1 00:00:15,375 --> 00:00:16,666 OK. Welcome back. 2 00:00:16,666 --> 00:00:19,666 We're now going to go to the finishing process of cooking 3 00:00:19,666 --> 00:00:24,166 our tortellini along with scallops and completing our finished dish, 4 00:00:25,166 --> 00:00:27,166 first of all, we need to look at the quality points 5 00:00:27,166 --> 00:00:29,166 that we've made into our tortellini. 6 00:00:29,166 --> 00:00:32,416 So we're looking at our pasta, which we've rolled as thin as possible. 7 00:00:33,333 --> 00:00:38,166 We've got a consistent size and shape, and that is through our measuring 8 00:00:38,166 --> 00:00:41,458 of eleven to twelve grams of filling 9 00:00:41,458 --> 00:00:44,916 and also the actual sizing using a cutter. 10 00:00:44,916 --> 00:00:47,416 So we have consistency in size. 11 00:00:47,416 --> 00:00:49,750 They're all neatly formed. 12 00:00:49,750 --> 00:00:51,833 These seven tortellini, which we're going to do, 13 00:00:52,625 --> 00:00:55,333 they have well sealed edges, so the edges are nicely sealed 14 00:00:55,333 --> 00:00:56,958 through the water and therefore we shouldn't 15 00:00:56,958 --> 00:01:00,250 get any seepage or leakage when we go to cook them in our pan. 16 00:01:01,541 --> 00:01:05,625 The next part that we're going to cook these is an al dente product, 17 00:01:06,458 --> 00:01:08,833 so therefore they've got a slight 18 00:01:08,833 --> 00:01:11,041 undercook on the actual pasta. 19 00:01:11,041 --> 00:01:13,875 It's also known as to the tooth: al dente. 20 00:01:15,000 --> 00:01:16,666 The finishing part of it. 21 00:01:16,666 --> 00:01:19,500 We're making sure we have enough ratio 22 00:01:19,500 --> 00:01:22,791 of the sauce to the garnish and to the actual dish, and that will be 23 00:01:22,791 --> 00:01:25,916 our quality points that we're looking for in our tortellini dish. 24 00:01:27,083 --> 00:01:30,583 OK, so we're just going to finish off the cooking process of cooking our pasta, 25 00:01:30,791 --> 00:01:36,083 making our sauce and a scallops and bring it together to make our plated meal 26 00:01:36,416 --> 00:01:39,875 or starter, depending on what you kind of 27 00:01:39,875 --> 00:01:42,541 look at as a menu of where it might be. 28 00:01:43,125 --> 00:01:46,041 So in a little pan, 29 00:01:46,208 --> 00:01:49,333 we're going to put in a few shallots which I've cut up into a fine brinoise. 30 00:01:49,958 --> 00:01:53,083 OK, and they'll go into the pan into a little bit of butter. 31 00:01:53,083 --> 00:01:55,875 Into into the pan. 32 00:01:55,875 --> 00:01:57,625 Turn the heat up a little bit. 33 00:01:57,625 --> 00:02:01,375 My pasta will only take around about a minute and a half to kind of cook 34 00:02:01,375 --> 00:02:02,416 as it's nice and thin. 35 00:02:03,791 --> 00:02:07,166 So we're just looking to sweat down our shallots in our pan. 36 00:02:10,916 --> 00:02:11,833 Just turn the heat up a little bit. 37 00:02:13,458 --> 00:02:15,958 My pan is getting nice and hot 38 00:02:16,666 --> 00:02:20,291 from the heat for the scallops to be cooked into. 39 00:02:20,500 --> 00:02:24,291 So we're just looking at getting a nice pan hot to seal our scallops 40 00:02:24,291 --> 00:02:26,750 and to get a nice bit of color. 41 00:02:31,416 --> 00:02:35,333 My tortellini, I can pop into my pan, it needs to be a boiling 42 00:02:35,333 --> 00:02:39,958 water and enables the pasta to kind of tumble through, enabling 43 00:02:39,958 --> 00:02:42,666 full cooking process of our tortellini. 44 00:02:57,583 --> 00:03:02,375 I have a tray ready for the tortellini to come out onto to absorb all the water, 45 00:03:02,375 --> 00:03:04,333 so therefore it doesn't go onto my plate. 46 00:03:06,166 --> 00:03:08,750 Once my shallots have sweated into the butter. 47 00:03:08,750 --> 00:03:13,750 I can now add in the mustard, so I'm using a meux mustard a course grain mustard. 48 00:03:14,875 --> 00:03:16,500 I can add this in 49 00:03:16,791 --> 00:03:20,541 into the pan to gain a little bit of flavor. 50 00:03:20,791 --> 00:03:24,250 It will also smash up some of the actual mustard seeds, 51 00:03:24,250 --> 00:03:26,500 which helps break down the flavor. 52 00:03:28,083 --> 00:03:29,125 Very simple sauce. 53 00:03:29,125 --> 00:03:33,291 We're then going to add in some cream and some parsley just to give this extra; 54 00:03:33,291 --> 00:03:36,375 the parsley for the color and the cream to obviously give it 55 00:03:36,375 --> 00:03:38,541 the sauce consistency. 56 00:03:42,416 --> 00:03:43,666 And some cream. 57 00:03:50,500 --> 00:03:52,916 We looking just to reduce this sauce, 58 00:03:54,333 --> 00:03:56,916 to the right consistency for our dish, 59 00:03:56,916 --> 00:03:59,791 we shall add in a little bit of seasoning to give a little bit extra flavor. 60 00:04:00,666 --> 00:04:02,041 So we have some salt and pepper. 61 00:04:08,916 --> 00:04:11,500 As this is thickening and reducing, we should now 62 00:04:12,125 --> 00:04:15,166 look at cooking our scallops and also taking out the tortellini. 63 00:04:20,250 --> 00:04:24,166 So out our tortellini, because we don't want to overcook these 64 00:04:25,666 --> 00:04:29,916 and it's still taking the shape and still kept their shape and not leaked 65 00:04:29,916 --> 00:04:31,791 because we sealed the edges very well. 66 00:04:38,041 --> 00:04:39,958 We shall now cook our scallops 67 00:04:39,958 --> 00:04:41,208 in a nice hot pan. 68 00:04:42,416 --> 00:04:43,958 Addition of oil. 69 00:04:47,875 --> 00:04:49,500 We're going to use a little bit of thyme 70 00:04:49,500 --> 00:04:51,416 to also give a flavor to our scallops. 71 00:04:58,583 --> 00:05:00,250 Placing our scallops. 72 00:05:02,291 --> 00:05:04,958 We're using three scallops here 73 00:05:05,416 --> 00:05:06,791 for our portion . 74 00:05:08,250 --> 00:05:10,000 Going to add in a little bit of salt. 75 00:05:14,041 --> 00:05:16,125 And Pepper and we're looking just a caramelise 76 00:05:16,125 --> 00:05:18,583 the bottom of our scallops. 77 00:05:22,916 --> 00:05:24,750 To give our color and flavor, 78 00:05:25,166 --> 00:05:27,625 the scallops will take around about a minute and a half to cook. 79 00:05:30,500 --> 00:05:33,000 Our sauce has now thickened from the reduction, 80 00:05:33,208 --> 00:05:35,875 and this is now ready to serve with our tortellini. 81 00:05:36,958 --> 00:05:39,958 We're looking to get a nice golden color on our scallops. 82 00:05:42,375 --> 00:05:45,875 We mustn't turn them too soon, otherwise they won't cook and also they won't get any color. 83 00:05:46,916 --> 00:05:49,458 We can also add in a little bit of butter if you want to, 84 00:05:49,458 --> 00:05:53,000 or you could use a clarified butter to give a better color. 85 00:05:53,000 --> 00:05:56,750 And also, you can get a bit of flavor from this rather than using oil. 86 00:05:56,958 --> 00:06:00,625 You could use an olive oil also to give a bit of flavor on your scallops. 87 00:06:01,750 --> 00:06:04,958 Your pan must be hot and obviously creates a little bit of smoke. 88 00:06:11,125 --> 00:06:13,291 We're looking to get a nice golden color. 89 00:06:30,250 --> 00:06:32,291 Just going to add a little touch of butter. 90 00:06:35,291 --> 00:06:36,458 In our pan. 91 00:06:37,291 --> 00:06:40,583 All the butter and then just spoon a little bit of this butter 92 00:06:41,500 --> 00:06:43,875 over the top of our scallop 93 00:06:45,375 --> 00:06:46,416 to gain more flavor 94 00:06:47,500 --> 00:06:49,500 and a little bit of color. 95 00:07:00,125 --> 00:07:03,833 The design, obviously up to you, how you want to plate it, we're going to use three tortellini. 96 00:07:04,291 --> 00:07:07,666 Serve with the scallops and then I have some black pudding crumb 97 00:07:08,000 --> 00:07:10,291 just to sprinkle on this too. 98 00:07:30,708 --> 00:07:32,625 So we're just going to make sure we've got enough sauce, 99 00:07:33,541 --> 00:07:35,083 a nice chunky sauce, 100 00:07:36,000 --> 00:07:39,333 little sprinkle of black pudding to finish 101 00:07:41,125 --> 00:07:42,708 so there we have our tortellini. 102 00:07:42,708 --> 00:07:45,875 Black pudding and mashed potato tortellini, 103 00:07:46,583 --> 00:07:50,583 scallops with a meux mustard sauce and black pudding crumb. 104 00:07:51,083 --> 00:07:51,958 Done.