Rob Krawczyk’s Mushroom Dumplings and Borscht

 
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Serves 4-6

FOR THE FRESH PASTA

YOU WILL NEED

✷ 6 eggs
✷ 200g 00 flour (used specifically for making pasta)
✷ Pinch of salt

METHOD 1 Mix all the ingredients together to form a dough. 2 Refrigerate for a minimum one hour. 3 Remove from fridge and allow the dough to come back to room temperature before rolling out. 4 Roll out to the last setting using a pasta machine. 5 Use circle cutout to make ravioli shape. 

 
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FOR THE CONSOMMÉ • 450g beetroot • 2-3 tbsps apple juice • salt • 2-3 tbsps aged balsamic vinegar

FOR THE DUMPLINGS • 200g fresh pasta • 2 punnets brown button mushrooms • 1 shallot • olive oil • 1 tbsp soft goat’s cheese

FOR GARNISH chanterelle mushrooms pickled in white balsamic vinegar

METHOD 1 Pickle chanterelle mushrooms by soaking them in balsamic vinegar. 2 Cook and juice the beetroot. 3 Heat in a pan with apple juice, aged balsamic vinegar and salt. Reduce by 20 per cent on a low heat. This can be made the day before and stored in the fridge. 4 Roughly chop or blitz mushrooms and shallots. 5 Heat olive oil in frying pan and toss mushrooms and shallots until cooked. Stir through goat’s cheese. 6 Cut circle shapes from pasta and spoon filling in once cooled using an egg wash to seal. 7 Poach dumplings in hot water until the pasta is cooked. 8 Serve with the broth and pickled chanterelle mushrooms on top.


PHOTOGRAPY AL HIGGINS PRODUCTION & ASSISTING MELANIE MULLAN