FRIDAY FOOD FEATURE: Homemade Prawn Tortellini in a Saffron, Gin and Lemon Butter Sauce
FRIDAY FOOD FEATURE:
Homemade Prawn Tortellini in a Saffron, Gin and Lemon Butter Sauce
The Grand Dédale Country House which nestles in the beautiful and lush rolling hills of Wellington, South Africa’s Cape Winelands, provides a mouth watering meal which we would like to present to you, namely the Homemade Prawn Tortellini in a Saffron, Gin and Lemon butter sauce. Guests
Ingredients for 4 persons:
– 1kg prawns
– 1 red chilli
– 30gr coriander
– juice of 1 lemon
– 10gr salt
– 500gr flour
– 1 egg yolk
– 1 full egg
– 40ml olive oil
– 100ml water
– 2 cloves of garlic
– 10gr saffron
– 1 shallot
– 1 glass white wine
– dash Worcester sauce
– dash of Gin
– 250ml cream
– 250gr salted butter cut into sticks
– salt and pepper to taste
– parsley to sprinkle.
Preparation for the pasta dough:
– Add flour, eggs, salt and olive oil in a mixing bowl and mix together.
– Slowly add the water and keep on mixing until you achieve a soft but not sticky dough.
– Place in a refrigerator for at least an hour.
– After resting the dough, roll it through a pasta machine or with a pin until thin.
– Cut out rings of 4 cm diameters.
Preparation for the filling and filling the pasta rounds:
Clean the prawn and blanch them in boiling water for 1 minute, drain them and cool them in iced water.
Finely chop the garlic, chilli, coriander and the prawns, add the lemon juice and salt and pepper to season. Fill into tin foil and place it in the oven at 160 degrees for 4 hours.
Peel the potatoes and cook them in slightly salted water until tender. Mash them while still hot, add the olive oil and whisk until smooth and glossy while seasoning with salt and pepper.
Roughly chop the mushrooms and sauté in a very hot pan with a pinch of salt and pepper. Place 1 teaspoon of filling in the middle of each round of pasta.
Dip your finger in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape.
Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover with a moist cloth. Cooking the sauce and tortellini. Heat a large pan over high heat.
When the pan is hot, add the wine, juice of one lemon, chopped garlic, and chopped shallot. Cook for 3 minutes, stir in the salt, pepper, Worcestershire, Gin and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute.
Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl and keep warm for a few minutes until ready to use.
Put two litres of salted water to boil, once boiling put the tortellini in the water and once they surface it means that they are cooked; strain the tortellini and sauté in the sauce. Chop the parsley and sprinkle before serving.
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