Michel Roux

Thursday, 31 October 2013

Press Release - Grand Dédale voted Best in South Africa

Press Release - Grand Dédale voted Best in South Africa

October recipe - Homemade prawn tortellini in a saffron, gin and lemon butter sauce

Ingredients 4 person

1kg prawns
1 red chilli
30gr coriander
juice of 1 lemon
10gr salt
500gr OO flour
1 egg yolk
1 full egg
40ml olive oil
2 clove of garlic
10gr saffron
1 shallot
1 glass white wine
dash Worcester sauce
dash of Gin
250ml cream
250gr salted butter cut into sticks
Salt and pepper to taste
parsley to sprinkle

Preparation for the pasta dough

Add flour, eggs, salt and olive oil in a mixing bowl and mix together. slowly add the water and keep on mixing until you achieve a soft but not sticky dough. place in a refrigerator for at least an hour. after resting the dough, roll it through a pasta machine or with a pin until thin. cut out rings of 4 cm diameters.

Preparation for the filling and filling the pasta rounds

Clean the prawn and blanch them in boiling water for 1 minute, drain them and cool them in iced water. Finely chop the garlic, chilli, coriander  and the prawns, add the lemon juice and salt and pepper to season. h tin foil and place it in the oven at 160 degrees for 4 hours. Peel the potatoes and cook them in slightly salted water until tender. Mash them while still hot, add the olive oil and whisk until smooth and glossy while seasoning with salt and pepper. Roughly chop the mushrooms and sauté in a very hot pan with a pinch of salt and pepper.
Place 1 teaspoon of filling in the middle of each round of pasta. Dip your finger in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover with a moist cloth.

Cooking the sauce and tortellini.

Heat a large pan over high heat. When the pan is hot, add the wine, juice of one lemon, chopped garlic, and chopped shallot. Cook for 3 minutes, stir in the salt, pepper, Worcestershire, Gin and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.  Strain the sauce, pressing all of the liquid into a bowl. and keep warm for a few minutes until ready to use.
Put two litres of salted water to boil, once boiling put the tortellini in the water and once they surface it means that they are cooked; strain the tortellini and sauté in the sauce. Chop the parsley and sprinkle before serving.

Bon appetite