WELLINGTON TV RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

EPIC BEEF WELLINGTON RECIPE | JAMIE OLIVER RECIPES



Epic beef Wellington recipe | Jamie Oliver recipes image

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.

Total Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 20

1 kg centre fillet of beef trimmed (the timings below work perfectly for a fillet of roughly 10cm in diameter)
olive oil
2 knobs of unsalted butter
3 sprigs of fresh rosemary
1 red onion
2 cloves of garlic
600 g mixed mushrooms
100 g free-range chicken livers (cleaned)
1 tablespoon Worcestershire sauce
½ teaspoon truffle oil (optional)
50 g fresh breadcrumbs
1 x 500 g block puff pastry
1 large free-range egg
2 onions
4 sprigs of fresh thyme
1 heaped teaspoon blackcurrant jam
100 ml Maderia wine
1 heaped teaspoon English mustard
2 heaped teaspoons plain flour plus extra for dusting
600 ml organic beef stock (hot)

Steps:

    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.

Nutrition Facts : Calories 797 calories, FatContent 43.3 g fat, SaturatedFatContent 19.3 g saturated fat, ProteinContent 50.9 g protein, CarbohydrateContent 63.6 g carbohydrate, SugarContent 9 g sugar, SodiumContent 2.1 g salt, FiberContent 5.3 g fibre

TURKEY WELLINGTON | TURKEY RECIPES | JAMIE OLIVER



Turkey Wellington | Turkey Recipes | Jamie Oliver image

Total Time 2 hours 35 minutes

Yield 10

Number Of Ingredients 18

1.6 kg turkey breast skin off, preferably higher welfare
sea salt and freshly ground black pepper
olive oil
1 large bunch fresh thyme leaves picked
1 x 340 g jar cranberry jam
25 g dried porcini mushrooms
6 rashers quality smoked streaky bacon thinly sliced
3 sprigs fresh rosemary
600 g mixed mushrooms chopped
1 turkey leg
1 carrot roughly chopped
1 leek trimmed and roughly chopped
1 onion peeled and roughly chopped
2 heaped tablespoons plain flour plus extra for dusting
1 tablespoon balsamic vinegar
1 knob unsalted butter
2 x 500 g packets all butter puff pastry chilled
1 large free-range egg beaten

Steps:

    1. Dad and I had a really interesting conversation about smaller families not wanting whole turkeys for their dinner. So we had a scout around the supermarkets and developed a really delicious and impressive recipe for this. It’s dramatic and stretches the meat a fairly long way. The case of pastry and minced mushrooms keeps the breast moist and delicious and is a little forgiving so the meat holds its juices. You could assemble it a day before and just leave it in the fridge ready to over deliver on Christmas day.
    2. Preheat the oven to 180°C/350°F/gas 4. Place the turkey breast upside-down on a board. Gently slice into the natural join of the breast muscle to open it out and make a sort of pocket. Season well and drizzle with olive oil. Sprinkle over half the thyme leaves, then spread over an even layer of cranberry jam, pushing it into all the nooks and crannies. Fold it back into shape to seal the mixture inside – swiss roll-stylie – and push a few cocktail sticks into the seam to keep it together. Transfer the turkey to a roasting tray, season the outside with the remaining thyme leaves, a good pinch of salt and pepper and a drizzle of olive oil. Rub it all over, cover in tin foil and roast in the hot oven for 60 to 70 minutes, or until just cooked through – using a thermometer, you want it to be 72°C at the thickest point.
    3. Meanwhile, soak the porcini in a dish of just-boiled water. After 5 minutes, stir with a fork so any bits of grit sink to the bottom. Add the bacon to a large frying pan with a splash of oil on a medium heat and fry for 5 to 10 minutes, or until beautifully golden and super crispy. Strip in the leaves from 2 rosemary sprigs for the last 30 seconds or so. Remove everything from the pan with a slotted spoon and set aside, leaving the bacon fat behind. Add the fresh mushrooms to the pan with a pinch of salt and pepper. Drain and chop the porcini, saving the water, then stir into the pan. Add a splash of the water, avoiding the grit, then cook for around 10 to 15 minutes, or until the pan starts to sizzle again and the mushrooms are golden, soft and sticky with caramelly edges.
    4. To make the gravy, cut the thigh off the turkey leg and slash into it slightly. Throw the leg and thigh into a pot along with the carrot, leek and onion. Stir in the flour, add a good pinch of salt and pepper and 2 litres of boiling water. Add a heaped tablespoon of cranberry jam, the balsamic vinegar and remaining rosemary sprig. Bring back to the boil, then reduce to a simmer for around 2 hours, or until thick. Strain it through a sieve and reheat before serving.
    5. When the mushroom pan is dry, add a knob of butter and toss to coat. Tip the mushrooms into the food processor and whiz until you get a good mixture of smooth and chunky. Leave to cool. Once the turkey breast and stuffing have cooled, you can get on with assembling the wellington.
    6. Dust a clean surface with flour, then roll out each packet of puff pastry to the size of a shoe box (one will be the base, one the lid – roll the lid ever so slightly bigger). Line a large roasting tray with greaseproof paper, dust with flour, then add the smaller piece of pastry. Spread half of the mushroom stuffing onto the middle of the base to cover an area the same size as your turkey breast. Remove the cocktail sticks, then place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Sprinkle with the crispy bacon and rosemary, then brush the edges of the pastry with beaten egg. Lay the second sheet of pastry over the top, gently mold it round the shape of the breast, pushing all the air out and seal together. Trim the edges to around 4cm, then pull, twist, tuck and pinch in the pastry (like in the picture).
    7. Brush the whole thing with beaten egg then all the hard work’s done. Leave it uncovered in the fridge overnight until you’re ready to cook. On Christmas day, cook at 180°/350°F/gas 4 for 50 to 60 minutes, or until risen, puffy and beautifully golden and the turkey is piping hot throughout. Remove from the oven and leave to cool for around 10 minutes before carving. Serve carved into 2.5cm with the gravy and all the usual. Christmas in a mouthful.

Nutrition Facts : Calories 787 calories, FatContent 29 g fat, SaturatedFatContent 16.6 g saturated fat, ProteinContent 15.3 g protein, CarbohydrateContent 66.3 g carbohydrate, SugarContent 38 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "wellington tv recipes"

BEEF WELLINGTON RECIPE | GORDON RAMSAY RECIPES
You can dress up a beef Wellington with foie gras, cep mushrooms, or even truffles, but in my opinion, that beautiful fillet of beef should always be the star.
From gordonramsay.com
Total Time 3 hours 10 minutes
Category Beef
See details


PORK WELLINGTON RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 10 minutes
Category main-dish
  • Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.
See details


GORDON RAMSAY BEEF WELLINGTON RECIPE WITH RED WI…
Beef Wellington is an iconic example of English cooking and follows a tradition of meats baked in puff pastry dough. Perfect for a special dinner, the dish is jaw-dropping and makes a great table centerpiece for Christmas Day.
From hellskitchenrecipes.com
Reviews 4.1
Total Time 1 hours 20 minutes
Category Dinner
Cuisine English
  • In The Meantime, heat the red wine sauce an accompaniment for beef wellington
See details


TURKEY WELLINGTON » GORDON RAMSAY.COM
A new take on Gordon’s world-famous Beef Wellington, complete with its own sausage stuffing. Turkey breast is enveloped in a classic Christmas stuffing then rolled up in a flaky, buttery puff pastry for an unexpected holiday surprise.
From gordonramsay.com
See details


TURKEY WELLINGTON » GORDON RAMSAY.COM
A new take on Gordon’s world-famous Beef Wellington, complete with its own sausage stuffing. Turkey breast is enveloped in a classic Christmas stuffing then rolled up in a flaky, buttery puff pastry for an unexpected holiday surprise.
From gordonramsay.com
See details


MARY BERRY BEEF WELLINGTON RECIPE – HOW TO MAKE BEEF ...
The ultimate showstopper, this beef dish is a great centrepiece for a Sunday roast or celebration dinner.
From prima.co.uk
Total Time 2 hours 30 minutes
Category birthday, dinner party, feed a crowd, New Year's Eve, Sunday lunch, dinner, main dish, meat
  • 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. Put the beef fillet in a roasting tin and cook in a preheated oven at 220°C (200°C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely. Meanwhile, melt the butter in the frying pan, add the onion and 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. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.  Wrap the beef and pâté mixture in the pastry (see method below).  To wrap the beef in pastry, roll out 300 g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pâté mixture down the middle, leaving a 10 cm (4 in) border on each side.Remove the string from the beef and place the beef on the pâté mixture. Cover with 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 parcel 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 beaten egg. Bake at 220°C (200°C 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 the gravy.  If you'd rather make individual beef wellingtons, cut the raw beef into eight slices. Brown the slices in a frying pan, cool, then wrap each one in pastry with a little of the pâté mixture. Bake for 25–30 minutes.  To make mushroom gravy, melt 30 g (1 oz) butter in a saucepan. Add 1 finely chopped shallot and cook for 2 minutes until softened. 1Add 250 g (8 oz) sliced mushrooms and cook gently for 5 minutes. Pour in 300 ml (1/2 pint) beef stock, and simmer for about 5 minutes. Add 1 tbsp chopped parsley, 1 tsp chopped fresh thyme, and salt and black pepper to taste.
See details


BEEF WELLINGTON RECIPES : FOOD NETWORK | FOOD NETWORK
Beef Wellington is a prime-time party food that makes a special-occasion menu shine. Check out our most-popular traditional beef Wellington recipes …
From foodnetwork.com
See details


PORTOBELLO MUSHROOM WELLINGTON - BOSH!
Looking for some tasty vegan Christmas meal ideas? The famous BOSH mushroom wellington recipe has been cooked by thousands of you all over the world every Christmas and boy do we get some …
From bosh.tv
See details


BOSH! CLASSIC MUSHROOM WELLINGTON - BOSH!
Sunday lunches are a big deal here in the UK. They're the perfect way to get the family round the dinner table for a communal chow down and a chit chat. Roast dinners usually revolve around a …
From bosh.tv
See details


VEGAN MUSHROOM WELLINGTON RECIPE - #1 RATED VEGAN WELLIN…
Dec 08, 2016 · My Mushroom Wellington is a firm Christmas favourite. Not just with me, but you, my wonderful readers. I first published this vegan wellington recipe all the way back in 2011 and I felt the very …
From deliciouseveryday.com
See details


FOOD NETWORK UK | TV CHANNEL | EASY RECIPES, TV SHOWS ...
Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes.
From foodnetwork.co.uk
See details


BEEF WELLINGTON RECIPE - RAYMOND BLANC OBE
Beef Wellington is a show-stopping centrepiece for any occasion over the holiday season. The classic recipe has either mushrooms or pâté around the beef with a thin layer of pancakes to hold it all together. In this version, I have used a mushroom filling and replaced …
From raymondblanc.com
See details


RECIPES - JAN BRAAI
pulled pork served with tacos, burrito, quesadilla, and enchilada. beef, recipes
From braai.com
See details


MUSHROOM & CHESTNUT WELLINGTON - DRINK | RECIPES
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 the butter and oil in a large saucepan and gently cook the leeks for 5 minutes …
From waitrose.com
See details


MASTERING BEEF WELLINGTON | COOK'S ILLUSTRATED
Sep 29, 2020 · Most beef Wellington recipes come together like this: Coat a well‑seared beef tenderloin in duxelles (finely chopped sautéed mushrooms), wrap it in crepes or thinly sliced prosciutto, top it with smears of liver pâté or slabs of foie gras, and encase …
From cooksillustrated.com
See details


BEEF WELLINGTON WINE PAIRING: 15 DELECTABLE CHOICES
Beef Wellington Recipes. The Beef Wellington recipe has many variations depending on the ingredients and instructions. But no matter what variation, it is a dish that will never go out of style among foodies or at dinner parties! Traditional Beef Wellington Recipe
From explorewithtess.com
See details


FREE EASY RECIPES TO COOK AT HOME BY CHEF RAYMOND BLANC
Free, easy recipes to cook at home by Chef Raymond Blanc. Free, easy recipes to cook at home by Chef Raymond Blanc. ... Beef Wellington recipe. the perfect showcase for a tender fillet of beef. Riz au lait (rice pudding) recipe. ... Books & TV. Thank you for taking …
From raymondblanc.com
See details


CATEGORIES - LIFESTYLE - ALL 4
Aussie singles get hitched to spouses who they see for the first time on their wedding day
From channel4.com
See details


CLASSIC BEEF WELLINGTON RECIPE - RECIPE - FINECOOKING
If Britain has a holiday culinary showstopper; it's got to be beef Wellington. This triumphant marriage of beef tenderloin, sautéed mushrooms, and rich chicken liver pâté (or truffles and pâté de foie gras, if you want to break the bank), rolled first in tender crêpes and then …
From finecooking.com
See details


WF VS CTB DREAM11 TEAM : WF VS CTB DREAM11 PREDICTION ...
Dec 18, 2021 · Wellington Firebirds will take on Canterbury Kings in the 9th match of the Super Smash 2021 at Basin Reserve from 6:00 AM IST on Sunday (December 19). With one win from 2 matches, Wellington are placed at the 5th spot in the points …
From timesnownews.com
See details


NB VS WF, SUPER SMASH DREAM11 PREDICTION TODAY: FANTASY ...
Jan 15, 2022 · Wellington Firebirds have been dominating the Brave lately as they won the last three encounters. Northern Brave are sitting at the top of the points tally with five wins in seven games. The thing that goes in favour of the Northern Brave before this all …
From timesnownews.com
See details


BEEF WELLINGTON WITH MUSHROOM SAUCE - JESSICA GAVIN
Nov 13, 2020 · Beef wellington is a gourmet meal for any special occasion. Tender and juicy filet mignon steaks wrapped in puff pastry and baked until golden brown. Each individual portion is served with a delicious red wine mushroom pan sauce.
From jessicagavin.com
See details


CLASSIC BEEF WELLINGTON RECIPE - RECIPE - FINECOOKING
If Britain has a holiday culinary showstopper; it's got to be beef Wellington. This triumphant marriage of beef tenderloin, sautéed mushrooms, and rich chicken liver pâté (or truffles and …
From finecooking.com
See details


WF VS CTB DREAM11 TEAM : WF VS CTB DREAM11 PREDICTION ...
Dec 18, 2021 · Wellington Firebirds will take on Canterbury Kings in the 9th match of the Super Smash 2021 at Basin Reserve from 6:00 AM IST on Sunday (December 19). With one win from 2 matches, Wellington …
From timesnownews.com
See details


NB VS WF, SUPER SMASH DREAM11 PREDICTION TODAY: FANTASY ...
Jan 15, 2022 · Wellington Firebirds have been dominating the Brave lately as they won the last three encounters. Northern Brave are sitting at the top of the points tally with five wins in seven games. …
From timesnownews.com
See details


BEEF WELLINGTON WITH MUSHROOM SAUCE - JESSICA GAVIN
Nov 13, 2020 · Beef wellington is a gourmet meal for any special occasion. Tender and juicy filet mignon steaks wrapped in puff pastry and baked until golden brown. Each individual portion …
From jessicagavin.com
See details


BEEF WELLINGTON: HISTORY AND RECIPE - GAMBERO ROSSO ...
Feb 13, 2021 · What is certain is that the Wellington fillet as we know it today was first made famous by the American chef and star Julia Child, who introduced the filet de bśuf en croûte, the French crust beef fillet, as “Filet of Wellington Beef” during her TV …
From gamberorossointernational.com
See details


BEEF WELLINGTON | HISTORY OF FOOD | GORDON RAMSAY RESTAU…
Oct 01, 2021 · In 1965, the TV programme hosted by Julia Child ‘The French Chef’ aired in the US and included a Filet of Beef Wellington’ – after this the dish’s popularity skyrocketed. So, Where’s the Wellington From? It appears that there’s no clear-cut answer about the true history of Beef Wellington …
From gordonramsayrestaurants.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »