Business & Finance0 min ago
Beef wellington/ cream cabbage x
8 Answers
Do you have a nice recipie?
Ive seen loads on google- not so much a mustard fan however quite fancy with the pate??
Also at xmas i had cabbage/cream/ham fr first time and LOVED IT so do you have any wee home recipies?
Xx
Ive seen loads on google- not so much a mustard fan however quite fancy with the pate??
Also at xmas i had cabbage/cream/ham fr first time and LOVED IT so do you have any wee home recipies?
Xx
Answers
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I don't use mustard with beef wellington. I buy ready made pastry as well :-)
Make a pancake and put it on the pastry...beef on top...stops the bottom going soggy. I use mushroom pate.
Creamed cabbage is really nice. Blanche the cabbage. Fry some shallots and bacon..add blanched cabbage, salt and pepper and a dash of cream.
Make a pancake and put it on the pastry...beef on top...stops the bottom going soggy. I use mushroom pate.
Creamed cabbage is really nice. Blanche the cabbage. Fry some shallots and bacon..add blanched cabbage, salt and pepper and a dash of cream.
Similar to Umm, but I use prosciutto instead of pancakes (laziness, more than anything) and make my own mushroom duxelle. I generally buy my pastry if I can find all butter puff.
My cabbage is similar to Umm too except I don't bother with the blanching. I shred savoy cabbage really thinly and add to cooked shallot/onion, bacon and garlic. Add a glug of sherry or wine bung a lid on and leave to steam for a few minutes, lid off add cream and seasoning - and if I'm feeling really indulgent a bit of freshly grated parmesan.
My cabbage is similar to Umm too except I don't bother with the blanching. I shred savoy cabbage really thinly and add to cooked shallot/onion, bacon and garlic. Add a glug of sherry or wine bung a lid on and leave to steam for a few minutes, lid off add cream and seasoning - and if I'm feeling really indulgent a bit of freshly grated parmesan.
I use my own mushroom duxelle, a very thin pancake, spinach leaves and shop bought all butter puff pastry. I lay the spinach leaves on the pancake, then the mushrooms then the fillet, I roll that all up into a sausage shape and chill for 30 mins. Then roll out the pastry, egg wash it, lay the beef on top (without the clingfilm obviously! ;) ) roll it really tightly, egg wash the top and chill again for as long as you can.
I do my creamed cabbage the same way as Ummmm and it's lovely :)
I do my creamed cabbage the same way as Ummmm and it's lovely :)
I did beef wellington on Xmas Day and kept it very simple.
I bought a chateaubriand from Waitrose and pan seared it to seal it all over and give it some colour. Stuck it in the oven for 15 minutes on Gas 7. Let it go completely cold and wipe any excess moisture away with some kitchen towel. Roll out Jusroll Puff Pastry and smear with pate (I just grabbed some pate out of the fridge. Wrap the beef in the pate/pastry and transfer back to fridge until you are ready to put into hot oven. Eggwash it just before it goes into oven and cook for 35 minutes on Gas 7/8.
Allow to rest before carving. x
I bought a chateaubriand from Waitrose and pan seared it to seal it all over and give it some colour. Stuck it in the oven for 15 minutes on Gas 7. Let it go completely cold and wipe any excess moisture away with some kitchen towel. Roll out Jusroll Puff Pastry and smear with pate (I just grabbed some pate out of the fridge. Wrap the beef in the pate/pastry and transfer back to fridge until you are ready to put into hot oven. Eggwash it just before it goes into oven and cook for 35 minutes on Gas 7/8.
Allow to rest before carving. x
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