Christmas dinner wellington

Christmas dinner wellington

Mix your holiday main course with this wonderful Wellington Christmas dinner. A pre-meal, it contains fillings and cranberry sauce, so on an important day you need to consider vegetables and gravy

 

Christmas dinner wellington
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Christmas dinner wellington
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Ingredients
Servings:
Instructions
  1. Heat the oil in a pan. Add the onion and cook for 8-10 mins until soft. Tip into a bowl and leave to cool.
  2. Cover a chopping board with cling film and place a chicken breast on top. Cover the chicken with more cling film. Use a rolling pin to gently bash the thicker part of the chicken until the whole chicken breast is an even thickness of about ½cm. Repeat with the remaining breasts.
  3. Mix the sausagemeat, herbs and breadcrumbs into the cooled onions. On your worktop, make a double layer of cling film, about 30 x 40cm in size. Lay the prosciutto on top, covering as much of the cling film's surface area as possible. Top with the chicken breasts, placing them to fit together (cut into smaller pieces if you need to) and arranging them to completely cover the prosciutto. Season the chicken.
  4. Cover the chicken with the sausagemeat mixture, spreading it right to the edges. Stir the cranberry sauce to loosen it, then spread over the sausagemeat. Roll the chicken up tightly from one of the longer sides (using the cling film to help you but keeping the cling film on the outside), encasing the fillings in a spiral inside. The prosciutto should be the outermost layer. Wrap the roulade in a large sheet of cling film and twist at the ends to seal, then freeze for 30 mins.
  5. On a floured surface, roll out one block of pastry to the thickness of a £1 coin. Place on a baking tray lined with parchment. Unwrap the chicken roulade and place on top of the pastry. Trim the pastry to a rectangle, leaving 2-3cm all the way around the base of the roulade. Save the off-cuts for decorating the top.
  6. Roll out the second piece of pastry to the same thickness as the first. Whisk together the egg and extra yolk and brush a little around the edge of the pastry base. Drape the second piece of pastry over the roulade, moulding it tightly around the meat and pushing out any air pockets. Trim off any excess pastry, leaving a border of about 2cm.
  7. Crimp the border with your thumb and forefingers, or use a fork to press around the edge to seal (flour the fork if the pastry begins to stick). Brush the wellington all over with the egg wash. Use the reserved pastry off-cuts to decorate the wellington as you like, or score through the top layer with a sharp knife. Cover and chill for at least 1 hr, or for up to 48 hrs. Can be frozen at this stage for up to two months (defrost in the fridge before cooking). When you’re ready to cook, heat the oven to 200C/180C fan/gas 6.
  8. If you have any egg wash left over, brush the wellington with a little more just before baking. Cook for 1 hr 15 mins until the pastry is golden and crisp. If you've previously frozen the wellington, make sure it's cooked through by poking a sharp knife into the centre and checking the tip comes out very hot. Serve with mash or roast potatoes, veg and gravy, if you like. Chicken is much juicier than beef, so have some kitchen paper to hand ready for when you cut into the wellington.
Recipe Notes
WANT A GLOSSY FINISH?

Using just the egg yolk to glaze the pastry will give a much glossier finish than using the whole egg. A second glaze, just before it goes in the oven, will make it glossier still.

 

ADD A NUTTY TWIST

Add some cooked, chopped chestnuts to the roulade for a rich, nutty flavour.

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Sweet Potato and Zucchini Slice

Sweet Potato and Zucchini Slice

Great for lunches, picnics and as breakfast muffins. This is an easy, one-bowl recipe.– LittleSuzieHomemaker

Ingredients

  • 5 eggs
  • 1/2 cup oil
  • 1 pinch pepper
  • 1 cup sweet potato grated
  • 1 cup zucchini grated
  • 1 cup spring onions chopped
  • 1 cup self-raising flour
  • 1 cup parmesan cheese grated

 

 

Method

1. Whisk eggs, oil and pepper in a large bowl.
2. Add prepared vegetables and coat well in egg mixture. Stir in flour.
3. Place in a prepared slice tin or large muffin trays.
4. Sprinkle with a little grated parmesan cheese. Bake at 180C until golden.

 

NOTES

I sometimes add a little bacon.

The cheese can be omitted for a dairy-free meal.

Editor’s note: The Best Recipes team added 1/2 roughly diced capsicum to this recipe to add an extra hit of veg and colour.

 

 

Sweet Potato and Zucchini Slice
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Sweet Potato and Zucchini Slice
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August Lamb Challange Recipe- BBQ Lamb Rib

August Lamb Challange Recipe- BBQ Lamb Rib

Sometimes you just want to put something on and then forget about it while it does its own thing.. well slow roasted dippy messy, not alot of meat on them ribs fit the bill.

  • 3 to 4 pds worth of Lamb Riblits-take out the night before and allowed to thaw in the fridge
  • 3 Tbsp of oil or so to brown the ribs in, a frying pan on med heat.

Then move ribs and all drippings from the frying pan to the roaster or to a crock pot.

At that time, you can add

  • 1 clove of garlic-minced
  • 1/2 cup of vinager (any kind will work but apple or white wine are very nice)
  • 1 cup of tomato paste
  • 1 cup of water
  • 1 tbsp of worcesterhire sauce
  • 1/4 cup of brown sugar (packed)
  • 1 small onion minced
  • half a tsp of salt/pepper

Put all the rest back into your frying pan and simmer for 15 min then pour over the ribs and bake in the over at 350 for about 2 hours or into a crock pot on low for four to six hours till the meat is falling off the bone.

A thank you out to Will for letting me know that for whatever reason the first posting didn’t work properly, thankfully I had a draft version still saved so didn’t have to write it out again.. very sorry folks that it came out the first time incomplete.

 

 

August Lamb Challange Recipe- BBQ Lamb Rib
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August Lamb Challange Recipe- BBQ Lamb Rib
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Hawaiian Chicken Long Rice

Hawaiian Chicken Long Rice

Chicken Long Rice is a staple at most Hawaiian Luaus where it is served as a side dish.  It’s a favorite island comfort food, something in between Chicken Noodle Soup and Chicken Stew, and usually eaten with steamed white rice.

Chicken long rice uses clear bean thread noodles.  Those are noodles made with mung bean starch and are thin and clear.  They’re also called Chinese Vermicelli, Cellophane Noodles, or Glass Noodles.  You can buy them at any Asian Market.

The dish is pretty much the same as its Filipino counterpart called Sotanghon.  Both originated in China and was brought over to the Hawaiian islands by Chinese and Filipino immigrants. Whatever its origins it’s one of my favorite go to comfort food.  Best of all it’s super simple to make.  It’s great on chilly or rainy days and wonderful when you have a slight cold.  Try it out next time you’ve a yen for Chicken Soup!

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Chicken Long Rice

Ingredients:

5-6 Chicken thighs with bone and skin

Water

1 Tbs. Oil

1 Tbs. Fresh grated ginger root

1 Tbs. minced garlic

1 Cup Chicken Stock

1 Tsp. Salt

2 Tbs. Soy Sauce

1 Package Bean Thread Noodles

1/4 Cup chopped green onions

2 cloves garlic thinly sliced (optional)

1/2 Tbs. Oil (optional)

Directions:

Heat oil in a stock pot.

Saute garlic and chicken thighs until thighs start to turn yellow.

Add enough water in the pot to cover the chicken with water.

Add chicken stock, ginger, and salt.

Simmer until chicken is very well cooked and falling off the bone.

Remove chicken skin and bones.  Discard skin and bone.  Shred chicken meat into large pieces and return to pot.

Add noodles, soy sauce, and 3/4 of the chopped green onions.

Stir and cook until noodles are soft and transparent.

*Optional – fry garlic slices in 1/2 tbs. oil until they turn brown.  Drain on paper towels.

Remove from heat and garnish with remaining with remaining green onion. Garnish with fried garlic.

 

 

 


Hawaiian Chicken Long Rice
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Hawaiian Chicken Long Rice
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Tendon – Shrimp Tempura Rice Bowl

Tendon – Shrimp Tempura Rice Bowl

 

Rice Bowls have gotten very popular and come in endless types.  But I’ve loved rice bowls long before they became all the rage.  If you’re not familiar with rice bowls they’re basically a bowl of rice topped with pretty much anything you want.  My favorite ones are Japanese Donburis.

Donburi is a rice bowl dish served in a bowl which in Japan are also called “donburi”.  There are many different types of Donburi but the most popular ones are Tempura Donburi or better known as Tendon if it’s made with shrimp, Chicken or Pork Katsu Donburi also called Katsudon.  You’ll also find Tempura Donburi with fish and vegetable tempuras, Teriyaki, and other types of popular Japanese dishes. Another basic ingredient of most Donburi dishes is egg meaning veggies and other ingredients are scrambled with eggs and a donburi sauce which is then placed on a bed of rice and topped with a desired tempura, katsu, or a preferred protein including teriyaki beef or chicken.

My long time favorite is Tendon or Shrimp Tempura Donburi.  I’ve been enjoying this rice bowl since I first discovered it while I was in high school.  I also like the Katsudon!

I’ve always been able to get my Tendon from most Japanese restaurants in my area, and since I live in Hawaii my neighborhood grocery store.  But when the pandemic locked us down for a month I decided to try and make it at home, after all it’s just shrimp tempura, eggs, Kamaboko (fish cake) and veggies over a bed of rice.  How hard could that be?

Making Tendon is actually pretty easy but it does require making Shrimp Tempura.  Since I must make the tempura batter for the shrimp I also make vegetable tempura with zucchini, green beans, and pretty much what I have on hand.

Another important part of this or any Donburi is the sauce.  The sauce is made with Mirin (a Japanese rice wine used for cooking), soy sauce, dashi (fish stock) and sugar.  This give the dish it’s sweet salty taste that make it delicious!  You can find all the ingredients at an Asian market.  The Dashi usually is in powder form like boullion so you’ll have to mix it as directed to get the liquid stock.

Of course the “star” of this dish is the Shrimp Tempura.  You can either use a tempura mix also found at the Asian market, or you can make your own batter.  Either way the most important things to remember to make perfect tempura batter is to use ice cold water and to not over stir the batter, it needs to have some lumps in it.  In fact the best way to stir this batter is with chopsticks, so leave your whisk or electric mixers out of it.

So here’s the recipe for both Shrimp Tempura (it’s the same batter for fish or vegetable tempura) and the Donburi itself.  This recipe makes 2 bowls.

Tendon

Ingredients for the Tempura

1 Cup Flour, shifted

1 Egg

1 Cup water

Ice cubes for chilling water

4 Large Shrimp – shelled and deveined but leave the tail on, pat dry with paper towel

Cut vegetables – zucchini, green beans, etc. (optional)

1/8 Cup flour

Oil for frying

Ingredients for Sauce:

6 Tbs. Mirin

2 Tbs. Soy Sauce

3 Tbs. Liquid Dashi – mix Dashi powder as directed on the box

2 Tbs. Sugar

Ingredients for Donburi:

2 Eggs, beaten

1/2 Onion, sliced

1/2 Cup Shitake Mushrooms (optional)

1/2 Kamaboko, cut into thin strips (optional)

1/3 Cup Green Onions, chopped (optional)

1 Tbs. Oil

Donburi Sauce

2 Cups Cooked White Rice

Seaweed flakes (optional)

Directions to make Tempura:

Place about 2″ of oil in a pot and start to heat while you prepare the batter.

Place shifted flower in a bowl and set aside.

In another bowl slightly beat egg – beat until yolk and white is just combined.

Add ice to water until the water is chilled.

Remove ice and pour water in the bowl with the beaten egg.

Mix gently together.

Stir in flour, do not over mix there should be lumps in the batter.  Use right away, if for some reason you can’t use it immediately place in the refrigerator for a few minutes until you’re ready to fry.

Place 1/8 cup of flour in a dish.

Test the oil temperature by dropping a small bit of batter in oil, if oil bubbles around the batter the oil is ready.

Roll shrimp or vegetable in the dish of flour, shake off excess.

Dip in batter, let excess batter drip off before adding into hot oil.

Place battered shrimp and veggies in hot oil to fry.  Do not over crowd the pot, cook in batches if you have to.

Turn as needed to cook all sides. Tempura is done when the shrimp or vegetable starts to float.

Drain on rack and set aside.

Directions for the sauce:

Mix all sauce ingredients together in a small bowl and set aside until needed.

Directions for the Donburi:

Heat oil in a skillet.

Saute onions in skillet until it starts to go limp and clear

Add in Kamoboko, mushrooms, and green onions (reserve some as garnish if desired)

Cook about 3-4 minutes.

Add in Donburi Sauce and simmer for 1 minute.

Pour beaten egg over all and cook until egg is done.

Place 1 Cup of rice in each bowl.

Cute the Egg mixture in half and place a half over each bowl of rice.

Top with Shrimp and Vegetable (if you made some) Tempura and garnish with green onions and seaweed flakes

Serve hot!

 

Tendon - Shrimp Tempura Rice Bowl
Print Recipe
Servings
2 Bowls
Servings
2 Bowls
Tendon - Shrimp Tempura Rice Bowl
Print Recipe
Servings
2 Bowls
Servings
2 Bowls
Ingredients
Shrimp & Veggie Tempura
Sauce
Donburi
Servings: Bowls
Instructions
Tempura
  1. Place shifted flower in a bowl and set aside.
  2. In another bowl slightly beat egg - beat until yolk and white is just combined.
  3. Add ice to water until the water is chilled.
  4. Remove ice and pour water in the bowl with the beaten egg. Mix gently together.
  5. Stir in flour, do not over mix there should be lumps in the batter.  Use right away, if for some reason you can't use it immediately place in the refrigerator for a few minutes until you're ready to fry.
  6. Place 1/8 cup of flour in a dish.
  7. Test the oil temperature by dropping a small bit of batter in oil, if oil bubbles around the batter the oil is ready.
  8. Roll shrimp or vegetable in the dish of flour, shake off excess.
  9. Dip in batter, let excess batter drip off before adding into hot oil. Place battered shrimp and veggies in hot oil to fry.  Do not over crowd the pot, cook in batches if you have to.
  10. Turn as needed to cook all sides. Tempura is done when the shrimp or vegetable starts to float. Drain on rack and set aside.
Sauce
  1. Mix all ingredients together and set aside until needed
Donburi
  1. Heat oil in a skillet.
  2. Saute onions in skillet until it starts to go limp and clear
  3. Add in Kamoboko, mushrooms, and green onions (reserve some as garnish if desired) Cook about 3-4 minutes.
  4. Add in Donburi Sauce and simmer for 1 minute.
  5. Pour beaten egg over all and cook until egg is done.
  6. Divide cooked egg mixture in half and place one half on top of each bowl of rice.
  7. Place 2 Shrimp Tempura & pieces of veggie tempura (if you made some) on top of egg.
  8. Garnish with green onions and seafood flakes if desired.
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