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RAVIOLI OF SCALLOPS, ROAST LANGOUSTINES, CHICKEN WING JUS Serves 4
INGREDIENTS
12 scallops 12 langoustine tails, blanched and peeled 150g fresh pasta dough 2 egg whites 100 ml double cream Herb oil (see below) Chicken wing jus (see below)
INGREDIENTS - FOR THE CHICKEN WING JUS 4 shallots 1 carrot 1 leek (white section) 1 stick celery 1 sprig thyme 1 garlic clove 12 chicken wings 150ml white wine 300ml chicken stock 4 tblsp oil 50g butter
INGREDIENTS - FOR THE HERB OIL 2 x tblsp chopped chives 2 x tblsp chopped coriander 150ml olive oil Pinch of salt
INGREDIENTS - FOR THE AUBERGINE PUREE 1 Aubergine. Half garlic clove. Salt & pepper Olive oil
INGREDIENTS - FOR THE WILTED SPINACH 100g fresh spinach Butter Salt & pepper
METHOD - FOR THE CHICKEN WING JUS
• Heat the oil then add the vegetables and chicken wings and cook until golden brown and caramelised.
• Add the garlic and thyme and cook for another minute before adding the white wine. Bring to the boil and reducing for 2 minutes. • Add the chicken stock and bring back to the boil before simmering for 45 minutes. Pass the jus through a fine sieve followed by muslin then set aside. METHOD - FOR THE HERB OIL
• Blitz the ingredients with a hand blender to a smooth puree then pass through a fine sieve. Check seasoning then set aside. METHOD - FOR THE AUBERGINE PUREE
• Slice the aubergine in half lengthwise, score the inside with a sharp knife and brush with some salt, pepper and olive oil. • Chop half a garlic clove and place on the aubergine, join the two halves together and wrap in tin foil. Oven bake at 150-160 degrees for an hour. Take out the oven and leave to stand for 10 minutes.
• Scoop out the aubergine flesh and discard the skin. Place in a small pan and heat and stir to take out the excess water. Spoon the mixture into quenelle shapes to place on top of ravioli. METHOD - FOR THE RAVIOLI
• Puree 2 scallops and the egg whites with a hand blender. Add the cream and puree again before seasoning. Chop another 4 scallops and mix through the puree then refrigerate.
• Roll the pasta dough into a thin sheet and cut 8 x 8cm circles.
• Divide the scallop mixture between 4 of the pasta circles. Top each with another pasta circle before sealing the edges.
• Blanch the ravioli in boiling water for 30 seconds then refresh in iced water. Dry the ravioli and place on a tray lined with cling film. Brush each one with olive oil to stop then sticking before keeping them in the fridge until serving. METHOD - FOR THE WILTED SPINACH
• Take 100g of fresh spinach and put in a pan with a touch of butter, salt and pepper and heat lightly on a medium heat until it wilts. METHOD - TO SERVE
• Cut the remaining 6 scallops in half and warm the chicken wing jus. • Bring a pan of water to the boil and drop the ravioli into the water for 2 minutes.
• Place a non-stick pan on the heat with a little oil, season the halved scallops and langoustine tails and add the langoustines to the oiled pan for 1 minute to cook. Add the halved scallops and cook for 30-60 seconds on each side depending on the thickness. Drain scallops, langoustine and ravioli. • Whisk 50g butter into chicken wing jus and check seasoning.
• Place wilted spinach and 1 ravioli in the middle of 4 heated plates. Top each ravioli with a quenelle of aubergine puree and a fried bay leaf. Surround with 3 scallop halves and 3 langoustine tails and finish by spooning over the chicken wing jus and herb oil. 92