Through a chance meeting with one of my suppliers who runs Wobbly Bottom Goat’s Farm just outside Hitchin, I was asked if I would like to do a demonstration at the Hitchin Food and Drink Week 2011 to promote local food business' within the area. As I live in Hitchin I was more than happy to support local suppliers with their efforts to increase their portfolio within the local area.
Part of the promotion was to collect all the fallen apples in people’s gardens and donate them at the market place in Hitchin. Chiltern Ridge Farm took the apples away and processed them into apple juice, with the proceeds of the sale of the apple juice raising money to help to “juice up” the Christmas lights.
To showcase the goat's cheese, I started by making some fresh pasta and demonstrated to a very attentive audience how to make tortellini, ravioli and linguini pasta, filling the ravioli and tortellini with Wobbly Bottom Farm goats cheeses - one which is rolled in chilli and the other of which is rolled on soft herbs (they also make a Camembert styled cheese called Pure Pirton as well as a hard cheese made in a Cheddar style, and these can be sourced at a vast range of local farmer’s markets within Hitchin and the surrounding areas).
In true Blue Peter style I had taken along a tub of spiced tomato coulis, which I served with the linguini. The audience tasted the raviolis and tortellinis, which I rolled in extra virgin olive oil, malden salt and freshly milled pepper, which let them experience the real fresh taste of the pasta and goat's cheese combined. I also made some goat's cheese tartlets, finished with a rustic red onion marmalade, with a pea shoot salad on top.
The perfect pasta recipe
- 250gms “00” flour (pasta flour)
- 4 egg yolks
- 1 whole egg
- 1 tbs olive oil
- 2 tabs water
- Salt and pepper
- Place the flour, salt and pepper in a blender
- Add the whole egg then egg yolks.
- Add the water to adjust consistency.
- Remove from the blender and knead till smooth.
- Wrap in cling film and place in the fridge for at least 45 minutes.
- When ready to be used, remove from the fridge and allow to warm up slightly before using, this makes it easier to work with.
Kevin Clark: Executive Chef – Tuesday 18th October 2011