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Cherry tagliolini, seaweed spaghetti and watermelon skin

Cherry tagliolini, seaweed and watermelon skin

  • Starter
  • medium
  • 4
  • 2 hours, plus overnight infusing

PT2H

1
To make the marinated cherries, heat the sugar and water together in a pan over a low heat. When the sugar has completely dissolved, pour in the alcohol and bring to the boil
  • 150g of sugar
  • 500ml of water
  • 250ml of neutral alcohol, 95%
2
Pour the hot liquid over the cherries then leave to cool to room temperature. Place in an airtight container in the fridge and leave to infuse overnight
  • 200g of cherries, stones removed
3
Meanwhile, make a pickling syrup for the watermelon skin. Place the vinegar, sugar, spices and orange zest in a pan and bring to the boil over a medium heat. Remove from the heat and leave to cool
  • 500ml of apple vinegar
  • 300g of caster sugar
  • 1 star anise
  • 1 clove
  • 1 juniper berry
  • 1 slice of orange zest
4
Add the slices of watermelon skin to a separate pan and cover with cold water. Place over a medium heat and bring to the boil
  • 200g of watermelon, skin and rind only, sliced into strips
5
Simmer the skin for 10 minutes, then drain and transfer to the pan of cooled pickling syrup. Cover and leave to pickle overnight
6
On the day of serving, make the pasta dough. Add the flour to a large bowl and make a well in the centre. Add the whole egg and yolks and start to mix into the flour
  • 350g of flour
  • 1 egg
  • 2 egg yolks
7
Bring the dough together with your hands, transfer to a clean work surface and knead briefly. Add the cherry purée and knead again to create a smooth, evenly coloured dough. Wrap tightly in cling film and rest in the fridge for 1 hour
  • 90g of cherry purée
8
While the pasta is resting, make the hibiscus sauce. Add the water to a small pan and bring to the boil over a medium heat. Remove from the heat and add the hibiscus flowers
  • 250ml of water
  • 5g of hibiscus flowers, dried
9
Leave to infuse for 10 minutes, then pass the liquid through a fine sieve into a clean pan. Decant 2 tablespoons of the liquid into a small bowl and stir in the kuzu to dissolve
  • 2.5g of kuzu
10
Place the pan of hibiscus water back over a medium heat and bring to the boil. Add the dissolved kuzu gradually until fully combined, then keep warm until ready to serve
11
Pass the rested pasta dough through a pasta machine, gradually decreasing the thickness setting each time until the pasta reaches a 2mm thickness. Use a blade attachment (or cut by hand) to cut the pasta into strips of tagliolini (slightly thinner than tagliatelle)
12
Bring a large pan of water to the boil and blanch the pasta for 2 minutes then drain. Drain the pickled watermelon skin and mix through the cooked pasta along with the seaweed
  • 100g of seaweed, washed well
13
Drain the marinated cherries and chop into small pieces. Divide these between serving bowls and twirl a nest of the pasta on top
14
Drizzle over with hibiscus water and garnish with a few edible flower petals to serve
  • edible flowers

Ingredients

Metric

Imperial

  • Pasta dough

  • Marinated cherries

  • Pickled watermelon skin

  • Hibiscus sauce

    • 5g of hibiscus flowers, dried
    • 250ml of water
    • 2.5g of kuzu
  • To serve

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