Lobster Ravioli with Saffron Mushroom Sauce

Ingredients

• 459 gram whole lobster, cooked and removed from the shell
  
• 2 soft white bread slices, crusts removed
• 200 mills fish stock
• 1 egg
• 250 mills double cream
• 1 tablespoon chopped chives
• 1 tablespoon chopped chervil
• Salt and pepper to season

Egg Pasta Dough

• 2 cups durum flour
• 2 eggs, plus 2 extra egg yolks

Mushroom Sauce

• 2-3 saffron threads
• 2 tablespoons butter
• 2 shallots, finely chopped
• 3 cups button mushrooms, finely chopped
• Juice of 1/2 a lemon
• 200 mills heavy cream

Method - Pasta

• Sift the flour and a pinch of salt into a bowl and put into a food processor.
• Add the eggs and yolks and process until mixture becomes crumbly.
• Turn out onto a floured clean surface and knead until the dough is smooth.
• Wrap in cling foil and rest in the fridge for 1 hour.
• With either a pasta maker or by hand with a rolling pin, roll the dough into a 3mm thickness.  
• Cut the dough into four rectangles and dust with flour.
  

Method - Lobster Filling

• Cut the lobster into chunks and put into a large bowl.
• Tear the bread  into small pieces and soak in a separate bowl with 3 tablespoons of the fish stock.
• Put the bread mixture into the food processor and add half of the egg together with 3 tablespoons of cream.  Process until a smooth texture.
• Stir the mixture into the lobster meat, adding the chives, chervil and seasoning.

Method - Assemble the Ravioli

• Spoon 6 equal parts of the filling onto one sheet of pasta dough, leaving 3 cm between each pile.
• Lightly beat the remaining egg, adding 1 tablespoon of water and then brush over the past between the piles of filling.
• Cover with a second sheet of pasta, pressing lightly with your finger tips around filling to ensure no air is trapped and it is well sealed.
  
• Repeat with the other two sheets of pasta and filling.
• Cut at equal distances between each filling pile to make 12 ravioli.  
• Place on a baking tray, cover with cling foil and place in the fridge until the sauce is made.

Method - Saffron Mushroom Sauce

•  Soak the saffron threads in 1 tablespoon of warm water.
• Melt the butter in a pan and sweat the shallots over a low heat until they are soft.
• Add the chopped mushroom and lemon juice and cook on a low heat until most of the liquid has evaporated.
• Stir in the saffron, together with the water it has soaked in and then add the cream.
• Gently stir until the sauce thickens.
• Keep warm while you cook the ravioli.

Method - Ravioli

• Cook ravioli in salted boiling water for 3-4 minutes then carefully drain.
• Assemble three ravioli on to the centre of four warmed plates and then spoon over a little of the mushroom sauce. 
• Serve immediately with chopped chives.
  

Spaghetti alle vongole (Spaghetti with Clams)

Ingredients

• 700grams small fresh clams 
• 3 tablespoons olive oil
• 3 cloves of garlic, crushed and finely chopped
• 1 tablespoon anchovy paste, or 4 drained anchovy fillets, finely chopped
• 400 grams of skinned chopped tomatoes 
• 1/2 cup white wine
• 2 tablespoons flat leaf parsley
• 400 grams cooked spaghetti
• Salt and pepper to taste

Method

• Wash and scrub the clams and put in a large saucepan.  
• Cover pan with lid and place over a high heat for 3-4 minutes.  Give this a shake every minute, until all the clams have opened and discard any that remain closed.
• Strain into a sieve and reserve the clam juice.  
• In a separate pan, heat oil and add the garlic until lightly coloured.  
• Stir in the anchovy paste/fillets and then add the tomatoes along with the reserved clam juice and wine.
• Add the parsley and bring to the boil, then simmer, uncovered for 20 minutes.
• Add seasoning to taste and toss in the spaghetti until well coated with the clam mixture.

Spagetti with bacon, mushrooms and cream

Ingredients

• Cooked and drained spaghetti
• 6 wiped button mushrooms, sliced
• 2 cloves of garlic, crushed and chopped
• 200 grams pancetta, sliced
• 2 tablespoons olive oil
• 1/2 cup grated Italian hard cheese
• 200 mills cream
• Salt and pepper to taste

Method

•  To a frying pan, add oil, garlic and and cook till slightly crispy.
• Add mushrooms and cook for a further 3 minutes.
• Add cream, cheese and seasoning and heat through.
• Mix spaghetti in the pan with the cream sauce and serve, topped with extra cheese.

Thai Cucumber Salad

Ingredients

• Half of a telegraph cucumber, scored, sliced and halved
• 1 echelon shallot, cut lengthwise and sliced
• 4 tablespoons white vinegar
• 5 tablespoons white sugar
• 3/4 teaspoon salt
• 1 small red chilli, sliced into thin rings

Method

• Put the sliced vegetables into a salad bowl.
• Pour the vinegar, sugar and salt into a saucepan and gently bring to the boil.  
• Simmer until the sugar has completely dissolved and then leave to cool.
• Once cool, pour over the cucumber and shallots and mix well.
• Chill well before serving.