|
| GREG'S
MUSHROOM RAVIOLI |
RECIPE
BY TALLYRAND |
 |
Envoyez
. . . . .
Last
weekend saw us mourning the loss of one of my students
in a tragic climbing accident, hence my column’s
absence. We farewelled Greg on Thursday in a very touching
service attended by around three hundred people, where
his family and friends shared their memories of his
all too young life. He was just sixteen years old with
a terrific career ahead of him. At his family’s
request we attended in full dress uniform, formed a
‘guard of honour’ and Greg was laid to rest
in his uniform.
 This
week's column is therefore dedicated to him. Greg was
infamous for his voracious appetite and a genuine love
of food. So I would like to share with you some photos
of his dishes and the recipe for one of them. He recently
discovered fresh pasta making and enjoyed it as much
as I do; combining the fresh ingredients, feeling all
the different textures involved, the aroma as you work
and knead the dough and finally rolling it out.
Among
the fresh pasta dishes he recently made were:
-
Fettuccine
bolognaise
-
Squid
ink deep fried lasagne sheets, towered with fresh
whole baby squid, tiger prawns, groper and New Zealand
greenlip mussels
-
 Tomato
ravioli filled with potato and sundried tomato farce
-
Spinach
ravioli filled with potato and fresh mint farce
-
Walnut
pasta ravioli filed with a lemon curd and served
with a berry coulis
But
the recipe I am going to share with you this week is
one that we recently had on our training restaurant’s
menu:
“Portobello
mushroom ravioli with crunchy shaved
onions and an New Zealand pea essence”
It
marries the Italian and Asian influences of pasta. For
it is said that pasta making was brought to Italy from
China, so if you are not into fresh pasta making, try
this dish with a little New Zealand twist. But if you
would like to make it with fresh pasta <click
here> for the recipe
|
Au
revoir et bon appetit mon ami . . . . .
|
|
Ingredients
|
wanton
wrappers
|
8
|
pc
|
|
|
Portobello
mushroom (large)
|
1
|
pc
|
|
shallots
|
1
|
pc
|
|
garlic
clove (small)
|
½
|
pc
|
|
freshly
grated Parmesan
|
25
|
gm
|
|
bread
crumbs
|
10
|
gm
|
|
chopped
tarragon
|
|
sq
|
|
chopped
chives
|
|
sq
|
|
|
onions
|
2
|
pc
|
|
milk
|
200
|
ml
|
|
garlic
salt
|
|
sq
|
|
flour
|
|
sq
|
|
|
peas
|
100
|
gm
|
|
shallots
|
1
|
pc
|
|
vegetable
stock (fresh)
|
|
sq
|
|
coriander
leaves
|
|
sq
|
Method
Ravioli
farce
- Remove
the black area of the mushrooms , cut into approx.
5mm dice
- Finely
chop the shallots and the garlic clove, sweat in a
little butter
- Add
the mushrooms, tarragon and the chives
- Season
to taste and allow the mix to cool slightly
- Once
the mix has cooled add the bread crumbs and parmesan
cheese, correct the seasoning
- Use
the wanton papers as you would pasta dough: sandwich
the mix between two wantons and seal with an egg wash:
shape into the ravioli by cutting into a circle with
a fluted cutter (do not discard the trimmings)
Onions
- Peel
and shave the onions into very fine rings
(on the mandolin), place them in the milk to soak
for twenty minutes then remove and lightly dry
-
Toss the onions in the flour and garlic salt, shake
free any excess and deep fry the onions: once golden
brown place on paper towels to dry; season with salt,
pepper and a little extra garlic salt if required
(keep warm)
Sauce
(allow 50 ml of finished sauce per portion)
- Chop
the shallots and sweat (cook without colour) in a
little butter or olive oil, add the peas heat for
a moment and then place into a blender
-
Add a little of the vegetable stock and the leaves
of cilantro, season and blend
-
Continue adding the vegetable stock until you reach
the desired constancy, correct seasoning and pass
-
This sauce will lose its colour if left heated for
too long
To
serve
- Cook
the ravioli in a chauffant, remove and drain, toss
in a bowl with a little extra virgin olive oil, finely
chopped chives and red capsicum julienne
- Place
a generous amount of the crispy onions on a pasta
plate, arrange the ravioli (three per portion) on
top, garnish and coat with the sauce
Chef's
Tip
There
is no cooking tip this week - just enjoy the recipe.
Enjoy
and bon appetit . . . . .
|
Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Recipe
from professional
Chef Tallyrand
|
