BEEF WELLINGTON – COOKING & HEATING INSTRUCTIONS

BEEF WELLINGTON – COOKING & HEATING INSTRUCTIONS

TOM KERRIDGE’S CHRISTMAS AT HOME 

 

It’s important to note that where stated below, the packaging that we have supplied can be placed in the oven or microwave, up to a temperature of 220°C for 30 minutes.

Total cooking time 90 mins.

Pre Heat Oven to 200°C

 


 

CANAPÉS

 

Cumberland Sausage Roll

  • Take the sausage roll out of the fridge and place onto a baking tray and place into oven for 5 minutes.
  • Whilst the sausage roll is heating through start work on the Salmon Tartelettes.

 

Salmon Tartelettes

  • Cut the end of the bag of potted salmon mix, large enough so the mix can easily fill the tart cases without squeezing too hard. Fill each tart case.
  • Spoon the cucumber chutney on top of the potted salmon mix and finish by placing two small sprigs of dill on top.
  • Arrange onto your serving plate.
  • Once the tartelettes are done (this should take 5 minutes) you can add the gougères to the sausage roll tray and place back into the oven for a further 5 minutes.
  • Once the time is up, remove the tray from the oven and set the sausage roll aside to rest, then you can fill the gougères.

 

Gougères

  • Make a small hole in the bottom centre of each gougère.
  • Snip the bottom of the truffle cream cheese bag and fill each gougère through the hole in the bottom, then add these to the serving plate.
  • Once the Sausage Roll is rested
  • Cut into six even slices. Turn each slice on its side so the sausage meat is facing up.
  • Add a dot of the Date Brown Sauce on top of each slice, then add to the serving plate.

 


 

MAIN COURSE

 

Roast Potatoes

  • The potatoes can be roasted ahead of time and warmed just before dinner is served.
  • Transfer the potatoes into a roasting tray and place in the oven for 15 minutes. Turn the potatoes and cook for a further 15 minutes. Turn them once more and cook for 10 minutes until golden all round.
  • Remove from the oven and drain the excess fat. Sprinkle with a little rock salt and keep aside to be warmed before serving.

 

Parsnips

  • Heat a frying pan on a medium heat and add a little vegetable oil.
  • Place the parsnips in the pan, flat side down and cook until evenly browned.
  • Turnover, add a small knob of butter, allow to brown slightly then add the honey.
  • Baste the parsnips in the pan, then place onto the oven for 10 minutes.
  • Once browned, remove from oven and turn them over in the butter and honey mixture.
  • Remove to a serving dish and spoon over the syrup from the pan.

 

Cauliflower Cheese

  • Remove the lid from the cauliflower cheese box, then place the box onto a baking tray.
  • Place into oven for around 20 minutes.
  • Once the cauliflower cheese is browned well on top and piping hot in the centre you can remove and rest.

 

Pigs in Blankets

  • Place the pigs in blankets in the oven on a baking tray and place into oven for 10 – 15 minutes.
  • Once the pigs in blankets are browned all over, remove from the oven and keep to one side.

 

TURN YOUR OVEN UP TO 220°C

 

Beef Wellington

  • Unwrap the Beef Wellington and place on the parchment sheet onto a shallow sided aluminium tray.
  • Place in a pre-heated oven for roughly 30 minutes until the pastry is well browned.
  • Remove from the oven and rest for 10 minutes.
  • While the Beef Wellington is cooking you can prepare the rest of the vegetables as per the instructions below. When the Beef Wellington is resting you can place all the other vegetables into the oven for a quick reflash of heat.

 

Sprouts and Chestnuts

  • Bring a pan of salted water to the boil in preparation for the Brussel sprouts.
  • Fry the lardons gently in a pan on a medium heat.
  • When the water is boiling, add the Brussel sprouts and cook for 4 minutes, drain well and add to the lardons.
  • Gently break the chestnuts into halves into the pan.
  • Finally add the sage butter to the pan and stir gently to melt.

 

Hand & Flowers Carrots

  • Add the sachet of carrot liquor to a pan.
  • Place the carrots into the liquor and heat gently whilst allowing the liquor to reduce and coat the carrots.

 

Beef Sauce

  • Transfer the sauce to a pan and gently warm through. When ready to serve, carve the Beef Wellington into 4-6 slices.

 


 

DESSERT

 

Christmas Pudding and Brandy Butter

  • Remove all packaging from the Christmas pudding. Take the brandy butter out of fridge and allow to soften to room temperature.
  • Heat the Christmas pudding in a microwavable container with cling film on for 6 minutes (based on 900W).
  • Place onto serving dish and serve with brandy butter.

 

Caramelised White Chocolate Pebbles and Mince Pies

  • Bring to room temperature before eating.

 

ENJOY