Chefs Halloween Recipe: Colwick Cheese Tortellino by Michelin-starred Aaron Patterson

Hambleton Hall is proud to say that it has the longest-retained single Michelin star in the UK. It celebrates its 35th  year with a star in 2017, and offers exceptional dining experiences worthy of a visit. Michelin star Head Chef, Aaron Patterson and his highly skilled team use the best local produce for seasonal dishes, and is renowned for producing award-winning game dishes such as grouse, partridge and woodcock. They are also very proud of Hambleton Bakery on site which produces all bread and pastries for the restaurant.

Try one of his recipes at home, if you dare:

Ingredients

Pasta Chicken mousse

Chicken mousse

Colwick Cheese farce

Crown Prince Pumpkin veloute

Toasted Pumpkin Seeds for garnish (pan or oven)

Pasta

1 Whole Egg

4 Egg Yolks

250g Pasta Flour

8 g Olive Oil

8g Water

1 Packet Saffron powder

1. Take olive oil, water and saffron powder and warm slightly to dissolve the saffron
2. Blend the egg and yolks together with the saffron mix
3. Make a well in the flour in a bowl and bring the ingredients together, once together take out of the bowl and knead until smooth
4. Fully cover with cling film or vacuum pac and leave to rest

Chicken Mousse

1 Chicken Breast

2 Egg Yolks

250g – 300g Whipping Cream (depending on size of breast)

Salt /Pepper/cayenne pepper

1. Remove any skin and bone from chicken breast and cut into dice
2. Add chicken and a good pinch of salt to a food processor and blend for 30 seconds
3. Add egg yolks and blend for 30 seconds
4. Leave blending while slowly adding cream to the food processor like a mayonnaise
5. Once all the cream is in, turn off and lightly season with salt/pepper and cayenne pepper
6. Place in a bowl and leave to cool in the fridge
7. Do a tester to make sure the mousse is correct, roll a tablespoon of mixture in some cling film and tie the ends, place in simmering water for 3 minutes, cut the end and slide out sausage tester. It should be firm/soft texture (not hard) and hold itself in shape, add cream to soften if needed , add extra seasoning if needed

Colwick Cheese Farce

110g Colwick Cheese

10g Chopped Chives

Seasoning- Salt/ Pepper

Chicken mousse

1. Crumble half the cheese into a bowl
2. Add the chopped chives, salt and pepper
3. Add the chicken mousse and fold ingredients together (chicken mousse is the binding factor)
4. Do a tester to make sure the farce is as you want, roll a tablespoon of mixture in some cling film and tie the ends, place in simmering water for 3 minutes, cut the end and slide out sausage tester. It should be soft but hold itself in shape, add cheese to soften or mousse to create firmer texture, add extra seasoning if needed
5. The mix goes into a piping bag and leave in the fridge till needed

To make the Tortellino

Pasta

Colwick Farce

1. Cling film your work surface
2. Using a pasta machine roll out pasta to the thinnest setting
3. Place on the cling film then cover with cling film, running a cloth over to remove any air bubbles (prevents pasta drying)
4. Pull back a section of the cling film and cut to produce a square, pipe the Colwick cheese mixture to the size of Tortellino required in the middle of the pasta
5. With a small amount of flour on your fingers fold over the pasta sheets and press the two layers together to produce a small parcel
6. Use a cutter big enough to leave 5mm edge around the mixture
7. With lightly floured fingers pick up the tortellini, using your fingers to gently press into the middle of the tortellini so as to bend and shape
8. Bring the two ends together and squeeze so they stick to the same thickness as the rest of the edge
9. Place on a cling filmed and floured tray and keep in the fridge until ready to cook

Pumpkin veloute

1 Small Crown Prince Pumpkin

700ml Chicken or Vegetable Stock

Pinch/8g Mixed Spice Powder

250g Cream

250g Butter

Seasonings – Salt/Pepper and Lemon Juice to taste

Splash of Olive oil

1. Cut pumpkin in half and place on a baking tray, drizzle some olive oil and lightly season with salt and pepper and cook for around 40 minutes on 180⁰C until soft
2. Warm the chicken or vegetable stock
3. Remove the flesh from the pumpkin and add to a blender, cover with stock and cream and blend until smooth (velvety texture)
4. Add mixed spice, lemon juice, salt and pepper to taste
5. Pass through a fine sieve

To serve

• Simmering pan of water
• Tortellino into simmering water until the pasta is cooked, depending on size 4-6 minutes
• Heat veloute
• Veloute into a bowl
• Tortellino into the middle
• Add pumpkin seeds and add herb garnish if you wish

Alternatively, why not visit Hambleton Hall with the Luxury Restaurant Club and enjoy a 20% reduction from the total food bill when dining from the a la carte menu for lunch from Monday to Friday or dinner from Sunday to Thursday.

Enjoy whether dining in or out, with the Luxury Restaurant Guide