WINTER CRISPY POTATO & GOATS CHEESE DUMPLINGS
SERVES: 2
PREP/COOKING TIME: 1 HOUR 45 MINS
*Allergens: Wheat (Gluten), Milk, Egg, Sulphites
INGREDIENTS Potato & Goats Cheese Dumplings (6 portions - 3 dumplings per portion): 125g Cricket St Thomas Goats Cheese 1.5kg Roasting potatoes 100g Table salt 1 Large egg 115g Plain flour 10ml Water 5g Table salt
METHOD To Make the Potato & Goats Cheese Dumplings: 1. Place salt at the bottom of a tray and drizzle a little water over it to make it slightly wet. 2. Add the potatoes onto the salt and place the tray in an oven at 185°C with 10% humidity for 1 hour. 3. Remove from the oven, halve the potatoes, and scoop out the flesh. 4. While the potatoes are still warm, grate them finely. Add the flour, egg, and season with salt. 5. Using a dough cutter, slowly mix the ingredients together until a dough starts to form. Add flour as necessary. 6. Portion the dough into 32g pieces, repeat until all the dough is used - roughly 36 pieces in total. 7. Lightly flatten one piece, add 10g of Cricket St Thomas Goats Cheese, and top with another 32g piece, then roll into a ball, lightly flour then place into a 6cm pastry ring and press, once an even dumpling, remove from the pastry ring. Repeat this method for a total of 18 dumplings. 8. Place on a tray, cover with cling film and refrigerate until needed. To Make the Truffled Mushroom Sauce: 1. Melt the butter in a large saucepan. 2. Once foaming, add the sliced onions and garlic, and sweat for 3 minutes. 3. Add the sliced mushrooms and cook for 10–15 minutes,
4. Add the white wine and reduce until the liquid is just basting the mushrooms. 5. Add the vegetable stock and cream. Bring to a simmer and cook on the lowest heat until the liquid has reduced by half, about 8–10 minutes. 6. Transfer the mixture to a blender and blitz on high for 5 minutes, adding the truffle oil and Cricket St Thomas Goats Cheese. 7. Check the seasoning and add salt as needed. 8. Transfer to a container, cover, label, and refrigerate until needed. To Finish: 1. Heat butter and vegetable oil in a pan. 2. Once foaming, add the dumplings and cook on low heat for 30 seconds. 3. While the dumplings are cooking, heat the mushroom sauce in a small pan on low heat. 4. Flip the dumplings every 30 seconds, basting with butter to caramelise all sides evenly. 5. In another pan, add cavolo nero with a splash of water and a knob of butter. Cook until the water has evaporated, then season with salt. 6. Add the hot mushroom sauce to the plate, followed by 3 potato dumplings. 7. Scatter the cavolo nero in the gaps between the dumplings. 8. Finish with a drizzle of olive oil and chopped chives before serving.
Truffled Mushroom Sauce (2 portions): 25g
Cricket St Thomas Goats Cheese Unsalted butter Chestnut mushroom (sliced)
15g 45g 45g 33g
White mushroom (sliced) Spanish onion (sliced) Garlic cloves (crushed)
2
33ml 75ml 50ml 7.5ml 0.5g
White wine
Vegetable stock Double cream
Truffle oil Table salt
To Finish: 50g
Unsalted Butter Vegetable Oil Potato and Goats Cheese Dumplings
15ml
6
120ml 140g 20ml 20g 2g
Truffled Mushroom Sauce
Cavolo Nero
Table Salt (pinch)
Water
Unsalted Butter Olive Oil (drizzle)
5ml
1g
Chives (finely chopped)
until the mushrooms release their moisture.
Available in 1.1Kg RW
Available in 100g
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