Cheddar Dumplings, Cauli, Kale by Ryan Darley

Ryan Darley

Ryan Darley

23rd August 2018

Cheddar Dumplings, Cauli, Kale by Ryan Darley

Cheddar Dumplings, Cauli, Kale by Ryan Darley

Ingredients

  • Dumplings
  • • 1kg Dry mash
  • • 250g Plain flour
  • • 250g Lincolnshire poacher
  • • 6 Egg yolks
  • • 2 Tbsp English mustard
  • Cauliflower Puree
  • • 1 large Cauliflower
  • • 200ml Double Cream
  • • 50g Unsalted butter
  • • Maldon sea salt
  • Pickled Cauliflower
  • • 100g White wine
  • • 100g White wine vinegar
  • • 100g Sugar
  • • Cauliflower
  • Kale Crisps
  • • 200g Kalvo Nero
  • • Maldon sea salt

Method

Dumplings
• Put a large pan of seasoned water on to boil
• Combine mash, mustard and egg until fully incorporated
• Mix in the Lincolnshire poacher
• Add the flour and work in until a soft dough
• Roll the mixture into 15g balls
• Place in boiling water for 3 minutes or until the dumplings float
• Once cooked place on a lightly oiled tray and leave to cool
Cauliflower Puree
• Chop the cauliflower into small pieces
• Heat a large heavy bottomed sauce pan and add butter
• When the butter is foaming add the cauliflower
• Cook slowly on a medium heat until caramelised
• When the desired colour add the cream and reduce by half
• Place in the blender until smooth, Season to taste and pass through a fine sieve
Pickled Cauliflower
• Boil the vinegar, wine and sugar together
• Shave the cauliflower finely on a mandolin
• Pour the pickle over the cauliflower and leave to cool
Kale Crisps
• Pre heat fryer to 160oc
• Remove stalks from kale
• Fry for 1minute stirring occasionally (caution fry will spit)
• Place on blue paper, season with maldon, leave to cool and dry
For service
Use the cauliflower puree as the base of your plate, Fry 6 dumplings in fryer at 180oc for 3mins or until golden brown, season.
Place the dumplings on top of the puree, garnish with pickled cauliflower and kale crisps