Celeriac, mushroom and leek Wellington with porcini sauce
Roast Celeriac
1 medium celeriac
2 tablespoons oil
Salt and pepper
Few sprigs fresh thyme
Set oven to 200oc.
Scrub the celeriac and pat dry. Cut into 6 rounds.
Take a sheet of parchment paper and place celeriac on top. Brush all over with the oil. Season and add the sprigs of thyme. Cover with foil and roast until soft and golden – about 35 minutes. Cool.
Mushroom Duxelle
350g mushrooms sliced
1 medium onion, finely chopped
1 clove garlic, minced
2 tablespoons oil
50g butter
100ml red wine
Salt and pepper
Heat the oil in a large frying pan until smoking hot and add the mushrooms.
Dot the butter around the mushrooms and add the onion and garlic. Add salt and pepper. Cook until golden then add the red wine. Cook until all the wine has reduced. Blend to a smooth pate like consistency. Check seasoning.
Cheesy leek
1 large leek, split, washed and chopped
25g butter
Salt and pepper to taste
50ml double cream
125g smoked cheese
Pinch nutmeg
Cook the leek in the butter until soft and season with salt and pepper.
Add the cream and when hot, add the cheese and nutmeg and stir until melted. Cool completely.
1 sheet ready made puff pastry
1 egg yolk
Dust a surface with flour and roll the pastry to make it a third bigger.
Brush round the edges with egg yolk.
Place 2 pieces of the celeriac on the left hand side. Top with the duxelle, top with more celeriac, then the leek and finally the remaining celeriac.
Fold over and seal the edges. Brush with egg yolk.Trim off the edges and roll out. Cut out stars or any shapes you like. Brush them with egg yolk.
Place in fridge and set oven to 190oc.
When oven is hot add the Wellington and bake for 25 minutes or until golden brown.
Porcini Sauce
10g dried porcini mushrooms
1 onion, finely chopped
1 clove garlic, chopped
25g butter
1 tablespoon tomato puree
200ml red wine
100ml vegetable stock ( made with one cube)
1 teaspoon marmite
1 tablespoon balsamic
Place the mushrooms in a bowl and pour over boiling water to cover. Allow to sit for 15 minutes.
Cook the onion and garlic in the butter until soft and golden.
Add the tomato puree and cook out for 30 seconds. Add the wine and bring to the boil.
Add the stock, marmite and balsamic and simmer for 15 minutes. Blend to a smooth sauce and check seasoning.
