Fantastic world-class Monmouthshire produce is abundant just now and the Crown at Whitebrook is making the most of what is
literally on its doorstep. Michelin-starred James Sommerin,
Executive Head of the Crown Whitebrook and The Crown at Celtic Manor, sources some 95 per cent of the produce he uses in the kitchen locally. James showcased what he does,
including creating some magnificent soufflés and pasta from scratch, at the recent Monmouthshire County Council Back2Business events at Chepstow Racecourse and Caldicot Castle. The Crown at Whitebrook was recently
ranked 16th in the Hit List UK Top 50 restaurants outside London. James Sommerin has again created three
fantastic recipes here for MCL readers. Enjoy!
STARTER Hen’s egg yolk ravioli Serves 4
Pasta 165g semolina 100g pasta flour 2-3 egg yolks 1 tspn sea salt 1 tspn olive oil
Artichoke purée Four large Jerusalem artichokes 200 ml milk 100g butter Sprig of thyme
Method to make pasta Place all the dry ingredients in a blender. Add the eggs and bring the texture to that of bread crumbs. Knead the dough for about ten minutes. Wrap in cling film and let it rest in the fridge for 20 minutes.
Method for artichoke Peel and then place artichokes into the milk in a pan and cook until tender. Strain artichokes. Retain liquid. Place artichokes in a blender and blend until smooth adding a little of the reserved liquid to keep the purée smooth. Season to taste. The purée should be the texture of mashed potatoes.
Method Roll the pasta really thin then cut two discs, approximately 8- 10cms in diameter, per ravioli pocket. On one disc pipe or spoon a little artichoke purée. Create a hole in the centre of the purée to take the egg yolk. Place singe egg yolk in that hole. Brush the edges of the pasta with a little water and lay the second pasta disc on top of the first pressing the edges firmly together, crimping the corners, taking great care not to break the egg yolk. Blanch the ravioli in simmering salted water for about four to five minutes.
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Let’s eat…
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