Creamy garlic prawns with hand made fettuccini pasta and broccoli

  

Standard recipe

      Portion:4

      

           Ingredients:

            500g plain flour

            5 large eggs

            1/2 teaspoon of EVOO
            20 pc of 16/20 prawns peeled and cleaned (reserve the heads)
            4 cloves of garlic finely chopped or crushed
            5 shallots finely diced
            100ml of white wine
            500ml of heavy cream 30% fat
            50g butter
            50ml of vegetable oil
            160g broccoli florets
            1 tablespoon of chopped pasta
            500g home made pasta
            1 lemon
            8 stalks of chives


       Method:
          For pasta dough-make a mound with the flour and create a well on the top where you will place all the eggs and the EVOO,using a wooden spoon gradually stir the eggs till all the eggs have been incorporated by the flour,knead the dough for roughly 10 minutes till there is no lumps or traces of flour,you might need a bit of water to aid if the dough mixter is too dry,or more flour if too wet,wrap the dough in cling film and rest at room temperature  for 20 min before use .
        In  a medium hot pan add ththe vegetable oil and butter,sweat off the shallots then add the garlic and prawn heads.Deglaze with the white wine and add the cream and broccoli,reduce till thicken, remove all the prawn heads and disard.
       Add the prawns and remove off the heat till pasta is ready
       Cook pasta in boiling water with plenty of salt till they float (about 5 second) do not rinse the pasta, add the hot [asta and chopped parsley into the creamy garlic prawn sauce and cook for 1 more minute, served with chopped chives and lemon wedge.
          




                                                        Vegetable stock universal


     Ingredients:
       10lt
       15 lt cold water
       2kg brown onion peeled and cut of mirepoix
       1 kg carrots peeled and cut of mirepoix
       500g celeriac peeled and cut of mirepoix
       3 bay leaves
       10 pepper corn
       10 stalks of parsley
       20 stalks of thyme
   Method:
       Bring all to the boil and reduce to simmering ,skim the scum from the top frequently* simmer for 2 hours.
       Strain through a fine muslin or cheese clothe.
       Can be frozen for 1 month*.



                                                                                                        Chef Lam Chaiysith Srichom