Nkululeko’s Black Ash Ravioli with White Leek Sauce

Our theme this month is REFILL, REUSE, REAL VALUE which is all about being sustainable (see why we’re asking our customers to stop buying our grinders!) So we asked our chef partners in salt to let us know their favourite tip for being eco-friendly and sustainable in their kitchens. Here’s the ever-innovative Jackie Cameron School of Food & Wine’s kitchen tip:

“We oven roast/burn all onion skins and peels and make it into Ash Powder. We then use this powder to add flavour to mayonnaise, dust ricotta with it and dust onto char grilled vegetables.”

They’ve used this trick in the following fascinating recipe by one of Jackie Cameron’s students: Nkululeko.  The interesting story is that Nkululeko is allergic to onion, no, really allergic to it, but only to an actual onion itself – not the whole onion family. Which is still a bit of a problem when you’re wanting to become a chef!  So to get around this problem, whenever onions are called for in a recipe, Nkululeko substitutes leeks for onions so at least he’s able to taste the dish he’s making.

For the Pasta

Ingredients:

  • 95g Champagne Valley White Bread Flour
  • 2 Tablespoons Ash Powder (You can also make your own by burning vegetable peels; for instance, we often use onion skins-place them onto a tray into the oven until black, cool and then pulverise. Or if you have a blow torch-put onion peels into a deep tray and literally blow torch them until burnt, cool and then pulverise)
  • 1 Egg

Stuffing:

Sauce:

Method:

Mix flour and Ash together on the counter top, make a well add the whole egg and knead until smooth and shiny. Leave to rest in the fridge for an hour.

Meanwhile make up the stuffing. In a saucepan over a medium heat sweat off the leeks in butter and season with Oryx Desert Salt and Oryx Desert Pepper, then add the goats cheese and cream, stir until the cheese melts. Set aside to cool and firm up.

For the sauce, sweat off the leeks and butter until golden add the cream and reduce until thick and season.

For the pasta use a pasta machine to roll out the pasta as per directions. Use a cutter and cut out rounds or squares. Place a small ball of mixture onto the pasta, dab the outside with water and place a second piece on top and squeeze gently to seal. Bring a pot of water to boil and cook the pasta for 1-2 minutes and remove. Heat up sauce and serve pasta with sauce.  You can always heat the pasta in a little butter also.

Doesn’t it look magnificent?

Nkululeko Mlotshwa (chef)   

www.jackiecameron.co.za