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Ravioli of chicken and foie gras mousseline on choucroute, with beurre blanc and jus de vin – by Patrick Thompson

11 September 2006

Ingredients (serves four)

For the ravioli 100g chicken breast
1 egg
50ml double cream
Seasoning
50g diced foie gras
½tsp truffle oil
250g ravioli pasta
Egg wash

For the choucroute 1 white cabbage, shredded
100ml olive oil
2 onions, sliced
3 cloves garlic, crushed
200ml white wine
100ml white wine vinegar
200ml chicken stock
6 juniper berries
1 sprig thyme
100g smoked back bacon, sliced
Seasoning

To garnish
200ml beurre blanc
50ml jus de vin

Method For the ravioli, purée the chicken breast and pass, then add egg and cream, season and chill well. Fold in diced foie gras and truffle oil.

Roll out pasta thinly, cut into 100mm discs and egg-wash the edges. Divide the purée between four of the discs and cover with remaining discs. Seal well, expelling all the air. Cook in boiling salted water, refresh and drain.

To make the choucroute, rinse cabbage in salted water and drain. Heat oil, sweat onions and garlic until soft, add cabbage and cook until softened. Add wine and vinegar and reduce. Add stock, juniper and thyme. Cover and cook gently till syrupy. Cook bacon and add to cabbage. Remove juniper and season.

To assemble, warm the beurre blanc and jus de vin, and reheat ravioli and choucroute. Place ravioli on top of choucroute and coat with beurre blanc. Drizzle with jus de vin.

Patrick Thompson

Photo © Rob Whitrow

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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