Wonderful Wednesday Wok. Beef Wellington and Ice-Cream Cake.

Today’s Wok was for dinner instead of for lunch. So I decided to go a bit crazy and make some more complicated things. Considering the number of elements, this had the potential to go very wrong. But it didn’t, and was actually one of the best Wok’s I’ve made yet. 😀

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Recipe 1: Beef Wellington.

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A British classic that the rest of the world doesn’t regard as awful or pure pub food. Roast beef in pastry with a nice, usually mushroomed, gravy around them.

The ones I made were individual portions, and the pastry was a bit soft, so it spread.

Jon’s rating: 8.25/10.

Ingredients (serves 2):

For the filling:

-2 thick steaks

-5 closed-cap mushrooms

-1/2 a cooking onion or 1 shallot

-2tbsp olive oil

-1tbsp chilli oil

-1tbsp pepper

For the pastry:

-400g flour

-200g salted butter

-150ml cold water

-1 beaten egg

Utensils:

-frying pan

-mixing bowl and spoon

-rolling pin

-greased or nonstick baking tray

Recipe:

1: Mix the butter and flour together until the mix looks marbled.

2: Gently stir in the cold water until the dough is thick and stretchy.

3: Leave in the fridge to cool.

4: Seal the steak in the pan with some olive oil. Put to one side to cool.

5: Very finely dice the mushrooms and onion/shallot. Fry in the same oil used for the beef.

6: Take the pastry from the fridge. Divide into two halves.

7: Roll out one half into a rectangle. Place the steak in the rectangle and pile the mushroom onto it. Drizzle some chilli oil and the pepper. Fold the short ends over and press down. Fold the long ends over to seal the “parcel”.

8: Turn over the parcel and place on the baking tray. Brush all over with the beaten egg.

9: Bake at 160-180C for 45-55min.

Recipe 2: Stuffed Squash.

Jon wasn’t so keen on this, but filled himself on the Beef Wellington and the filling, so all was good.

I personally loved it with a sprinkle of salt, so I’ll make some for myself again sometime soon.

Jon’s rating: 7.5/10.

Ingredients (serves 2):

-the “bowl” of a butternut squash

-100g cooked rice

-2 duck eggs

-1tbsp chili oil

-1tbsp mixed herbs

Utensils:

-chopping board and knife

-fork

-baking tray

-mixing bowl and spoon

Recipe:

1: Cut the squash in half. Use the fork to scrape out the lining and seeds.

2: Bake at 200C for 35min.

3: Mix the rice, oil and herbs.

4: Spoon the rice into the bowl of the squash and make a large indent.

5: Break the eggs into the indent.

6: Bake at 160C for 35min.

Recipe 3: Berry Ice-Cream Cake.

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A sorbet, an ice-cream and beautiful layers. Jon liked it but found the last layer of berries a little too much. I’m just pleased that it looked and tasted just as I’d planned. But next time I’ll add more banana to the sorbet for Jon. 🙂 There were two tureens, but one was more than enough for both of us.

Jon’s rating: 9/10.

Ingredients (serves 4):

-150g mixed berries

-2 small bananas

-300ml double cream

-2tbsp blueberry or blackberry jam

-50g 90% chocolate

Utensils:

-freezable pot

-2 freezable tureens

-2 mixing bowls and forks

How Jon thinks it was made:

 

Apparently this is exactly what I look like when I'm cooking.

Apparently this is exactly what I look like when I’m cooking.

How it was actually made:

1: Take the double cream and freeze it.

2: Defrost it quickly using the stove or a microwave setting.

3: Pour away the watery residue and keep the creamy parts in one bowl.

4: Mash the jam into the cream.

5: Crush the chocolate and spread it evenly between the bases of both tureens.

6: Spread 1/4 of the cream mix evenly into the base of each tureen and place them in the freezer until solid.

7: Mash the berries with the bananas in the other mixing bowl.

8: Take the tureens from the freezer and layer 1/4 of the berry mix in each tureen on top of the frozen cream. Place in the freezer again.

9: Repeat processes 6 and 8.

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10: To remove from the tureen, fill a bowl with hot water so that it covers the sides of the tureen but doesn’t flow into it. Once the cake is loose, turn it upside down on a plate.

 

Layers!

Layers!

And that was what we had this week. 🙂

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