summer dinner party inspiration

Pea ravioli

Rough notes for a dinner party for eight

Serves 8
Cooking Time Prep time 1 hour, cook 10 mins (plus resting) 

80 gm   unsalted butter
8   sage leaves, coarsely torn
8   basil leaves, thinly sliced
Pasta dough
500 gm (3 1/3 cups)   plain flour
5 (55gm each)   eggs, lightly whisked
1 tbsp   olive oil
Pea filling
240 gm (2 cups)   frozen peas, defrosted
160 gm (2 cups)   finely grated Pecorino
100 gm (½ cup)   ricotta
40 gm (½ cup)   finely grated parmesan
1 (55gm)   egg


1 For pasta dough, using a food processor, process flour and 1 tsp sea salt for a few seconds, add eggs and oil and process until mixture resembles fine crumbs. Turn onto a lightly floured surface, knead into a ball and shape into a log. Cover in plastic wrap and rest at room temperature for 30 minutes.
2 Meanwhile, for pea filling, using a food processor, process peas until finely chopped. Add remaining ingredients and process until well combined. Season to taste with sea salt and freshly ground black pepper and set aside.
3 Cut dough into 4 equal pieces. Working with one piece at a time and keeping the others covered, lightly flour and feed dough through the rollers of a pasta machine on the widest setting, folding sheet once or twice and feeding through rollers again until sheet is smooth. Reduce settings notch by notch, feeding sheet through until you reach the last notch and sheet is about 2mm thick. Place sheet on a lightly floured 3cm-square 24-piece ravioli tray cutter (see note), pressing lightly. Place a teaspoonful of filling in each cavity, brush edges with water and top with remaining pasta sheet, pressing gently around filling to seal. Using a rolling pin, start at the centre of the tray and roll in both directions until all ravioli are cut and sealed. To remove ravioli, invert tray and tap gently. Transfer to a baking paper-lined and floured tray and freeze. Repeat with remaining dough and pea filling until filling is used up. Makes about 80 ravioli. Ravioli will keep in a container in the freezer for up to a month.
4 Bring a large saucepan of salted water to the boil. Remove ravioli from freezer, separate and cook until cooked through (6-8 minutes). Drain, reserving 1 cup of liquid.
5 Add butter and sage to a frying pan and cook until butter foams (about 1 minute). Add reserved pasta water and bring to the boil. Cook until reduced to a sauce consistency (about 1 minute), then add ravioli and toss gently to combine. Add basil, season to taste and serve.

ADAM FARGIN’S ROAST BRIXHAM TURBOT, LANGOUSTINES, TRUFFLE JERUSALEM ARTICHOKE, PISTACHIO & TREVISO RECIPE

Preparation method

1. Peel Jerusalem artichoke, finely slice and add this to the milk. Put this on the stove on a low heat and cook till soft. Once soft remove artichoke and place in a blender ensuring some of the liquid is retained and added to the artichokes to produce a smooth puree.
2. To prepare the langoustines, (take care because they do nip your fingers) pull the head from the tail when still alive, tie two together with string to ensure they do not curl up once they have been cooked. Heat a pan of water to the boil and put your tied langoustines in for 3 minutes, remove from the pan and put in to ice water, once they are cold peel the outer layer off and leave aside to finish the dish.
3. In a blender put in the pistachios till they are a fine powder, take half the butter and melt once melted add to the pistachio, take this and lay on parchment paper and set in the fridge. When it has set cut a square from this and again put in the fridge till plating.
4. Cut your turbot in to 4 equal portions making sure the skin is removed and the fat of the belly, at this stage put a flat non stick pan on the stove to get heat to cook the fish.
5. place your turbot in the pan with a little oil putting the side the skin was on down first as this will help with presentation, cook on that side for 2 minutes, turn the fish over (at this stage also add you langoustines and the rest of the butter to the pan) season with salt and pepper. And cook for a further 1 minute.
6. Heat up the artichoke puree and add the truffle oil,
7. Remove the turbot & langoustines from the pan and lay on a cloth to remove any excess fat or oil.

Ingredients

  • 1-2lb Brixam turbot filleted and skinned
  • 8 live langoustines
  • 2kg Jerusalem artichoke
  • 1pnt Milk
  • 50g Green peeled pistachios
  • 1 head Treviso/red chicory
  • 50g Butter
  • 1tsp White truffle oil
  • Salt and pepper to taste


Plating

1. Lay the square of the pistachio on one side of the hot plate (the heat from the plate will soften this) 2. On the other side swipe some of the artichoke puree.
3. Lay the turbot on top of this.
4. Place the langoustines to the side of the turbot.
5. And finally take one leaf of Treviso and place this on the plate.

Tristan Mason's roast duckTristan Mason’s roast duck with parsnip and vanilla purée, poached pear and spiced bread


Serves 4
For the spiced bread:Small loaf of spiced bread or gingerbread
For the parsnip and vanilla purée:
2 parsnips, peeled and finely chopped
200ml milk
65ml double cream
½ vanilla pod, split in half lengthways
40g butter
Salt and freshly ground black pepper
For the roast duck:4 Gressingham or Barbary duck breasts
For the poached pears:150g caster sugar
150g butter
4 conference pears, peeled, leaving the stalks on
To serve:Micro herbs, or other herbs
Pea shoots
‘Adding the vanilla to the parsnip brings the whole thing together.’
  1. Preheat the oven to 100°C/Gas ¼ and line a baking tray with greaseproof paper. Slice the spiced bread as thinly as possible and make the rest into crumbs. Place the slices and crumbs on the baking tray and leave to dry in the oven for about 1 hour or until crisp. Remove from the oven and increase the temperature to 220°C/Gas 7.
  2. Meanwhile, make the parsnip and vanilla purée. Put the parsnips into a saucepan, cover with the milk and cream and add the vanilla pod. Bring to the boil, then reduce the heat and simmer gently for about 20 minutes or until the parsnip is very tender. Take out the vanilla pod and blend the parsnip and cream mixture with the butter until silky smooth. Season to taste.
  3. For the poached pears, put the sugar and butter in a saucepan, add 150ml of water and bring to the boil. Reduce the heat, carefully add the pears and let them summer gently for about 20 minutes or until soft. Leave in the cooking liquor to cool slightly.
  4. For the roast duck, heat a frying pan to a medium heat, season the duck breasts and place in the pan, skin side down. Cook for about 5 minutes or until the skin is golden, then quickly seal the other side. Transfer to a roasting tin, skin side down, and roast in the oven for about 8 minutes. Remove the duck breasts from the oven and allow to rest for 5 minutes.
  5. To serve, stand a poached pear on each warmed plate and gently warm the parsnip purée. Spoon some purée down one side and sprinkle across a fine line of breadcrumbs. Slice a duck breast, arrange next to the pear and add the spiced bread, herbs and pea shoots.

Crisp bitter greens and a mustard-spiked vinaigrette cut through the rich fattiness of the duck, while earthy baby beetroot and fresh young green beans mean you can kid yourself into thinking it’s even good for you.

Black pepper thin tuiles filled with asparagus, crab mousse (like a savoury brandy snap)

Pea ravioli on sage and celeriac sauce

Roast Beetroot puree layered with parsnip vanilla puree.
Bitter greens
Duck breast
Duck confit
Walnut bread crisp thin
Walnut oil and orange vinaigrette
.

Amuse Bouche 3: Pumpkin Soup with Raviolo of Duck Confit, Truffle, Mushroom & Purée of Celery
Restaurant Gordon Ramsay - UK - 3 November 2011
 Blackcurrant, violet, fennel and yoghurt génoise. Beautiful on the plate and on the palate. Wow.

try coconut cream brulee, raspberry sorbet and vanilla parfait in a nougatine bowl and pistachio/rose layered mousse (set layers in rings)
dress with crystallised rose petals, toasted coconut shavings and raspberry coulis with pistachio praline
This entry was posted in Uncategorized and tagged .

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.