We're pescatarians, not vegetarians with the odd bout of teenage 'i'm a vegan today' but this meal was brilliant. Everyone loved it, though my version didn't look half as nice as yours. From Panama Hat at Teakdoor and via New Zealand. thank you. (subscribed!)
@@ChefBasicswithBaz true . . . but yours still looks nicer. :-) Yup, cooking more at the moment as I usually work in Singapore and Malaysia but NZ's borders are shut tighter than a frog's bum and I'm home - also good.
Haha i appreciate that. But seriously, if you want a 3 hour tutorial into making puff pastry i will god damn do it. Its real 'edge of your seat' kinda stuff
You dont want to seriously watch me make puff pastry do you? Just for you, heres the rundown - flour, lemon, water, butter. Mix. Roll out. Butter. Fold, fold, fold, fold. Done.
These look good and simple ingredients. I'm making these for Christmas 2022. Hopefully they are good, just concerned the pastry underneath might get soggy. Will try a steam vent
@@ChefBasicswithBaz My Beef Wellington is mostly prepped now. My Duxelles and RW sauce turned out stellar and are frozen. My 3.5lb prime tenderloin came in this morning and it's beautiful. Gonna roast some lovely Brussel Sprouts with Pancetta Tesa Iberico de Bellota, Consorzio Vacche Rosse Parmigiano Parmesean with fried pearl onions. Then make Grandmas Green Beans! Maybe I will share this recipe one day as it's the bomb! Got a question. I have wild cabbage growing in one of my garden beds. Any suggestions?
Well it depends, if its young small leaves then you can use it raw in salads or stir fry. If its a mature plant then take out the center of each leaf and use the same as regular cabbage. With parmesan, bacon and cream, top with breadcrumbs. Stuffed with christmas flavours. Sauteed with garlic and then finished with lemon juice is quite popular And of course the old bubble and squeak!
No holes needed for this, as for the scrap dough, i usually brush with egg and the roll in parmesan and paprika and then bake for 20 mins for some cheese straws
Assemble and freeze uncooked, i have cooked these from frozen and defrosted and both ways they still come out great! Of course you will need to adjust cooking times if cooking from frozen.
Absolutely! I cant actually think of a cheese that wouldnt work well. I have used blue cheeses, mozzarella and cheddar to name a few. I will have to give halloumi a go but i will grill it first to maximise on flavour. Let me know how yours comes out.
We're pescatarians, not vegetarians with the odd bout of teenage 'i'm a vegan today' but this meal was brilliant. Everyone loved it, though my version didn't look half as nice as yours.
From Panama Hat at Teakdoor and via New Zealand. thank you. (subscribed!)
Great to hear! Who cares what it looks like. If you are cooking for your family all that matters is that it was a tasty meal!
@@ChefBasicswithBaz true . . . but yours still looks nicer. :-) Yup, cooking more at the moment as I usually work in Singapore and Malaysia but NZ's borders are shut tighter than a frog's bum and I'm home - also good.
Amazing, adding this to my Christmas menu this year. I was dreading cooking for a vegetarian but this looks great!
This is a tasty recipe, i always feel like something is missing from a meal if i dont have meat but this is something i would gladly have for dinner
Just kidding, i hit like even though nothing burned or exploded.
Haha i appreciate that. But seriously, if you want a 3 hour tutorial into making puff pastry i will god damn do it. Its real 'edge of your seat' kinda stuff
This is a Great one for Christmas if you need an idea for a vegetarian.
Looks pretty cool.
Thanks! Why dont you give it a go?
I use this recipe all the time!! It’s amazing 😋 keep it up it's so delicious
..
You do? I would love to see pictures of your creations!
It looks so delicious, thank you! And have a great weekend 👍
Thanks and you too!
Absolutely delicious!!
Thanks!
I was gonna hit like and then... pre made pastry!! *gasp*
You dont want to seriously watch me make puff pastry do you? Just for you, heres the rundown - flour, lemon, water, butter. Mix. Roll out. Butter. Fold, fold, fold, fold. Done.
Thank you so much they really look amazing.
You are welcome, enjoy!
sounds like elon musk! ha! cooking with elon! that's a fun twitter x show!
These look good and simple ingredients. I'm making these for Christmas 2022. Hopefully they are good, just concerned the pastry underneath might get soggy. Will try a steam vent
Sounds like a plan, let me know how you get on.
Nice
Now that's just awesome!!! I have mad my mind up on the mustard dilemma for my Wellington. I'm gonna use ketchup instead!!!! 😁😁
Well its the only obvious choice!
@@ChefBasicswithBaz LOL!! Well 1000 Island was the second choice. The coin flip decided on ketchup!!!
Well if thats gods will...
@@ChefBasicswithBaz
My Beef Wellington is mostly prepped now. My Duxelles and RW sauce turned out stellar and are frozen. My 3.5lb prime tenderloin came in this morning and it's beautiful.
Gonna roast some lovely Brussel Sprouts with Pancetta Tesa Iberico de Bellota, Consorzio Vacche Rosse Parmigiano Parmesean with fried pearl onions.
Then make Grandmas Green Beans! Maybe I will share this recipe one day as it's the bomb!
Got a question. I have wild cabbage growing in one of my garden beds. Any suggestions?
Well it depends, if its young small leaves then you can use it raw in salads or stir fry. If its a mature plant then take out the center of each leaf and use the same as regular cabbage.
With parmesan, bacon and cream, top with breadcrumbs.
Stuffed with christmas flavours.
Sauteed with garlic and then finished with lemon juice is quite popular
And of course the old bubble and squeak!
I've never seen someone peel a mushroom!?!?
Now you have! You are welcome. Stay tuned for more of me peeling things you have never seen peeled.
Hello, can I make a batch of these and freeze them? they look fantastic, thanks
Absolutely, freeze before cooking and then defrost and eggwash before cooking
thank you so much!
Do you need to poke holes for ventilation? And what did you do with scrap dough? Thank you.
No holes needed for this, as for the scrap dough, i usually brush with egg and the roll in parmesan and paprika and then bake for 20 mins for some cheese straws
تبارك الله عليك 🤝👍🌹👍🤝
Thanks my friend
If we make the. Ahead of time and freeze, are we cooking them and then freezing or assembling Nd freezing uncooked?
Assemble and freeze uncooked, i have cooked these from frozen and defrosted and both ways they still come out great! Of course you will need to adjust cooking times if cooking from frozen.
Do you have to peel mushrooms?
You dont 'have to' but its preferable!
First time to your channel
I hope you like it!
@@ChefBasicswithBaz yes I do like it. I love mushroom and I like the way you make it.
@@ChefBasicswithBaz I just subscribed to your channel
Thank you very much!
@@ChefBasicswithBaz you are welcome
Would halloumi as the cheese work as well?
Absolutely! I cant actually think of a cheese that wouldnt work well. I have used blue cheeses, mozzarella and cheddar to name a few. I will have to give halloumi a go but i will grill it first to maximise on flavour. Let me know how yours comes out.