Chef's Recipes

World pasta day

25th October 2021

Scotch Lamb Rump, Haggis Raviolo

Lamb, Chard, Field Mushrooms, Carrots, Leeks, Whisky Mustard

Equipment Focus

This dish was made using the i91105C Induction Oven Range. Find out more about the induction range here.

Alternatively, if you are cooking larger amounts of pasta, consider a pasta cooker like this.

Ingredients

50g Fresh Egg Pasta
50g Pirie and Son Butcher Haggis
1 x Egg
120g Scotch Lamb Rump
30g Blairlogie Wild Garlic
10g Fresh Chard
30g Mixed field mushrooms
1 x Carrot
20g Leeks
15ml Glengoyne Single Malt Whisky 12 y/o
5ml Arran Wholegrain Mustard
20ml Lamb jus
10g Diced shallot
25ml Graham’s Dairy Double Cream
3g Shetland Sea Salt
1g White peppercorns crushed
20ml Extra Virgin Olive Oil
20g Orkney salted butter

Ingredients for Fresh Egg Pasta
250g Pasta flour Type “00”
2 x Eggs
3 x Yolks
1 x tsp olive oil
Pinch Salt 
1 x tsp oil for pasta when cooking

Method

• Make pasta dough first by adding ingredients to a food processor or kneading by hand. Ensure the dough is well worked to achieve a good sheen, wrap and rest in fridge for an hour. Then remove and bring to room temperature before working with it.
• Remove haggis from fridges and work with hands till soft, then shape into sphere.
• Trim and portion lamb rump, lightly brush with olive oil and rub with garlic
• Brush and pick mushrooms, sauté last minute in garlic and butter
• Wash, peel and rough dice the carrots, when soft, puree till smooth and pass
• Wash, dry and slice leeks, cook slowly in little butter covered
• Wash and slice wild garlic, leave till last minute cooking
• Sweat diced shallot till soft, then add whisky, reduce then add jus, bring to boil, add splash cream and bring to boil again, serve.
• Roll out pasta and fill with haggis, seal and rest in fridge, boil salted water
• Heat grill / griddle till smoking, sear meat to achieve good colour.
• Sauté mushroom, heat all other ingredients.
• Rest meat, at this time gently boil raviolo for 3-4 minutes, remove and drain.
• Start plating, finishing with raviolo and sauce.

Chef's Tips for better pasta and ravioli

• Always sieve flour to ensure the flour is fine and clean
• Use good quality flours.
• Ensure eggs are as fresh as possible, free range the best
• Bring eggs to room temperature prior to adding to the dough process
• Do not overwork the dough, but work it enough to achieve pliability and sheen
• Invest in a good pasta machine; it is worth the extra pounds in the end.
• Ensure there is plenty space and surface around you to work.
• For filled pasta, always roll to the thinnest setting possible, however,
• It is vital to follow each setting from the highest to the lowest in sequence.
• Cover the pasta until ready to fill or shape, if making large batches.
• Make only the amount required, wrap rest well and keep in fridge or freezer.
• If shaping noodle pasta, hang over wooden stakes till dry, then store in airtight container for later use, or, blanch quickly, then refresh, drain and store in fridge till needed, up to 3 days maximum.