Sausage Roll & Sauce
Salad with Sardines in Tomato Sauce
At home, I remembered I had prepared some lobster and prawn ravioli over the weekend and needed to cook it for dinner tonight.
Lobster & Prawn Filling- Roughly chop or shred some lobster meat.
- Peel, devein and roughly chop an equivalent amount of prawns and add to the lobster.
- Finely chop some fresh coriander and chillies and add to the seafood.
- Stir in some cream to make a paste.
- Season with sea salt and ground white pepper.
Using wantan wrappers, make ravioli using the lobster and prawn filling. I made circular ravioli by cutting the circles with an egg ring. I also made some square ravioli and rendered the edges using a cutting tool with a wavy edge.
Creamy Saffron & Cardomom Sauce
- Heat some lobster stock in a pan.
- Melt some butter in the stock and blend in some plain flour.
- Simmer for a few minutes until the stock thickens slightly.
- Add several cardomom pods and simmer for a few minutes.
- Pour in some cream and simmer until the sauce reduces and thickens.
- Add some saffron threads that have been soaked in a bit of warm water.
- Simmer sauce until it reduces further and then serve with the cooked ravioli and fresh coriander.
Cook the ravioli in some boiling water. Using a slotted spoon, remove the ravioli when they're cooked.
Lobster & Prawn Ravioli in a Creamy Saffron & Cardomom Cream
It's a pity I didn't have time to prepare the ravioli and cook them immediately because the cream from the filling mixture had absorbed into the wantan wrappers and they were a bit difficult to peel apart even though I had put pieces of baking paper inbetween the ravioli. The pastry around the filling mixture was prone to splitting as they cooked. Despite this, it still tasted good.
I also had another attempt at making lobster bisque. I added some tomato paste this time and used thick cream instead of milk. Not bad.
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