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This is another 'meaty' dish, which is great for Sunday lunch, or even Christmas, maybe with some fresh cranberries inside and a Cumberland sauce, but equally delicious for your tea tonight.
Ingredients
2 shallots 1 garlic clove, crushed 200g/7oz chestnut mushrooms, cut into bite-sized chunks 250g/9oz assorted mushrooms, cut into bite-sized chunks 100g/3½oz shelled, roasted hazelnuts splash of port small piece of cold butter, plus extra, for greasing 200g/7oz vignotte cheese 4 x 15cm/6in square pieces puff pastry rolled out to 2-3mm/½in thick 1 egg, beaten, for egg wash handful of sesame seeds olive oil, for frying a little watercress, to garnish For the sauce vegetable oil 2 shallots 1 garlic clove splash of white wine 6 red peppers, roasted, skinned, de-seeded and chopped 200ml/7fl oz vegetable stock sprig of fresh tarragon splash of white wine vinegar
Method
1. To make the parcels, fry the shallots and garlic in a little oil until soft, then add the chestnut mushrooms and cook until soft. Add the assorted mushrooms, nuts and port and reduce a little. Finally, add the butter, cook for two minutes, then remove from the heat and drain for at least one hour, or as long as possible. 2. Put a piece of vignotte on each piece of pastry, then top with some of the mushroom mixture. Roll up into a parcel and put on a greased baking tray. Brush with egg wash, top with sesame seeds and chill for at least 20 minutes. 3. Preheat the oven to 200C/400F/Gas 6. Cook the parcels for 20 minutes until the pastry is golden. 4. Meanwhile, make the sauce. Heat some oil in a large pan and fry the shallots and garlic for five minutes until softened. Add the wine and reduce by half. 5. Chuck in the red peppers and cook for five minutes, then add the stock and tarragon and bring to the boil. Cook for five minutes, then pour into a food processor and blend until smooth. Turn out into a dish, season and add a splash of vinegar to cut the sweet sauce. 6. Spoon a little sauce onto each plate, and top with a parcel. Garnish with watercress to serve.
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Chestnut
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