Jack's Mushroom Wellington & Cranberry Sauce
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Jack's Mushroom Wellington & Cranberry Sauce
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About this listen
Featured on Russell's Live Sunday Lunch Radio Show, here are the foodie bits from Chef Jack Matthews. We've been preparing our listeners for a Christmas Day Lunch with all of the traditional trimmings. There are plenty of Vegetarian and Vegan options described within each episode so look out for these.
Our eighth episode in the series and we have Jack's Mushroom Wellington & Cranberry Sauce.
500g Chestnut Mushrooms
500g Cultivated Wild Mushrooms (can use button or field mushrooms)
1 white onion
5 garlic cloves
1 roll puff pastry
200g Stilton Blue Cheese
125g Vegetarian Parmesan
Splash Balsamic Vinegar
Maldon Salt
Oil
Cranberry Sauce
1Kg Bag of frozen cranberries
500g Red Wine Vinegar
2 Cinnamon Sticks
250g Castor Sugar
Teaspoon all spice
6 cloves
125g Pomegranate Molasses
Purchase an OXO Stainless Garlic Press Mincer from Amazon
Purchase a Penguin 5L Stainless Steel Stock Pot from Amazon
Listen to Russell's Sunday Lunch Radio Show Again here on Mixcloud