Ravioli of Yellison’s Goats Cheese, Cumbrian Air Dried Ham Cannelloni and Ormskirk Onions

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 13th June 2012
North West Young Chef of the Year

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

  • 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

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

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.