Christmas Wellington
Ingredients:
●3 tbsp Olive oil
●6 large portobello mushrooms with the stalks and skin removed
●2 large onions, roughly chopped
●300g white mushrooms, roughly chopped
●300g chestnut mushrooms, roughly chopped
●80g Merchant Gourmet Whole chestnuts, roughly chopped
●40g pecan nuts, roughly chopped
●40g walnuts, roughly chopped
●40g ground almonds
●Handful fresh tarragon
●2 tsp. dried tarragon
●2 gloves garlic, crushed
●400g spinach
●2 sheets short crust vegan pastry (Jus-Rol)
●50ml plant milk for glazing
●Seasoning
Method:
1.Lay the mushrooms and stalks onto a baking tray and drizzle 1 tbsp of olive oil, ensuring they are coated.
2.Bake in a pre-heated oven (180) until cooked.
3.Remove from the oven and carefully pat with kitchen roll to remove excess liquid. Place on fresh kitchen roll to cool.
4.Place a large pan on the hob on a medium heat and add 1 tbsp. of olive oil.
5.Fry the onion and 1 clove of crushed garlic for 5 minutes then add the chopped mushroom. Fry until cooked.
6.Remove from the mushroom mixture and spread out onto a baking tray to cool.
7.Add another tablespoon of olive oil into the pan. Add the spinach and 1 crushed clove of garlic and fry until the spinach has wilted. Remove from the heat and place in a bowl to cool.
8.In a food processor, add the cooled mushroom mixture plus the mushroom stalks from the portobello mushrooms, chestnuts, nuts and tarragon. Add a pinch of salt and blitz to a paste.
9.Remove and place to one side.
10.On a clean, lightly dusted work surface, unroll one pastry sheet.
11.Spoon half the mushroom mixture down the centre of the pastry, leaving a boarder round the edge.
12.Cover with half of the spinach.
13.Place 3 mushrooms along the centre and 3 more on top so they are stacked.
14.Carefully cover with the remaining spinach and then the remaining mushroom mixture.
15.Using a pastry brush, brush the edges with plant milk.
16.Unroll a sheet of pastry and place on top, carefully shaping with the sides of your hands.
17.Score the pastry into diamonds ( or any decoration you desire) and glaze with plant milk.
18.Bake for 45 minutes or until golden brown on 180C/160 fan/ gas 4.
Sprout purée
Ingredients:
For the purée:
●200g Brussels sprouts, prepared
●60g plant yogurt
●Fresh nutmeg
●Sea salt
For the topping:
●200g finely shredded sprouts
●1 tbsp olive oil
●1 large shallot, finely shredded
●25g chestnuts, pre-cooked and vacuum packed
●Pomegranate seeds to decorate
Method:
1.Put prepared sprouts in a large pan of boiling water, then cover until the water comes to the boil. Remove the lid and cook until tender.
2.Drain the sprouts and add to a food processor. Add in the plant yogurt, grate in a generous amount fresh nutmeg and add a generous pinch of salt.
3.Blitz to a puree.
4.In a large frying pan, fry the shallots in olive oil until they start to crisp.
5.Add in the finely shredded spouts and fry, mixing in with the onion for another five minutes.
6.Crumble in the cooked chestnuts and mix to combine.
7.Remove from the pan.
To serve:
You can either pipe or drop and drag the purée on the plate. Top with the onion and shredded sprout mixture.
