Somebody told me about a chicken pie with cherry and cheese. I couldn't believe this was a real thing until I actually tasted it and now I'm hooked. This is my BBQ version of it; The Cherry Cheese Wellington.
- 1 whisk
- 1 super slicer
- 1 baking tray
- 1 piece Veal entrecote
- 1 tbsp fleur de sel
- 1 tbsp pepper
- 6 balls stem ginger
- 200 grams gouda cheese
- 200 grams cherry in a jar
- 500 grams puff pastery
- 200 ml creme freche
- 250 ml cooking water
- 2 tbsp Flower
- 3 tsp kerry powder
- 1/2 tsp ginger powder
- 1/2 tsp paprika powder
- 1 tsp sugar
- 2,5 tbsp sunflower oil
- 2 cloves of garlic
- 1 tbsp butter
- Trim the veal and make a butterfly incision.
- Season the veal with salt and pepper.
- Add the flower in a bowl and add the kerry, ginger and paprika powder.
- Grab a pan and heat it up, now add some sunflower oil.
- Add 2 cloves to that and stir fry that for 1 minute.
- Add the rub mix you just created and stir it well.
- Gradually add bits off hot water and keep stirring until the sauce gets the right consistency.
- Now add the sugar, salt and pepper. This is the base of the sauce.
- Now add a tablespoon of butter to the pan.
- Chop fine 6 balls of stem ginger.
- Add 200 ml of creme freche and let it cook slowly for 2 minutes.
- Spread your entrecote out and cover with a thick layer of kerry sauce, then the chopped cherry's (without the fluid from the jar) and cover comepletely with young gouda cheese.
- roll it back up and tie it all together.
- Heat up your plancha on your BBQ and add some sunflower oil.
- Give your rolled entrecote a quick sear (all sides) and place it on some butchers paper.
- Season it with a pinch of fleur de sel and pepper.
- And while it is resting it is time to make the "Wellington"
- Spread the puff pastry under some baking paper and brush it with the kerry sauce.
- Place the entrecote on top of it and roll it with the puff pastry until it's completly coverd.
- Brush an egg yoke over your wellington.
- set it into your BBQ over indirect heat at 220°C/430°F in a baking tray.
- place in a themometer and cook it until your wellington is goldenbrown and your meat hit a core temperature of 54°C/130°F.
TIP: for decorations i put on a first layer of egg yoke on the wellington and then carve thin strips into an new layer of puff pastry. pace it in a 45 degree angle on top of your wellington and brush the strips with egg yellow again.
Calories: 1107kcalCarbohydrates: 73gProtein: 24gFat: 81gSaturated Fat: 29gPolyunsaturated Fat: 7gMonounsaturated Fat: 39gTrans Fat: 1gCholesterol: 65mgSodium: 2570mgPotassium: 330mgFiber: 4gSugar: 12gVitamin A: 552IUVitamin C: 8mgCalcium: 392mgIron: 4mg
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