I've been playing around with making my own tortellini fillings for a while now and getting the pasta thickness just right. If it is too thin, you cannot place them individually on a plate as they are self supporting but have them too thick and they are wasted. I've found that the second thinest setting is the best on my pasta machine.
The filling is 70 prawn, 30% haddock or white fish. Gently poach or bake the haddock but don't over cook as it will also have some cooking in the tortellini. Put the prawn and haddock with a little splash of single cream in a mini-chopper for a few seconds. I also added a little taragon but not to much. Then that makes your filling, with any left overs, use that to place in the centre and build your green leaves on top to give height.
Chorizo and scallops is a well known combination but it can often over power the flavour of the scallops but if used as a chorizo cream, this leaves a subtle taste that is not overpowering. Cook the chorizo first, then adding cream, put into a mini-chopper. Put this through a tamis or sieve and you are left with a mild chorizo cream. If you can leave the chorizo in the cream for a longer time, this will allow the flavours in infuse more.
Mains - Roast Pork from Sunnyside Farm with Sausages (the one I butchered), Celeriac Puree and all the trimmings.
Desert - Chocolate Ganach with Mango Jelly, Vanilla Ice Cream and a Baileys Cream Sauce.
