- pasta:
- 23 italian egg yolks and 525g pasta flour
- Crab farce
- 1kg picked white crab meat, 250g brown crab meat, zest of 1 lemon, zest of 1 lime, 10g salt, 15g ginger (microplained) 125g creme fraiche.
- Elderflower dressing:
- elderflower cordial 30g, extra virgin olive oil 70g, lemon juice 20g.
- Crab bisque:
- 5 live crabs, 5 onions, 1 celery, 2 heads of garlic, 1 tsp fennel seeds, 1 tsp coriander seeds, 1tsp cayenne, 1 tsp paprika, 10 white peppercorns, 10 black peppercorns, 1/4 bunch marjoram, 1/4 bunch thyme, 5 tablespoon tomato puree, 750ml fino sherry, 10 bags of ginger green tea.
Crab tortellini, crab bisque, basil, radish, baby turnip, cucumber, elderflower
Pip Lacey
15th June 2016
Crab tortellini, crab bisque, basil, radish, baby turnip, cucumber, elderflower
Chefs often regard crab meat as a two-in-one ingredient. While white meat contains a light and sweet flavour the brown meat is often richer in taste meaning it can be used as a mix and on its own due to its unique flavour. Why not give the following Crab tortellini, crab bisque, basil, radish, baby turnip, cucumber, elderflower recipe a try in your kitchen? This is my recipe for crab tortellini, crab bisque, basil, radish, baby turnip, cucumber, elderflower
Ingredients
Method
Pasta and Crab farce:
Mix all these ingredients together, and then place in a piping bag. Roll out pasta with machine to number 1. About 1mm thick, take a large circular cutter and cut multiple circles out of the pasta. Egg wash the circles and add the crab mix from the piping bag. One by one make the tortellinis. Cut into small pieces, some cucumber, breakfast radish and baby turnip. Cook in a classic vinaigrette for two mins. Discard the vinaigrette.
Elderflower dressing
Crab bisque:
Roast off all the veg, add tomato puree, cook out. Add broken down crab, cook crab for 5 mins in pan until colour change. Add the sherry and teabags. Cover with chicken stock, bring to the boil then Simmer for 1 hour. Add cream and lemon juice.
Boil the tortellini for two mins in seasoned water, take out of water, add veg and crab bisque. Finish with elderflower dressing and basil cress.
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