Surf and Turf with Haggis Ravioli
INGREDIENTS
4 x 150gms (5.3oz) veal sweetbreads
4 Langoustines, peeled & cooked
4 braised shallots, base cut to stay flat
250gms (8.8oz) strong flour
4 large egg yolks
1 whole egg
10ml (0.4fl.oz) olive oil infused with saffron thread
20gms (0.70oz) Stahly’s Haggis
1 bulb raw beetroot, diced
200ml (7.3fl.oz) port wine
400ml (14.5fl.oz) clear chicken stock
1/2 turnip (pureed & drained in cheese cloth over night)
160gms (5.6oz) floury mashed potato
2gms (0.1oz) chopped chives
Pinch fresh truffle (diced)
1 recipe for creamed Savoy cabbage with caraway seed
1 recipe for tomato concasse
4 sprigs of chervil
2gms (0.1oz) Sevruga caviar
METHOD
BLEND ALL THE PASTA INGREDIENTS TOGETHER IN FOOD PROCESSOR UNTIL THEY FORM A TIGHT BALL. REMOVE & KNEAD THOROUGHLY ON FLOURED WORK SURFACE, WRAP IN CLING FILM & REFRIGERATE UNTIL USE. ROLL OUT 1/3 PASTA GRADUALLY DOWN FROM THE THICKEST TO THE THINNEST SETTING ON YOUR PASTA MACHINE. PLACE A SMALL AMOUNT OF HAGGIS, 5G SPACED 2 INCHES APART USING ONE HALF LENGTH OF PASTA, GENTLY BRUSH AROUND THE HAGGIS WITH COLD WATER & FOLD THE OTHER HALF TO ENCLOSE THE FILLING. GENTLY PUSH DOWN AROUND THE FILLING ENSURING ALL AIR BUBBLES ARE PUSHED OUT. CUT EACH RAVIOLI OUT USING FLUTED CUTTER AND RESERVE. TO SERVE, BLANCH IN BOILING SALTED WATER FOR 2 MINS.
FOR THE BEETROOT & PORT WINE EMULSION SWEAT THE DICED BEETROOT IN A LITTLE OLIVE OIL WITHOUT COLOURING, ADD THE PORT WINE & REDUCE THE LIQUID BY HALF. ADD THE CHICKEN STOCK AND COOK UNTIL BEETROOT IS TENDER. BLEND IN THE FOOD PROCESSOR & PASS THROUGH CHINOISE (OR FINE SIEVE), ADD CORRECT SEASONING AND RESERVE.
FOR THE “NEEPS & TATTIES” CAKE COMBINE THE POTATO & SWEDE MIX, INCORPORATE THE EGG YOLK, TRUFFLE & CHIVES AND SEASON TO TASTE. USE 2 INCH STAINLESS STEEL RINGS TO FORM 4 POTATO CAKES – DUST WITH SEASONED FLOUR & PAN FRY IN OLIVE OIL.
COMBINE THE POTATO AND SWEDE MIX, INCORPORATE THE EGG YOKE, TRUFFLE AND CHIVES AND SEASON TO TASTE. USE 2 INCH STAINLESS STEEL RINGS TO FORM 4 POTATO CAKES – DUST WITH SEASONED FLOUR AND PAN FRY IN OLIVE OIL UNTIL GOLDEN BROWN.
TO ASSEMBLE THE DISH WARM SHALLOTS AND POTATO CAKES THROUGH IN OVEN (170°C, 340°F) FOR 10 MINS. MEANTIME, PAN FRY SWEETBREADS AND LANGOUSTINES & BLANCH RAVIOLIS IN BOILING WATER FOR 2 MINSUTES. GARNISH SHALLOTS WITH TOMATO CONCASSE, CAVIAR & CHERVIL SPRIG. HEAT CREAMED CABBAGE & BEETROOT EMULSION. PLACE CABBAGE ON PLATE TOPPED WITH SWEETBREAD & TOP WITH RAVIOLI. PLACE POTATO CAKE AND SAUCE AROUND.
