PORTOBELLO MUSHROOM AND FETA FILLED RAVIOLI	RECIPE BY TALLYRAND

A leap of faith . . . . .

This week I am off on a little sojourn, a wee vacation or a bit of a holiday if you will. A friend from the UK, Deno, is arriving and we are off to explore New Zealand . . . well, the South Island anyway. I shall be showing him the sights, driving through the scenery that is 'Middle Earth' and no doubt getting us into some pretty hairy moments.

Amongst the things we have planned are a Helicopter trip up to glaciers, luging, river jet boating, whale watching, maybe a little white water rafting and snowboarding not to mention a tandem bungy jump at the 'original' A.J. Hackett site in Queenstown. So if I haven't got my arm in a sling I will be back next week with the usual column, recipe and cooking tips . . . along with some photos of the trip . . . watch as I take that leap of faith and bungeeeeeeeeeeeeeeeeeee!

In the meantime Deno's two weeks stay will mean an adjustment to my normal home meals as he is a vegetarian, as is his whole family - wife and two teenage children, BJ and Chloe. So this week lets delve into something meatless. Even a confirmed carnivore like myself sometimes enjoys a meal that does not require the use of the old incisors and canines so much, and I might add vegetarian cuisine does not need to boring . . . it is not boring, tasteless rabbit food, or 'Neil's hippy lentil stew'.

I will be serving this up as an appetiser for Deno, when I host his going away dinner party. The amounts given here are for appetiser size portions, increase accordingly for a main course or bulk up with a side salad, crisp baguette, croissants, etc.

Portobello Mushroom and feta Filled Ravioli, served with Crisp Garlic Onions and Carrot 'Spaghetti'

Ingredients

wonton wrappers	40	pc
Portobello mushrooms	2	pc
shallots	1	pc
garlic clove	1	pc
chopped tarragon	1/4	tsp
chopped chives	1/2	tbs
spinach (blanched & refreshed)	1/4	cup
feta	50	gm
bread crumbs		sq
onions	1	pc
milk		sq
garlic salt		sq
flour		sq
carrots	2	pc

Method

Onions:

• Peel and shave the onions into very fine rings, place them in sufficient milk to cover, soak for 20 - 60 minutes (this will remove the harsh, astringent taste), drain well and lightly pat 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 (served at room temperature).

Carrots:

Purchase the longest carrots you can for this, the longer the better

• Peel the carrots and 'shave' into ribbons with a potato peeler
  
  
• Cut these into 2mm thick / wide strips (about the same size as spaghetti)
  
  
• Using the water for the ravioli blanch them for 1 minute, drain and set aside

Ravioli:

• Finely chop the shallots and crush the garlic, sweat in butter with the tarragon and the garlic
  
  
• Remove the majority of black area of the mushrooms and roughly chop, add to the above, stir to combine
  
  
• Allow the mix to cool slightly and add the chopped spinach and crumbled feta, combine lightly 
  
  
• Add sufficient bread crumbs to dry the mixture bind if required, correct the seasoning
  
  
• Use the wanton papers as you would a pasta dough: 

• Place half the wonton wrappers on a lightly floured bench
• Pipe or spoon a little of the filling into the middle of each
• Lightly brush edges with water 
• Cover with another wonton wrapper and gently press to remove any air bubbles and to seal shape into the ravioli by cutting into a circle with a fluted cutter (do not discard the trimmings)
• Place onto a tray sprinkled liberally with cornflour to prevent them sticking
• Store at room temperature for up to 4 hours until required

• To cook; pre-boil a large pot of water with a little sea salt added
  
  
• Place gently into the water and simmer for 3-4 minutes: take care as they are delicate
  
  
• Ensure you either use a large pot or cook in two batches
  
  
• Remove from the water and drain
  
  
• Place into a bowl and lightly toss with some basil oil, chilli oil or extra virgin olive oil

To serve:

• Place the crisp onions in the centre of the plate
  
  
• Place any remaining filling in the centre and arrange the ravioli on top
  
  
• Top with the carrot julienne
  
  
• Drizzle with more oil if required / preferred or serve a fresh tomato sauce separately
  
  
• The trimmings from the wonton wrappers may be deep fried and sprinkled with salt, garlic salt or Cajun spice, etc and served in a bowl separately or as nibbles with pre-dinner drinks

Chef's Tip:

A few deep fried baby spinach or basil leaves placed on the top of this dish, finishes it off really well, both in flavour and colour

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

Email Hub-UK : info@hub-uk.com