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Devon crab and ginger dumplings with a lemon thyme and ginger sauce (recipes)






Serves 4



Preparation time

1-2 hours



Cooking time

1 to 2 hours

















Ingredients



For the vegetable stock1 onion, roughly chopped1 leek, roughly chopped 3 carrots, roughly chopped 4 celery sticks, roughly chopped 3 garlic cloves, unpeeled, lightly crushed2 star anise1 tsp white peppercorns1 bay leaf5 cloveswater, to cover250ml/9fl oz white winesprig each fresh thyme, tarragon, chervil and corianderFor the saffron dumpling dough1 tbsp waterlarge pinch saffron strands 2 tsp olive oil 1 free-range egg 3 free-range egg yolks 250g/9oz plain flour, sifted with 1 tsp salt For the crab, scallop and ginger mousse75g/3oz scallops, shells removed, trimmed1 free-range egg yolk100ml/3½fl oz double cream 75g/3oz brown crabmeat, free of any cartilage or shell 20g/¾oz fresh ginger, very finely chopped 250g/9oz white crabmeat, free of any cartilage or shellpinch cayenne pepper few drops lemon juice salt and freshly ground black pepper For the lemon thyme and ginger sauce175g/6oz unsalted butter 75g/3oz shallots, sliced 25g/1oz fresh ginger, chopped 40g/1¾oz fresh lemon thyme 1 tsp white peppercorns 1 tsp coriander seeds 75g/3oz brown crabmeat, free of any cartilage or shell 250g/9oz crab shells 200ml/7fl oz hot fish stockfew drops lemon juiceTo serve5cm/2in piece fresh ginger, peeledwater, to coverfew drops lemon juicepink grapefruit segments, cut into small piecesfresh coriander leaves, finely sliced



Method



1. For the stock, place the vegetables into a large heavy-based saucepan with the garlic, star anise, peppercorns, bay leaf, cloves and enough water just to cover. Bring to the boil and cook until the vegetables are tender.2. Add the wine and bring back to the boil. Remove from the heat, add the herbs and leave too cool. Strain through a sieve into a bowl and reserve for use in the sauce.3. For the dumpling dough, place the water into a small saucepan with the saffron and olive oil and bring to the boil. Remove from the heat and leave to cool.4. In a bowl, lightly beat the egg and egg yolks together, then mix into the saffron liquid.5. Place the flour into a food processor. With the machine running, slowly add the egg mixture to make a dough with a grainy texture that just starts to cling together but is not too wet. The amount of liquid absorbed by the flour will vary, so be careful not to make the dough too dry or wet. Remove the dough from the food processor and bring together into a ball. Wrap in cling film and leave to rest for 30 minutes. 6. Meanwhile, for the mousse, place the scallops, egg yolk, cream and brown crabmeat into a food processor and blend to a fine purée. Turn the mixture into a bowl and set in another bowl of iced water to cool.7. Place the ginger into a small pan of cold water, bring to the boil and boil for one minute, then refresh in cold water. Repeat this blanching twice.8. Add the ginger and the white crabmeat to the scallop purée mixture, then season with a pinch of cayenne, a few drops of lemon juice, salt and freshly ground black pepper. Put the mousse mixture into a piping bag fitted with a small round nozzle and chill while you make the sauce. 9. For the sauce, heat 75g/3oz of the butter in a pan, add the shallots, ginger and lemon thyme and gently fry for five minutes, without colouring. Add the peppercorns and coriander seeds and cook for two more minutes. Add the brown crabmeat and crab shells and cook for a further five minutes. Pour in the fish stock and 300ml/½ pint of the reserved vegetable stock and bring to the boil. Reduce the heat and simmer for 20 minutes. Strain through a colander, then through a fine sieve. 10. Measure 100ml/3½fl oz of this flavoured stock into a small pan - any remaining stock can be frozen. Heat gently and whisk in the remaining butter, a small piece at a time. Season with salt, freshly ground black pepper and a drop of lemon juice and set aside.11. Using a mandoline, carefully cut the piece of ginger for garnishing into thin slices, then into fine strips. Place into a saucepan with a squeeze of lemon juice and enough water to cover. Bring to the boil, then refresh in cold water. Repeat this blanching three times. Set the ginger aside in a small pan of cold water.12. Using a pasta machine, working from the thickest down to its thinnest setting, roll out the dumpling dough until it is smooth and fine. Using a 6-8cm/2½-3¼in round cutter, cut out 12 discs of dough and place onto a cling film-lined tray.13. Make one dumpling at a time. Place a disc of dumpling dough into a saucepan filled with boiling water and cook for 30 seconds, then refresh in iced water. Remove and dry on a clean towel, then place onto a piece of cling film that is bigger than the disc. Pipe or spoon a ball of crab mousse into the middle. Lift up the cling film and mould the dough around the mousse into a ball. Twist the end of the cling film to seal like a money bag. Repeat to make 12 dumplings - you may have some mousse left over to use in another dish.14. Place the cling film-wrapped dumplings into a pan of simmering water and cook for six minutes. While they' re cooking, reheat the dumpling sauce and the ginger garnish (in the water) and gently heat the pink grapefruit in a small pan. Remove the dumplings from the water with a slotted spoon, then carefully unwrap them and discard the cling film. 15. To serve, place three dumplings into each serving bowl, garnish with the ginger strips and the grapefruit and pour in the sauce. Sprinkle over the coriander.