Pick Of The Cpop
From Australian Country September 2015.
Source and licence
From Australian Country September 2015, printed page 59, digitised by the Internet Archive: https://archive.org/details/Australian_Country_September_2015
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
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Ingredients
- 1 tablespoon dried pink peppercorns
- one tablespoonful of the leek
- 1 egg
Method
- Leek & Salmon Ravioli Serves 3-4 2 leeks 200g Fresh salmon, skinned 275g packet gow gee pastry rounds (30 pieces) 1 egg yolk, beaten with a pinch oFsalt 1 tablespoon dried pink peppercorns, lightly crushed 125g salted butter 1 tablespoon lemon juice 50g salmon caviar, For garnish Trim and wash leeks.
- Finely dice half of one leek and julienne the remainder.
- Place the dice in a bowl and julienne in a colander.
- Dice salmon into 6mm pieces and combine with diced leek.
- Spread 1 5 gow gee wrappers on work surface and brush with beaten egg yolk.
- Place one tablespoonful of the leek and salmon in the centre of each wrapper, keeping the edges clean.
- Position another wrapper on top of filling, pressing well around the edges with the tines of a fork to seal.
- At this stage, the ravioli can be refrigerated or frozen until required.
- Place them in a single layer on a tray lined with baking paper.
- Separate layers with baking paper and cover all with plastic wrap.
- Place crushed pink peppercorns in a large, deep frying pan.
- Heat until aromatic, then add butter, stirring until dissolved and beginning to sizzle.
- Add lemon juice and turn off heat.