Korean Tofu and Mushroom Stir Fry with Fermented Flavours
There’s so much great produce coming from Kangaroo Island, their cooks are spoilt for choice!
This recipe from Kangaroo Island Source is luscious but light and features local Laucke Kangaroo Island flour, Modras free range eggs, Rancho Relaxo olive oil, Island Pure Manchego cheese and Kangaroo Island Source almond dukkah. Why not make the pasta with your kids for a special weekend treat! This recipe was created by Kate Sumner at Kangaroo Island Source.
Ingredients
For the pasta
- 500g Lauckes Kangaroo Island plain flour
- 5 large free range eggs from Modra’s Eggs
- 2 tablespoons Rancho Relaxo olive oil
For the filling
- 1 large pumpkin
- 2 shallots, peeled
To serve
- 250g unsalted butter
- 1 lemon, juiced
- 6 Modra’s free range eggs, yolks only
- 1 handful wild Kangaroo Island rosemary
- 150g Kangaroo Island Source Almond Dukka
- 125g Island Pure Manchego cheese
Method
To make pasta, combine egg, yolks and olive oil in a mixer bowl and whisk to combine. Turn mixer on to low speed, pour in flour, and knead for 2-3 minutes with dough hook attachment. Check the consistency of your dough – it should be silky and smooth. Add an extra egg yolk to achieve the right consistency if required. Tip the dough out onto bench and knead by hand for 5 minutes, then cover with cling film and rest in fridge.
Preheat oven to 200C.
Peel the pumpkin and scoop out the seeds (reserve these for later). Cut pumpkin into large chunks, place in a deep baking dish with the shallots, drizzle with olive oil and cover with foil. Roast in oven for 30 minutes or until soft, then remove foil and cook for another 10-15 minutes until caramelised.
Wash the pumpkin seeds and dry them, then cook in oven for 1-2 minutes. When the pumpkin pieces and shallots are ready, place in food processor and puree. Season to taste (drain the mixture in a Chux-lined sieve if too wet).
For the brown butter, dice butter and place in a medium sized pan, cook till golden, add lemon juice and remove from stove. Be careful the butter does not overflow from the pot.
Pick and wash the wild rosemary and reserve for later.
Put the pumpkin mix in a piping bag and cut a 1cm hole in the tip. Roll out pasta dough until at the thinnest setting on pasta machine, then pipe pumpkin mix onto pasta in a nest shape. Place one egg yolk per raviolo inside each pumpkin nest, cover with another sheet of pasta, cut away excess pasta and seal with egg wash.
Cook ravioli in salted boiling water until they float to the top and then for a further 3 minutes or until cooked but the egg yolk is still soft and runny.
Pour over brown butter and garnish with rosemary, dukkah and shaved (or grated) Manchego cheese to serve.
Serves 6
