Mushroom consommé, Chai Seed Dumplings, Pickled Mushrooms, Textures of Onion and Broccoli

Country Range Group

Country Range Group

Premium Supplier 1st December 2017

Mushroom consommé, Chai Seed Dumplings, Pickled Mushrooms, Textures of Onion and Broccoli

The starter course of the winning menu created by the 2016/2017 Country Range Student Chef Challenge champions ⁣Iona Duncan, Agnieska Dudko and Katarazyna Hospodarewska from Ayrshire College. Click here to find out more information about the Challenge & enter for 2017/2018


  • Chai Seed dumplings
  • 50g Vegetable Suet
  • 85g Self Raising Flour
  • 15g Chia seed
  • Approx. 5 tbsp Cold Water
  • Tarragon
  • Salt, Pepper
  • 1ltr Vegetable stock
  • 2 tspn Dried mushroom powder
  • Mushroom Consommé Stock (made prior)
  • ⁣1.5ltr Cep mushrooms stock
  • 3 Egg whites
  • Pickled mushrooms & Carrot
  • 100g HonShimeji mushrooms, trimmed
  • 50g Caster sugar
  • 40ml White wine vinegar
  • 40ml Water
  • 1 Bay Leaf
  • 1 Sprig of thyme
  • 2 Peeled carrot ribbons
  • Onion Tuille
  • 2 Onions
  • 1 tsp Olive oil
  • Seasoning
  • Roast Shallot with Garlic
  • 4 Shallots
  • 1 Garlic clove
  • Sprig of Thyme
  • Steamed Broccoli Florets
  • 100g Broccoli
  • Click here to find out more information about the Challenge & enter for 2017/2018


To make the consommé, using cold cepe stock , beat in the egg whites and bring to a simmer over a medium heat. Once the egg has coagulated and formed a ‘crust’on the surface, skim off the clear liquid and reserve. Check the seasoning and keep warm.
To make the dumplings, add the dry ingredients to a bowl and then gradually add the water a tablespoon at a time. You should end up with a nice, soft dough that isn't too wet. Poach in vegetable stock (approx 20 mins)
Pickled Mushrooms & Carrots
Bring the water and vinegar to the boil. Add the sugar, check for correct sharpness/sweetness then add ever thing else, remove from the heat.
Caramelised Onion Purée
Sweat onions and stir well, then cover with a lid. Cook for about five minutes, stirring occasionally, until the onions have collapsed and become translucent. Remove the lid and cook until the onions are a lovely deep golden-brown colour, stirring well to prevent them from catching. Transfer the onions to a blender and blend until smooth. Add the butter and blend again. Remove from the blender to a small saucepan and season. Keep warm until needed.
Onion Tuille
Peel white onions and slice thinly the middle part with the root on using the mandolin. Lay dawn the sliced onion in between 2 flat trays brush lightly with olive oil, Bake in the oven at 160 degrees for 30 minute, allow to cool.
Prepare broccoli into miniature florets, lightly steam over boiling salted water.
Brush with oil, roast in oven, loosely wrapped in tin foil (keeping top slightly open) until soft and caramelised .
Place on 3 hot dumplings, gently garnish with the roast shallot, broccoli florets, carrot ribbon swirl and onion tuille, serve with jug/teapot of warm mushroom consommé.

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