Pork and salmon ravioli with pea velouté

 

Colin McGurran, Head Chef and Owner of Winteringham Fields, shares the secrets of one of his favourite Autumn recipes: Pork and salmon ravioli with pea velouté.

“To me this dish sings harmony in its flavours: freshly juiced in-season peas accompanied with smoked salmon and the richness from the pork works a treat. Freshness of ingredients is the key to this dish and the skill of making the pasta makes it all more rewarding.”

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Serves 4.

Ingredients

For the pork & salmon mix

500g pork thin (cooked and fatty)
250g smoked salmon
20ml pork or chicken stock
Pinch of salt
Pinch of pepper

For the pasta

1 whole egg
9 egg yolks
500g type of OO flour
25ml olive oil
40ml water

For the pea velouté

1 bag of frozen peas
Small bunch of mint
Pinch salt

For the shelled peas

1 bag of frozen peas

For the pea powder

300g pea shells
3g mint leaves

For the smoked salmon oil

1 side smoked salmon skin
400ml vegetable oil
2 garlic cloves


Method

 

For the pork & salmon mix

1. Chop the pork and smoked salmon roughly but fairly fine, and mix together in a bowl.
2. Heat up the stock, pour into mix and combine well.
3. Add salt and pepper to taste.
4. Weigh into 18g portions and roll into a ball shape (tight and compact).


For the pasta

1. Place the flour in a bowl and make a well in the centre.
2. Slowly add the whole egg and yolks and mix together, incorporating a little at a time.
3. Add the olive oil and water in next and keep going to after 39 seconds.
4. Take out and knead until it is fully combined and smooth. Place in the fridge wrapped up to relax.
5. Roll out on the pasta machine to number 1 (slowly going down from 10). When at number 1 go through twice, or use a rolling pin and roll out as thinly as possible.
6. Cut out 7.5cm pieces and brush with a little bit of water to help two pieces stick.
7. Place the pork and salmon ball into the middle of one disc and cover with another piece.
8. Push round to form ravioli shape.
 

For the pea velouté

1. Defrost the peas and shell into a tray over ice.
2. Save the pea shells for later.
3. Place shelled peas in the fridge until ready.
 

For the pea powder

1. Dry the pea shells & mint leaves in the dehydrator,
or place in a very hot oven until completely dried out.
2. Blitz in a blender on a high setting to form the powder.
3. Scrape through a chinois to remove any large bits.


For the smoked salmon oil

1. Trim up the salmon skin into small pieces, put in a pan and cover with the oil.
2. Crush the garlic cloves and add to the pan.
3. Put on a very low heat to infuse everything for a couple of hours, then pass through the chinois.


3-course à la carte: £45pp
6-course surprise: £60pp

8-course surprise: £85pp

 
Strawberry Team