Prosciutto & Mushroom Beef Wellington
Chef Jason Parsons is the brains behind
Peller Estates Winery Restaurant, the leading dining destination in
Niagara-on-the-Lake. Try this Proscuitto & Mushroom Beef Wellington
recipe below from his private collection and get your holiday guests buzzing
(and asking for seconds).
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- 1 tbsp Butter
- ½ cup sliced Shallots
- 1 tbsp chopped Garlic
- 4 cups chopped mushrooms (shitake, Oyster Chanterelle)
- 1 tbsp grapeseed oil
- 1 lb beef tenderloin
- 8 slices prosciutto
- 1 sheet put pastry, rolled to thin rectangle
- 5 Egg yolks, lightly whisked
Preheat oven to 400 degrees F (200 C.)
Melt butter in a large skillet over medium-high heat. Add the shallots, garlic and mushrooms; Cook until browned. Add the tarragon and season with salt and pepper, then transfer to a bowl with a slotted spoon to cool.
Heat the oil in the skillet over high heat. Sear the beef until brown on all sides. Season with salt and pepper, then set aside to cool
Place a large piece of plastic wrap on counter. Ion the centre, lay out two rows of prosciutto, cover them with the cooked mushroom mixture, and top with the beef. Using the plastic wrap, roll the prosciutto around the mushrooms and beef to create a cylinder. Wrap and chill for 1 hour in the refrigerator.
Lay the pastry flat on the counter. Remove the plastic from around the Beef and place the beef in the centre of the pastry. Brush the edges of the pastry with the egg and roll it around the beef, pinching the edges together, then fold the ends underneath. Brush the outside of the pastry with the remaining egg and chill in the refrigerator.
Roast the beef on a large baking pan for approximately 25 minutes. Remove and let rest for 5 minutes before serving.
|One sip and you’ll be transported to la playa in no time with this recipe from Cocktail Deeva Dee Brun, perfect for entertaining or enjoying en solitario.
Cheers to a Cherry Mojito…
- 4 mint leaves
- 1 lime (for juicing)
- 1 teaspoon sugar cain
- 2 ounces white rum
- 2 ounces club soda
- 1 sprig of mint (for garnishing)
- crushed ice
- 1/2 cup pitted cherries
1. Put the mint leaves into a Collins glass and squeeze the lime juice over them.Add almost all the cherries, keep a couple for garnish.
2. Add sugar and muddle the mint, lime juice, sugar and cherries together. Add crushed ice.
3. Stir in the rum and top off with the club sod
Dee Brun, also known as the Cocktail Deeva will be appearing at the
Toronto Fall Home Show, Thursday, September 20th at 12 Noon
Great Scot! Balls of Haggis!
- 1 lb minced lamb shoulder
- 1/4 lb beef suet
- 1 cup of Scottish steel cut oats
- 1 cup of stock
- 2 finely chopped onions
- ½ tsp grated nutmeg
- 1/2 tsp allspice
- ¼ tsp of cayenne pepper
- 1 tsp ground coriander
- Sea salt and ground black pepper to taste
- 1 cup flour
- 1 tbsp of baking powder
- 1 tsp of salt
- Pinch of black pepper
- (1/2 cup Extra flour)
1. Preheat oven to 300°F
2. Boil the lamb in a large stock pot approximately one hour; then allow to cool.
3. Reserve the stock
4. Meanwhile, toast the oats in a sauté pan shaking occasionally to be sure all toasts equally and doesn’t burn
5. Chop the meats finely
6. Mix all ingredients together including the reserved stock
7. Put the mixture well greased oven-proof glass bowl and cover with a layer of foil or parchment paper.
8. Place in a water bath using a pan large enough to accommodate the bowl and add warm water to come ¾ of the way up the bowl. Check from time to time to replenish the water level.
9. Cook for 3 hours.
10. Let cool in your fridge for 2 hours.
11. Using a spoon, scoop out balls of haggis the size of a tablespoon, and using your hands form them into a nice smooth ball. Return haggis balls to fridge for 30 minutes.
12. To make the breading: Mix all the ingredients (except the extra flour) in a bowl with a whisk until smooth and there are no lumps.
13. Toss the haggis balls in the extra flour; then toss them in the breading batter.
14. Using a thermometer heat 1 inch of vegetable oil to 325 degrees.
15. Carefully put the battered haggis balls into the oil (caution do not splash), cook in oil for 4 minutes or until golden brown.
16. Let cool for 1 minute before indulging.
17. Serve with mustard.
Alternatively, if you would like to try it the traditional way, scoop it out onto a plate and serve it with neeps and tatties.(turnips and potatoes mashed together)
Click here for more details!
Hawty Totty Slow-Cooker Cocktail
Cook up a cool cocktail that’s perfect for the holidays!
Slow cookers aren’t just for rump roasts anymore – they’re also a fabulous tool to make and
serve up a festive holiday cocktail. Wow your family and friends alike with this recipe from Cocktail Deeva www.cocktaildeeva.com.
- 2 C rum
- ½ C French Kiss Vanilla Liqueur
- 8 C hot water
- 2 C firmly packed brown sugar
- ½ C butter or margarine
- 1 pinch salt
- 2 sticks cinnamon
- ½ tsp. ground nutmeg
- 2 cubes dark chocolate
heavy cream -- whipped
1.Place hot water, brown sugar, butter or margarine, salt, cinnamon sticks, cubes of dark chocolate and ground nutmeg into your slow cooker. Stir well.
2.Cover and cook on low for 5 hours.
3.Add rum and French Kiss Vanilla Liqueur. Stir to blend and allow mixture to sit for 20 minutes.
4.Serve from pot into mugs. Top with a scoop of whipped cream and a dusting of nutmeg and/or chocolate shavings on top.
Bonus tip! Make the Hawta Totty family friendly by removing the rum and French Kiss Vanilla liqueur out, and adding a few fresh vanilla beans to the pot for some flavour.
Catch Dee Brun, the Cocktail Deeva http://www.cocktaildeeva.com herself, at the National Home Show!
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2012 Fall Favourite Finds
Last year our Fall Favourite Finds showcased plenty of innovative products and great decor solutions that inspired a wide array of projects for the home. Be sure to check out the latest ideas and hot new products with this year's Favourite Fall Finds. Show Manager Tina Holmes has selected a few of her favourites. Click here to read about last year's Fall Favourite Finds.
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