Posted by: Josie | April 1, 2008

Beef Wellington

Ingredients (serves 4)

  • 1 tablespoon olive oil
  • 4 (200g each) scotch fillet steaks
  • 8 sheets frozen ready-rolled puff pastry, partially thawed
  • 220g chicken-liver pate
  • 2 egg yolks, lightly beaten
  • 1 tablespoon flat-leaf parsley leaves, roughly chopped


Method

  1. Preheat oven to 220°C. Line 2 baking trays with baking paper. Heat oil in a non-stick frying pan over medium-high heat. Cook steaks, 2 at a time, for 2 minutes each side or until sealed. Transfer to a large plate to cool slightly.
  2. Place 4 pastry sheets on a workbench. Cut one 20cm round from each. Place remaining pastry sheets on a workbench. Cut one 16cm round from each.
  3. Place a steak in the centre of each large pastry round. Spread 2 tablespoons pate over each steak. Place a small pastry round over each steak. Fold up edges of large pastry rounds to join small pastry rounds, pleating to seal. Place on baking tray. Brush tops with egg yolk. Bake for 20 to 25 minutes or until pastry is golden.
  4. Serve beef Wellingtons with remaining pate, sprinkled with parsley and seasoned with pepper.
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Posted by: Josie | March 31, 2008

Chicken, herb and feta risotto

Ingredients (serves 4)

  • 1 roast or barbecued chicken
  • 2 tablespoons olive oil
  • 1 leek, halved, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 2 cups arborio rice
  • 1 litre chicken stock
  • 1/2 cup dry white wine
  • 1/3 cup chopped herbs (such as chives, dill and flat-leaf parsley)
  • 80g feta cheese, crumbled (I used Mayer brand)


Method

  1. Remove chicken meat from bones. Discard skin and bones. Shred meat.
  2. Heat oil in a saucepan over medium heat. Add leek and garlic. Cook for 3 minutes or until soft. Add rice and cook, stirring, for 1 minute.
  3. Pour in the white wine and stir until mostly absorbed
  4. Continuously add small portions of the stock, stirring the rice, until the stock is absorbed. This should take about 20-25 minutes.
  5. Remove pan from heat. Add chicken. Cover for 5 minutes. Stir in herbs and feta. Season with pepper. Serve.

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