Duck breast with duck hash and braised red cabbage
Cranberry soup with floating islands
Bites of Beef Wellington
100g beef fillet
Puff pastry (ready-cook)
100g Duck pâté
[NOTE: I used the magnificent Duck Liver Paté with Apricot Brandy from Patchwork Pâté. Foie gras would work very well too]
1/2 onion, finely chopped
100g button mushrooms, finely chopped
1 egg yolk
1. Roll out the pastry and cut in to circles about 1.5" in diameter. You'll need three circles per person. Glaze with egg wash and prick with a fork (to prevent the pastry puffing too much) then bake as per the packet instructions, typically 15min at 220°C.
2. Once baked remove from the oven and allow to cool.
3. Fry the onion in butter until soft. Add them mushroom and cook until dry.
4. allow the onion and mushroom to cool and then mix thoroughly with the pâté.
5. Liberally "season" your chopping board with thyme, salt and pepper. Roll the steak in the herbs until thoroughly coated on all sides. Wrap in cling film and chill.
6. To cook the steak, make sure it is at room temperature, then sear on all sides in a hot pan to get a brown crust and a rare interior. Leave to rest for a few minutes before carving into thin slices.
7. To serve, put two slices of steak on each pastry disk and top with a quenelle of pâté.
Satsuma granita (taken from Simon Hopkinson's Week In, Week Out)
Cranberry soup with floating islands - WORK IN PROGRESS