Top Shows

MasterChef New Zealand


Episode 13 - Mushroom and rabbit ravioli

MasterChef New Zealand on TV ONE and TVNZ Ondemand

Mushroom and rabbit ravioli

1 Garlic clove finely diced
1/2 Onion
1 Stalk of celery
1 Carrot
1 Sprig of thyme
1/2 Chicken frame
2 Egg whites
1 Bag of dried shitake mushrooms
2 Eggs
200 gms "00" Flour
1/3 Cup of chopped assorted mushrooms
1/3 cup Campbell's Real Stock Chicken
7 Crispy sage leaves
6 Mushrooms for consomme
1/4 Cup White wine
1/3 Cup Cream
1/3 Cup Rabbit mince
1 Tbsp Chopped sage
1 Tbsp Honeyed walnuts chopped

Rehydrate the dried mushrooms in boiling water. After about 10 mins remove mushrooms. Reserve liquid and finely chop mushrooms

To make the Consommé, in a food processer blits up the carrots, onion, celery, rabbit frame, mushrooms and egg whites. To a pot add the reserved mushroom liquid and the Campbell's Real Stock and cook on a medium heat. Add the ingredients from the food processor and whisk. Wait until the mix starts to boil and whisk again. Repeat this process one more time. A raft should start to form. Make a hole out of the side of the raft tuen the heat down and let cook for about 15 mins.

To make the pasta, mix the "00" and eggs to form a dough. Wrap in glad wrap and set aside to set. Cook off the onions and garlic unitl soft, add all the mushrooms and the rabbit meat. Cook until tender, add wine and cook until evaporated. Add cream cook until thickened. Add chopped sage. Season mix and place in fridge to cool.

Roll out pasta to 3rd thinnest setting on the pasta machine. Cut out circles for the ravioli. Place about a tablespoon of the cooled rabbit mix. Lay over another sheet of pasta press down around mix. Cook in well salted boiling water untik tender. Drain on a paper towel

To serve place the ravioli in a bowl. Pour over the consomméand garnish with the walnuts and crispy sage leaves