- - 1 Leek
- - Chives
- - 375g ’00’ Flour
- - 6 Eggs
- - 1/4 Swede
- - 1/4 Cauliflower
- - 1/2 Apple
- - 1/2 Onion
- - 1 Carrot
- - 1 Shallot
- - 1 Celery Stick
- - Muscavardo Sugar
- - Malt Vinegar
- - 1 Potato
Cheshire Cheese and Farmhouse Pickle
Cheshire Cheese and Farmhouse Pickle
Starter cooked by Christopher Machin during the Cheshire Heat of the North West Young Chef Competition 2016
Ingredients
Method
1. Combine 200g of ’00’ folour with 3 eggs, work the dough together and then knead for a few minutes.
2. Cover dough and leave to chill.
3. Once rested, roll the pasta dough out very thinly into a sheet.
4. Cut out a disk of the dough, add a small spoon of the Cheshire cheese and chive mix into the centre, fold the edges together into a classic tortellini shape, squeezing out any air pockets.
5. For the pasta filling, finely dice a shallot and a potato and sweat down in a pan with butter, oil and thyme and a bay leaf.
6. Then cover the mixture with white wine and reduce right down until almost all of it has evaporated.
7. Add the Cheshire cheese and chives to the mixture and cool.
8. For the Farmhouse Pickle finely brunoise the swede, cauliflower, apple, onion, carrot and celery, adding equal quantities of malt vinegar and muscarvardo sugar (300 grams.)
9. To make the leek ash burn a leek in the oven until it has blackened all over and has crumbled into an ash.
10. Finely slice shallots into rings and add into a pickle solution of equal measures of white wine vinegar and sugar.
11. Garnish dish with apple and carrot matchsticks and shaved grelot onion.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
