Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
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Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
15g dried porcini
600g mixed mushrooms (we used chestnut, shiitake and oyster)
3 tbsp rapeseed oil
2 shallots, diced
2 garlic cloves, finely sliced
100g young spinach
200g cooked bulgur wheat (about 75g dried)
180g cooked, peeled chestnuts, roughly chopped
50g dried cranberries
50g toasted pine nuts
2 tbsp chopped rosemary (or 2 tsp dried)
250g large chestnut mushrooms
2 x 320g sheets ready-rolled puff pastry*
plant-based milk, to brush
a pinch of ground turmeric
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Fully assemble the Wellington up to 24 hours ahead and chill. Add an extra 10-15 minutes baking time, from chilled.
Put the dried porcini in a heatproof bowl and cover with boiling water. Leave to soak for 15 minutes. Blitz the mixed mushrooms in a food processor until they are finely chopped.
Heat 2 tablespoons of the oil in a large frying pan and fry the shallots and garlic for 3-4 minutes, or until soft and starting to caramelise. Drain the rehydrated porcini mushrooms (save the liquid to use in a soup or stew) and finely chop. Add to the pan along with the chopped mixed mushrooms and continue to fry for 5-6 minutes, until the mushrooms are cooked and any liquid has evaporated. Add the spinach and continue to cook until the spinach has wilted.
Put the cooked bulgur, chestnuts, cranberries, pine nuts and rosemary in a large bowl and stir well to combine. Add the mushrooms and spinach, stir and season well.
Lay out a large sheet of foil and then place the mushroom mix in the centre and shape into a log. Bring the foil up to secure the shape and seal the edges. Chill until completely cold.
Meanwhile, heat the remaining oil and fry the whole large chestnut mushrooms for 5-6 minutes, until browned all over. Set aside.
Preheat the oven to 220°C, fan 200°C, gas 7. Unroll both sheets of pastry and leave on the paper. Remove the filling from the fridge and open the top of the foil, leaving the sides still covering the filling. Push the cooked mushrooms in along the centre of the log, stem side down.
Place one of the sheets of puff pastry on a large baking tray, still on its paper backing. Unroll the filling from the foil and push it onto the centre of the pastry with a spatula. Lay the other sheet of pastry over the top and shape around the filling with your hands. Seal both ends, trim the edges and crimp with a fork to seal. Lightly score the top and make a few pastry leaves with the offcuts. Whisk the milk with the turmeric and brush all over. Attach the leaves and glaze these. Bake for 35-40 minutes, or until the pastry is golden and crisp. Remove from the oven, let rest for 5 minutes, before transferring to a board to serve. *Check your pastry is vegan, if required.
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Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too.
Why not make meal prep easier by freezing the main dish ahead of time? These individual Beef Wellingtons are so elegant and are sure to please your guests. Have some of these bundles in the freezer in case the mood strikes.
However, chestnuts are still considered a higher carb nut. While eating a small to moderate quantity of chestnuts may offer these benefits, consuming too many chestnuts frequently may counter these health benefits. Chestnuts are a good source of fiber, which may help balance your blood sugar levels and prevent spikes.
There are two reasons chestnuts are usually eaten fully peeled: The thin fuzzy membrane can be bitter, especially in raw nuts. Cooking and roasting mellows it a bit. The membrane is hard, fibrous and unpleasant, especially compared with the soft interior.
Peel chestnuts while they are still warm because they can sometimes be a little bit tricky to peel when cooled. Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 to 10 minutes and then quickly peel off the outer brown shell and remove the papery thin skin underneath.
One of the common mistakes is overcooking the chestnuts. Chestnuts cannot be cooked for over 20 minutes otherwise you risk them losing a lot of moisture. Small chestnuts, will only take about 10 minutes to cook, larger ones will only take about 15 minutes.
Tying the tenderloin improves both the appearance of the final dish, and leads to more even cooking. Phyllo provides a moisture barrier, preventing the puff pastry from getting soggy. A double layer of plastic wrap makes it easier to wrap up the tenderloin.
If you prefer, you can make the various stages up to 24 hours ahead, but don't assemble it then as the pastry will start to discolour. Brown the beef, make the duxelles (fried mushrooms), then wrap separately in cling film and store in the fridge (wrapping the fillet tightly helps it keep its shape).
You can prepare the Wellington up to 24 hours in advance at this point, but make sure you remove it from the fridge 30-40 minutes before the final bake. Carefully transfer the Beef Wellington to a lightly greased baking sheet and bake in a pre-heated oven at 425°F/220°C for 20 minutes, until the pastry is golden brown.
The pastry has to be slightly crusty, soft, and flaky on the inside. All the while, one must be alert not to let the beef overcook inside. With all these variables to consider, making the perfect beef wellington is tough.
The nut itself is composed of two skins: an external, shiny brown part, and an internal skin adhering to the fruit. Inside, there is an edible, creamy-white part developed from the cotyledons.
These have a long, firm stem that's tender and good to eat. They're great roasted and served in a salad as in the recipe in this post, but take well to many preparations.
The edible part of the chestnut is protected by its prickly outer shell, then by brown skin and finally by the tan. This fine pellicle is bitter and astringent and it should be removed.
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Prep time: 25 mins
