Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
15g dried porcini
600g mixed mushrooms (we used chestnut, shiitake and oyster)
3 tbsp rapeseed oil
2 shallots, diced
2 garlic cloves, finely sliced
100g young spinach
200g cooked bulgur wheat (about 75g dried)
180g cooked, peeled chestnuts, roughly chopped
50g dried cranberries
50g toasted pine nuts
2 tbsp chopped rosemary (or 2 tsp dried)
250g large chestnut mushrooms
2 x 320g sheets ready-rolled puff pastry*
plant-based milk, to brush
a pinch of ground turmeric
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Fully assemble the Wellington up to 24 hours ahead and chill. Add an extra 10-15 minutes baking time, from chilled.
Put the dried porcini in a heatproof bowl and cover with boiling water. Leave to soak for 15 minutes. Blitz the mixed mushrooms in a food processor until they are finely chopped.
Heat 2 tablespoons of the oil in a large frying pan and fry the shallots and garlic for 3-4 minutes, or until soft and starting to caramelise. Drain the rehydrated porcini mushrooms (save the liquid to use in a soup or stew) and finely chop. Add to the pan along with the chopped mixed mushrooms and continue to fry for 5-6 minutes, until the mushrooms are cooked and any liquid has evaporated. Add the spinach and continue to cook until the spinach has wilted.
Put the cooked bulgur, chestnuts, cranberries, pine nuts and rosemary in a large bowl and stir well to combine. Add the mushrooms and spinach, stir and season well.
Lay out a large sheet of foil and then place the mushroom mix in the centre and shape into a log. Bring the foil up to secure the shape and seal the edges. Chill until completely cold.
Meanwhile, heat the remaining oil and fry the whole large chestnut mushrooms for 5-6 minutes, until browned all over. Set aside.
Preheat the oven to 220°C, fan 200°C, gas 7. Unroll both sheets of pastry and leave on the paper. Remove the filling from the fridge and open the top of the foil, leaving the sides still covering the filling. Push the cooked mushrooms in along the centre of the log, stem side down.
Place one of the sheets of puff pastry on a large baking tray, still on its paper backing. Unroll the filling from the foil and push it onto the centre of the pastry with a spatula. Lay the other sheet of pastry over the top and shape around the filling with your hands. Seal both ends, trim the edges and crimp with a fork to seal. Lightly score the top and make a few pastry leaves with the offcuts. Whisk the milk with the turmeric and brush all over. Attach the leaves and glaze these. Bake for 35-40 minutes, or until the pastry is golden and crisp. Remove from the oven, let rest for 5 minutes, before transferring to a board to serve. *Check your pastry is vegan, if required.
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There are two reasons chestnuts are usually eaten fully peeled: The thin fuzzy membrane can be bitter, especially in raw nuts. Cooking and roasting mellows it a bit. The membrane is hard, fibrous and unpleasant, especially compared with the soft interior.
However, chestnuts are still considered a higher carb nut. While eating a small to moderate quantity of chestnuts may offer these benefits, consuming too many chestnuts frequently may counter these health benefits. Chestnuts are a good source of fiber, which may help balance your blood sugar levels and prevent spikes.
That said, the shiitake is one 'shroom stem you might want to avoid. While not poisonous (regardless of the myth), the stems may not be all that delicious, says Fool Proof Living. Since the stems are super fibrous, they're hard to chew. The site recommends snipping the stems before cooking.
Roast until the shells begin to peel back where you cut into them. “Keep a careful watch to ensure they are not overcooked or undercooked,” Patton says. “Either will result in hard chestnuts and the inner skin will be difficult to remove.”
The trapa fruit is called water chestnut in which the outer fibrous and inedible layer is the fruit. The seed present within this fruit is edible. Epicarp, mesocarp and epicarp are parts of the fruit which is not edible.
Isinglass, a gelatin-based substance derived from fish, is used as a clarifying agent in some beer and wine. Other non-vegan ingredients sometimes used are casein (from milk) and egg whites.
Two years on, and the popular chef is still promoting vegan food. It's important to note that most of his recipe portfolio and restaurant menus are filled with animal-based options, but among all the steak-, pork-, fish-, and cheese-heavy dishes, there are a few delicious plant-based gems.
But, I'll let you in on a little secret: it's typically just as safe to eat as the rest of the mushroom. Those stems are part of the whole package, and in most culinary scenarios, if you've got the cap, you can generally eat the stem, too. However, the texture and taste can be a bit different from the cap.
They have a spiny husk and a dark brown shell, both of which must be removed before eating. Chestnuts have been a food source for thousands of years. They can be eaten raw, roasted, ground into flour, or mixed into pastries.
The edible part of the chestnut is protected by its prickly outer shell, then by brown skin and finally by the tan. This fine pellicle is bitter and astringent and it should be removed.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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