by Kitchen Butterfly
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Expand6 king prawns, shelled ( about 200g) Ask a question about this ingredient
50g cured or smoked salmon Ask a question about this ingredient
1 teaspoon microplaned lemon zest Ask a question about this ingredient
1 tablespoon chopped coriander/cilantro stems Ask a question about this ingredient
1 1/2 tablespoons creme fraiche Ask a question about this ingredient
Salt and chili sauce, to taste Ask a question about this ingredient
24 - 28 wonton skins, defrosted if frozen Ask a question about this ingredient
Portion tomato essence (recipe below) Ask a question about this ingredient
With a knife, roughly chop king prawns and salmon till bitty. Put in a bowl with the lemon zest, coriander stems, cream fraiche. Season to taste with salt and finish with a touch of chili sauce - I used some homemade yellow chili sauce.
Ask a question about this stepLay 12 - 14 of the wonton wrappers out on a flat work surface (the other 12 - 14 will form the lids). Fill a small bowl with water and then wet the edges of the wonton wrappers. Using a teaspoon, mound some filling in the centre of each wrapper. Top to cover with the remaining wrappers, placing them so they align with the squares beneath. Press down to seal, ensuring you press out the air. Using a crinkled cookie cutter, shape the ravioli into circles. Sizes will vary but I used a large cutter such that only only 1mm or 2 was snipped up from the sides.
Ask a question about this stepBring 2 litres of water to a strong boil in a large saucepan. Salt and then carefully place the ravioli in the water, moving them gently at first so they don't stick to the bottom of the pan. After a minute or so they will float to the top. Continue boiling gently for about 3 - 4 minutes till the wonton wrappers pucker and turn translucent.
Ask a question about this stepWhile the ravioli cooks, gently warm up the tomato essence.
Ask a question about this stepRemove the cooked ravioli with a slotted spoon and add to the tomato essence. Let simmer together for a couple of minutes.
Ask a question about this stepDish into bowls and top (if you like ) with a tiny dollop of pesto.
Ask a question about this step750g red and yellow cherry tomatoes, ripe and washed Ask a question about this ingredient
1 small shallot, peeled and finely chopped Ask a question about this ingredient
1 baby fennel, finely chopped Ask a question about this ingredient
1 clove garlic, peeled and sliced Ask a question about this ingredient
½ sprig lemon thyme leaves, chopped Ask a question about this ingredient
5-6 basil leaves, washed and chopped Ask a question about this ingredient
2 teaspoons sea salt Ask a question about this ingredient
2 teaspoons caster sugar Ask a question about this ingredient
3-4 drops Tabasco Ask a question about this ingredient
2-3 drops Angostura bitters Ask a question about this ingredient
10 - 12 fresh green peppercorns (or brined - rinse before using) Ask a question about this ingredient
Do this in 2 or 3 batches. For each batch: In a food processor, blitz all the ingredients together 5 times for 2 seconds each, using the pulse button. Repeat for all batches. Combine all batches into a bowl and stir.
Ask a question about this stepRefrigerate and allow to marinate for a minimum of 30 minutes, or longer - up to 3 hours.
Ask a question about this stepLine a sieve with cheesecloth/muslin and place over a large bowl, to collect the liquid gold. Pour in tomato mixture and refrigerate overnight.=Do not be tempted to squeeze the muslin to hurry up the process - the result will be cloudy and red. Instead, wait till the morning when you can decant you liquid gold into a jar and use tomato pulp for something else or discard. Mine awaits great revelations in the deep freezer.
Ask a question about this stepRefrigerate until needed.
Ask a question about this stepThanks sdebrango - we have Raymond Blanc to laud,....the resulting liquid gold has unbelievable depth of clean flavour! Thanks
I wanted to wish you a safe journey and a smooth move. Bon Voyage, and hope your computer is on track quickly so we can see more of your wonderful recipes.
Incredibly creative use of the tomatoes. The seafood ravioli sound so good!!
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Thanks sdebrango - you're adorable! My computer is on track, but my camera is not - I managed to drop my DSLR ( a gift from a friend)! So...the lens hangs loosely off the body and can't fix on properly. As we speak, it is in the shop. It doesn't mean I won't write recipes but I love the photography almost as much as the cooking.....but we'll see! Thanks again - it means a lot to me!