The world of business, particularly for women, can be a harsh reality, and getting recognised for your talents, work ethic, experience and qualifications – rather than gender – can be easier said than done. Sometimes it feels like everything goes unnoticed, no matter what ideas you bring to the table and how hard you have worked to prove yourself.
The stress of work can also have a knock-on effect on your personal relationships, the one place you can be your own person!
It is said that cooking is a great stress reliever, a hub for generating ideas and a platform for confidence and self-belief. I have therefore developed a recipe which will help bring out your natural assertiveness and encourage you to look deep within yourself, re-assessing your career and relationship with others. Creativity and a positive attitude go hand in hand when cooking this dish.
A deadly recipe which should not be taken lightly!
12 wonton pastry sheets (available from any Oriental supermarket)
250 grams chestnut mushrooms, finely diced
1 medium red onion, finely chopped
1 tablespoon unsalted butter
2 tablespoons olive oil
75 grams Parmesan cheese
150 ml Cava
½ litre chicken or vegetable stock
100 ml cream
50 grams duck foie
Salt and freshly ground black pepper for garnishing
Fresh basil for garnishing
Fresh chives for garnishing
To make the filling:
Finely chop the onion and sauté in a pan with hot olive oil. Finely dice the mushrooms and add to the pan. Allow to soften, and add a little effervescence with Cava, cooking until the alcohol evaporates. Add butter and season with salt and freshly ground pepper. Next, add a little cream and allow to thicken. Cook until mushrooms have reduced in size. Add half the Parmesan, stir, and set aside to cool.
To make the wonton casing:
In a saucepan with boiling water, add the wonton sheets and cook until softened. Place one wonton sheet on a floured table and spoon a tablespoon and half of the mushroom filling into the centre, plus a thin slither of the foie on top. Using your finger, dip it in water and moisten the wonton sheet around the edges. Cover with another sheet and press around the edges with your fingers or a fork.
To make the ravioli:
In a large saucepan, heat the chicken or vegetable stock until it begins to boils and then cook the wonton ravioli in small batches for 3 minutes. Set aside.
To make the sauce:
Heat the remaining cream, a dash of Cava and add the remaining filling and Parmesan. Stir gently. Add salt and pepper to taste before pouring the sauce over the ravioli. Garnish with fresh basil and chives and serve hot.