOLK

For the filling:
100 g/3.5 oz chicken mousse (recipe follows)
1 clove garlic, minced
50 g/1.7 oz ricotta (make your own)
125 ml/½ cup soft goats cheese
¼ cup/60 ml Parmesan cheese, finely grated
1 tablespoon/15 ml pine nuts, toasted and roughly chopped
4 fresh quail egg yolks extra Parmesan cheese for serving
4 leaves basil micro herbs

The ravioli:
See recipe for fresh pasta
1 egg plus
1 tablespoon/15 ml of water to prepare the egg wash

The dressing:
25 g/1 oz toasted almonds, ground
¼ cup/60 ml olive oil
1 tablespoon/15 ml lemon juice
2 teaspoons/10 ml grainy mustard pinch of sugar

The filling:
 Prepare the chicken mousse (recipe follows) and keep refrigerated until ready to use. Mix the garlic, ricotta, goats cheese and Parmesan cheese and add to the chicken mousse. Stir through the pine nuts and put the whole mixture in a piping bag. Keep refrigerated until ready to use.

The almond dressing:
Mix all the ingredients together and season with salt and freshly ground black pepper to taste.

The ravioli:

  • Roll out the pasta dough to the thinnest setting of your pasta machine. Cut 8 circles of 150 ml/6 in diameter, cover 4 of the circles with plastic wrap and set aside.
  • For the other four circles, pipe on each one the chicken mousse mixture about 12 ml/½ in from the edge creating a hollow centre.
  • Slip an egg yolk into each center, then brush the rim with the egg wash. Place a second disc from the ones kept aside, over the filling and carefully press the edges together, working all round making sure to exclude any air before the final seal. (You might have to stretch the dough ever so slightly).
Make sure that you handle each ravioli with the greatest care to preserve your delicate egg yolk.
  • Bring a large pot of salted water to a boil over high heat and add 2 tablespoons/30 ml salt.
  • Lower the heat to a simmer and then, using a wide flat spatula, lower each raviolo into the water — depending on the size of your saucepan, cook all four at the same time.
  • Cook them for about 2 minutes then gently remove from the water, let them drain properly and place on a lightly oiled surface.

To serve: Place a raviolo in the center of each plate, drizzle the almond dressing over and scatter some micro herbs over and serve immediately.

The chicken mousse:
225 g/8 oz chicken breast, cut into small pieces
1 teaspoon/5 ml salt
1 egg white
¾ cup/200 ml thickened cream

  • Start the chicken mousse, making sure that all the ingredients using are very cold.
  • Pulse the chicken and salt in a food processor until finely chopped.
  • Add the egg white and process more until well combined.
  • Keep the motor running and slowly pour in cream and process until smooth.
  • Transfer the mixture to a bowl and refrigerate until ready to use.
Categories
GLOSSARY / METHODS

SUMAC


Sumac, from the berries of the sumac bush (vaguely related to Poison Ivy although not poisonous) are dried and in some instances you can buy the berries whole or already ground.  It is dark brick red in color and adds a delightful color and zing to food without overpowering it — subtle and refreshing.  Add it to scramble eggs, a vinaigrette, garlic mayonnaise, tomato salad, etc.  Try it with chicken, fish, butternut soup ….  the possibilities are endless.  Use your imagination.

Categories
GLOSSARY / METHODS

BOTARGA


Botarga is sun-dried salted Mullet roe, powdered. In Spain it is called Botarga, in Greece Avgotaraho, in France Boutargue and in Italy it is Bottarga. Whatever language you may use, you are sure of an exotic taste and a wonderful gourmet addition to pasta, fish and salads.

Categories
SOUPS/SAUCES/CONDIMENTS

SPICY CRAB AND AVOCADO SALAD


Edible flowers can be a boon for innovative cooks, not only do they add a fresh flourish of color they can also introduce unusual flavors to your dishes. For centuries roses were used for cooking and flavoring food, rose water was also put in fountains and baths to help people freshen up. Choose flowers you have grown yourself, or know to be safe for consumption. Flowers from a florist or nursery has probably been treated with pesticides or other chemicals and are certainly not safe for culinary use.

Avocado and crab salad
Serves 2

½ cup/125 ml crab meat (preferably lumps of the white meat)
1 tablespoon/15 ml mayonnaise
1 tablespoon/15 ml fresh cilantro, chopped
1 small shallot, diced finely
1-2 teaspoons/10 ml jalapeño, diced finely (optional)
1 teaspoon/5 ml lime zest
Juice from ½ a lime
sea salt and freshly cracked pepper, to taste
a sprinkle of dashi granules or botarga (optional)
a selection of micro herbs
1 avocado, stone removed, cut lengthwise
olive oil for drizzling
tomato mayonnaise for drizzling (recipe follows)

Combine the lump crab meat, mayonnaise, cilantro, red onion, jalapeño (if using), lime zest, lime juice, salt and pepper, dashi or botarga (if using). Take one slice of avocado, spoon the crab mixture over plus the herbs of your choice and place another half of avocado on top. Garnish with more herbs, edible flowers and a drizzle of olive oil and tomato mayonnaise.

Categories
SOUPS/SAUCES/CONDIMENTS

Roast figs with Gorgonzola and Prosciutto


This dish is ideal as an appetizer, as part of an antipasto platter or baked in puff pastry as a dessert.

LINE

Figs are very versatile and are delicious in savory or sweet dishes. They are also seasonal and should be made use of as much as possible while they are available.  See also Roast butternut and figs with pine nuts and goat’s cheese. 

FIGS WITH CHEESE AND HONEY

Serves 2

4 ripe figs, sliced into quarters halfway through
4 tablespoons/60 ml gorgonzola, or to your preference
2 slices prosciutto, each cut into two, lengthways
honey for drizzling
olive oil for drizzling
micro herbs

Preheat the oven grill. Place the four figs on a baking tray and lightly squeeze them to flare open. Push the gorgonzola lightly into the cavity and place under the preheated grill for 5 minutes, or until the gorgonzola is melted to your liking. Crush the strips of prosciutto to fit neatly on top of the cheese. Place back under the grill if you wish, otherwise just drizzle the honey and olive oil over and around the figs. Finally sprinkle the micro herbs over and serve.