Clear Double Beef Consomme with Porcini Ravioli
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 70 | g | Onions |
| 42 | g | Carrots |
| 42 | g | Celery |
| 42 | g | Leeks |
| 210 | g | Minced beef |
| 6 | pc | Egg |
| 1.8 | l | KNORR Paste Bouillon Beef 1kg |
| 2 | pc | Bouqet garni |
| 5.6 | g | Ground black pepper |
Preparation
Advance Preparation
Warm serving dishes. Prepare or buy in the Raviolis as required.
Method
1. Prepare the vegetables and chop into a small dice.
2. Make up the stock by adding the jelly reduction to 1/3 of boiling water, mix until dissolved. Add the remaining 2/3 of cold water. Thoroughly mix together the beef, egg, vegetables and 1/3 of the stock in a thick bottomed pan.
3. Add the remaining stock, peppercorns and bouquet garni. Place over a gentle heat and bring slowly to the boil. Stirring occasionally. Allow to boil rapidly for 10 seconds, give a final stir. Lower the heat so its just at the simmer and allow to cook for 30-45 minutes.
4. Once cooked gently strain the consomme through a double layer of muslin or kitchen paper, skim the surface with kitchen paper to remove excess fat.
5. Serve the consomme in a glass bowl for effect with a poached ravioli in the centre.
Handy hint
Gentle flavour can be added to the consomme by including one of the KNORR Primerba herb paste varieties at stage 2. A dash of sherry adds a nicely rounded and slightly sweet alcoholic flavour.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
