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MasterChef Australia

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Ep 72 - Turnip and mushroom ravioli with blueberries


MasterChef Australia on TV ONE and TVNZ Ondemand

EP 72 MASTERCLASS

George Calombaris
Turnip and mushroom ravioli with blueberries and a hazelnut dressing


1 turnip, peeled and thinly sliced
Poaching stock
1L milk
100g butter
100g icing sugar
Farce (Duxelle)
50g butter
1 tablespoon extra virgin olive oil
1/2 bunch chives, chopped
60g oyster mushrooms
60g enoki mushrooms
60g shimeji mushrooms
60g shitake mushrooms
3 cloves garlic, roasted and pureed
1 bunch chives
1/4 bunch thyme
Mushroom and blueberry sauce
2 tablespoons extra virgin olive oil
100g selection of baby mushrooms
1/2 punnet blueberries
Hazelnut dressing
50g whole roasted hazelnuts, skins removed
2 eschallots, finely chopped
3 tablespoons extra virgin olive oil
3 tablespoons champagne vinegar
1-2 tablespoons chopped chives

To serve
Micro lettuce
Micro herbs, to serve
Candied dehydrated feta

1 For poaching stock, place all ingredients in a large saucepan and bring to a gentle boil. Add turnip slices and poach for 3-5 minutes or until tender yet still firm.

2 For farce, heat butter and oil in a frying pan, add onion and sauté until translucent. Add mushrooms, garlic and thyme and cook for 4-5 minutes.

3 Place a small spoonful of farce in the centre of half the turnip slices, top with a second turnip slice and press gently to seal. Trim raviolis with a 5cm round cutter.

4 For sauce, heat olive oil in a frying pan, add mushrooms and sauté until cooked through. Season with salt and pepper, add blueberries and gently toss to combine.

5 For hazelnut dressing, combine ingredients in a jug and whisk to emulsify.

6 To serve, arrange raviolis on a serving plate, top with mushrooms, blueberries, a drizzle of sauce and garnish with micro herbs.


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