Riso Cacio e pepe

A Classic Italian Risotto Popularised by Chef Massimo Bottura. this isnt the classic version…. this is mine!

Pepper Mix:
50g - White Pepper
25g - Szechuan Pepper
25g - Sarawak Pepper
25g - Dry Pepper Dulse

Blitz into a fine Powder

Leek Ash:
Cut Leeks in Half then char until Black. dehydrate over night before Blitzing into a fine powder.

Crispy Parmesan:
Grate Parmesan onto a Silicone mat then bake until golden. Break into fine shards

Risotto
Cook Arborio rice with Onion, Garlic, white wine and a light vegetable stock untill soft but still aldente. Add in a good amount of Parmesan then season with the pepper mix and sea salt. Garnish with more pepper mix, Leek ash and Crispy Parmesan.

Yorkshire Pudding Batter

This recipe should be made the night before.

8 - Eggs
453g - Flour
568 - Milk
Pinch - Salt

Next Day

200 - Water

Pre an ovan at 200C. Por oil half way up every section in a non stick muffin tray then put in the hot ovan for 10 mins. open the door then pour the batter into the hot oil filled muffin tray. use a jug for accuracy or even better a sauce gun.

Sourdough Spaetzle

Making dough products “Sourdough” really kicks them up a knotch both is skill level and flavour. I have listed a traditional Spaetzle here a few months ago which is lovley bu it dosnt even touch this one!

300 - Sour Dough Starter
100 - Plain Flour
1 - Egg
5 - Sea Salt
Olive Oil (to drizzle over the cooked spaetzle)

Mix everything together to form a smooth dough then push through a collender into boiling water. lift the cooked Spaetzle out into ice water to stop the cooking.

Before serving fry in butter as you would for Gnochi then season and serve.

Savoury Granola

90g - Pine Nuts (toasted)
90g - Puffed Millet
180g - Rolled Oats (toasted)
180g - Pin Head Oats (toasted)
180g - Medium Oats (toasted)
180g - Parmesan (grated and baked into a crisp)
140g - Pumpkin Seeds (toasted)
360g - Basil (fried to a crisp)
4 tsp - Garlic (chopped into a paste)
220g - Glucose
170g - Duck Fat

Heat up the glucose in a large pan. Add all the ingredients into the pan and mix well then add the duck fat. Store in an air tight container.

Porridge (Mingary Castle)

This simple Porridge is a staple of our breakfast at Mingary Castle.

THE OIL:
We add a flavoured oil to have a clean herbal not to the porridge. you are going to want to have this made.

500g - Grapeseed Oil
1 bunch - Lemon Verbena (picked and woody stalks removed)

In the Thermomix add the ingredients then blitz on full for 1 min. then set 6 mins 60C and speed 6. once this has done you can cool the oil and use or pour over some more verbena leafs and infuse for 24hrs to intensify the flavour.

THE PORRIDGE:
We use medium oats from Hardiesmill in Kelso in the Scottish Borders.

200g - Oats
350g - Water
taste - Salt
taste - Sugar or Honey


Beans Cooking

BEANS!

All dried beans must be soaked 24hrs minimum before cooking.

After your beans have been soaked refresh the water and add enough water to cover the beans, season the water. bring the pot to the boil then reduce to simmer. The main trick to this is that the beans cook slowly otherwise they will burst from there skin and turn to mush.

Fresh Spaetzle

This is German soft dumpling/pasta/noodles. this is a surprisingly simple preparation.

250g - Plain Flour
8 - Tbsp Milk
4 - Eggs
1 tsp - Ground Nutmeg
pinch - Freshly Ground White Pepper
pinch - Salt

Mix everything into a smooth batter consistency. Put on a pot of boiling salted water and add a knob of butter (helps with seasoning and stopping the noodles from sticking). Once the water is boiling put a colander over the pot but not touching the water and add the batter. With the back of a spoon push the mix through the holes into the water. Once they float they are ready to be lifted out and refreshed in ice water. now they can be fried in a pan with oil or butter and sauced. This works so well with Pesto or Gremolata both of which I have recipes for in the sauce section.


Fresh Gnocchi

Gnochi is a style of potato based pasta.

1000g - Mash (Dry and Cold)
128g - Corn Flour
128g - ”oo” Flour
1 - Whole Eggs
2 - Egg Yolk
1/2 - Nutmeg (Micro Planed)
to taste - Salt

Everything should be mixed thoroughly then rested in the fridge for at least 1 hour. now roll into long thin cylinders. Cut the cylinders into even pieces then pressed and rolled into a gnocchi board or if you dont have one you can use a fork. Then the gnocchi can be poached then sauced and served or pan fried sauced and served.

Fresh Pasta

Fresh pasta is on such a higher level then standard dried verities. although some higher quality dried pastas can be just as good spaghetti is one example where the dried kind are better than fresh because of the texture the old brass dies give the pasta. it allows the sauce to coat the pasta better that cant be replicated by cutting in a traditional pasta roller like most people will be using at home.

so you are going to want a to buy a pasta machine which is fairly cheap. if you get one or have one NEVER get it wet… it shouldn’t ever get that dirty but if you want to clean it after use. give it a rub down with flour and brush it off with a very dry pastry brush. you can use a rolling pin instead of a pasta roller but you will need to have some mad skills and a lot more time.

250g - ”oo” Flour
198g - Egg Yolk
1 tbsp - Olive Oil
pinch - Salt

Mix everything until it is well homogenised. then wrap it up and rest it in the fridge for at least an hour.

cut the dough in half or to what ever size you find manageable... then dust it in “oo” flour then roll it through the pasta roller on its highest setting a few times folding it in half each time to build up the lamination. Begin working down the sizes. if at any point your sheet tears or gets overly mis-shapen then fold it in half and feed through the last setting that you worked. you want to stop going down in thickness when you get to 2nd or 3rd lowest setting.

now you have your pasta sheet rolled out you can decide what shape to make fold it and stuff it into ravioli or tortellini or cut it into pappardelle or tagliatelle the possibilities are endless!