Goat Milk

 

 

 

Add a twist to the classic beef Wellington by serving it with an indulgent mashed potato dish.

 

The recipe requires 1-2 hours preparation time, 1-2 hours cooking time, and serves 6.

 

 

 

Ingredients:

 

 

For the onion, beer and mustard gravy

 

• 50g unsalted butter
• ½ tbsp brown sugar
• 4 onions, peeled, finely chopped
• 1 tsp mustard powder
• 250ml beef stock
• 250ml strong beer or stout
• salt and freshly ground black pepper, to taste

 

For the pancakes

 

• 120g plain flour
• salt and freshly ground black pepper
• 1 large free-range egg, beaten
• 300ml goats milk
• 1 tbsp melted butter
• 2 tsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh chervil
• 2-3 tbsp olive oil

 

For the mushroom duxelles

 

• 100g unsalted butter
• 3 shallots, peeled, finely chopped
• 500g mushrooms, finely chopped
• 15g dried porcini mushrooms, soaked in hot water to soften
• 1 tbsp double cream
• 1 free-range egg white
• 1 tbsp chopped fresh parsley

 

For the beef Wellington

 

• 1kg beef fillet, centre cut (preferably Welsh Black beef)
• salt and freshly ground black pepper
• 1 tbsp vegetable oil
• 1 packet ready-made puff pastry
• 1 free-range egg, beaten

 

For the goats cheese, garlic and chervil mash

 

• 2 tbsp melted butter
• 2 garlic cloves, peeled, lightly crushed
• 1kg floury potatoes, such as Maris Piper or King Edward, peeled, chopped
• salt and freshly ground white pepper.
• 2 tbsp double cream
• 100g goats cheese, cut into small cubes
• 1 tbsp chopped fresh chervil

 

For the broad beans, lettuce and shallots

 

• 50g butter
• 2 shallots, peeled, finely chopped
• 500g broad beans, out of their pods, inner membranes removed, blanched
• 150ml chicken stock
• 4 heads Baby Gem lettuce, shredded

 

 

 

Directions:

 

• For the onion, beer and mustard gravy, melt the butter in a pan until foaming, then stir in the sugar. Add the finely chopped onions and cook over a low heat for 20-30 minutes, or until golden-brown and caramelized.

 

• Stir in the mustard powder and pour in the stock and beer and simmer for 15-20 minutes, or until the liquid has reduced in volume by half. Season, to taste, with salt and freshly ground black pepper and keep warm.

 

• For the pancakes, season the flour with salt and freshly ground black pepper and mix with the beaten egg until well combined. Gradually add the goats milk, whisking continuously, until the mixture comes together as a smooth batter with the consistency of double cream. Add the melted butter and beat until smooth. Stir in the chopped herbs and set aside to stand for 20 minutes.

 

• Heat the olive oil in a non-stick pan and add a few tablespoons of the pancake batter, spreading it out into a circle. Cook for 1-2 minutes, or until golden-brown underneath, then carefully flip over and cook for a further 1-2 minutes, or until golden-brown all over and cooked through. Repeat with the remaining pancake mixture to make 2-3 pancakes, adding more oil to the pan as needed.

 

• Cut the pancakes into squares, lay them flat on an oven tray lined with greaseproof paper and set aside.

 

• For the duxelles, melt the butter in a frying pan until foaming, then add the shallots and fry for 3-4 minutes, or until softened. Add the mushrooms and cook with the lid on for 4-5 minutes, or until tender.

 

• Drain the soaked porcini mushrooms and finely chop, then add to the pan with the mushrooms. Stir in the cream and cook with the lid off for 4-5 minutes, or until most of the liquid has evaporated and the mixture is thick and creamy.

 

• Set aside to cool. Once cooled, stir in the parsley and the egg white. Transfer the mixture to a food processor and blend until the mixture forms a coarse paste.

 

• Spread the mushroom duxelles in an even layer over the pancakes, then cover the tray with cling film and chill in the fridge until the duxelles have set.

 

• For the beef Wellington, preheat the oven to 180C/350F/Gas 4.

 

• Season the beef with salt and freshly ground black pepper. Heat a frying pan until very hot, then add the vegetable oil. Sear the beef all over for 2-3 minutes, turning occasionally, until the beef is golden-brown all over. Set aside to cool.

 

• Roll out the pastry to a 20cm x 30cm/8in x 10in rectangle and place the duxelles-lined pancakes over the pastry. Lay the seared beef fillet in the middle, then draw the pastry and pancakes over the beef, wrapping it completely. Seal the ends of the pastry with some of the beaten egg.

 

• Cut a few holes into the top of the pastry to allow steam to escape. Brush the pastry all over with the remaining beaten egg, then place the beef Wellington on a baking tray. Bake the Wellington in the oven for 25-30 minutes (for rare beef), or until the pastry is golden-brown and crisp. Keep warm.

 

• For the goats’ cheese, garlic and chervil mash, melt the butter in a pan and add the lightly crushed garlic. Remove from the heat and allow to infuse for 30 minutes.

 

• Cook the potatoes in a pan of boiling salted water for 10-12 minutes, or until tender, then drain the potatoes and return to the pan. Place back over the heat to drive off any excess moisture, then mash with a potato masher until smooth.

 

• Beat in the cream, goats cheese and garlic-infused butter, then fold in the chopped chervil. Season, to taste, with salt and freshly ground black pepper.

 

• For the broad beans, lettuce and shallots, melt the butter in a pan and fry the shallots for 3-4 minutes, or until softened.

 

• Add the blanched broad beans and chicken stock to the pan and bring to a simmer. Stir the shredded Baby Gem lettuce into the pan and cook for 1-2 minutes, or until tender.

 

• To serve, thickly slice the beef Wellington and divide among serving plates. Spoon the goats cheese, garlic and chervil mash alongside, followed by the broad beans, lettuce and shallots. Drizzle over the onion, beer and mustard gravy and serve immediately.

 

 

More Best Gourmet Recipes for you.

 

Kimchi Macaroni and Cheese

 

 

 

 

 

 

 

 

 

 

The recipe uses homemade cabbage kimchi that you will need to make in advance, or you can use store bought kimchi.

 

The recipe requires 10 ingredients, less than 30 mins preparation time, 10 to 30 minutes cooking time, and serves 6

 

 

Ingredients:

 

 

For the mac and cheese

• 150ml/5fl oz Goats milk
• 400g/14oz mixed cheeses; – blue, goat’s, cheddar, Parmesan, grated
• 350g/12oz dried macaroni
• 75g/2¾oz unsalted butter
• 20g/¾oz plain flour
• 450ml/16fl oz double cream
• 250g/9oz kimchi, roughly chopped

 

 

For the crust

• 50g/1¾oz butter
• 100g/3½oz panko breadcrumbs
• 2 tbsp roughly chopped flat leaf parsley

 

 

Directions:

 

• Bring a saucepan of lightly salted water to the boil. Add the macaroni and cook according to packet instructions until al dente. Drain well and set aside.

 

• Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk gradually, making sure to stir well so that no lumps form. Bring the mixture to the boil then reduce the heat and cook for 10–15 minutes until you have a thickened and smooth sauce, whisking constantly.

 

• Remove the sauce from the heat, add the cheeses and cream, and stir until the cheese has melted and everything is well combined. Stir inthe kimchi and macaroni and transfer to a large ovenproof dish. Keep warm in the oven.

 

• To make the crust, melt the butter in a non-stick frying pan over a medium heat, then add the breadcrumbs. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese along with the chopped parsley. Serve immediately.

 

 

* Note: If mould forms on your kimchi at any point, discard the batch and start again.