Tiny violins please – today is the end of the first series! We’ve laughed – and eaten – a lot, thank you so much for tuning in.
The last recipes from the show are properly festive – a Beef Wellington that’s great as a Boxing Day main course (or Christmas day if you don’t fancy turkey), and a delicious homemade alternative to smoked salmon.
Wishing you and your families a wonderful holiday…
This Beef Wellington is the ultimate Sunday roast or Boxing Day meal. You could even serve it as an alternative to the traditional Christmas turkey. Fillet steak is an expensive cut of meat but it is incredibly luxurious and makes this a really special dish. Simon recommends wrapping the meat in pancakes to soak up the cooking juices and ensure a crisp pastry crust.
- Serves 8
- Preparation time: 1 hr
- Cook time: 40 mins
- 1kg aged fillet steak
For the duxelle
- 600g very finely chopped field mushrooms
- 2 finely diced shallots
- 75g butter
- 3-4 sprigs thyme
- 200ml port
For the filling
- 200g chicken liver pâté, smooth
- About 6 crêpes
- 2 packs ready rolled puff pastry
- Egg wash
- Roast potatoes
- Seasonal vegetables
- Rub oil into the fillet of beef and season it. Seal the meat in a hot pan on all sides, then remove and cool.
- Gently fry the shallots in butter until soft, which will take 2-3 mins.
- Add the mushrooms and thyme, then cook for 6-8 mins.
- Add the port and reduce down to nearly nothing. Leave the mixture to cool completely.
- Next, assemble the Wellington. Lay the pancakes overlapping on a large piece of cling film and spread the mushroom mix onto that.
- Spread the pâté all over the piece of beef, then sit it in the middle of the mushroom-covered pancakes.
- Use the piece of cling film to lift up the pancakes and wrap them around the beef. Make sure the pancakes have completely encased the meat so there are no gaps. Secure the cling film tightly around the Wellington, then leave it to chill for at least 30 minutes.
- Cut two pieces of pastry about 5cm longer and wider than the pancake-wrapped meat.
- Lay one piece on a board, carefully take the cling film off the meat, then sit it in the middle of the pastry.
- Egg-wash the exposed edge of the pastry around the meat, then press the other piece of pastry on top of the meat. Seal the edges together with the back of a fork or your fingers and then trim the edge neatly.
- Bake the Wellington at 200˚C for about 40 mins.
- Serve it with roast potatoes, seasonal vegetables and gravy.
This Treacle-Cured Salmon is a delicious alternative to smoked salmon. It is ideal for the festive season because you can prepare it ahead of time and it will last for up to a week in the fridge. The fresh and zingy cucumber pickle offers a sharp contrast to the richness of the salmon.
- Serves 12
- Preparation time: 15 mins
- Marinate time: 48 hrs
- 800g salmon, skin on
- 75g black treacle
- 1 tbsp Dijon mustard
- 50g sea salt
- Zest of 1 lemon
- 10g cracked black pepper
- 10g lightly toasted and crushed fennel seeds
For the cucumber pickle
- 30ml white wine vinegar
- 30g sugar
- 1 tbsp water
- 1 cucumber, deseeded and diced into 1cm pieces
- Zest and juice half lemon
- Salt and pepper
- 1 very finely julienned red chilli
- 1 tbsp chopped mint
- Brown bread
- Put the salmon skin side down on a piece of cling film.
- Melt the treacle in a bowl over a pan of barely simmering water.
- Mix the treacle with the mustard, salt, lemon zest, pepper and fennel seeds.
- Rub the mixture onto the flesh only. Wrap it up tightly and chill for 48 hours.
- To make the pickle, bring the sugar, vinegar and water to a simmer in a pan. When the sugar has dissolved, take the mixture off the heat.
- Leave to cool slightly, then stir in the lemon, cucumber and chilli. Put in the fridge to chill until ready to use.
- Unwrap the salmon, wash off the excess marinade and then slice onto a board.
- Take the pickle out of the fridge, season well and stir in the mint.
- Sprinkle the pickled cucumber over the sliced salmon.
- Serve the salmon with watercress, brown bread and butter.
Find all the recipes from Daily Brunch with Ocado on our website.
Naomi, PR and Social Media Executive