Chicken Wellington… Phew!πŸ˜…

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Have you seen Masterchef US junior? My God! Those kids are from some other world! 😱 The way they cook… and the presentation.. I’m amazed…awed.. 😍

So in one awesome episode (like all of them 😁) these kids got the challenge to make Chef Gordon Ramsay’s Beef Wellington. It looked so appetizing that I decided to make it for dinner.

I must tell you that this meal made me sweat πŸ˜…… But it was worth it… Seeing my sister smile and mom happy :).. I was glad.. πŸ˜€

For 2 portions

For the stuffing
1 chicken breast, split in 2
Zest of 1/2 lime
1 tbsp lime juice
1 tsp rosemary
Black pepper and salt to taste
2 tbsp English mustard paste
4 tbsp veg Mayonnaise
7-8 button mushrooms, sliced
1 medium onion, sliced
3-4 cloves of garlic, sliced

2 tbsp butter
1 tbsp oil
1 egg
2 cups chicken stock
1 tbsp vinegar

For Mashed Potatoes
2 medium potatoes, boiled
2 tbsp butter
1/2 cup fresh cream
1/4 cup milk
Salt and Pepper to taste
1 red chilli (optional)

2 Puff pastry sheets

How to roll it
1. Marinate the chicken with lime Zest, lime juice, rosemary, salt and pepper for 30 mins.

2. Heat oil and butter in a pan and seal the chicken.

3. Brush with mustard paste while it is still hot and keep in freezer for 15 mins.

4. Now caramelize onion, garlic and mushrooms in the same pan. Take out 3/4th of this mixture and keep aside.

5. Add chicken stock in rest of mushroom and onion and reduce.

6. Roll 2 pastry sheets just enough to cover the chicken breast properly, keeping the thickness around 1 cm.

7. Spread loads of veg mayonnaise on both the pieces of chicken (this will keep it moist and I used veg mayo because I think the egg one will curdle 😁). Cover evenly with the caramelized mushroom mixture. Place it on the pastry sheet, roll and seal the sides well with egg wash. Repeat this with the other piece.

8. Make few cuts on top for the steam to escape. Place in on the baking tray and egg wash evenly. Bake in a pre-heated oven at 200Β°C for 20-25 mins.

9. Grate the potatoes and mash so that there are no lumps. Heat butter, cream and milk in a clean pan. Add mashed potatoes. Whisk to avoid lumps. Cook for 2-3 mins. Season.

10. Serve the Chicken Wellington steaming hot with mashed potatoes and onion & mushroom sauce. πŸ™‚

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12 thoughts on “Chicken Wellington… Phew!πŸ˜…

      1. I made this tonight! My version was shy of mushrooms because I was out and too lazy to hit the store, but OMGOSH, this is so amazing!! I can see so many variations!! Thank you!!

          1. I was so shocked that this turned out, I even called my daughter to have her come for dinner. She is a “cook.” As you may surmise by my 100 Cookie fiasco, that is my usual cooking ending, LOL! I had NEVER done an egg wash! I’m like feeling all Chef-y, my husbands getting nervous, hahahaha!!! Thank you it was so fun!

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