Amuse-bouche: black and white bowties with haloumi, serrano ham & baby tomatoes

This charming amuse-bouche was a bit of a last minute inspiration, and went down a treat with the little dinner party I put together the other night.

My inspirations were multiple: a funky pasta I have in my cupboard just itching to be used, a visit to "goodies" (a local meditteranean shop) where I found haloumi, discovering a source of relatively inexpensive serrano ham, and the dinner party itself. The result was this simple, colourful and delectable medly, which I encourage you to try - I promise it is easy and scrummy.

Cooking time: I think it took me less than half an hour from start to finish.

Black and white bowties with haloumi, serrano ham and baby tomatoes

50 g Haloumi

2 slices Serrano Ham

17g of baby bow tie pasta or 3 pieces per person giant bow tie pasta (+3 pieces spare)

120g mixed baby tomatoes (red and yellow)

Finely cut the haloumi into 1/2cm cubes, and cut the baby tomatoes in quarters. Tear the serrano ham into pieces about 3 cm by 2cm (no need to be too careful, tear, not slice).

Brown the haloumi in a frypan with a tiny splash of olive oil - if you have a herbed oil so much the better. At the same time, bring a pot of water to the boil and cook the pasta until done (I won't give an exact time as it will depend on the style of pasta you choose) and then drain.

Once the haloumi has started to get a golden colour, put your chopped tomatoes into the pan. You don't want to cook them so much as warm them up. Add your cooked pasta and gently stir to combine in the pan.

Serve in small dishes garnished with the serrano ham.

The photos somehow don't really capture just how attractive this dish is... I need my friend Ed's photography skills!

First experimentation with the new pasta machine - Foie Gras Ravioli with Pumpkin Veloute

Foie gras is a very traditional thing to eat at Christmas time in France and (at least southern) Switzerland. 

Last year I made tiny little foie gras and red onion tartlets (which I completely failed to photograph, how bad am I?) and this year I thought I would put my new pasta making machine to work and make foie gras ravioli. 

I started with a basic egg pasta dough: 

300g fine white flour 

3 eggs 

Place the flour in a heap on the work bench, and make a well in the centre. Break the eggs into the centre and then using your fingertips work the flour into the eggs. This is the really fun messy bit. Once incorporated, knead the dough, if necessary adding just a drop of water or two to get a good workable consistency. How long to knead? Till the dough stops feeling sort of grainy and starts feeling smooth.

Wrap up in plastic wrap and let sit for at least half an hour. Break the dough into two pieces (leaving one wrapped up) and set your pasta machine to the widest aperture. flatten the ball of dough out a bit so it can fit through and feed it through by cranking the handle on the machine. Once fed through, fold it in half and feed it through again. If the dough kind of catches on the rollers and has a rough knobbly surface, smooth just a little flour on to the dough before folding and feed through again. Do this 6 or 7 times... I promise you will know when it is done as your pasta dough will be smooth and silky. 

Then take the machine in a step and feed the pasta through again. In another notch and feed again... You might find you now have an unmanageably large length of dough; if so, cut it in half and put one half under a damp clean dishcloth while you deal with the other half. Keep taking the machine in a notch and feeding the pasta through until you have the finest sheet you can get. Don't worry if the edges are not perfect! 

Stage 2: the Ravioli 

1 bloc du foie gras (about 200g) 

1 batch egg pasta dough 

If you are making square or triangular ravioli you can simply place the sheet on the bench, brush it with water, put your ingredients on top, lay another sheet on top of that, and then press together and cut out the ravioli. In my case I wanted to make something a little more festive, so I cut out heart shapes. Then I (and my handsome assistant) brushed the edges of one heart with water and then placed pieces of bloc du foie gras on the pastry, leaving a good edge of pastry. We then placed another heart of pasta on top and pinched around the edges firmly. Sprinkle the hearts with flour to stop them sticking together then spread out on a tray and pop them in the freezer. Once frozen you can put them into a ziplock bag and keep them that way until ready to use. 

Stage 3: Pumpkin Veloute 

1 medium onion, finely diced 

1 butternut pumpkin (aka squash) 

1 tsp caster sugar drizzle of olive oil 

1 litre of chicken stock. 

In a large pan, soften the onion in the oil until translucent. Add the cubed pumpkin and sprinkle with the caster sugar. Stir the cubed pumpkin over medium heat until the pumpkin is browned and the sugar has caramelised. Pour over the chicken stock and raise the heat to bring to the boil. Simmer until the pumpkin has cooked completely then put through a ricer, after which you can use a stick blender to blend to a velvety smooth veloute. 

To complete the dish: Heat the veloute until warmed. 

Bring a large pot of water to the boil. Once it has reached boiling point, add the ravioli (still frozen). 

Cook for just a few minutes till al dente. Put out serving plates, add some of the veloute and then lay the ravioli on top in a decorative fashion. 

Grate a little nutmeg on top.

Photo courtesy of Ed.

My new toy

Sorry its taken so long to post up the answer to my question of 7 December... what is this?

The answer is that I finally got my new pasta making machine. Best of all it was free - I finally got enough loyalty points from one of my local supermarket chains to get it.

Isn't it beautiful? Gleaming and solid and just begging to be used.

...I have this idea for christmas dinner. I will let you know how it goes.

What's for dinner tonight?

How does linguine with asparagus, tuna and fresh lemon juice sound? I got all inspired to eat fish tonight, and whipped up the following experiment.


Recipe for one

Ingredients

1 organic lemon
1 small tin tuna in spring water
50grams dried pasta - Linguine
1 small bunch of thin asparagus
salt and pepper to taste
parmesan cheese

Snap the bottom off the asparagus stalks. The bottoms can go into the pot of water in which the pasta will be cooked (never hurts to add a bit of extra flavour eh?). While the pasta is on the boil, cover the asparagus and cook in the microwave (2 minutes on high). If you prefer you can steam the asparagus, one way or another, cook until bright green but still crunchy.

Drain the pasta and discard the asparagus stems. Stir the tuna and asparagus through the pasta, season and plate. Squeeze the lemon juice over the top, and for some extra oomph, add a tiny bit of the zest of the lemon shredded finely.

Grate parmesan on top and serve.