Ep 67 - Goats Cheese Tortellini
EP 67 OFFSITE CHALLENGE
Goats cheese tortellini
Preparation time: 1 hour 30 minutes
Cooking time: 1 hour 30 minutes
Goats cheese filling
2 x 180g packets goats cheese
2 tablespoons finely sliced chives
1 tablespoon lemon zest
2 tablespoons thickened cream
250g 00 flour
115g egg yolks
1 whole egg
10ml pure olive oil
20ml whole milk
1 teaspoon sea salt
2 large carrots, diced
3 large stalks celery, diced
2 large onions, diced
5 garlic cloves, sliced
5 sprigs parsley
3 bay leaves
Beetroot borscht broth
1kg beetroot, peeled and roughly chopped
Olive oil, to drizzle
1 teaspoons fennel seeds
1.25L vegetable stock
1 tablespoon horseradish
Extra 250mls water, if required
800g beetroot, stems and ends removed
250mls thickened cream
Zest of one lemon
2 teaspoons sea salt
Pepper, to taste
Roasted baby beetroot
15 baby beetroots
Olive oil, to drizzle
15 whole walnuts or 30 halves
Baby basil shoots
Good quality extra virgin olive oil, to drizzle
1 For goats cheese filling, place all ingredients in a bowl and mix well to combine. Season with salt and pepper to taste and refrigerate until required.
2 For tortellini dough, place flour in a bowl and make a well in a centre. Combine egg yolks, whole egg, oil and milk in a jug and tip into well. Mix with a fork until dough comes together, tip onto a
floured surface and knead to bring together. Continue to knead dough for 5-7 minutes or until dough is elastic and shiny. Wrap in plastic wrap and allow to rest for 30 minutes.
3 For vegetable stock, heat oil in a large saucepan or stock pot over a high heat. Add carrots, celery and onion and cook until vegetables begin to caramelise. Add garlic and cook for 1-2 minutes. Pour in water and bring to the boil, stirring occasionally. Add remaining ingredients, reduce heat to low and simmer for 1 hour. Strain liquid and reserve.
4 For beetroot borscht broth, place beetroot in a roasting pan and drizzle with olive oil. Roast for 30- 35 minutes or until tender.
5 Transfer to a saucepan along with enough stock to cover. Add fennel seeds, bring to the boil, reduce heat to low and simmer for 30 minutes. Puree until smooth and pass through a fine sieve. Add horseradish and season with salt and pepper to taste. If the soup is to thick add extra stock or water until it reaches a desired consistency.
6 For beetroot puree, place beetroot in a saucepan of boiling water and boil for 20-25 minutes or until tender. Remove and allow to cool slightly. Peel beetroot, finely grate and add to a saucepan
with cream. Cook over a medium high heat for 5-10 minutes or until softened and puree until smooth. Season well with salt and pepper, add lemon zest and stir to combine.
7 For roasted baby beetroot, place beetroots in a roasting pan and drizzle with olive oil. Roast for 20- 25 minutes or until tender. Remove, allow to cool, peel and slice in half to serve.
8 To make tortellini, divide dough into eight pieces, laminate a piece of dough and roll to the second thinnest setting on a pasta machine. Repeat with remaining pieces. Cut 10cm rounds out of each
piece with a cookie cutter and fill with 1-2 teaspoons of filling in the centre. Moisten edges with water and fold in half, pressing firmly to seal. Bring ends together to form a tortellini and press firmly
to join. Repeat with remaining dough and filling.
9 For candied walnuts, place sugar and water in a saucepan over allow heat and agitate until sugar has dissolved. Bring to a simmer and cook until caramelised. Add walnuts and cook, stirring
occasionally, until nuts are coated. Tip onto an oiled baking tray and allow to cool.
10 Bring a large saucepan of salted water to a rolling boil, add tortellini, bring back to the boil and cook for 3-4 minutes or until tortellini float to the surface and pasta is al dente. Drain well.
11 To serve, spread a spoonful of beetroot puree over a serving plate, top with a tortellini and arrange a candied walnut, chive tips and micro cress over the plate and a teapot of borscht soup on