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Jamie Oliver's turkey wellington
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I want to make this for a dinner party with friends at the beginning of December. I used to have the recipe, but can't seem to find it now. Does anyone out there know where I can find another copy? I've checked on line, but it mostly says that it's not available any more. Could it be in one of his Jamie magazines perhaps? Or in one of his cookbooks? Hope someone can help, many thanks, Chox.
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Chokkie, you can buy mushroom pate from supermarkets. When I make beef wellington I make a mushroom mixture of just very finely chopped mushrooms, garlic and onions. Fry them in butter with some fresh thyme sprigs , salt and pepper until the mixture is very soft. Add white wine and cook until the wine is completely absorbed. The mixture will resemble pate. Remove the thyme and leave to cool.
I just realised I have the Jamie Oliver app on my phone and it gives me his actual recipe:
1.6kg skinless turkey breasts
1 turkey leg
6 slices smoked streaky bacon
2x500g pkts puff pastry
600g mixed mushrooms
25g dried porcini mushrooms
1 carrot, roughly chopped
1 leek, roughly chopped
1 onion, roughly chopped
340g cranberry jam
1 large bunch fresh thyme
3 sprigs fresh rosemary
1 egg
25g butter
5 tbsp plain flour
1tbsp balsamic vinegar
1/ Preheat oven to 180C/350F/GM4. Slice into the turkey breast and open it out.
2/ Season and drizzle with olive oil. Sprinkle over some of the thyme leaves and spread over an even layer of cranberry jam.
3/Fold the breast back into shape and roll up, holding it together with some cocktail sticks
4/Place it on a roasting tray and season with salt and pepper and drizzle over some olive oil.
5/ Cover with tin foil and roast for 60-70 mins or until just cooked through.
6/ Soak the porcini mushrooms in a dish of just-boiled water. After 5 mins stir the mushrooms allowing any grit to sink to the bottom.
7/ Thinly slice the bacon and chop the fresh mushrooms. Fry the bacon in a splash of olive oil on a medium heat. Fry for 5-10 mins until the bacon is crispy. Add some fresh rosemary leaves. Once the rosemary is crispy, remove it all from the pan and set aside.
8/ Add the fresh mushrooms to the pan with some salt and pepper. Drain the porcini mushrooms (saving some of the water) and add to the pan.
9/ Add a splash of the porcini water and leave to cook for 10-15 mins or until the liquid has been absorbed.
10/Cut the thigh off the turkey leg and place the leg and thigh into a large pot on a high heat. Add the chopped leek, carrot and onion, stir in the flour and season well.
11/ Pour in 2lt of boiling water, add a heaped tbsp cranberry jam, balsamic vinegar and a sprig of rosemary.
12/ Bring to the boil and reduce to a simmer for around 2hrs. Once done, strain gravy through a seive and reheat before serving.
13/ Once the mushroom mix is dry, add butter and allow to melt through the mushroom mix.. Tip mixture into a processor and blitz until smooth. Leave to cool.
14/Once the turkey breast and mushroom mix have cooled, roll out the puff pastry to the size of a shoe box.
15/Line a large roasting pan with greaseproof paper, dust with flour and place one sheet of pastry into the tray.
16/ Spread half the mushroom mix onto the middle of the pastry base. Remove the cocktail sticks from the turkey breast and place on top of the mushroom.Spread the remaining mushroom mix over the top so the whole breast is covered. Sprinkle with the crispy bacon and rosemary.
17/Beat the egg and brush the sides of the pastry, lay the second sheet of pastry over the top and press down so that the pastry is completely sealed. Trim the edges if needed and crimp the edges.
18/ Brush the remaning egg over the top. Leave uncovered in the fridge overnight until you are ready to bake it.
19/Cook it at 180c/350F/GM4 for 50-60 mins until risen and golden.
20/ Remove from oven and allow to rest for 10 mins. Reheat gravy and serve with wellington.
1.6kg skinless turkey breasts
1 turkey leg
6 slices smoked streaky bacon
2x500g pkts puff pastry
600g mixed mushrooms
25g dried porcini mushrooms
1 carrot, roughly chopped
1 leek, roughly chopped
1 onion, roughly chopped
340g cranberry jam
1 large bunch fresh thyme
3 sprigs fresh rosemary
1 egg
25g butter
5 tbsp plain flour
1tbsp balsamic vinegar
1/ Preheat oven to 180C/350F/GM4. Slice into the turkey breast and open it out.
2/ Season and drizzle with olive oil. Sprinkle over some of the thyme leaves and spread over an even layer of cranberry jam.
3/Fold the breast back into shape and roll up, holding it together with some cocktail sticks
4/Place it on a roasting tray and season with salt and pepper and drizzle over some olive oil.
5/ Cover with tin foil and roast for 60-70 mins or until just cooked through.
6/ Soak the porcini mushrooms in a dish of just-boiled water. After 5 mins stir the mushrooms allowing any grit to sink to the bottom.
7/ Thinly slice the bacon and chop the fresh mushrooms. Fry the bacon in a splash of olive oil on a medium heat. Fry for 5-10 mins until the bacon is crispy. Add some fresh rosemary leaves. Once the rosemary is crispy, remove it all from the pan and set aside.
8/ Add the fresh mushrooms to the pan with some salt and pepper. Drain the porcini mushrooms (saving some of the water) and add to the pan.
9/ Add a splash of the porcini water and leave to cook for 10-15 mins or until the liquid has been absorbed.
10/Cut the thigh off the turkey leg and place the leg and thigh into a large pot on a high heat. Add the chopped leek, carrot and onion, stir in the flour and season well.
11/ Pour in 2lt of boiling water, add a heaped tbsp cranberry jam, balsamic vinegar and a sprig of rosemary.
12/ Bring to the boil and reduce to a simmer for around 2hrs. Once done, strain gravy through a seive and reheat before serving.
13/ Once the mushroom mix is dry, add butter and allow to melt through the mushroom mix.. Tip mixture into a processor and blitz until smooth. Leave to cool.
14/Once the turkey breast and mushroom mix have cooled, roll out the puff pastry to the size of a shoe box.
15/Line a large roasting pan with greaseproof paper, dust with flour and place one sheet of pastry into the tray.
16/ Spread half the mushroom mix onto the middle of the pastry base. Remove the cocktail sticks from the turkey breast and place on top of the mushroom.Spread the remaining mushroom mix over the top so the whole breast is covered. Sprinkle with the crispy bacon and rosemary.
17/Beat the egg and brush the sides of the pastry, lay the second sheet of pastry over the top and press down so that the pastry is completely sealed. Trim the edges if needed and crimp the edges.
18/ Brush the remaning egg over the top. Leave uncovered in the fridge overnight until you are ready to bake it.
19/Cook it at 180c/350F/GM4 for 50-60 mins until risen and golden.
20/ Remove from oven and allow to rest for 10 mins. Reheat gravy and serve with wellington.
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