Ep 72 - Turnip and mushroom ravioli with blueberries
EP 72 MASTERCLASS
Turnip and mushroom ravioli with blueberries and a hazelnut dressing
1 turnip, peeled and thinly sliced
100g icing sugar
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
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
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.