Beef Wellington and a chicken liver pate recipe

Whole scotch fillet 1.5 -2 kg
1 kilo packet puff pastry sheets Or see homemade puff pastry recipe: https://eloiseemmett.wordpress.com/2014/10/10/apple-pie-with-homemade-puff-pastry-2/
1 egg

Chicken liver pate

500 grams chicken livers
1 tablespoon butter
½ small brown onion
1 clove garlic
2 rashers fatty bacon
30 ml brandy
2 tablespoon fresh basil leaves
1 tsp thyme leaves salt and cracked pepper
60 ml cream

To make the pate sauté the livers peeled garlic and onion and the roughly chopped bacon in the butter, add the herbs, and cream and simmer for 8 minutes or until the livers are just cooked. Puree and season with the salt and pepper and refrigerate until cooled and set.

Pate in the Thermomix: peel garlic and onion, bacon and livers in the bowl, chop 2 seconds/ speed 3. sauté 100 c/speed 1/3 minutes add cream and herbs and cook 100C/speed 1/five minutes the livers should be just cooked. Puree speed 10/ 1minutues season with salt and pepper and refrigerate until cooled and set.

To make the wellington, trim sinew and seal on all sides in a hot pan. Refrigerate until cool. Cover the meat in the pate and wrap with sheets of pasty, using egg wash to seal the meat and with having minimal patches of thick layers of pastry as this will be take longer to cook and be soggy rather than golden and crisp.

Bake in a 180 C oven for about 40- 1 hour to be cooked to medium use a meat thermometer for the best results and it will be best left to rest for at least 20 minutes (it will continue cooking in this time). Slice and serve.

beef wellington

Pumpkin, cauliflower and red lentil Dahl

This is a very quick dinner idea and my kids love it but I leave the chilli out when making it for them. also great to have a few serves in the freezer for a quick healthy dinner or lunch in the thermos. You can pretty much use any veggies you have i made it recently with eggplant and zucchini.

2 cm piece ginger
2 garlic cloves
1 onion
1 red capsicum
1 large carrot
1 teaspoon oil
1 cup red lentils
1 ½ cup cauliflower
1 ½ cup pumpkin
1 cup water
20 grams palm sugar
1 teaspoon garam masala
½ teaspoon mustard seed
1 teaspoon ground coriander
0-1 teaspoon chilli
200 ml coconut milk
400 grams crushed tomatoes
Juice of ½ lemon
Salt and pepper

Crush garlic, ginger and chop onion, pepper and carrot into a fine dice and sate in the oil in a heavy based pot. Chop the cauliflower and peeled pumpkin into a 1 cm dice, and add as well as all the all the other ingredients to the pot and simmer for about 20 minutes until the lentils and vegetables are cooked, * if you are feeling fussy the pumpkin can be added after 10 and then the cauliflower after 5minutes of cooking but quite like them overcooked and mushy in this Dahl.

In the Thermomix: Peel garlic and ginger and crush speed 4/ 5 seconds. Add onion, red capsicum, carrot and chop speed 4/ 3 seconds. Add oil and sauté speed 1/reverse/100C/2 minutes. Add all other ingredients and cook 100C/speed 1/reverse 15- 20 minutes. * if you are feeling fussy the pumpkin can be added after 10 minutes and then the cauliflower after another 5minutes of cooking but quite like them overcooked and mushy in this Dahl.

Serve with nann bread or some wraps to dip in and natural yogurt https://eloiseemmett.wordpress.com/2014/06/06/butter-chicken-and-nann-bread/

dahl