George Calombaris’ MasterClass Tortellini in Broth is a delicious interpretation of an Italian classic.
Preheat the oven to 180°C fan forced. Half fill a medium saucepan and bring to the boil.
For the Chicken Tortellini pasta, combine the flour, whole egg, egg yolks, olive oil and salt in a food processor and process to a coarse crumb consistency. Transfer dough to a medium bowl. Use a wet hand to knead the dough in the bowl for 1 minute to bring the together into a ball. Cover the bowl with plastic wrap and set aside at room temperature to rest.
For the Chicken, remove the wishbone from the chicken. Remove the legs (drumstick and thigh attached together). Remove the thighbone. Use a sharp knife to score the top of the drumstick 1cm from the end to trim.
Halve the chicken wings at the joint and use a small sharp knife the scrape the meat down the bone to make a drumette.
Remove the breasts from the baby chicken, leaving flesh on the breastbone.
In a small saucepan, combine 2 drumsticks, 2 drumettes, olive oil and salt. Heat the oil over high heat to 85°C. Hold the oil at 85°C and confit for 30 minutes.
Meanwhile, for the Calamari Consommé, remove the beak, wings and tentacles from the calamari. Remove the skin from the tube and wings. Cut half the calamari tube and all tentacles into large pieces. Finely dice remaining calamari tube.
Place the finely diced calamari in a small bowl over a larger bowl of ice.
In a medium ovenproof saucepan, warm the olive oil over high heat. Add the calamari wings and tentacles, chicken bones and offcuts, tamarind paste and three quarters of the spring onion. Cook until the chicken starts to colour. Transfer the saucepan to the oven and roast for 5 minutes.
Meanwhile, for the Chicken Tortellini filling, combine chicken breast, half of one reserved egg white, cream, lemon zest, spring onion, fish sauce and salt. Process filling until smooth and light. Add filling to the finely diced calamari and mix.
For the Calamari Consommé, carefully remove the saucepan from the oven and return to the stovetop. Deglaze the pan with water. Add the tarragon and the lemon peel. Bring to the boil over high heat. Reduce the saucepan to low heat and simmer for 15 minutes.
Meanwhile, combine half a baby chicken breast, large pieces of calamari tube, 1 reserved egg white and salt to a small food processor and process until just combined. Set aside at room temperature.
For the Garnish, pick small Brussels sprout leaves. Place sprout leaves in the saucepan of boiling water and blanch for 5 seconds. Immediately remove from boiling water and place into a bowl of iced water. Transfer sprout leaves to a paper towel lined plate and set aside until ready to serve.
For the Spring Onion Oil, add the green tops of spring onion to the saucepan of boiling water and blanch for 10 seconds. Immediately remove from boiling water and place into a bowl of iced water. When cool enough to handle, remove spring onion from the water and use your hands to squeeze excess water out.
Finely chop spring onion and place in several pieces of paper towel or a clean tea towel and squeeze any remaining moisture out.
Add spring onion and olive oil to a small food processor and process until mixture is vibrant in colour and smooth in texture.
Line a fine sieve with muslin cloth and place over a small bowl. Add Spring Onion Oil, gather the corners of the cloth, twist and squeeze oil through. Discard spring onion and muslin cloth.
For the Chicken, place a medium frypan over high heat and warm 1 tablespoon of the confit oil. Season the chicken breast. Add breast, skin side down and confit chicken to the frypan and cook for 3 minutes or until golden on all sides.
Meanwhile, transfer frypan of chicken to the oven to cook for 5-10 minutes or until just cooked through. Watch each piece and remove from the oven when cooked. When removed, baste the chicken in juices and set aside to rest.
Meanwhile, for the Calamari Consommé, pass the stock through a fine strainer into a medium saucepan. Add the fish sauce and stir through. Place the saucepan over low heat.
Carefully add minced chicken and calamari ‘raft’ to the stock and whisk through. Leave the stock to simmer over low heat for 10 minutes without stirring.
For the Chicken Tortellini, use a pasta machine to roll the dough out, gradually moving from a thick setting all the way through to the thinnest. Each time the dough should be folded and laminated, in total at least 10 times, dusting lightly with extra flour as needed.
Cut the pasta dough into 8cm squares. Place 1 teaspoon of filling in the centre of each and use a pastry brush to brush the top edges of the dough. Fold dough diagonally in half to form a triangle shape, pressing to remove any air pockets and form a tight seal. Pinch the two bottom corners together to seal. Place on a small lightly floured tray.
Add tortellini to the same saucepan of boiling water and cook for 3-4 minutes or until just cooked through.
For the Calamari Consommé, line a fine sieve with muslin cloth and place over a small bowl. When the stock is clear, very carefully pass it through the strainer. If your consommé is looking a little oily you can pass it through a fine strainer lined with paper towel.
Remove the chicken breast from the bone. Trim and tidy as needed. Slice the chicken lengthways to cut the best portion.
To serve, place 1 portion of chicken breast, 1 drumstick and 1 wing in each serving bowl. Place a few blanched Brussels sprout leaves and a few tortellini in the bowl. Sprinkle a few small tarragon leaves over the dish. Carefully pour the broth over and add several drops of onion oil.