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Wellington Turkey

New flavors and aromas for the classic British recipe

It enjoys international fame. Beef Wellington is one of the dishes that remains in most traditional French and British restaurants. Its origin is located in Great Britain in the mid-nineteenth century and is attributed to the British Soldier Arthur Wellesley, first Duke of Wellington.

Although the recipe usually uses a beef tenderloin with a touch of mustard and mushrooms that is wrapped in all butter puff pastry, there are many versions that have been conquering cookbooks. Thus, we can find those made with pork or chicken or our suggestion, with turkey breasts stuffed with mushrooms, vegetables and red fruit jam. Flavors that highlight this meat and transmit exquisite aromas.

Turn on the oven, prepare a turkey Wellington and start enjoying this feast accompanied by a glass of red wine and a refreshing S.Pellegrino.

Pavo Wellington
Pavo Wellington

Ingredients for 4 people

  • 2 turkey breasts (300 g each)
  • 50 g of onion
  • 50 g of wild asparagus
  • 50 g of assorted mushrooms
  • 50 g of fresh spinach
  • 50 ml dry white wine
  • 15 ml of liquid cream
  • 50 g of red fruit jam
  • 2 sheets of puff pastry (preferably rectangular)
  • Extra virgin olive oil
  • Salt
  • Ground black pepper
  • 1 egg

Step by step directions

  1. Prepare the vegetables and mushrooms for the filling: chop the onion finely, in brunoise; wash and chop the wild asparagus in small dices; clean the mushrooms with a damp cloth to remove any traces of dirt that they may contain and finely chop them; and, finally, wash, dry and chop the spinach.
  2. Heat a little extra virgin olive oil in a pan and poach, on a low heat, the onion. When it is translucent, add the wild asparagus and fry for a couple of minutes. Add pepper.
  3. Add chopped mushrooms and spinach, which will release water, so sauté over medium-high heat until it evaporates.
  4. Add white wine and let it evaporate before incorporating the liquid cream and give it a last boil. Check the point of salt and pepper and adjust it to your taste.
  5. Cut the turkey breasts in half, lengthwise without reaching the edge, so that they are as if they were a book. Fill them with a spoonful of red fruit jam, spread over the entire surface, and with the filler we made before.
  6. Heat a little extra virgin olive oil in a frying pan or griddle and mark, over high heat, the stuffed turkey on all sides. Be careful not to drop the filling. Remove and cool down completely before continuing.
  7. Spread a sheet of puff pastry over a clean work surface and place the stuffed (and cold) turkey in the center. Adjust the size of the sheet to the turkey, cutting the ends, which we reserve to decorate. Wrap with the puff pastry and turn it around, leaving the union of the pastry at the bottom.
  8. Repeat the operation with the other sheet of puff pastry and stuffed turkey breast.
  9. Decorate with strips of the leftover puff pastry. Then beat an egg and using a brush paint the puff pastries on all sides. Move everything to a baking tray covered with greaseproof paper.
  10.  Cook in the oven, preheated to 210ºC with heat from above and below, for 15 minutes.
  11.  Remove from the oven and let it sit for five minutes before serving.

‘Harmonies in Flavors and Fragrances’. By Juan Muñoz Ramos.

Autumn is one of the most gastronomic seasons of the year, there is no doubt about that. The ripe fruits dance a waltz with nuts while the mushrooms bring harmony under the kettledrums of the hunt reaching a great musicality provided by seasonal sauces … wonderful definition of a seasonal cuisine based on quality and proximity.

S.Pellegrino y Purgatori
S.Pellegrino y Purgatori

This turkey and its well seasoned breasts increase the flavor of its autumnal filling. Then comes the action of the oven to get a point of excellent texture. At the table, the fragrances invade us when we get the perfect harmony and this is where we have to be equally demanding, since it is not worth any water nor a normal wine.

In this case, and in most of them, the quality of a Natural Mineral Water with a carbonic in the form of citrus and creamy bubbles is demanded. What a wonderful combination and balance creates the S.Pellegrino Water and, next to it, a new wine with roots that are lost in time, such as Purgatori from Costers del Segre, Garnacha and Cariñena with a point of Syrah.

Flavors of autumn, elegance and distinction at the table, warm harmonies with a point of youthful fresh acidity.

Tips

  • Place the tray in the bottom of the oven so that the base of the puff pastry cooks faster, the union is well sealed and juices do not leave the turkey.
  • Nowadays, there are magnificent industrial puff pastries, but none like a homemade one. Making this recipe with homemade puff pastry is a guarantee of success.
  • You can substitute turkey for chicken, and the red fruit jam for strawberry, raspberry, blueberry or blackberry jam.
  • For a different presentation, cut the sirloins in half and prepare them individually.
  • Keep the puff pastry in the fridge until the moment of using it. The colder it is, the easier it will be to manipulate.

End this amazing meal with a Browny of Caramel and Toffee Sauce, click here to see the complete recipe.

Don’t miss this Marinated Salmon, here you can find the step by step recipe!

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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