- Joined
- Apr 11, 2015
- Messages
- 92
- Points
- 103
This is another vegetarian dish, a black rice strudel with goats cheese.
Cook the rice and wilt the vegetables (in this case beetroot leaves). Spread out 3 layers of Brik pastry and brush butter in between. Lay out the rice, veggies on top, then goats cheese and fried shallots. Roll into a log.
Fry the logs to crisp them up. They can now wait at room temperature for a few hours until my guests arrive.
To serve, reheat in the oven. Briefly wilt remaining beet leaves. Plate the dish and drizzle some dressing on top (olive oil, lemon juice and zest, and honey) and serve.
In the same meal, I also made a Beef Wellington. The idea was to serve two types of dishes which were similar to each other but interpreted in a different way - one was a classic Beef Wellington, the other was a vegetarian take on a Wellington. Here is the Wellington:
It was made the classic way. Fry off a beef fillet until coloured. Paint it with dijon mustard. Then make the mushroom duxelles (diced mushrooms and shallots, fried in butter with some thyme, porcini powder, and a dash of truffle oil). The duxelles needs to be cooked until very dry to avoid seeping out into the puff pastry later. Lay out thinly sliced prosciutto onto some cling wrap. Spread out the duxelles evenly on top, then place the meat. Roll it into a tight log and refrigerate it to hold the shape. When ready to cook, spread out some brik pastry. Wrap the log tightly in brik pastry, then wrap it in puff pastry (the prosciutto and brik pastry layers prevent the puff pastry from going soggy). Roll it up again, decorate, and brush with an egg wash. Bake until the pastry is nicely coloured and a probe thermometer registers 52C for slightly above rare. Serve with sauce, which I made separately.
Cook the rice and wilt the vegetables (in this case beetroot leaves). Spread out 3 layers of Brik pastry and brush butter in between. Lay out the rice, veggies on top, then goats cheese and fried shallots. Roll into a log.
Fry the logs to crisp them up. They can now wait at room temperature for a few hours until my guests arrive.
To serve, reheat in the oven. Briefly wilt remaining beet leaves. Plate the dish and drizzle some dressing on top (olive oil, lemon juice and zest, and honey) and serve.
In the same meal, I also made a Beef Wellington. The idea was to serve two types of dishes which were similar to each other but interpreted in a different way - one was a classic Beef Wellington, the other was a vegetarian take on a Wellington. Here is the Wellington:
It was made the classic way. Fry off a beef fillet until coloured. Paint it with dijon mustard. Then make the mushroom duxelles (diced mushrooms and shallots, fried in butter with some thyme, porcini powder, and a dash of truffle oil). The duxelles needs to be cooked until very dry to avoid seeping out into the puff pastry later. Lay out thinly sliced prosciutto onto some cling wrap. Spread out the duxelles evenly on top, then place the meat. Roll it into a tight log and refrigerate it to hold the shape. When ready to cook, spread out some brik pastry. Wrap the log tightly in brik pastry, then wrap it in puff pastry (the prosciutto and brik pastry layers prevent the puff pastry from going soggy). Roll it up again, decorate, and brush with an egg wash. Bake until the pastry is nicely coloured and a probe thermometer registers 52C for slightly above rare. Serve with sauce, which I made separately.
