Register

Register
forgot password?
remember me



Potatoes, Pasta, Rice and Grain

 
 
Add a Reply
Topic Message
tcapper

Pheasant Tortellini

message posted 12-Dec-08 13:01:07
Pumpkin Soup
1.5kg organic Pumpkin, Pealed and diced to 2cm cubes
1 onion diced
2 whites of organic leeks washed and diced
800mls double cream
1litre chicken stock
500g butter

Pasta
11 egg yolks
2 whole eggs
15mls olive oil
500g 00 pasta flour

Pasta Filling
250g Pheasant Legs Deboned and cleaned (your butcher will do this for you)
1 Whole Egg
250mls Double Cream
1 Teaspoon of Salt

Garnish
Black Trumpet mushrooms
Picked herbs
Thin Square Slice of pumpkin cooked in duck fat (confit)
Toasted pumpkin seeds

Method

For the Pasta

1, Rub the egg yolks and olive oil through the flour in a large stainless steel bowl with your finger tips until fine breadcrumb consistency,
2, Add whole eggs one at a time until pasta comes together and leaves the bowl clean and is still quite tight
3, Cling film the pasta tightly and allow to rest in the refrigerator for about 1 hour

Pasta Filling
1, Blend the diced pheasant legs in the robot coup with the salt and scrape down the sides
2, add the egg and blend until incorporated
3, add half the cream slowly until it is incorporated
4, scrape mousse into a stainless steel bowl and refrigerate
5, fold through the rest of the cream and refrigerate once again




To make tortellini

1, roll out half your pasta in a pasta machine, going through each setting twice, once you reach the second to last cut out circles roughly the size of a domestic mug,
2, lay in-between Clingfilm and refrigerate
3, roll each pasta circle through the last setting in the machine and put a teaspoon of mix just off centre in each circle and fold over (towards you) the pasta to make a little half moon
4, press down well and re cut to neaten up the edge
5, bring bottom right edge around your finger until it touches the inside of the pasta and squeeze together to seal it,

For the Soup;

1, add everything into a thick bottom pan and simmer for 20 minutes only (use a timer)
2, blend everything in a robot coupe until silky smooth
3, pass through a fine chinoise, and keep warm

To assemble

Warm the confit of pumpkin and place in the centre of each Bowl, poach off tortelliniís for 4 minutes and season with a little salt, place on top of the pumpkin, scatter mushrooms and herbs around the outside
Serve the soup in individual warmed jugs so your guests can pour there own soup

Enjoy

















Follow us on Twitter  Follow us on Twitter Find Us on Facebook
© ChefsWorld.net ChefsWorld   |  Terms of Use |  Site map  |  Web Design by OS3