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Recommendation to Serving 5-Star Seasonal vegetable wellington

Hoping to eat Seasonal vegetable wellington a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with helpful procedures on cooking a Seasonal vegetable wellington like a famous chef made.

Seasonal vegetable wellington

We hope you got insight from reading it, now let's go back to seasonal vegetable wellington recipe. To cook seasonal vegetable wellington you only need 14 ingredients and 6 steps. Here is how you cook that.

To prepare an unforgettable Seasonal vegetable wellington, below are the materials required:

  1. Get 1/2 of butternut squash, cubed.
  2. Prepare 4 of beetroots, cubed.
  3. Prepare 4-6 of carrots (depending on size), thickly sliced.
  4. Use 1 of red onion, diced.
  5. Use 1 bunch of chard, sliced.
  6. You need 50 g of pine nuts.
  7. Use 2 cloves of garlic, chopped.
  8. Provide 1 tsp of nutmeg.
  9. Take 2 tbsp of fresh thyme.
  10. Provide 2 of thick slices of bread.
  11. Use 200 g of feta cheese.
  12. Get of Seasoning.
  13. Prepare 1 of roll of pre rolled puff pastry.
  14. Prepare 1 of egg (beaten for an egg wash).

After readying the materials, next you are good to make your tasty Seasonal vegetable wellington by following the procedures below:

  1. Preheat the oven to 180 degrees. Chop the carrots, squash and Beetroot into cubes and place on a roasting tray. Coat the veg in olive oil, season with salt and pepper. Then roast in the oven for 30-40 minutes (unless soft and slightly charred). Once cooked transfer them to a large mixing bowl to cool..
  2. Meanwhile, finely chop the onion and garlic and add to a frying pan with a tbsp olive oil. Fry over a medium heat until soft. Then add the pine nuts and cook until golden. Finally, add the sliced chard, nutmeg, 1/2 tsp salt and fry until the chard has wilted..
  3. Now get the two slices of bread and chop them into small pieces (a bit bigger than breadcrumbs). Add them, along with the chard mixture to the mixing bowl with the roasted veg and crumble in the feta cheese. Give the whole thing a good mix, breaking it down so that you’re left with a chunky paste. (TIP- leave to cool for a bit if you have time, so that it doesn’t melt the pastry).
  4. Lay out your pasty on a baking sheet (remove the paper from the roll) and add your veg mixture. Imagine you’re making a giant sausage roll. You need enough to give you a decent filling, but not so much that you can’t roll the pastry around the mixture. Leave enough room at each end so that you can fold the pastry inwards to enclose the filling..
  5. Pierce a couple of holes in the top of the pastry and brush all over with the egg wash. Place in the oven at 180-200 degrees and bake until golden brown (approx 40 minutes).
  6. Remove from the oven and serve in slices..

Alternatively, if you want to give your Beef Wellington a touch of brightness minus the crunch, you can puree the carrots instead. It's easy, just puree the carrots in the blender along with a bit of ginger and cinnamon. Eating seasonally is a great way to discover new flavours, keep your diet varied and save a bit of money, as veg in season is often more affordable. Use this simple guide to cook seasonally throughout the year, and get the best from the beautiful selection of seasonal. Support the New Zealand grower by buying fresh New Zealand grown vegetables.

Recipe : Seasonal vegetable wellington

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