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Grouse Ravioli, Candied Sloes, Hazelnuts, Truffle, Parmesan, Kale

Method

  1. Grouse Mousseline - Remove breasts, trim off sinew and check for buckshot, keeping as cold as possible. Blend with egg whites, cream and seasoning till smooth, pass and set covered in fridge.
  2. Candied Sloes - Make savoury syrup with gin, water, salt, sugar – not too sweet. Add sloes and cook till just before soft, infuse for an hour. Then remove, check flavour and dry, cut in ½
  3. Ravioli - Roll out pasta sheets as thinly as possible lightly dust with ’00 flour. Put mousseline in piping bag and pipe 12 onto sheets in portions.
  4. Add a few pieces of berries per portion, lightly brush edges with egg yolks.
  5. Cover with 2nd sheet, secure edges tightly and use cutter as per preference. Transfer onto a floured tray and reserve in fridge till ready to cook.
  6. Kale and Pesto - Wash, pick and dry kale. Reserve 1/3 for plating. Blanch the rest in well-seasoned boiling water.
  7. Refresh, drain well and blend with pistachios and olive oil. Season to taste and set aside.
  8. Truffle Dressing and Parmesan - Combine chopped truffle shavings with truffle oil and season. Make Parmesan shavings.
  9. Plating - Blanch kale in salted boiling water, then add to pan with lime juice and butter. Add splash oil to remainder boiling water and cook the ravioli.
  10. In the meantime, lightly dress baby leafs with little dressing.
  11. Place drained kale at base of plate, then add the ravioli. Dress with crushed toasted hazelnuts and pesto.
  12. Add leafs and drizzle more truffle dressing over. Finish with shavings of parmesan.