Chef Academy Showcase 2023 Cookbook

Cumin braised carrot and butternut squash, Khorasan tortellini, hummus, crisp butternut squash seeds, kale, cumin seed oil Method: Carrot and Squash Purée 1 Heat a pan and add the oil. Add the carrots, butternut, garlic, cumin powder and paprika. Cook for 1 minute, stirring frequently. 2 Add the water, put a cartouche on and lid, and leave to simmer for 20 minutes or until soft. 3 Take the butternut squash and carrot out of the cooking liquid. Blitz the carrot and butternut squash and add the sugar, cumin powder and season accordingly. Tortellini Dough 1 To make the pasta dough, mix the flours and make a well in the centre. Add the eggs and combine. You want a dough that is not tacky but not too dry. You can add a bit of water if needed, to make the dough softer or add more flour, if too wet. 2 Knead for a few minutes until smooth and elastic. Rest for 30 minutes in the fridge. Cumin Oil 1 In a small pan or saucepan, heat the oil over a medium heat. When the oil begins to glisten and ripple, add the cumin seeds. When the cumin seeds sizzle, add the sliced garlic and madras powder. Heat for a further 30 seconds and take off the heat, then place into a clean heatproof bowl. Pasta – Continuation 1 Roll out the pasta dough with a little flour. You will need to run it through a few times on the same settings to stretch the gluten enough to roll thinly. Whilst putting through the dough, you need to fold and turn the dough making a rectangle each time. Be aware that you will need to brush any excess flour off with a pastry brush. 2 Once you have gone through a few times on the highest setting, work your way down and go through every number twice until you get to setting 3. Roll out twice on setting 3 and place on a lightly floured surface and place slightly damp J-cloths on to stop it drying out. 3 With a non-serrated 9cm round cutter, cut as many as you can fit on the pasta. Keep half covered as you go to fill the first half. 4 Put just under 1 tsp of filling into the centre of each circle and slightly dampen the edge with a little bit of water with your finger. Ingredients: Carrot and Squash Purée - 1 tbsp vegetable oil - 250g carrots, peeled (keep peelings), topped, tailed and left whole (or in half, if chunky) - 400g butternut squash, peeled and cut into carrot size lengths (keep seeds) - 1½tsp cumin, ground - tsp paprika, ground - 1 garlic clove, sliced - 900ml water - ½tsp caster sugar - ¼tsp salt - 1 tsp cumin, ground (once blitzed) Tortellini Dough - 140g Khorasan flour (or 120g light spelt flour, if unavailable) - 40g flour - 2 eggs Hummus - 1 can chickpeas (240g drained weight; save the juice from the tin) - 40 ml tinned chickpeas water - 1 small garlic clove, peeled and grated - 30ml lemon juice - 70g tahini - 2 tbsp olive oil - ¼tsp paprika - ¼tsp coriander, ground continued on next page... 10 Serves: