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Raisthorpe Manor Partridge, Salt baked Celeriac, Kale, Chestnut Ravioli

Ingredients:

4 oven ready partridge crowns
400g chopped celeriac
300ml milk
300ml double cream
100g butter
1 whole celeriac
200g salt
200g finely chopped Kale (most supermarkets stock this already prepared)
150g chopped pre-cooked chestnuts
75g mascarpone cheese

Pasta dough
500g pasta flour
8 egg yolks
2 whole eggs
3 tbsp olive oil
3 tbsp water
Pinch of salt

Raisthorpe Manor Partridge, Salt baked Celeriac, Kale, Chestnut Ravioli
Cook time: 60min
Difficulty: easy
Serves: 4

Instructions:

Pasta

Mix everything together in a Food Processor, take out and Knead to a smooth dough. Wrap in cling film and allow to rest for 30 minutes before use.

Celeriac purée

Add the chopped celeriac, milk and cream into a sauce pan. Bring to the boil then reduce to a simmer for 30 minutes or until soft. Remove the cooked celeriac and place in blender. Add the butter and some of the cooking liquor. Blend until very smooth

Salt baked celeriac

In a deep roasting tray add the salt then place the celeriac on top and bake at 170 degrees for 2 hours. Once cool enough to hand slice the celeriac into 4cm sliced then punch out discs with a metal cutter. Colour the discs in a hot frying pan before serving.

For The Ravioli

Roll the pasta into very thin sheets using a pasta machine. Add the mascarpone to the chestnut to form the filling. Place a small amount of the chestnut mix onto the pasta sheets and cover with another pasta sheet. Using your thumbs press together the pasta sheets and shape the pasta around the chestnut mix to form like a flying saucer shape. Cut out the ravioli the cooking in salted boiling water form 4 minutes before serving.

For The Kale

Simply wilt the kale in a sauce pan in a little butter just before serving.

To Cook the Partridge

Drizzle the birds with a little oil and salt a roast ot 180 degrees for 7-9minutes. Rest for 10 minutes. Carve and serve.

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