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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
