Wreath
- • Garden cress 1 punnet • Sakura Cress 1 punnet • Paztizz tops 12 pieces • Bean Blossoms 4 pieces • Dried red lentils 90gr • Diced Shallots 80gr • Diced parsnip 90gr • Shredded kale and green cabbage 160gr • Medium garlic clove
Vegetarian puff pastry Christmas Wreath
Koppert Cress
14th December 2020
Vegetarian puff pastry Christmas Wreath
120 min
Garden cress, Sakura cress, Paztizz tops, Bean Blossoms
Ingredients
Red wine and redcurrant jelly sauce
- • Red wine 150ml • Gorgonzola cheese 75gr • Red currant jelly 1 tsp
Method
Wreath
• Cook the red lentils in boiling water, drain, refresh and leave in a sieve until use.
• Melt the butter in a saucepan and add the diced shallots, the diced parsnip and the chopped garlic. Let cook for 2 minutes and pour the red wine on top.
• Let reduce to almost dry and add the cooked white kidney beans, the kale and green cabbage. Cook for a further 3 minutes, mix in the cooked lentils,8 pieces of Paztizz top, ½ punnet of freshly cut garden cress and sakura cress.
• Lay the puff and make the Wreath, brush with one egg yolk and bake in an oven at 220C for 20 to 25 minutes.
• Serve with the wine sauce and the remaining of the cresses, paztizz tops and the Bean Blossom.
Red wine and redcurrant sauce
• Pour the wine into a small saucepan and add the Blackcurrant jelly.
• Add the gorgonzola cheese cut into small chunk and bring the liquid to boil.
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