Vegetable Garland
Pastry
Ingredients:
335g plain flour
225g butter
Pinch salt
Cold water to bind
2 egg yolks for assembling
Method:
Wrap the butter greaseproof paper and place in freezer for 45 minutes.
Mix the salt and flour together and then grate the butter from frozen into the bowl.
Mix together then rub to breadcrumb consistency.
Add cold water to bind, mix to a smooth dough, wrap in cling and chill.
Mushroom pate
Ingredients:
300g mushrooms, chopped
2 tablespoons oil
25g butter
1 red onion, finely chopped
2 cloves garlic, minced
1 teaspoon thyme
Method:
Heat oil until smoking hot and add mushrooms. Season with salt and pepper. Dot around the butter and then add the onion and garlic.
Cook for about 5 minutes. Add the thyme. Blend to a puree.
Roast Celeriac
Ingredients:
1 small celeriac, peeled and cut into 2cm dice
2 tablespoons oil
Salt
Thyme and rosemary
Method:
Toss in oil, salt and herbs and place on roasting tin.
Roast until soft – shaking now and then.
Onion puree
Ingredients:
4 onions
2 tablespoons oil
Salt and pepper
Few sprigs fresh thyme
Method:
Cut the onions in half in their skin through the root.
Heat a tablespoon of the oil in a large frying pan until hot. Add flesh side down and cook until golden.
Place in a casserole pot, drizzle over the remaining oil, season with salt and pepper, and add the thyme.
Cover and place in a 190oc oven for about an hour or until soft.
Remove skin and blend onions. Check seasoning.
Leek cream
Ingredients:
500g leeks chopped
25g butter
Salt and pepper
100ml double cream
1 teaspoon Dijon mustard
Method:
Heat the butter in a pan and add the leeks. Season with salt and pepper and cook until soft.
Add the cream and simmer to spoon coating consistency.
Add mustard and check seasoning. Cool.
Roll the pastry into a sausage shape on a lightly floured board. Roll a rectangle approximately 50cm by 25cm. Brush the edges with egg yolk.
Place the mushroom in the middle, then add the celeriac, the onion and the leeks. Roll up and seal the edges. Trim around the pastry. Roll this pastry out and cut into leaves, stars or desired shapes.
Place the garland on a lightly oiled tray. Brush all over with egg yolk. Add the shapes and brush them with yolk.
Place in a 180oc oven and cook for about 30 minutes or until the pastry is crisp and golden.
