Xmas food

[DrBlueBob]

it would produce too much moisture and mess up the pastry

Cabbage does seem wrong but I've never made wellington. I hate the idea of spending all that money on a beautiful cut of beef and buggering it up. It would probably resemble a wellington if I made it.

 

[denislawsbackheel]

only ever made it once with cabbage and am not a fan, but when did the beef was blushed with mustard, topped wothe duxelle then wrapped in the blanched cabbage and left overnight before folded in pastry, it worked out fine. as I say not my prefered method but have experienced it

Knew a french chef used to do beef en croute in a similar way but would wrap the fillet in savoury crepes before the pastry as a barrier.

Don't think there is an exact way if honest, as long as it's beef, duxelle and pastry it can be modified as required

But what was the finished product nestling on at service?

 

[blue b4 the moon]

Steak pie from the pie shop in Hurst Cross

I'm back in Ashton tomorrow for part of the day, going to bob in there for a pie for lunch.

I was wondering if it was still going.

 

[Saddleworth2]

Cabbage does seem wrong but I've never made wellington. I hate the idea of spending all that money on a beautiful cut of beef and buggering it up. It would probably resemble a wellington if I made it.

I'm with you on that. Nowt but a bloody big pie.

 

[Saddleworth2]

I remember going in M&S last year and their Turkeys started at 45 quid!! I thought that can’t be right so went next door to Sainsburys and they were 12 quid. How the feck can you justify that price differential? M&S turkeys must lead a charmed life (or not as the case maybe!) dining out on foie gras n truffles.

A decent size bronze free range Turkey will set you back over £100 this Christmas.

 

[blue b4 the moon]

We all tend to be 'meated out' at xmas.

A bit like the Monty Python, there's not much spam in it but Halloumi in blankets is a great addition to dinner rather than pigs.

 

[andyhinch]

I’m somewhat limited as to what I can cook and eat at the minute so it’ll be a ready meal eaten out of the carton for me, living the dream :-)

 

[mancityvstoke]

I’m somewhat limited as to what I can cook and eat at the minute so it’ll be a ready meal eaten out of the carton for me, living the dream :-)

Bumper Value Pack (14 days of Mini meals)

Mini Roast Beef Dinner Mini Roast Chicken Dinner Mini Chicken & Mushroom Pie Mini Mushroom Stroganoff with Rice Mini Sweet & Sour Chicken Mini Fishermans Pie Mini Corned Beef Hash Mini Cumberland Pie Mini Fruity Chicken Curry Mini Spaghetti Bolognese Mini Cod, Chips & Peas Mini Shepherds Pie...

www.oakhousefoods.co.uk

Bet these are gorgeous .....NOT

 

[idahoblues]

A Turducken's where it's at with cajun stuffing

 

[domalino]

classic recipes call for a extra binding before wrapped in pastry, some use crapenette or Streaky bacon, others use savoy cabbage

they absorb the moisture of the duxelle and meat

Parma ham works really well.

I do a wellington every year on the day everyone arrives for Christmas (usually 22nd/23rd).

You can save a litle bit of money and cater to people who won't eat medium-rare meat by getting the tail end of the fillet as opposed to the centre cut typically used for wellingtons. The thinner end will cook quicker than the thick end.

That or do individual ones, but I find the ratio of meat to pastry is wrong when you do that.


My biggest tip (for other readers as you obviously know what you're doing) is to rest it longer than you think. When I first started I thought the pastry would go soggy as it rested, but in experience you're more likely to get soggy pastry from the juices going everywhere when you cut it before it's rested enough.