Kipfler Ravi­oli

Exquisite Taste - - Up Close & Personal -

IN­GRE­DI­ENTS:

PASTA DOUGH:

• 2 eggs

• 1 tbsp olive oil

• 1 ½ cups flour

• Salt

STUFF­ING:

• 500g Kipfler po­tato

• 100ml cream

• 50g pars­ley

• 50 shal­lot

FOIE GRAS CREAM:

• 150g foie gras

• 50ml cream

• 10g but­ter

• 100ml chicken stock

METHOD:

PASTA

1. Mix all in­gre­di­ents to­gether, rest in a warm place for 30 mins.

2. Roll the dough thin to make ravi­oli pouches.

STUFF­ING

1. Roast pota­toes for 40 mins at 160C.

2. Sauté shal­lot then mix with smashed po­tato and cream.

3. Chop pars­ley, stir into pota­toes, sea­son with salt and pep­per to taste.

FOIE GRAS CREAM

1. Pan-fry foie gras. 2. Sim­mer chicken stock with cream for 5 mins.

3. Add the foie gras, then blend un­til smooth, adding cold but­ter at the end.

4. Sea­son with salt and pep­per to taste

Stuff ravi­oli pouches with po­tato mix. Cook. Driz­zle with fois gras cream and top with a mi­cro-herb salad and del­i­cate char­coal tu­ile.

SERVES 5

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