Scotch Beef and Haggis Wellington
FOR THE WELLINGTON
700g of Scotch Beef PGI fillet
1 tbsp olive oil
2 tbsp English mustard
2 pre-rolled packs of puff pastry
2 beaten egg yolks
8 slices of Parma ham
300g of good quality haggis
100g of mushroom pate
3 large new potatoes per person
400ml chicken stock
3 sprigs of thyme
2 peeled garlic gloves
Salt and pepper
2 tablespoons of olive oil
6 – 8 asparagus stalks per person
1 onion, finely chopped
10g of butter
50ml of chicken stock
400ml double cream
1 tbsp Dijon mustard
2 tbsp wholegrain mustard
Salt and pepper
Squeeze of lemon juice
The lovely Lynsey from Girl Versus Food has come up with a recipe in honour of Burns Day which combines haggis and Scotch Beef PGI. Since these are two of her favourite ingredients, I was excited to get my thinking cap on!
As much as she loves haggis, neeps and tatties, sometimes it’s nice to use ingredients in a new way. So here’s her Scotch Beef and Haggis Wellington. She used Scotch Beef PGI which is beef that is specially selected and sourced from Scottish farms that adopt best practice regarding animal welfare and natural production methods.
- Heat 1tbsp of olive oil in a pan and sear the beef for 30 seconds on each side.Remove the beef from the pan and brush all over with the mustard. Leave to cool.
- Mix the haggis and pate together in a bowl.
- On top of a sheet of cling film, lay out 4 of the slices of the Parma ham with them slightly overlapping. Spread some of the haggis and pate mixture on top of the ham. Place the beef fillet on top of this and spread the other sides of the fillet with the remainder of the mixture. Drape the other 4 slices of Parma ham over the top of the haggis covered beef. Pull the edges of the cling film up and wrap the beef top. Place in the fridge for 15 minutes.
- Take the pastry out of the fridge.
- Peel the potatoes and cut them into barrel shapes.
- Dust your work surface with flour and unroll one of the packs of puff pastry. Place the Parma wrapped beef in the middle of the pastry. Drape the other roll of pastry over the top. Smooth the pastry down to get a tight seal with the bottom layer of pastry, expelling any air as you go. Trim around the base of the wellington with a knife, leaving a small border. Press all the way around the border with a fork.
- If you have pastry left over you can cut it into strips and create a decorative lattice pattern on the top of your wellington. Brush the pastry with the egg yolks.
- Place the wellington in the fridge for 10 minutes and preheat your oven to 200C.
- Put the wellington on a baking tray and bake for 20 minutes at 200C then lower the temperature to 180C and cook for a further 15 minutes. The meat needs to rest for 15 minutes before you carve and serve it.
- While the meat is cooking you can make the whisky sauce and the fondant potatoes. Melt 150g of butter in a pan and once the butter is foaming, add the potatoes. Cook them for 7 minutes on one side over a medium heat without moving them. Turn the potatoes over (they should be golden brown) and cook for another 7 minutes on the other side.
- Add the chicken stock, garlic gloves, thyme and salt and pepper. Place a lid on the pan and leave to simmer. The potatoes are done when they are tender and slide easily off a fork.
- For the whisky sauce, melt the butter in a pan and add the chopped onions. Cook over a low heat for 5 minutes until the onion softens.
- Add the whisky and flambé the mixture to burn off the alcohol (carefully turn the pan to the side over the flame until it catches alight).
- Add the chicken stock and the cream and bring up to a simmer. Stir in the mustard and season with salt and pepper and a squeeze of lemon.
- Drizzle the asparagus will olive oil and season will salt and pepper. Cook in a hot griddle pan for about 4 minutes.
- Carve the wellington and serve on a warm plate with the potatoes, asparagus and whisky sauce.