JAMIE OLIVER CHICKEN WELLINGTON RECIPES

1. Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.

2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220C (200C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.

3. Meanwhile, melt the butter in the frying pan, add the onion and the mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.

4. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.

5. To wrap the beef and pâté mixture in the pastry, roll out 300g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pate mixture down the middle, leaving a 10 cm (4 in) border on each side. 

Then, remove the string from the beef and place the beef on the pâté mixture. Cover the beef with the remaining pâté mixture.

Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef.

Fold over the long ends and turn the pastry over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with the beaten egg.

6. Bake at 220C (200C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with gravy.

1. Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary.
2. Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate.
3. Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil.
4. Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelise, stirring regularly.
5. Toss the livers and Worcestershire sauce into the pan and cook for another few minutes, then tip the contents onto a large board and drizzle with the truffle oil (if using).
6. Finely chop it all by hand with a big knife, to a rustic, spreadable consistency. Taste and season to perfection, then stir in the breadcrumbs (you can use pancakes to line the pastry and absorb the juices, but I prefer using breadcrumbs like this).
7. Preheat the oven to 210°C/425°F/gas 7.
8. On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 5cm gap at either end and at the edge furthest away from you – eggwash these edges.
9. Sit the beef on the pâté then, starting with the edge nearest to you, snugly wrap the pastry around the beef, pinching the ends to seal.
10. Transfer the Wellington to a large baking tray lined with greaseproof paper, with the pastry seal at the base, and brush all over with eggwash (you can prep to this stage, then refrigerate until needed – just get it out 1½ hours before cooking so it’s not fridge-cold).
11. When you’re ready to cook, heat the tray on the hob for a couple of minutes to start crisping up the base, then transfer to the oven and cook for 40 minutes for blushing, juicy beef – the two end portions will be more cooked, but usually some people prefer that.
12. For the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark.
13. Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky.
14. Once cooked, rest the Wellington for 5 minutes, then serve in 2cm-thick slices with the gravy and steamed greens.

1. Soak the dried mushrooms in 250ml boiling water for 10 minutes, then drain and finely chop (reserving the soaking liquid for the gravy).
2. Pick and finely chop 1 sprig of rosemary, season with sea salt and black pepper, then roll the fillet through it until nicely coated. Add 1 tablespoon of oil to a non-stick pan over a high heat. Lightly crush and add the unpeeled garlic cloves, then add the beef and sear for 5 minutes, turning with tongs. Remove to a plate to cool.
3. Wipe out the frying pan and return to a medium heat. Peel and roughly chop the onion, then squeeze out the softened garlic flesh and add to the pan. Strip in the rest of the rosemary, then tear in the mushrooms. Pour in the beef resting juices, then add the soaked mushrooms. Cook for 15 minutes, or until soft and starting to caramelise, stirring regularly. Tip into a food processor with a few drops of truffle oil (if using) and blitz to a spreadable consistency. Taste and season to perfection.
4. For the pancakes, crack the egg into a blender, add the milk, flour, spinach and a pinch of salt and pepper, then blitz until smooth. Place a large 28cm non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then flip over and cook for another 10 seconds. Tip onto a plate to cool. Cover and chill the remaining batter for breakfast.
5. Preheat the oven to 220°C/425°F/gas 7. To assemble, place a large sheet of clingfilm on a clean surface and place your pancake on top. Spread with 1 heaped teaspoon of English mustard, then spread with the mushroom pâté in an even layer, leaving a 1cm border. Place the cooled beef fillet in the centre of the pancake, then gather up the clingfilm and twist into a parcel.
6. On a flour-dusted surface, cut the pastry in half. Remove the clingfilm and place the pancake-wrapped beef on one piece of pastry. Beat the egg and brush over the pastry base and the pancake, then drape over the remaining piece of pastry to cover and press to seal, as though you’re making large ‘ravioli’. Trim the excess pastry (see tip), transfer to a large greased baking tray and eggwash all over. (If making in advance, pop in the fridge until needed, removing 1 hour before baking.)
7. Cook the Wellington on the bottom of the oven for 25 minutes, or until the pastry is golden on top and crisp underneath, for blushing, juicy beef.
8. Meanwhile, make the gravy. Peel and roughly chop the onion, place in a large pan on a medium heat with a tablespoon of oil, and strip in the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until dark and shiny. Add the port, flame with a match, cook away, then stir in the flour, followed gradually by the stock and reserved porcini liquid. Simmer to your desired consistency, then blitz with a stick blender and strain through a sieve.
9. Leave the Wellington to rest for 5 minutes before slicing and serving with the gravy. Delicious served with steamed greens.

1. Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.

2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220C (200C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.

3. Meanwhile, melt the butter in the frying pan, add the onion and the mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.

4. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.

5. To wrap the beef and pâté mixture in the pastry, roll out 300g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pate mixture down the middle, leaving a 10 cm (4 in) border on each side. 

Then, remove the string from the beef and place the beef on the pâté mixture. Cover the beef with the remaining pâté mixture.

Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef.

Fold over the long ends and turn the pastry over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with the beaten egg.

6. Bake at 220C (200C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with gravy.