Рецепт Vegetarian Wellington Served With A Pineapple And Chilli Relish Recipe
Our first challenge for Freshly Blogged was to come up with a vegetarian dish using 2 packets (500g each) of Findus Wok Thai vegetables. The challenge was aptly named Frozen Assets and I can tell you that these Findus vegetables are indeed a frozen asset and will be a standard stock item in my freezer from now on. The were tasty and crunchy and had I not known they were frozen I would have sworn they were freshly picked.
For many years I was a vegetarian and eating out was a challenge. Restaurants would serve up the vegetable side dishes with a baked potato and call it a meal, and my friends would just dish up the vegetables they had cooked to go with the protein, often cooking them together in one dish. I know that vegetarians like to be served a real meal when eating out and I wanted to come up with something that would look like a decent plate of food. I have a few vegetarian readers on my blog and I hope that my vegetarian wellington served with a pineapple and chilli relish ticks all the boxes for them. I know that if I ordered this in a restaurant I would be extremely satisfied with the meal. I also wanted to create a dish that could double as a vegetable side dish so that meat eaters will make this at home.
Vegetarian Wellington Served With A Pineapple And Chilli Relish
Ingredients:
For the crepes
- 1 egg
- 100g flour
- Pinch of salt 200mls milk
- 10mls canola oil
- 5g butter
- For the wellingtons
- 1 packet PnP 2-minute noodles – mushroom flavour
- 2 packets (500g each) Findus Wok Thai vegetables
- 10mls PnP cook additions crushed garlic, ginger and dhania paste
- salt and freshly ground black pepper to season
- 30g butter
- 1 roll (500g) PnP phyllo pastry
- For the relish
- 1 pineapple, cored and chopped into small pieces
- 1 orange, zest and juice
- 2 Iranian chillies, sliced – optional
- 5mls salt
- 15mls PnP cook additions crushed garlic, ginger and dhania paste
Method:
For the crepes
Place the egg into a medium size bowl and beat lightly
Add the salt and mix in the flour
Gradually whisk in the milk
Whisk the oil into the mix and leave to stand for 2 hours
For the wellingtons
Place the noodles into a medium size bowl
Cover with 1 cup of boiling water
As soon as they have softened drain and place back into the bowl
Add the seasoning that came in the packet and leave to cool
Stir fry one packet of the Findus Wok Thai vegetables with 1 teaspoon of the cook additions crushed garlic, ginger and dhania paste until the vegetables are just warm
Place into a colander to cool
Stir fry the other packet of the Findus Wok Thai vegetables with 1 teaspoon of the cook additions crushed garlic, ginger and dhania paste until the vegetables are just warm
Add to the colander and leave to cool
Season to taste
Mix the cooled noodles into the vegetables
For the relish
Place all of the ingredients into a frying pan and bring to the boil
Leave to simmer until all the juice has evaporated – about 40 minutes
Serve separately to the wellington and omit the chillies if you are serving the dish to children
To finish the crepes
Heat the butter in a crepe pan (if you don’t have one, use a large frying pan)
Make as many thin crepes as you can and set them aside to cool
They can be frozen to use at a later stage if you don’t use them all up
To construct the wellingtons
Preheat the oven to 160° Celsius
Melt the butter in a dish
Place one sheet of phyllo pastry on your worktop and brush with the melted butter
Place a sheet of phyllo pastry on top and brush with butter
Place 2 crepes along the long bottom edge and place half of the vegetables along the bottom of the crepes
Wrap the crepes around the vegetables and then roll up the pastry
Seal the edges with butter and place onto a baking tray
Brush butter on the top
Repeat the process to make a second wellington
Bake for 20 minutes
Allow to cool slightly before cutting
2.2
http://tandysinclair.com/vegetarian-wellington-served-with-a-pineapple-and-chilli-relish-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Disclaimer: This challenge was sponsored by Findus for the Freshly Blogged Challenge. This disclaimer is in line with my blogging policy.
What I blogged:
Tandy
Top of Page
VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)
Like Loading...
About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.