2 AA Rosette standard Mid Wales Restaurant presents
Braised Shin of Welsh Beef,Goats Cheese and Spinach Ravioli, Buttered Leeks,
Potato and Truffle Espuma, Red Wine Reduction
Warm Potato Espuma
Preparation: Boil potatoes in salt water until done and pass through a sieve. Mix with hot milk, water in which potatoes were boiled and butter. Season and pour into the iSi Profi Whip while warm.
550g ‘oo’ Flour
6 Egg Yolks
4 Whole Eggs
5ml Olive Oil
5ml Saffron Water
Use a food processor, place the flour and salt and slowly incorporate the eggs, oil and saffron water, until a dry dough form,
Turn the dry dough out on to a clean working surface; knead the dough until it’s smooth & elastic.
Wrap the dough in cling film and keep refrigerated until needed.
Goat Cheese Ravioli
Goats Cheese 250g
4 tbsp Bread Crumbs (white & fresh)
Toasted Pine Nuts
1 Egg Yolk
Salt & Pepper
Combine all ingredients, mould into balls and chill. Place the mixture between two pieces of thinly rolled pasta and seal. Blanch for 2 ½ - 3 minutes.
Trim the leeks to 3 inches. Bring to the stock to the boil, add the butter and cook until tender, drain and season.
Shin of Beef
1 Shin of Beef
Veal stock to cover
Onions, Leek, Carrot, Celery, Garlic
1 Lt Chicken Stock (Brown)