Nutrition Festive recipes
Christmas is coming, which means it’s time to find your favourite Why not try something a little bit different this year?
Beef Wellington with smoked prosciutto*
Serves 6
Ingredients: 800g beef fillet 2tbsp vegetable oil 500g watercress 12 slices smoked prosciutto 500g ready-made puff pastry 2 egg yolks Plain flour 1tbsp English mustard
Method: 1. Pat the fillet dry with kitchen paper; rub all over with 1tbsp oil and season with sea salt. Heat the remaining oil in a large frying pan until smoking hot; sear the fillet until well browned on all sides (including ends). Place in a tray and brush all over with mustard.
2. Tip the watercress into a colander then pour over boiling water, followed by cold water. Squeeze to extract as much water as possible. Set aside.
3. Lay a large piece of cling film on a work surface. Lay the prosciutto on the cling film in a row, ensuring all slices overlap with no gaps. Cover with another layer of cling film then use a rolling pin to roll out to a thin, even layer. Remove the top layer of cling film and scatter the wilted watercress evenly over the prosciutto; replace the cling film and roll flat again. Remove the top layer of cling film and sit the beef on top, then use the edge of the cling film to lift and roll the prosciutto and watercress layers to encase the beef in a tight sausage. Place in fridge for 30 minutes.
4. Roll the pastry to a rectangle about 8 x 10in. Lightly brush with beaten egg yolk, then remove the cling film from the beef and place in the centre of the
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pastry. Fold the shorter edges over the beef, then roll the whole piece of pastry around the fillet to encase fully. Place in the fridge with sealed side down and chill for at least 30 minutes or up to 24 hours.
5. Preheat oven to 200C. Brush the Wellington with egg yolk, then gently score a criss-cross pattern over the top.
Sprinkle with sea salt then transfer to a baking tray. Roast for 10 minutes at 200°C, then turn down to 180C and cook for 25 minutes (rare), 30 minutes (medium rare) or 35 minutes (medium). Remove from the oven and leave to rest for at least 15 minutes.
6. Cut into six generous slices and serve with gravy on the side.
Christmas dinner
doesn’t have to mean turkey and roast potatoes. These
delicious alternatives will have your family asking for more
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