Individual Lamb Wellington Parcels With A Madeira Sauce Recipes

INDIVIDUAL LAMB WELLINGTON PARCELS WITH A MADEIRA SAUCE

Steps:

• Melt butter in a pan add mushrooms, cook until soft, add onion, cooking stirring until onion softens, add herbs, cream and salt and pepper, cook until liquid has evapourated., set to one side.
• Lightly flour a surface and roll out puff pastry, cut in half so you have 2 separate sheets, enough to cover both fillets completely, depending on the size of your fillets, you will either use all or have a little left over. I usually make some jam tarts if this is the case.
• Take a lamb fillet and spread half the pate over the top and sides of the meat, press half the mushroom onto the pate.
• Take a pancake and place it on top of the mushroom mixture, carefully turn it over laying it, pancake, mushroom side down onto the pastry, fold up the other part of the pancake to cover underside of lamb, fold remaining pastry over the pancake to form a little parcel, brush joining ends of pastry with milk or eggs to seal. Decorate top of pastry if desired.
• Place lamb parcels on a lightly oiled baking tray and bake in pre-heated oven of 200 degrees Celsius for 30-40 Min's or until pastry is browned and risen.
• Sauce:.
• Bring Madeira and stock to the boil, mix a little water with the cornflour add to sauce and stir until it thickens slightly, add morels and stir to combine.
• To Serve: I served mine over parsnip mash and vegetables and drizzled with the sauce.

INDIVIDUAL LAMB PIES

Steps:

• Heat 2 tablespoons oil in a medium-heavy pot over medium-high heat. Season lamb with salt and pepper. Cook lamb until browned on all sides, about 8 minutes. Transfer to a medium bowl. Add remaining tablespoon oil to the pot. Add onion, celery, and mushrooms; cook, stirring occasionally, until vegetables are softened, about 6 minutes. Stir in ginger, thyme, cloves, lamb, stock, wine, and 1/2 cup water. Bring to a simmer; cover, and reduce heat to medium-low. Gently simmer until lamb is tender, about 2 hours. Stir in prunes. Season with salt and pepper. Let cool completely.
• Divide dough in half. Wrap half in plastic; refrigerate until ready to use. Roll out other dough half on a lightly floured surface to a 1/4-inch thickness. Cut out four 6-inch rounds. Transfer 1 round to each of four 5-inch pie plates. Divide stew among pies. Roll out remaining dough a 1/4-inch thickness. Cut out four 7-inch rounds. Randomly punch out circles from rounds with a 1/2 inch round pastry tip (such as Ateco #806). Cover each pie with a round. Tuck edges under; press gently to seal. Refrigerate until cold, about 30 minutes.
• Preheat oven to 400 degrees. Whisk cream and egg yolk in a small bowl. Brush crusts with egg wash. Bake pies on a rimmed baking sheet until crusts are golden brown and juices are bubbling, about 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes.

LAMB PARCELS EN PAPILLOTE

Steps:

• Preheat the oven to 200 degrees centigrade.
• Cut four 40cm circles out of baking parchment. Rub each circle with a little olive oil, then place a leg steak on one half. Scatter over the onion, garlic, oregano, and a little salt and pepper.
• Top with a bay leaf and then fold in half to form a semi circle. Fold over the edges to seal then, just before you have completely enclosed the steak, pour in a little white wine, then finish off the folding, ensuring that the steaks are completely sealed.
• Place the parcels on a baking sheet and bake for 30 minutes. Carefully transfer each parcel to a plate and serve.