Beef ravioli in a chicken, pancetta and mascarpone sauce

Use 1 large egg per 100g of flour (preferably Tipo 00 or a mix)

Create a well and crack the eggs into it (add tomato puree to the egg at this stage for tomato pasta)

Whisk the eggs together and begin to combine with the flour until you have a soft dough

Knead for 5 minutes or until the dough is smooth and elastic

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Wrap in clingfilm and chill for at least 30 minutes

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Steak + garlic for ravioli filling

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Fry steak for 4 minutes

Add whole garlic cloves and fry for another 2 minutes

Add beef stock S & P

Cover and simmer for 15 minutes

Remove meat and coarsely mince

Return to pan and stir into leafover stock

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Set over a medium heat until the minced beef has just absorbed the leftover stock

Allow to cool

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Mix with breadcrumbs + Parmesan + S & P

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Steak + chicken + pancetta for sauce

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Coarsely mince the meats

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Fry in butter or mild  olive oil until golden

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Add white wine and allow to evaporate slowly over a low heat

Add chicken stock + tomato puree + S & P

Cover & simmer for 30 minutes

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Remove pasta from fridge

Cut off a portion about as large as an orange

Flatten dough with the base of the palm of your hand

Pass through the widest setting on your pasta machine

Fold the two ends into the middle & pass through  a few more times until the pasta begins to fit the width of pasta machine

Dust with flour as required

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The pasta should be silky and have straight sides

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Start to change the dial settings on your pasta machine so you can roll the pasta thinner and thinner

Remember to roll the pasta through each setting 2-3 times

& don’t be tempted to skip any!

For ravioli go to the lowest/thinnest setting

For tagliatelle, linguine, lasagne etc roll out to between 1-2mm thick & then run the dough through your chosen attachment

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Cut the pasta sheet in 2

Make 2 rows of about 1 teaspoon of the ravioli filling on 1 of the sheets

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Lightly brush a little water around each filling

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Top with the second sheet of pasta

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Press down around the dots of the filling

Gently push down around each filling, tightly sealing in the filling and ensuring there is no air left

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Cut the pasta into ravioli with a cutter

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Cook in gently boiling water for 3-5 minutes (depending on size) until al dente and drain

Add mascarpone to the chicken & pancetta sauce

Add cooked ravioli and parsley to the sauce

Equally good with chicken or spinach, pine nut and ricotta filling

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Pollo all y pebre – Spanish garlic and pepper chicken

Pollo all y pebre – Spanish garlic and pepper chicken

Fry  whole & smashed garlic cloves in olive oil – half with skins left on

Remove – set aside the unpeeled fried garlic & discard the rest

Pollo all y pebre – Spanish garlic and pepper chicken

Season corn fed free-range chicken joints with paprika + S & P

Pollo all y pebre – Spanish garlic and pepper chicken

Fry  in the  garlic oil until coloured

Pollo all y pebre – Spanish garlic and pepper chicken

Remove & reserve

Pour off any surplus oil left in pan

Pollo all y pebre – Spanish garlic and pepper chicken

Add saffron + whole dried chillies (and a couple of ñoras, if you have some) to hot chicken stock

Pollo all y pebre – Spanish garlic and pepper chicken

Add to the pan & boil for a couple of minutes

Return the chicken

Pollo all y pebre – Spanish garlic and pepper chicken

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Pound toasted pine nuts & almonds + the peeled fried garlic cloves + chopped parsley + S&P to a paste

Add a little chicken stock

Pollo all y pebre – Spanish garlic and pepper chicken

Pour over the chicken in the pan

Fry in the garlic oil until coloured

Add a little more stock

Fry in the garlic oil until coloured

Cook on a low heat until tender

Pollo all y pebre – Spanish garlic and pepper chicken

Pollo all y pebre – Spanish garlic and pepper chicken

Organic chicken, Parmesan & basil meatballs

Organic chicken, Parmesan & basil meatballs – YUM!
www.meatball-deli.co.uk

chicken parmesan and basil meatballs
E  A  T   W  E  L  L  |  B E S P O K E   C O O K E R Y   L E S S O N S  |  O X F O R D
Drop us a line for further info: hello@sugarpeppercooks.co.uk

Roast chicken & rosemary ravioli with red pesto mascarpone sauce

Chicken ravioli with red pesto & mascarpone sance

The filling for these ravioli is leftover rosemary & garlic roast chicken

Make a batch of pasta dough as outlined in our pasta dough recipe

Rustle up some red pesto as found outlined in a previous post

Red pesto

Red pesto

Shred the cold cooked chicken (leg meat works best for this recipe)

Add the meat to a pan along with a whole garlic clove – peeled and bashed in half

Add organic chicken stock to just cover the chicken + a fresh sprig of rosemary

Poach for 15 minutes or until most of the stock has reduced

Allow to cool

Chicken ravioli with red pesto & mascarpone sance

Then add breadcrumbs + grated Parmesan + chopped parsley + S&P to the cooled chicken mixture

Roll out the pasta dough

Make & cook the ravioli as outlined in our Beef ravioli recipe (N.B as a rough guide 100g of flour will make approx. 12 4cm x 4cm ravioli)

Gently heat the red pesto and stir in some mascarpone just before serving

Chicken ravioli with red pesto & mascarpone sance

This is a great way to use leftovers – meat, fish or veggies!

Tandoori masala chicken meatballs

tandoori masala chicken meatballs

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Mix together coarsely minced chicken + grated ginger + coriander + turmeric +  garam masala +  garlic  + cayenne pepper + yoghurt + salt

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Form into balls and shallow fry until cooked through

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Great with coriander raita:  yoghurt + grated cucumber + garlic + coriander

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Some diced tomato + red onion + mint + salt,

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& freshly made naan bread

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Not forgetting an ice cold ‘Cobra’!

For more meatball ideas visit:

Meatball Deli  |  www.meatball-deli.co.uk   |  For the love of meatballs!

Chicken tikka & naan bread

chicken tikka
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Cubed chicken + Greek yoghurt + ginger + green chilli + garlic + mature Cheddar + garam masala + cardamom + chilli powder + chick pea flour + egg + salt

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Naan bread: flour + pinch of sugar & salt + baking powder + milk + Greek yoghurt + vegetable oil

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Topped with garlic & coriander butter
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Seeded diced tomatoes + red onion + mint + salt
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