Tuesday, April 27, 2010

Corn polenta, spelt and goats cheese dumplings with mushroom and rosemary ragu

This is inspired from a private clients menu today, we made chilli con carne with dumplings so I wanted to make a vegetarian version. It is VERY easy takes about 30 minutes but looks so impressive like you would have been slaving over a hot stove for at least an hour!

1/2 cup polenta
1/2 cup spelt flour (demeter brand)
1/2 cup corn kernals
2 tablespoons organic milk
50g goats fetta (100 acres brand is great)
1 egg
50 g organic butter
sea salt and pepper to season.

Rub the butter into the polenta and set aside, whisk egg and milk and add to mixture stir well, add corn kernals and season with seas alt and pepper.

Roll into little balls the size of golf balls and cook in a sauce pan filled with boiling water on a medium to boil for 20 minutes
strain and set aside once cooked.

Mushroom rosemary ragu

1/4 red onion
1 clove garlic
2 tablespoon olive oil
350 butter mushrooms
1/2 bunch rosemary
1/2 cup red wine
2 cans diced tomatoes
1 can passata

Saute the red onion and garlic and add the chopped mushrooms and rosemary cook for ten minutes, add tomatoes and red wine cook on low to medium heat for 15 minutes.

Serve with dumplings

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