Simon Rimmer’s Hazelnut & mushroom parcels

-========= REZKONV-Recipe – RezkonvSuite v1.3

Title: Simon Rimmer’s Hazelnut & mushroom parcels :
Categories: Main course, Vegetarian, X-mas
Yield: 6 Servings

2 tablesp. Olive oil
2 Shallots, chopped
1 Garlic clove, crushed
200 grams Chestnut mushrooms, sliced, 8 oz
280 grams Assorted fresh wild mushrooms such as girolles
— and trompettes, sliced if large, 10 oz
85 grams Dried cranberries, 3 oz
140 grams 5 oz hazelnuts, toasted and roughly
Chopped
3 tablesp. Port
Small knob of cold butter
2 x 375g packs puff pastry
200 grams Curd or cream cheese, 8 oz
1 Egg, beaten
Handful sesame seeds

============================ SOURCE ============================

*	The Accidental Vegetarian: Delicious food without meat* ISBN 978-1845335557 published in Good Food Magazine, December 2006, p. 96 — Edited *RK* 12/26/2006 by — Ulrike Westphal

1 Heat the oil in a frying pan, then fry the shallots and garlic
until soft. Add the chestnut mushrooms first and cook until soft,
then add the rest of the mushrooms, the cranberries, nuts and port.
Bring to the boil, then lower heat and simmer for 5-10 mins to
reduce the port. Add the butter, remove from heat and drain for as
long as possible, or the juices will make the pastry soggy.

2 Roll out pastry., then cut into 6 rectangles, approx 20 x 15 cm
each. Place a spoonful of cheese on one half of each piece of pastry,
then some mushroom mixture. Fold the other half over the top and
pinch the edges together to make a parcel. You can make these a day
ahead and keep in the fridge covered with cling film or freeze for 6
week Thaw in the fudge overnight

TO SERVE Heat oven to 200 °C/fan180 °C/gas 6. Brush the parcels with
the egg, then sprinkle with sesame seeds. Bake for 30-40 mins until
the pastry is golden. Warm the Cumberland sauce in a pan. Serve each parcel with a spoonful of the sauce on top and pass round the rest for guests to help themselves. Serve with Buttered sprouts.

:PER SERVING 820 kcalories, protein 19g carbohydrate 61g, fat 56g,
saturated fat 17g, fibre 3g, sugar 14g, salt 1.46g
: PREP 1 hr
:COOK 50 mins
:Moderately easy
:could be frozen

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more recipes and entries in English

Classic Cumberland Sauce

Cumberland Sauce is a fruit based sauce, usually used on non-white meats such as venison, ham, and lamb. Created sometime in the late 19th Century, the sauce was named after the Duke of Cumberland and George IV, who both had ties in Hanover, Germany, where the sauce was invented.

-========= REZKONV-Recipe – RezkonvSuite v1.3

Title: Cumberland Sauce
Categories: Sauce
Yield: 6 Servings

2 Oranges
1 Lemon
25 grams Butter, 1 oz
1 Shallot, finely chopped
25 grams Ginger,fresh, grated, 1 oz
125 ml Port, 4 fl oz
1 teasp. Dijon mustard
350 grams Redcurrant jelly, 12 oz

============================ SOURCE ============================
Good Food Magazine, December 2006, p. 96
— Edited *RK* 12/26/2006 by
— Ulrike Westphal

1 Using a potato peeler, peel the zest from the oranges and lemon as
thinly as possible, then cut into fine strips. Blanch the zest in
boiling water for 1 min, then drain, plunge into cold water and
drain well. Juice the fruits.

2 Heat the butter in a small pan and fry the shallot and ginger for
4-5 mins until soft. Add the port, lemon and orange juices and
mustard. Bring to the boil, then boil until reduced by half, about
20 mins. Add the jelly and simmer until it melts. Pass through a
sieve to remove the ginger, then add the zest. You can make this a
few days ahead or freeze for 6 weeks. Thaw in the fridge or at room
temperature.

:PER SERVING 217 kcalories, protein 1 g carbohydrate 42g fat 4g
saturated fat 2g, fibre none, sugar 42g, salt 0.15g
:PREP 15 mins
:COOK 10 mins
:EASY

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more recipes and entries in English