Poached Chicken with Pea Ravioli and Cheese 'foam'

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g/7oz unsalted butter
• 1 sprig fresh thyme
• 2 cloves garlic
• 2 x 175g/6oz chicken breasts
• 200ml/7fl oz chicken stock
• drizzle olive oil
• 2 banana shallots
• 1 clove garlic
• 400g/14oz fresh peas
• 1 sprig fresh thyme
• 1 bay leaf
• 300ml/10½fl oz chicken stock
• 2 tbsp crème fraîche
• 3 gelatine
• 150g/5oz semolina
• 100g/3½oz pasta
• pinch salt
• 1 tbsp olive oil
• 4 free-range eggs
• 200ml/7fl oz milk
• 200ml/7fl oz single cream
• 1 gelatine
• 150g/5oz Caws Mynydd Du cheesecheese
• ½ tsp xanthum gum (available online and from specialist suppliers)
• handful pea shoots
• commercial vacuum pack machine
• vacuum pack bags
• temperature-controlled water bath
• espuma gun with one gas charger

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pulse the pasta to a fine powder, then mix with the semolina, a pinch of salt, the olive oil and the eggs. Knead into a smooth dough, wrap it, and rest it in the fridge for 30 minutes.

2. Soften the shallots and one garlic clove in a little butter with a thyme sprig and the bay leaf for 5 minutes. Add the peas and cook 3 minutes, then discard the herbs and blend with the crème fraîche until smooth. Chill.

3. Soak the 3 gelatine sheets in cold water. Warm 300ml chicken stock, stir in the squeezed gelatine, pour into a tray and chill until set. Cut into small cubes for serving.

4. Roll the dough thin with a pasta machine, dusting with semolina. Pipe small mounds of pea filling, brush the edges with water, cover with a second sheet and seal, then cut into rounds.

5. Simmer the ravioli in a pan of boiling water for 2 to 3 minutes until tender, then drain.

6. For the cheese foam, warm the milk and single cream, whisk in the cheese until melted, then add the softened 1 gelatine and the xanthan gum. Blend, strain, and chill until cold.

7. Season the chicken breasts lightly with salt. Vacuum-seal each with a little butter, a thyme sprig, a garlic clove, and a drizzle of olive oil. Cook in a water bath at 74°C (165°F) for 30 minutes until the thickest part reaches 165°F (74°C).

8. Load the cheese mixture into the espuma gun with one charger. Warm the chicken bag juices with the remaining 200ml stock and butter, and whisk to a light sauce. Plate the ravioli, sliced chicken, stock cubes, sauce, foam and pea shoots.