Guy Grossis PRAWN AND CHICKEN DUMPLINGS IN CHICKEN BROTH Ingredients Dumpling filling: 150g prawns, finely chopped

15g chicken breast, finely chopped Pinch of pepper Pinch of salt 1/2tsp chilli, finely chopped 1tsp coriander, finely chopped Dumpling cases: 1kg potatoes 2 egg yolks Pinch of salt Pinch of pepper Pinch of nutmeg 200g flour For the broth: 1 litre chicken broth 100g shitake mushrooms 10ml balsamic vinegar To garnish: 1 leek, finely shredded, blanched and deep fried Method To make the garnish, cut the root off the leek and separate the leaves. Wash and finely shred it. Blanch the shredded leek in water brought to the boil for a few minutes. Drain it and let it dry slightly before deep frying it until crispy. Set aside. For the dumpling case, boil the potatoes until tender. Peel the skins while they are still warm. Mash until all lumps are gone and turn the mash on to a floured work surface. Make a well in the centre and add the egg yolks, flour, nutmeg, salt and pepper and work it into a dough. Break off golf ball size pieces and set aside. Then mix the filling ingredients. Use your finger to make a small hole in each ball of dough, approximately 3cm deep, and fill with approximately 10g of combined filling. Seal each dough ball. Blanch the dumplings in boiling water. When they rise to the top take them out. Heat a wok and saut aac the shitake mushrooms and spring onions. Heat the stock and add the mushrooms, spring onions, balsamic and dumplings and serve garnished with the deep-fried leek.

Guy Grossis TORTA DI LIMONE (LEMON TART) Ingredients For the pastry: 500g flour 250g unsalted butter 1 pinch of salt 125g sugar 1 egg yolk 1 whole egg Zest of 1 lemon For the filling: 9 whole eggs Juice and rind of 4 lemons 375g caster sugar 300ml cream Method In a bowl, rub butter into flour until the mixture resembles breadcrumbs. In another bowl, add sugar to the yolk and the whole egg and whisk together. Set aside. Add salt and lemon zest to flour and then add the sugar/egg mixture until blended. Do not over-work the dough. Set aside in refrigerator for 30 minutes before use. To make the filling, whisk eggs and then add lemon and sugar. Whisk until mixture is well combined. Whip the cream until it forms soft peaks and fold through the egg and lemon mixture. Pre-heat oven to 150C and grease a 24cm spring form cake tin. Roll out pastry to 3mm thick and line the cake tin. Place in the fridge for 30 minutes. Cover the pastry with aluminium foil, fill with rice and place in the oven for 25 minutes to blind bake. Take rice and foil out of cake tin and fill with the lemon mixture. Place tart back in the 150C oven and cook for about 90 minutes or until tart has just set. Take out and let cool before removing cake ring. Serve when completely cold. Serves 10 to 12.