Wellington
Pork fillet (trimmed)
Dijon mustard
Large leaf spinach
Sliced Bayonne ham
Mushroom duxelle
Herb crepe
Pre-rolled puff pastry
Duxelle
Shallot x 1 large (diced)
Garlic x 2 cloves (minced)
Black pudding x 100g
Butter x 25g
Salt and pepper
Crepe
Whole egg x 1
Whole milk x 1
Plain flour x 150g
Chopped chives x 10g
Salt and pepper
Pork:
Season the pork fillet and sear in a smoking hot pan all the way round.
Brush in dijon and roll tightly in clingfilm, leave to cool in the fridge for 1 hour.
Pick the spinach leaves from the stalks. Bring a pan of salted water to the boil and blanch the spinach for 10 seconds and refresh in iced water. Once cooled lay flat on a dry cloth and leave to one side.
Duxelle:
Blend the raw mushrooms in a food processor or chop very finely by hand.
Sweat the shallot down in the butter, once soft add the garlic and cook for another minute.
Add the mushroom and season well to help draw out the moisture.
Cut the black pudding down into small dice and roast in the over till cooked and crumbly.
Once the mushroom mix is dry and fully cooked add the black pudding and mix well.
Leave on a tray to fully cool before use.
Crepe:
Mix egg, milk, flour and seasoning together and pass off to ensure there are no lumps.
Mix in the chives and leave to rest for 30 minutes.
Fry off the mix in a non-stick pan and swivel the pan to get a thin coating, once it seems fully cooked flip over and lightly colour the other side.
Transfer to a wire rack and leave to cool.
Assemble:
Once all components are ready and cooled build the Wellington.
Lay down a crepe and layer the ham across it from end to end, spread a thin layer of duxelle across the ham making sure there are no gaps.
Lay the spinach across the duxelle.
Unwrap the fillet and place in the middle of the garnish. Roll the wellington filling around the fillet pushing the air out of the side as you go.
Wrap tin cling film and roll tightly again making sure there are no air pockets. Allow to set in the fridge again for 1 hour.
Lay the puff Pastry out on a floured surface and lay the unwrapped wellington near the bottom of the sheet, roll the pastry around the wellington until the puff pastry meets, once fully wrapped trim the pastry and seal with an egg wash.
Place on a baking tray with greaseproof paper.
Egg wash the wellington and score the pastry, poking a few holes in the end to allow steam to leave.
Bake at 170 degrees for around 15 minutes until the pork probes to 38 degrees.
allow to rest for 10 minutes for the meat to rest and continue cooking.
Carve and serve with roasted carrots and braised cabbage
