This year we have decided for our menu to be less ‘spooky’ and more fine dining with a twist! We have a three course meal for you that is quite simple to prepare (with the starter being a little fiddly), but will not disappoint!
For the starter, we made 2 different types of filled pasta- green and brown. You can obviously make only 1 type, if you are a little pushed for time.
Basic pasta dough
400g ’00′ or pasta flour
4 whole medium eggs
2 tablespoons of olive oil
- Place all the ingredients into a food processor and combine until the mixture resembles cous cous.
- The mixture should be tacky, but not sticky. It needs to come together easily, but not stick to your fingers.
- Bring the pasta together in a bowl and knead lightly. Then wrap the dough in a baking paper and rest at room temperature for 20 minutes (to relax the gluten in the pasta) or in the fridge for up to 12 hours (the dough will start turning grey).
- When you are ready to make the pasta shapes, unwrap the dough.
For the basil pasta:
- blanch a handful of basil leaves for 30 seconds
- run this under cold water until completely cooled
- squeeze out all the moisture and blitz in a blender with the egg
For the cocoa pasta:
- just add 25g dried cocoa powder
To make the green Raviolo
- combine 100g wilted spinach with 100g of ricotta cheese and season with salt and pepper
- Cut the pasta into 6cm circles
- Create a circle with the cheese mixture, big enough to hold a yolk, moisten the edges and pop another circle on top
- Place in to a boiling salted water for 2 minutes and serve with a drizzle of olive oil, pesto, basil and cubed tomato
Beef with a port sauce, sweet potato, greens and parsnip crisps
For the crisps:
Use a peeler on the parsnips to create thin ribbons. Using the deep fat frier (on 190C), fry the crisps until golden brown, remove with a slotted spoons, dry on a kitchen paper and sprinkle with salt.
For the sweet potato:
Slice a small sweet potato per person. Cover with oils and sprinkle wit salt. Pop into the oven at 200C for 20-25 minutes or until golden brown.
For the greens:
We used Pak choi, sliced, pan-fried in a little oil with a sprinkling of salt.
For the steak:
Use our guide to get a perfectly cooked steak!
For the sauce:
– 1 small red onion, finely chopped
– 1 clove of garlic, finely sliced
– 75g cubed pancetta
– 2 sprigs of thyme
– 250ml port (or red wine)
– 250ml beef stock
– Salt and pepper to taste
1.Heat a saucepan over a medium heat and fry the pancetta, onion and thyme until golden brown, add the garlic for 1 minute
2.Add the port and reduce by two thirds
3.Add the stock and reduce by two thirds again, strain through a sieve
4.Boil until syrupy, keep warm
– 450ml double cream
– 1 tbl of desiccated coconut
– Pinch of cinnamon
– Few drops of vanilla extract
– 150g butternut squash, cooked and pureed
– 4 egg yolks
– 100g sugar
– 2 tbl honey
1.Heat the cream with the coconut, cinnamon and vanilla until a few bubbles are released
2.Meanwhile, whisk the egg yolks with the sugar
3.Pour a little of the vanilla mixture into the yolks and whisk, add the rest of the cream and whisk
4.Pour the creamy mixture back into the pan and gently heat up
5.Keep on a moderate heat and keep stirring with a spoon
6.Take of the heat when the mixture coats a back of the spoon
7.Stir in the honey and pumpkin
8.Leave to cool completely
9.Pour into a container and freeze overnight