Food 2010 – Recipes (Pasta Dough, Scallop Mousse, Crab and Scallop Ravioli, Lemon Grass Scented Crab and Ginger Bisque, Crab with Tamarind and Curry Leaves)

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Sunday, 18th January 2010 – Recipes (Pasta Dough, Scallop Mousse, Crab and Scallop Ravioli, Lemon Grass Scented Crab and Ginger Bisque, Crab with Tamarind and Curry Leaves)

Saturday, 17th January 2010 – Le Manoir aux Quat’Saisons Recipe Dinner, Towcester

I cooked this menu for 16 of my friends to celebrate my own birthday…

Birthday Buffet Menu

Welcome Cocktail/Fruit Juice- – – –

Miso Soup

– – – –


Cauliflower and Potato Fritters with Sweet Curry Sauce

Tempura with Chilli Dipping Sauce

– – – –

Crab and Scallop Mousse Ravioli with Ginger Lemongrass Bisque and/or Sauce Epicé accompanied by Vegetable Stir Fry

– – – –

Crab with Tamarind and Curry Leaves

Green Curry with Chicken

Boiled Rice

– – – –

Exotic Fruit Gratin with Mango Sabayon and Sticky Rice

And then, having mixed the remains of the two batters from the fritters and the tempura together I cooked “exotic” savoury pancakes to go in the freezer for February, while the 12 egg whites leftover from making the sabayon were quietly turning into meringues in all three of our ovens…


Here are the recipes from my session at le Manoir aux Quat’Saisons Cookery School.

Pasta Dough

Makes: 1 quantity
Preparation Time: 10 minutes


  • 100 g Pasta flour (type 00)
  • 1 medium egg
  • 1 pinch salt


  1. Mix the egg with the flour and salt and knead into a smooth ball.
  2. Wrap in clingfilm and place in the fridge for 20 minutes to rest before use.
  3. Roll the dough to the required thickness using a pasta machine (if you have one) or a rolling pin.

Notes: This can also be done in a food processor. The dough can be made and rolled out up to 2 days in advance so long as you clingfilm it tightly and store it in the fridge.
Also, you can freeze the dough if you want to.

Scallop Mousse

Makes: 4 servings
Preparation Time: 20 minutes


  • 150 g fresh scallop meat (not the roe)
  • 1 pinch (1 g) sea salt
  • 250 mls whipping cream
  • 2 teaspoons (10 mls) lemon juice
  • 1 pinch (½ g) cayenne pepper


  1. Place your food processor bowl and blade in the freezer for 15 minutes.
  2. Once it is chilled, puree the scallop meat and salt to a fine past.
  3. Add the cream and blend for no more than 1 minute.
  4. Add the remaining seasoning and blend briefly.
  5. Taste and adjust the seasoning as required. To do this, take a small square of clingfilm, add 1 teaspoon of mousse and roll it into a sausage shape, twisting both ends to seal in the mixture. Place in a pan of simmering water for five minutes until cooked. Remove, taste and correct the seasoning if necessary.
  6. Reserve the mousse in the fridge until needed. It will keep for up to three days. It also freezes well.

Notes: The bigger and fresher the scallops, the better the taste of the mousse will be. This mousse is wonderful on toast and doesn’t have to be cooked to be enjoyed. If you blend the mousse too much, the heat of the food processor will split the cream and spoil the mousse.

Crab and Scallop Ravioli

Makes: 4 servings
Preparation Time: 1 hour


  • 100 grams white crab meat
  • 20 grams brown crab meat
  • 50 grams scallop mousse
  • 1 teaspoon (5 grams) red snap nose chilli
  • 1 teaspoon (5 grams) ginger, peeled, finely chopped and blanched in boiling water for 3 minutes
  • 2 teaspoons (10 grams) coriander leaves
  • 100 grams pasta dough


  1. In a large bowl, mix together the crab meat, scallop mousse, chilli, ginger and coriander. Check the taste and then reserve in the fridge.
  2. Roll out the pasta dough to the correct thinness. You should be able to see your fingers through it.
  3. Cut the pasta into rectangles of the size you require.
  4. Place a portion of the filling in the centre of a square and place another pasta square over the top.
  5. Using your fingertips, squeeze any air out of the ravioli and squeeze the edges of the ravioli to seal them.
  6. Reserve on a floured tray.
  7. When you need them, cook them at simmering point in lightly salted water for 5 minutes.

Notes: Whatever you do, do not rest the ravioli on top of each other. They WILL stick and you won’t be able to prize them apart without wrecking them. If necessary place a layer on a floured or clingfilmed surface, place a layer of clingfilm over the top, then start a fresh layer.
The ravioli also freezes well. To cook it, do not defrost first.

Lemon Grass Scented Crab and Ginger Bisque

Makes: 6-8 servings
Preparation Time: 20 minutes


  • 1 medium (170 grams) onion, chopped
  • ½ (140 grams) fennel
  • 1 sprig (3 grams) thyme
  • 2 tablespoons (30 millilitres) extra virgin olive oil
  • 2 (10 grams) garlic cloves
  • 3 tablespoons (45 grams) tomato puree
  • 6 large (600 grams) vine ripened fresh plum tomatoes
  • 1 crab, large, carcass (2 kilograms) crushed into small pieces
  • 3 tablespoons (45 grams) ginger, chopped
  • 3 tablespoons (45 grams) lemongrass, smashed and chopped
  • 3 tablespoons (45 millilitres) cognac
  • 250 millilitres dry white wine
  • 5 grams sea salt
  • 7 grams caster sugar
  • 2 grams cayenne pepper


  1. In a large pan, sweat the onion, fennel, and thyme in olive oil for 10 minutes until soft. Do not allow them to colour.
  2. Add the garlic and cook for 1 minute.
  3. Add the tomato puree and cook for a further minute.
  4. Add the chopped tomatoes and allow to cook slowly for 20 minutes or so while the flavours develop.
  5. In a dry frying pan, on a high heat, sauté the chopped crab carcass for around 3 minutes. Add the lemongrass and cook for a further minute.
  6. De-glaze the pan with the cognac and boil for 1 minute to remove any alcohol.
  7. Add the crab carcass to the tomato mix, top up with enough water to cover the “bones”. Bring to a simmer and cook for 15 minutes.
  8. Pass the bisque through a fine colander or sieve and adjust the seasoning to taste.
  9. Serve the bisque over the ravioli.

Notes: Do not allow the crab carcass to colour. If you do, the bisque will have a biter flavour. When sieving the resulting bisque, press down on the contents to ensure that you extract all the liquid. You can omit the lemongrass and/or ginger if you prefer. You can add cream or coconut milk to create a richer bisque.

Crab with Tamarind and Curry Leaves

Makes: 6 servings
Preparation Time: 20 minutes


  • 240 grams white crab meat
  • 60 grams brown crab meat
  • 2 tablespoons (30 millilitres) vegetable or coconut oil
  • 3 dried red chillies
  • 8-10 curry leaves
  • 300 grams onions, thinly sliced
  • 2 teaspoons (5 grams) ground coriander
  • ¾ teaspoon (3 grams) ground turmeric
  • 3 (15 grams) garlic cloves
  • 1 tablespoon (15 grams) ginger, finely chopped
  • 100 millilitres coconut milk
  • 60 grams tamarind pulp
  • ½ teaspoon (3 grams) salt to taste
  • 2 tablespoons chopped fresh coriander leaves


  1. Heat the oil in a sauté pan, add the dried chillies and sauté for 1-2 minutes then remove the chillies.
  2. Add the curry leaves to the pan and cook them till they start to crackle.
  3. Add the onions and fry them until they are light brown and soft.
  4. Stir in the coriander, turmeric, garlic and ginger and sauté for 2-3 minutes.
  5. Add the coconut milk, tamarind pulp and crab meat and simmer gently for 2-3 minutes.
  6. Stir in the coriander, taste and adjust the seasoning.

Notes: Make sure the crab meat is free of shell by picking through it with your fingertips.


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