Pork Tortellini
Pork tortellini
Pasta
This will make too much but easier to make in bulk
200g OO flour
30g fine polenta
4 egg yolks
2 eggs
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 Blitz all ingredients in robo coupe until breadcrumb in
appearance.
2 Turn out onto floured work top and kneed to a smooth dough.
Wrap in glad wrap and chill for ý hour.
3 Remove and roll out evenly. Put through pasta roller until
the second to last setting. Allow dough to relax for 5
minutes. Stamp out circles with provided ring cutter.
Pork filling
1/2 green apple very small dice
4 sage leaves chopped
150g minced pork fillet
1 egg white
Seasoning
50ml Anchor Cream
1 Mix ingredients by hand in a bowl. Remove a piece of the filling and poach in water to cook. Check the seasoning of this. Correct if necessary.
Build tortellinis
Date puree
200g medjool dates-pitted
25g capers
100ml port
100ml water
1 Place all ingredients in a pan. Bring to boil and simmer for 15 minutes. Blend and pass. Keep warm until needed.
Cider jus
200ml cider
200 ml Campbells Real Stock Beef
200ml veal stock
Splash apple syrup
Seasoning
1 Pour cider into pan and reduce by 2/3. Add both stocks and reduce by half or until consistency is right. Add apple syrup and correct seasoning.
Sage leaves
Deep fry 16 sage leaves until crispy but not burnt. Drain in paper and season leave to cool.
