Butternut Squash Blue Cheese Ravioli, Pumpkin Broth

TO SERVE:

1. Place wilted garden green in centre of bowl

2. Place drained pickled Thai shallots and fondants around

3. Add hot ravioli to middle, sprinkle with TOASTED nibbed almonds

4. Quenelle whipped Roquefort crème fraiche on top

5. Garnish with garden leaves

6. Serve with a jug of pumpkin broth

BR - Butternut and Blue Cheese Ravioli

METHOD:

1. Roast butternut squash in the oven 180oC for 45 minutes until cooked through

2. In a large bowl mix the butternut flesh and hazelnuts

3. Season with amaretto glaze, salt, black pepper and parmesan

4. Weigh into 40g portions with 5g of cheese in the centre

5. Place the mix on the pasta labelled bottoms, place blue cheese in the middle and seal with tops

6. Ensure no trapped air in the rav.

7. Shape with 5cm cutter and cut with 6cm cutter - use your thumb to create a dimple

8. Blanch in boiling water, refresh and store for service

9. Cook for 4 minutes in simmering water, drain and brush with the brown butter amaretto glaze

BR - Brown Butter & Amaretto Glaze

METHOD:

1. Heat butter slowly over a moderate heat until foaming

2. The butter will start to brown gradually, season with salt and pepper

3. Allow to cool down without over colouring, add amaretto, lemon juice, zest, sage, cinnamon, rosemary and garlic

4. Adjust Seasoning

5. Allow to infuse for 30 minutes and pass through a muslin cloth

6. Keep warm for service

BR - Pumpkin and Butternut Squash Broth

METHOD:

1. In a heavy based pan sweat the squash in the butter lightly until the edges start to break down

2. Season with salt and cayenne

3. Add the water and bring to the boil. Simmer for 20 minutes.

4. Add the seeds, squash peel

5. Bring back to the boil and simmer for a further 10 minutes.

6. Remove from heat & infuse for a further hour.

7. Strain through fine chinoise. Blitz to emulsify, add butter & adjust seasoning.

TO SERVE:

Bring to the boil, whisk on hand blender to aerate, adjust seasoning & butter if required.

BR - Whipped Roquefort Creme Fraiche

METHOD:

1. Place the crème fraiche, Roquefort, double cream, salt and cayenne pepper in a mixing bowl

2. Whip in kitchen aid until stiff peaks are formed

3. Keep chilled and cling film until required

BR - Shallot - Thai Pickled

METHOD:

1. Blanch the shallots in boiling water in Pan A until two thirds cooked.

2. Combine the rest of the ingredients in Pan B.

3. Bring to the boil.

4. Put the blanched shallots into Pan B and simmer for 2 minutes until tender, but retaining a little crunch texture.

6. Chill in the cooking liquor

7. Drain from pickle & cut off base as required, warm under pass lights

BR - Toasted Nibbed Almonds

METHOD:

1. Mix all ingredients together

2. Place on greaseproof paper on a heavy based tray

3. Roast in dry heat for 8-10 minutes at 160 degrees C

4. Allow to cool