VEGGIE WELLINGTON RECIPES

Name: Beef wellington with spinach & bacon
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6
Cuisine: British
Ingredients: 700g-800g beef fillet , cut from the centre of the fillet so that it's all the same size; large knob of butter; 1 tbsp sunflower oil; 500g spinach; 12 thin slices smoked pancetta or rindless streaky bacon; plain flour , for dusting; 500g pack all-butter puff pastry; 2 egg yolks; knob of butter; 1 shallot , finely chopped; thyme sprig; 1 bay leaf; 1 tbsp plain flour; glass of red wine; 1 beef stock cube

BEEF WELLINGTON WITH SPINACH & BACON RECIPE | BBC GOOD FOOD

Beef wellington with spinach & bacon recipe | BBC Good Food image

This comforting classic gets a smart makeover, thanks to a layer of spinach, pancetta and a red wine gravy

Provided by Barney Desmazery

Categories Main course

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 15

Ingredients

700g-800g beef fillet , cut from the centre of the fillet so that it's all the same size
large knob of butter
1 tbsp sunflower oil
500g spinach
12 thin slices smoked pancetta or rindless streaky bacon
plain flour , for dusting
500g pack all-butter puff pastry
2 egg yolks
knob of butter
1 shallot , finely chopped
thyme sprig
1 bay leaf
1 tbsp plain flour
glass of red wine
1 beef stock cube

Steps:

Pat the beef fillet with kitchen paper to remove any blood, then season. Heat the butter and oil in a large frying pan until very hot, then sear and turn the fillet with tongs for 8-10 mins until it’s well browned on all sides – hold it up to sear both ends, too. Set the beef aside on a tray to catch any juices. Take the pan off the heat, but don’t clean it.
Tip the spinach into a colander and pour over a kettle of boiling water to wilt it, then pour over cold water to cool it down. Squeeze the spinach as hard as you can to extract as much liquid as possible, then set aside. Lay a large sheet of cling film on your work surface. Overlap the pancetta or bacon on it in a row, then cover with another sheet of cling film. Use a rolling pin to roll it out to a thin layer. Remove the top sheet of cling film and scatter the spinach over the pancetta. Replace the cling film and roll again. Carefully peel away the top layer of cling film again, and sit the beef on top. Using the edge of the cling film, lift and roll the pancetta and spinach to encase the beef and roll everything into a tight sausage. For best results, place in the freezer for 30 mins to firm up – do not leave for longer or cooking times will be affected.
On a lightly floured surface, roll the pastry to a rectangle a little larger than your Good Food magazine. Trim the edges to neaten, then lightly brush the pastry with egg yolk. Carefully unwrap the beef parcel and lay in the middle of the pastry. Fold the shorter edges over the beef, then roll the whole thing around the fillet to encase. For a really neat finish, get another clean sheet of cling film and roll the wellington into a tight sausage again. Chill for at least 30 mins, or up to one day.
Heat the oven to 220C/200C fan/gas 7 and put a lightly oiled baking tray in it. Unwrap the wellington, brush with egg yolk, then use the back of a knife to score a neat criss-cross or checkerboard pattern all over it. Sprinkle with flaky sea salt and transfer, sealed-side down, to the hot baking tray. Roast for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and continue to cook for 25 mins for rare meat, 30 mins for medium rare, 35 mins for medium, and about 45 mins for well done, making sure the pastry doesn’t burn (cover it with foil if it starts to darken). Remove from the oven and immediately brush with more egg yolk. Leave to rest for 10 mins.
To make the gravy, heat the butter in the beef pan. Fry the shallot, thyme and bay leaf, scraping the crispy bits off the pan with a wooden spoon. Scatter over the flour and brown, then add the red wine and boil to a purple paste. Add the beef stock cube and any juice from the resting beef, and simmer for 5 mins. Pass through a sieve into a pan and season to taste. Use a sharp knife to carve the wellington into six thick slices and serve with the gravy on the side.

Nutrition Facts : Calories 628 calories, FatContent 38 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 36 grams protein, SodiumContent 1.9 milligram of sodium

VEGETARIAN RECIPES | BBC GOOD FOOD

Vegetarian recipes | BBC Good Food image

Meat-free recipes for entertaining and more. From veggie chillis and pies, to salads and stews, vegetables are the centre of these flavour-packed dishes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "veggie wellington recipes"

VEGETARIAN WELLINGTON RECIPES - BBC GOOD FOOD

Create a stunning centrepiece for any dinner with our vegetarian wellington recipes. Try a classic mushroom version, an indulgent blue cheese slice or a simple vegan wellington.
From bbcgoodfood.com

See details

BEEF WELLINGTON FOR TWO | JAMIE OLIVER RECIPES

Less is definitely more when it comes to my romantic twist on a classic beef Wellington for two. A blushing and tender seared fillet of beef, smothered in rich mushroom duxelle, all wrapped up in a vibrant green pancake and golden puff pastry parcel – seriously impressive and truly memorable. You’re going to love it!
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 840 calories per serving

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.

See details

51 VEGETARIAN CHRISTMAS MAINS RECIPES | BBC GOOD FOOD

Discover our stunning selection of meat-free mains to serve for Christmas. Choose from veggie tarts, pies, nut roasts and more.
From bbcgoodfood.com

See details

VEGETARIAN WELLINGTON RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

Trust me, vegetarians at the Christmas table will love you for this amazing treat – it's a cracker!
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 703 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning. Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.
2. Meanwhile, heat a saucepan over a medium heat, then add a splash of olive oil and the onions. Season well with salt and pepper and cook gently, stirring occasionally, until softened and lightly browned. Add the sage and crumbled chestnuts to the pan for the last few minutes of cooking.
3. While that’s happening, toast the bread on a hot griddle pan or in a toaster and rub well with one of the cloves of garlic. Tear into small chunks, and once the onions are done, add the toast to the pan. Turn the heat off, stir everything together, taste, then season and grate in the zest of the lemon.
4. Add the butter to a frying pan on a medium heat and when melted, add the mushrooms and a chopped clove of garlic. Fry until soft and quite dry. Squeeze in a little lemon juice, tip into a food processor and whiz until smooth.
5. Bring a large pan of salted water to the boil, add the spinach and cook until soft. Drain in a colander, pressing lightly to get rid of excess moisture, then place to one side.
6. Slice the remaining garlic clove and add to a frying pan with a splash of olive oil. Fry until golden. Add the pine nuts, sultanas and spinach and fry everything together until warmed through. Season well with salt and pepper and turn off the heat.
7. Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until it’s about 30cm x 40cm, then spread the mushroom mixture all over it. In a large bowl, lightly toss together the spinach, squash and onion-bread mixture, then spoon it in a thick line down the middle of the pastry. Leave a space free at either side so you can roll the pastry around the filling.
8. To do this, hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so it starts to cover the filling. Peel the baking parchment back, leaving the pastry in place, then do the same with the other side. The pastry should overlap in the middle. Beat the egg with the milk and brush it over the pastry join to seal the join. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the egg mix.
9. Bake for 45 minutes until puffed up, golden brown and hot through. Serve carved into thick chunks – it’s fantastic served with veggie gravy!

See details

VEGETARIAN WELLINGTON RECIPE | BBC GOOD FOOD

Create a vegetarian centrepiece with this meat-free wellington with beetroot, mushroom and butternut squash wrapped in pastry. It's ideal for a celebration
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Dinner, Main course
Calories 543 calories per serving

Heat the oven to 200C/180C fan/gas 6. Brush the wellington with more beaten egg, sprinkle with the sesame or poppy seeds and bake for 45-50 mins until golden brown and puffed up. Leave to rest for 10 mins before carving into chunky slices with a sharp knife to serve.

See details

VEGETARIAN WELLINGTON RECIPES - BBC GOOD FOOD

See details

EPIC BEEF WELLINGTON RECIPE | JAMIE OLIVER RECIPES

Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal. When you’ve made this once, you’ll get a sense of how you can perfect it in your oven and make it work for parties and special occasions; once prepared it’s super-easy to cook and serve.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine british
Calories 797 calories per serving

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.

See details

THE ULTIMATE VEGGIE BURGER RECIPE - NYT COOKING

You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 30 minutes
Calories 441 per serving

Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.

See details

BEEF WELLINGTON RECIPE | NANCY FULLER | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 4 hours 10 minutes
Category main-dish

Roast until a thermometer inserted into the beef reads 120 degrees F, about 40 minutes. Remove from the oven and rest for 20 minutes before slicing into 1-inch-thick pieces. The temperature will rise to 125 degrees F, leaving you with a nice ruby red medium rare.

See details

MINI BEEF WELLINGTON BITES RECIPE | JEFF MAURO | FOOD NET…

From foodnetwork.com
Reviews 4.7
Total Time 1 hours 40 minutes
Category appetizer

In a medium bowl, mix together the mayo, sour cream, horseradish, honey and mustard. Taste and season with salt and pepper.

See details

GROUND BEEF WELLINGTON RECIPE | BUDGET-FRIENDLY AND EASY!

this version of the classic Beef Wellington uses ground beef for a less expensive and easier version. Perfect for a budget-friendly, special meal!
From nelliebellie.com
Reviews 4.6
Total Time 65 minutes
Category Main Course
Cuisine American
Calories 670 kcal per serving

Serve with brown gravy

See details

VEGETABLE RECIPES | JAMIE OLIVER

Vegetable recipes (495). Colourful, simple and comforting, our collection of veg-packed dishes will leave you feeling full, satisfied and happy. From smoky chilli and spicy curries to classic pasta bakes and epic side dishes, get inspired to get more of the good stuff into your meals with our gorgeous vegetable recipes.
From jamieoliver.com

See details

HOMEMADE VEGETARIAN CHILI - COOKIE AND KATE

Feb 03, 2022 · Notes. Recipes consulted during the making of this recipe: vegetarian chili with winter vegetables (The New York Times), vegetarian chili (Saveur) and winter vegetable chili …
From cookieandkate.com

See details

STROGANOFF RECIPES - BBC FOOD

Strogranoff has that combination of sour cream and paprika in a sauce that can work with beef, mushrooms or even pork. Try Mary Berry's pork fillet stroganoff or James Martin's speedy classic beef ...
From bbc.co.uk

See details

HOMEMADE VEGETARIAN CHILI - COOKIE AND KATE

See details

MUSHROOM RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER

Mushroom recipes (81) From portobello to shiitake, mushrooms are a fantastic ingredient with an earthy flavour that adds real oomph to all sorts of dishes. Check out our mushroom recipes for …
From jamieoliver.com

See details

GROW IT YOURSELF: COROMANDEL'S ONLINE VEGGIE GARDEN COURSE ...

Grow it yourself with Parakaraka. In 2021, Pakaraka Permaculture, the organic vegetable producer based in the Kauaeranga Valley, Coromandel, announced a series of hands-on in …
From nzherald.co.nz

See details

HORMEL | RECIPES

Wake up to great taste any morning with these easy and delicious recipes. Microwave Bacon, Egg and Avocado Breakfast Sandwich. ... Pork Wellington. Canadian Bacon and Bean Cobbler. Ham, Potato and Corn Chowder. ... Slow-Cooked Pork & Veggie …
From hormel.com

See details

CLEMENTINE RECIPES - BBC FOOD

Small, round and orange, clementines are thin-skinned with firm yet juicy sweet segments. They are thought to be a hybrid of a tangerine and a sweet orange and have a high sucrose content.
From bbc.co.uk

See details

MUSHROOM & CHESTNUT WELLINGTON - WAITROSE

1. Bring a large pan of water to the boil, add the spinach and blanch for 1 minute. Drain, refresh under cold water then squeeze out as much liquid as possible. Roughly chop and set aside. 2. Heat …
From waitrose.com

See details

VEGETARIAN CHRISTMAS MENU | VEGETARIAN CHRISTMAS RECIPE…

Prepared for you . A veggie Christmas feast with no prep. Ready-to-go dishes, like our Vegetarian Mushroom, Cavolo Nero & Mascarpone Parcels, or Vegan Festive Filo Swirls with Moroccan …
From waitrose.com

See details

EASY BEEF WELLINGTON PUFF PASTRY RECIPE - THE SPRUCE EATS

Jul 07, 2021 · Easy Beef Wellington—also known as steak in a puff pastry—is an elegant recipe for …
From thespruceeats.com

See details

WHAT TO SERVE WITH BEEF WELLINGTON ... - INSANELY GOOD …

Feb 20, 2021 · While beef Wellington has a variety of textures, it’s mostly soft and tender. So, you might want to give your meal a bit of crunch in the form of baby carrots. For me, there is no simpler and better way to cook this vibrant veggie …
From insanelygoodrecipes.com

See details

HOMEMADE VEGETARIAN CHILI - COOKIE AND KATE

See details

INDIVIDUAL BEEF WELLINGTON {+ STEP-BY-STEP PHOTOS} - PLAYS ...

Dec 07, 2020 · Duxelles (pronounced “duhks-elle“) is a fancy French term for the aromatic mixture of mushrooms, shallot, & herbs often found in Beef Wellington recipes. The mixture is …
From playswellwithbutter.com

See details