Chef Academy Showcase 2023 Cookbook

Cumin braised carrot and butternut squash, Khorasan tortellini, hummus, crisp butternut squash seeds, kale, cumin seed oil Method: 5 Fold in half, pressing any air out and press the edges well. Take the bottom corners and fold around your index finger, so that the corners meet. Squeeze the corners together. Repeat as required. 6 Place the pasta on semolina dusted lined trays and keep covered with a J-cloth to keep them from drying out. You will need 4 per portion. Hummus 1 Blitz the chickpeas and the tahini first and scrape down the sides. Add all the other ingredients until blended, with a bit of chunk and graininess. Butternut Squash Seeds 1 Remove any squash from the seeds and wash in a sieve under a running tap. Then, pat dry on a tray with a J-cloth. Add the seeds to a bowl with the oil and paprika. Place on a lined baking tray (a silpat would be ideal) and bake for 5 minutes at 180°C. Stir and repeat for 5 minutes, until crispy and coloured. 2 Pick the kale into smaller pieces and remove the stem. Wash and dry well. Take ¼ of the kale and fry in a deep fryer at 180°C for 20 seconds, until crispy. Be careful as it may spit, use a long pair of tongs to help submerge and cook the kale. Place on a J-cloth to remove excess oil and season with salt. To Plate 1 Boil the pasta for 3 minutes in boiling salted water. Blanch the kale in boiling water for 1 minute. Dry both on a J-cloth or blue paper. 2 Scrape the hummus onto a plate with a spoon, and push down in a dome shape. 3 Place 4 tortellini around the hummus up and down (the top and bottom of the hummus trail as you go along). Place individual kale florets next to the tortellini. Scatter some of the toasted butternut squash seed. Run round the elements of the plate with the cumin oil and lightly sprinkle with some of the smoked paprika on the plate. Please Note All pasta machines vary in numbers or grades of thickness and thinness. Generally, take it to just before the thinnest roller. Another element to consider is how fine your flour is (e.g. Khorasan or spelt). If it is coarser, it can drag through the pasta when rolling and make holes in the dough. Opt for a finer flour, whenever possible. Ingredients: Crispy Butternut Squash - The reserved butternut squash seeds - ¼tsp paprika, smoked - 1 ⁄ 8 tsp salt - 1 tbsp olive oil Cumin Oil - 90ml olive oil - 4 tsp cumin seeds - 1/3 of 1 sliced garlic clove - ½tsp Madras powder Other - 600g kale - 2 tsp paprika, smoked 10 Serves: Best HIT Chef Academy moment Making seitan. Then teaching colleagues at work how to make it.