Ingredients
Ingredients For the lamb Wellington200g/7oz skinless chicken breast, roughly chopped
1 free-range egg white
225ml/8oz double cream
50ml/2oz dry vermouth
salt and freshly ground black pepper
2 lamb loins, trimmed and cut in half
olive oil
1 tbsp finely chopped fresh mint
8 sheets filo pastry, cut in half
2 free-range eggs, beaten
2 celery sticks, finely chopped
2 onions, chopped
2 carrots, chopped
250ml/9fl oz red wine
250ml/9fl oz lamb stock
150g/5oz baby carrots, trimmed
150g/5oz asparagus spears, woody ends removed
150g/5oz peas, out of their pods (podded weight)
150g/5oz broad beans, out of their pods (podded weight)
25g/1oz unsalted butter
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh mint
Description
This Is A Fresh Take On The Classic Beef Wellington, Well-suited For Making The Most Of Late Springtime Produce.
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