Wirral Watercress soup served with Ravioli

Essential  Cuisine

Essential Cuisine

Standard Supplier 20th October 2014

Wirral Watercress soup served with Ravioli

Starter prepared by Joseph Jones in the Cheshire Heat of the North West Young Chef Competition 2014

Ingredients

  • 2 Pigs cheeks
  • 1 Shallot
  • 100g Watercress
  • 500ml Chicken stock
  • 25g Spinach
  • 1 Potato
  • 112g flour
  • Couple of threads of safron
  • 1 Egg and 1 yolk
  • 10ml Olive oil
  • 50g White cabbage
  • Pickling liquor (white wine, white wine vinegar, sugar, salt, peppercorns and bay leaf)
  • Mirepoix of veg (carrot, celery, onion and bay leaf)
  • 60ml Double cream
  • 1/2 Teaspoon horseradish sauce
  • Nasturtium flower for garnish

Method

Make pickling liquor and cover cabbage, leave for 48hrs.
Braise the pigs cheeks with some of the stock and mirepoix of veg in a pressure cooker for 45 mins.
Sweat off diced shallot, add diced potato and stock, cook out then when ready to serve blitz in washed watercress and spinach, season and adjust consistency if needed for the pasta add egg, oil and safron to a food processor, emulsify then add flour and pulse til balled together then leave to rest.
When cheeks are cooked flake down ad a little of the cooking liquor and pickled cabbage.
Roll out pasta and shape into ravioli filling with cheek mix, place in boiling water till pasta is cooked.
For the cream simply add horseradish to cream swirl into soup.

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 and restrict access – 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 12 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 500,000 followers across Facebook, Twitter, 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.