recipes
Germain Schwab
Chef-patron, Winteringham Fields,Winteringham, Lincolnshire
"This dish epitomises the marriage of opposites, contrasting textures, colours and flavours. It is my own interpretation of a timeless, classical dish. It is colourful, light and versatile. It can be served hot or cold, makes the perfect starter or, sliced thinly, makes a wonderful amuse-bouche. I have been cooking this dish now for a number of years, but it never ceases to please the eye or the palate of everyone who tries it."
Cannelloni of langoustine and corn-fed chicken
Serves six
Ingredients
500g creel-caught langoustine
For the pasta
500g flour
3 eggs
3 egg yolks
1 soup spoon grapeseed oil
100ml water
100ml spinach purée
100ml red pepper purée
6 sachets squid ink
For the chicken mousse
600g corn-fed chicken breast
150ml double cream
2 egg whites
Salt
Pepper
A point of a knife of garlic purée
For the sauce
100g fresh, steamed sweetcorn
200ml chicken stock
50ml double cream
METHOD
To make the pasta, mix the eggs, egg yolks, grapeseed oil and water together. Add the flour to the mixture until it becomes elastic. Split the pasta mix into three equal portions, then colour, respectively, with the spinach purée, red pepper purée and squid ink. Add water where necessary.
For the chicken mouse, place chicken breast in a food processor. Add cream, egg whites, salt, pepper and garlic purée. Pass the mixture through a sieve to remove sinews, then place in the fridge for 30 minutes.
Butter a length of clingfilm, then place the pasta sheet on top. Place the mousse in the middle of the pasta with the langoustine laid lengthwise across the top of the mousse (allow two tails per piece) and cover with more mousse. Roll the pasta like a sausage and seal the edge. Each piece of cannelloni should be about 10cm long. Steam for 10 minutes.
To make the sauce, blend all the ingredients together and pass through a sieve. To serve, slide the cannelloni from the clingfilm, cut in half on the diagonal to show the centre, dribble the sauce around. Garnish with tomato (melted in olive oil), leek fritter and langoustine.
