Episode 57 - Liquid Gnocchi with Mushroom Consomme
Liquid Gnocchi with Mushroom Consomme
10 gm Sodium Alginate powder
100 gm butter
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and crushed
5 bay leaf
1 sprig thyme
5 white peppercorns
2 large handfuls dried Garniture Forester mushrooms
1 tbsp tomato paste
375 ml Madeira
125 ml Port
2L white chicken stock
50 gm dried porcini mushrooms
200 ml Madeira
20 gm butter
1 shallot, peeled and sliced
1/2 clove garlic, peeled and crushed
1 sprig of thyme
50 gm double cream
50 gm truffle pecorino cheese
salt and pepper, to taste
1 tbsp sugar
45 ml milk
2 gm yeast
200 gm '00' flour
5 gm salt
2 eggs, lightly beaten
50 gm butter, softened
30 ml milk
Mushroom Stock Clarifier
2 chicken marylands, skin off, boned, meat reserved
1/4 small onion
1/4 stick celery
1/4 small beetroot
1/4 head garlic
small handful of dried Garniture Forester mushrooms
1 sprig thyme
1 bay leaf
1 basil leaves
3 white peppercorns
250 ml egg white
pinch rock salt
Butternut and Parmesan Liquid Gnocchi
500 gm butternut pumpkin, peeled, deseeded and diced small
3 peeled, skinned and lightly bashed garlic cloves
1 small stick of rosemary
1 litre of chicken stock
250 gm butter
150gm grated parmesan cheese
3 gm Calcium Lactate powder
500 ml vegetable oil
salt and pepper, to taste
1 giant oyster mushroom, filters scraped back
30 gm butter
100 ml Madeira plus a splash for finishing
3 tbsp reduced veal stock
Slice of brioche, toasted
Earth ball mushrooms
- Preheat one oven to 45C and one to 200C.
- To make the algin water, place water in a 7 litre saucepan. Add Sodium Alginate powder and blend well together using a stick blender. Set aside to rest for at least one hour.
- To make the mushroom stock, place butter in a saucepan and set over medium heat. Add shallots, garlic, herbs and peppercorns and cook, without colouring, for 15 minutes. Add the mushrooms and cook for a further 10 minutes. Add the tomato paste and cook for a further 5 minutes, Add the Madeira and reduce. Add the port, reduce. Add the chicken stock and bring to the boil. Allow to simmer for 45 minutes. Remove from heat and let sit 15 minutes and then strain through muslin. Set aside over an ice bath to chill.
- Meanwhile, begin soaking dried porcini mushrooms for use later in the mushroom chutney. Place the mushrooms and Madeira in a bowl and set aside.
- Meanwhile, to make the brioche, place sugar and milk in a saucepan and warm over medium heat. Add yeast, whisk to combine and remove from heat.
- Place flour and salt in the bowl of an electric mixer fitted with a dough hook. Add warmed milk and yeast and mix to combine. Slowly add beaten eggs and mix to combine. Add softened butter and mix to combine. Knead until soft and pliable, about 5 minutes. Set aside to prove, covered, in the 45C oven for about 15-20 minutes.
- Punch down proven dough and transfer to a greased loaf tin and place in the 45C oven to prove for another 15 minutes.
- To make the glaze, whisk together egg and milk and brush onto proven dough.
- Place in the 200C oven to bake 10 minutes. Reduce oven to 180C and continue to bake until golden and cooked through, about 25 minutes. Remove from oven and set aside to cool.
- Increase oven to 220C.
- To make the mushroom stock clarifier, place all the ingredients, except egg whites, in a food processor and blend together. Meanwhile, place the egg whites and a pinch of salt in a bowl and break them up gently with a whisk. Add the blended ingredients and 1 cup of chilled mushroom stock and whisk gently to combine. Add remaining mushroom stock and whisk to combine.
- Transfer mixture into a saucepan and bring to a gentle simmer, scraping the bottom of the pan occasionally to avoid it burning. When the mixture has started to float, carefully make a small hole in the top to stop the mixture from breaking apart. Allow the stock to simmer very gently for 45 minutes until clear. Remove from the heat and very carefully remove the stock from the pot making sure to not break up the solids. Strain the stock through muslin, discarding all solids to make consomme. Set aside in a copper saucepan.
- Meanwhile, to make the pumpkin liquid gnocchi, heat a saucepan and add 100 grams butter, melt completely and add the pumpkin, garlic, rosemary, salt and pepper. Cook, stirring every 4 or 5 minutes, until pumpkin is collapsing, about 20 minutes. Add stock, bring to the boil and simmer for about 20 minutes. Pick out the rosemary and transfer to a blender. Blend until smooth. Add remaining 150 grams butter and parmesan cheese and blend until melted and incorporated. Add the Calcium Lactate powder and blend really well to combine. Pass through a fine sieve.
- Place 1 L water in each of 2 bowls and set aside for rinsing gnocchi. Place 500ml vegetable oil in a bowl and set aside for storing gnocchi.
- Strain algin water and pour enough into a half gastro tray to reach a depth of 0.75cm. Reserve remaining water.
- To make gnocchi, ensure pumpkin soup is about 45C and transfer into a squeeze bottle. Squeeze drops of soup into the algin water bath until a 2cm diameter sphere forms. Gently pour enough strained algin water to just cover gnocchi and allow to sit in the bath, ensuring spheres do not touch, until a skin has developed around the sphere, about 6 minutes. Remove from water bath and place in one bowl of water to rinse. Repeat with second rinse bowl. Remove from water and transfer to bowl of vegetable oil and set aside.
- To make the mushroom chutney, place butter in a saucepan and set over medium heat. Add shallots, garlic and thyme and cook until softened but not coloured.
- Remove soaked mushrooms from Madeira, reserving Madeira, and squeeze dry. Add to the shallots and cook gently until soft. Strain Madeira and add 100 ml to the saucepan. Cook until reduced, remove from heat, add cream and grated truffle cheese and stir to combine.
- Let cool down, adjust seasoning and place mix on chopping board, pick out the thyme and chop over with a knife until it is a fine chutney. Transfer to a piping bag and leave in a warm spot until serving.
- To prepare the oyster mushroom, blow torch the mushroom until quite dark. Place in a pan with the butter, madeira and veal stock and place in the 220C oven to roast. Cook, turning and basting frequently, until mushroom is glazed and tender, about 15 minutes. Remove from oven, add a splash of fresh Madeira to the pan and set aside to rest.
- To make the garnish, slice the cooled brioche into rectangles and toast until golden use the grill setting. Set aside.
- Pan fry the shimeji mushrooms lightly in butter. Drain well on paper towel and set aside.
- Thinly slice earth ball mushrooms and cut out rounds using 2 small cookie cutters. Set aside.
At the end of the cook the contestant should have on a tray:
- Mushroom consomme in a copper pot
- Gnocchi in a bowl of vegetable oil
- Brioche slice, toasted
- Mushroom chutney in a piping bag
- Oyster mushroom and pan cooking juices in cooking pan
- Shimeji mushrooms, on paper towel
- Earth ball mushroom rounds, on damp paper towel
- Viola flowers, on damp paper towel
- Small piece truffle pecorino cheese
- Glass serving bowl, serving plate and glass serving jug
To prepare for serving:
- Place mushroom consomme on a medium heat to warm.
- Bring a saucepan of water to the boil. Once boiling, remove from heat and place the gnocchi in for 1-2 minutes to heat. Remove gnocchi from water, drain on paper towel, and very carefully place in the glass serving bowl sitting on a plate.
- Garish with Shimeji mushrooms, Earth ball mushrooms and viola flowers.
- Remove rested oyster mushroom from pan, reserving cooking juices, and thinly slice.
- Pipe some mushroom chutney onto the brioche and lay some overlapping oyster mushroom slices on top, trimming to fit brioche perfectly. Brush with reserved pan juices. Season and grate some pecorino cheese over. Rest brioche slice on the edge of the bowl.
- Transfer hot mushroom consomme into the glass serving jug.
To serve in front of the judges:
- Slowly pour hot consomme into the bowl over the gnocchi and mushrooms