- Yellison’s Goats Cheese
- Cumbrian Air Dried Ham
- Ormskirk Onions
- Pasta Flour
- Hens Eggs
- Chardonnay Vinegar
- Caster Sugar
- Soya Lecithin
- Semi-Skimmed Milk
- Mustard Cress
Ravioli of Yellison’s Goats Cheese, Cumbrian Air Dried Ham Cannelloni and Ormskirk Onions
Ravioli of Yellison’s Goats Cheese, Cumbrian Air Dried Ham Cannelloni and Ormskirk Onions
Starter cooked by the 2012 North West Young Chef of the Year Lewis Gallagher from Stanley House in Lancashire.
Ingredients
Method
Finely sclice onions on a mandolin, melt butter in a pan and confit until golden
Make Pickling Liquour
Cut down onions for pickling, pickle them on a rolling boil for 1-2mins and fridge til later
Make pasta, fridge and leave to rest before rolling
Whilst waiting for pasta, wrap ham slices on tubes and bake at 170 celcius for approx 5 mins until crisp
Blanch spring onions, refresh and fridge then until later
Roll pasta and make ravioli's, fridge until later
Roll pasta and make ravioli's, fridge until later
Add all ingredients together in thermo mix, blitz until clumps form
Knead on bench until ALL of ingredients come together
Put in fridge to rest
Put the milk and pancetta in a pan and bring up to boil, simmer for 2 mins
Take out pancetta from pan and add Lecithin, blitz and pass through fine sieve
Fridge until later, when ready to use, foam up with hand blender
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