Winter vegetable dumpling and toasted rice consomme

Claude Bosi

Claude Bosi

4th February 2016
Claude Bosi

Winter vegetable dumpling and toasted rice consomme

As part of The Staff Canteen Live - Skillery, Claude Bosi will be recreating his dumpling recipe during his demonstration at Hotelympia 2016 - supported by the Craft Guild of Chefs and in association with Westlands and TrueFoods.


  • Dumpling
  • 150g peeled & diced celeriac + 1.5% metil
  • 150g peeled and diced swede + 1.5% metil
  • 150g peeled and diced j choke + 1.5% metil
  • 150g peeled and diced pumpkin + 1.5% metil
  • 300g washed cavolo nero + 2% metil
  • 250g salted butter
  • Consommé ingredients
  • 300g obsiblue prawns
  • 300ml sparkling water
  • 300ml pouilly fume
  • 15g Salt
  • Lemon caviar
  • 200g Arborio rice


Individual vac pac bags, put the diced vegetables, one type in each with 40g butter in each.

Seal and steam in a steam oven until cooked (90 degrees for approx. 15-20 mins)

Whilst still hot, blitz with the vitaprep and adjust with salt. If necessary, pass through a chinois.

Put each mix in a separate bowl, and cover with clingfilm. Blast chiller until very cold.

Cavolo nero, remove the stalk leaving just the leaves. Blanche leaves in boiling water for 3 minutes. Cool in salted iced water. Squeeze the leaves and replace back into the boiling water, cook for another 6 minutes. Cool in salted iced water again. (this helps the leaves to keep their chlorophyll)

When cold, blitz with a bit of the cooking liquor (boiling salted water).

Blast chiller until completely cold.

Take each vegetable individually. Blitz in vitaprep with metil gel until completely smooth.

Must be rested for at least 2 or 3 hours for the metil to activate, before using.

Take the prawns, sparkling water and pouilly fume,

Prawn with spark water in thermomix

Add pouilly fume after

Both stages puree needs to be completely smooth

Put in high topped saucepan. Bring to the boil. Lower the temperature and cook through (15 mins approx.) leave to rest for a good half hour (the mix will sink to the bottom of the pan and the consommé will rise above, obvious layer.

Remove from heat, pour carefully into muslin through a colander and into a metal bowl.

Toast the Arborio rice in a pan on a low heat, mix continuously until a nutty brown colour. Keep 60g

toasted rice to one side.

Put into the consommé, cover with clingfilm, allow to infuse for 20 minutes.

Strain with muslin. Set aside.

Cut the lemon caviar in half. Scoop the insides and set aside in a small plastic container.

Garnish TBC

In a small saucepan with warm water quenelle the dumplings and cook in water about 90 degrees

(not boiling) – one of each, cooking a portion at a time.

Strain from water, put on small metal tray ready for plating.

To plate:

Dumplings in bowl

Lemon caviar spooned ‘freestyle’ on dumplings

In teapot, put saved toasted rice – pour consommé over it (inside teapot) ready to serve.

Pour consommé into bowl with dumplings, divide into 8 bowls.

Diameter of bowl / ml of consommé tbc – awaiting 2nd sample from Steelite.

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