recipes
but not coloured. Add the garlic and the mushrooms and
cook for 3-4 minutes until the mushrooms are soft but
have not released their juices. Add the wine and reduce by
half. Stir in the crème fraîche and parsley and heat
through.
Season to taste.
POAched PeArS WITh hOT
chOcOLATe SAUce
serves 2
Wrap the beef in the four slices of Parma ham. Melt 25g of
ingredients
the butter and fry the onions and garlic in it for two
2 Williams pears
minutes. Add the mushrooms and the thyme and cook
115g caster sugar
gently for 10 minutes.
1 vanilla pod
Juice of half a lemon
Next, add the brandy and turn the heat up for one minute.
100ml single cream
Remove from the heat and stir in the parsley. Allow to cool.
2 tsp butter
1tbsp soft brown sugar
Lay out the pastry and place the mushrooms along the
50g Plain Chocolate, broken into chunks
centre. Place the beef on top then fold the pastry around it
to form a parcel, trimming off any excess and sealing the
Method
edges together with the beaten egg.
Put the pears in a small deep pan and just cover with
water. Remove the fruits and add sugar to the water. Heat
Brush the outside of the beef Wellington with the melted
gently until the sugar dissolves; add the vanilla pod.
butter and refrigerate for 30 minutes. Cook in a pre-
heated oven at 200C for 20-25 minutes until golden
Cut a thin slice off the bottom of both pears so that they
brown. Cut into four slices and serve with some chargrilled
will sit upright in the pan, and remove the core through the
asparagus and mashed potatoes.
base. Peel, leaving the stalks intact, then place the pears
upright in the pan with the sugar syrup and lemon juice.
For The Mushroom sauce
Bring to the boil, then simmer for 20 to 25
ingredients
minutes until tender. (The cooking time may
1 tbsp olive oil
vary according to the hardness of the
15g butter
pears.) If you don’t have a small pan and
1 onion, peeled & finely chopped
the pears won’t stay upright, turn them
1 clove garlic, peeled & crushed
occasionally to ensure even cooking.
225g button mushrooms, wiped and sliced
150ml dry white wine
Meanwhile, put the cream, butter
150ml crème fraîche
and brown sugar in another pan
1 tbsp freshly chopped parsley
and heat gently, stirring until hot.
salt & pepper
Add chocolate and mix until sauce is
smooth.
Method
Heat the oil and butter in a
Remove the fruit with a slotted spoon and
frying pan and add the onion.
arrange on serving plates. Pour the chocolate
Cook the onion until softened
sauce over the pears, and serve at once.
17
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