‘Pink Fir’ - Heritage potato and chestnut gnocchi, acorn squash and cepe
PUBLISHED: 18:53 20 May 2013 | UPDATED: 18:53 20 May 2013
Vegetarian dish provided by Peckforton Castle
300g Pink fir potatoes, peeled
100ml pumpkin oil
1 large acorn or butternut squash
125g strong flour
2oz butter plus extra for cooking
3 large eggs
2 oz finely grated parmesan
150g whole cooked chestnuts
50g chopped onion
1 clove garlic, chopped
125 ml white wine
125 ml orange juice
125 ml vegetable nage or stock250 g fresh cepes (or dried and re hydrated)
Cepe powder ( available in large super markets)
In a bowl, combine the warm fresh mashed potato, flour, eggs, parmesan, butter, and 75g of the chestnuts, chopped. Mix to a dough. Season and press into a suitable container lined with cling film and well wrapped. Steam for 20 mins, then chill. The gnocchi should be firm to the touch. Cut into four equal portions.
Roasted Squash and puree
Peel the acorn squash, remove the seeds and roast for 20 mins at 170 degrees c. cool and peel. Cut the squash into 8 crescent segments. Coat in pumpkin oil, season and char grill, or roast four of the segments until cooked through. Reserve and cool
Chop the remaining segments and sweat with the onion and garlic. Add the wine and orange juice and reduce. Cover with vegetable stock, simmer and then blend to a smooth puree. Season and return to a small pan to reheat
Halve the cepe’s and honey comb score with a sharp knife. Pan roast cut side down in pumpkin oil, add a knob of butter and turn, remove from pan and drain.
Warm the puree through. In a large sauté pan, heat some oil and add the squash and gnocchi. Lightly fry and add the cepes, cut side down. Add the halved chestnuts. Add a knob of butter and turn all ingredients, cook to a light golden brown. Remove from the pan and drain.
Assemble on a warmed plate how you see fit, garnish with pumpkin seeds, pumkin oil, cepe powder and pea shoots.
Peckforton Castle: Stone House Lane, Peckforton, Tarporley, Cheshire, CW6 9TN
Tel: 01829 260 930
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