Pork & chestnut wellington. This is a premium piece of content available to registered users.
Make this pork and chestnut wellington for an indulgent family dinner or celebratory meal. Serve with Tom Kerridge's wild mushroom sauce and roast potatoes
Wild mushroom sauce
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking
- Easy
- Serves 4
Skip to ingredients
- 125ml white wine
- 30g dried porcini mushrooms
- 200ml chicken stock
- 100ml double cream
- 25g butter
- 2 tbsp brandy
- ½ lemonjuiced
Nutrition: Per serving
- kcal240
- fat19g
- saturates12g
- carbs9g
- sugars1g
- fibre0g
- protein3g
- salt0.4g
Method
step 1
Tip the wine and mushrooms into a small saucepan and bring to the boil. Remove from the heat and leave to soak until cool, about 20 mins. Strain through a sieve over a bowl to reserve the wine, pressing the mushrooms with a spoon to extract as much liquid as possible. Set the rehydrated mushrooms aside. Return the wine to the pan and pour in the stock. Bring to the boil and keep on a high heat until reduced by half, about 15 mins. Pour in the cream, reduce the heat to a simmer, and cook until reduced by half again, about 10 mins.
step 2
Meanwhile, finely chop the mushrooms. Heat the butter in a frying pan and fry the mushrooms until just golden. Carefully add the brandy and sizzle briefly, then squeeze in the lemon juice, remove from the heat and set aside. Stir the mushroom mixture into the reduced cream sauce along with any juices from the frying pan, then season. Will keep chilled for up to three days.
