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Christmas Pork Wellington Wrapped In Foie Gras and Mushrooms

christmas pork wellington foie gras
Happy New Year, my dear friends! I'd like to kick off my first post of the year with this gorgeous Christmassy dish that I had made couple of weeks ago. Here's celebrating 2014, and the twelve days of Christmas with this Festive Pork Wellington Wrapped In Foie Gras Recipe!

taratata bistrot french restaurant beef wellington review
During my Food Tasting at Taratata Bistrot with hubby few weeks back, we were introduced to Beef Wellington and I knew at that instance I just gotta try making this fanciful dish. Although the beef at #Taratata was a tat too rare for our liking, I was fascinated by the layering using pate and mushrooms. Since then, I've been thinking how to recreate the Beef Wellington.

fauchon foie gras rougie goose liver recipe
Over at Taratata, they used mushrooms and pork liver to wrap the beef. Thanks to my BFF who bought me my favourite #Fauchon and #Rougie Foie Gras from Paris some time ago, I decided to experiment with the Rougie Goose Liver. Not that I've any choice, that was the last can of Foie Gras left. Hahaha! It was a bold challenge, but what's better than using the gifts that my good friend had bought for me, to make her a dish?

Since Elena doesn't like beef, I was pondering if I should substitute with chicken or pork. Hubby thought using chicken breast may turn out tough, so I decided to try pork instead. For those who don't take pork, use any meat you like.

how to make christmas foie gras pork wellington
This is a gorgeous dish that's set to impress. Imagine your meat wrapped in mushrooms, foie gras, and lastly with crispy flaky puff pastry.

baking delicious christmas foie gras pork wellington
I also made a Black Pepper Mushroom Sauce to go with it. I'm really glad it turned out well; Elena and her sis commended that it was really tasty. But there was one hiccup though. I couldn't do a nice cut. As I used puff pastry to wrap the pork, the flaky pastry broke with each slice I cut. I couldn't figure what went wrong.

Should I blame my knife, my cutting or wrapping skills? I wrapped my pork very tightly, and even refrigerated to set the shape. Hubby said maybe I should use short crust pastry instead, but I clearly remember Taratata used puff pastry cause their Beef Wellington was flaky. Any idea? Tips for me?

xmas foie gras pork wellington recipes
Nonetheless, the Christmas Pork Wellington was real tender and tasty. Not too bad for first attempt, eh? Besides, it's visually appealing, isn't it?

Ingredients:
300g Pork Loin
200g ready-made Puff Pastry
145g Foie Gras Goose Liver
250g Shitake Mushrooms
2 tsp grounded Nuts
2 Egg yolks
1 sprig of fresh Thyme
1 tsp minced Garlic
2 tsp Extra-virgin Olive Oil
Salt and Pepper to taste

Black Pepper Mushroom Sauce:
1 tbsp blended Shitake Mushrooms
3 - 4 Mushrooms (sliced)
½ cup Bulla Cream
½ tsp ground Black Peppercorn
1 tbsp Cornstarch
Salt to taste

Method:
    how to make pork wellington with mushrooms
  • Remove mushrooms stems. Cut away the ends and scrap off outer layer. Rinse and cut the mushrooms into smaller pieces for easy blending.
  • how to cook yummy shitake mushrooms
  • Add mushrooms, salt and pepper, to blend into a puree. Scoop out 1 tbsp and keep aside to make a sauce later.
  • using thyme leaves for pork wellington
  • Remove thyme leaves from stalk.
  • how to cook tasty shitake mushrooms
  • Heat 1 tsp of oil and sautéed garlic. Add mushrooms, thyme leaves, and fry the mixture for about 5 mins. Important: make sure mushroom mixture is dry.
  • cooking mushrooms with peanuts
  • Remove and mix with grounded peanuts for more flavours.
  • how to cook juicy pork wellington
  • Season pork with pepper and salt. Heat another tsp of oil and sear the seasoned pork on all sides until it's brown to seal in the juices. Remove and allow to cool.
  • wrapping pork wellington with mushrooms
  • Roll out a generous length of cling film, spread mushroom mixture to form a rectangular shape.
  • wrapping pork wellington with foie gras
  • Top with foie gras. Make sure you cover the entire area.
  • foie gras mushroom pork wellington
  • Place the pork fillet in the middle, and roll the foie gras and mushrooms mixture into a tight roll.
  • refrigerate foie gras mushroom pork wellington
  • Twist the ends to secure the cling wrap. Refrigerate for about 15 mins to allow the shape to set.
  • preparing puff pastry for wellington
  • Roll out the pastry thinly, and egg wash the edge of the pastry.
  • wrapping pork in puff pastry
  • Unwrap the meat from the cling film, and place the pork in the middle.
  • making christmas pork wellington puff pastry
  • Wrap the pork in the pastry, cut off any excess and tuck in neatly. Next, wrap it tightly in cling wrap and refrigerate for 5 mins.
  • how to decorate pastry for pork wellington
  • Use the excess pastry to make patterns. I used a cutter to cut out some stars to place on top of the pastry to give it some festive cheer.
  • Remove wrap and brush it with egg yolk. Sprinkle with salt. Pre-heat the oven to 250° C, and bake the #wellington for about 30 min. Use a satay stick to pierce through pork to check if it's thoroughly cooked. If there's resistance, bake for another 5 mins. * Don't bake for too long, or pork will be tough.
  • Rest for about 10 mins before slicing. Serve your succulent Christmas Pork Wellington with the yummy Homemade Mushroom Sauce!

how to make black pepper mushroom cream sauce
To make the Black Pepper Mushroom Cream Sauce, simply sautéed the blended mushrooms. Next, add black pepper and #Bulla Cream to cook for about 2 mins on low fire. Lastly, add sliced mushrooms, and mix well. Stir in cornstarch and serve with your Pork Wellington.

how to bake foie gras in puff pastry shells
If you've excess pastry skin, don't throw them away. I enjoy eating Vol au Vent, so I used the excess to make some shells for my excess foie gras mushroom fillings. I kept them in an air-tight container and put it in the refrigerator.

christmas foie gras mushroom vol au vent recipe
Few days later, I took them out to bake again, then cook the foie gras and mushroom fillings with Bulla cream, and voila, another beautiful dish - Foie Gras and Mushroom in Puff Pastry!

how to make foie gras mushroom vol au vent
Are you salivating already? I wanna try making the Wellington dish with other meat or seafood soon. Till then ......... HAPPY 2014!!

48 comments:

  1. Interesting twist to the recipe Shirley! Happy New Year:)

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    Replies
    1. Ken, so glad I didn't spoil my BFF's foie gras. Hahaha! Happy 2014!

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  2. Beautiful dish! Looks delicious too. I think for puff pastry, it always tends to broke when cut. Perhaps you could make this dish in smaller pieces instead of 1 whole big piece, then you need not do any cutting, just serve it whole....what do you think?

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    Replies
    1. DS, wise man think alike! So glad we've the same thoughts. ^_^
      Hubby & I were also discussing that we should perhaps make small pastry rolls the next time. It's gonna be cute too. Thanks so much for your input!

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  3. Hi Shirley, yet another yummy dish from you. Beautiful post ! A great start this new year ! All the best !

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    Replies
    1. Rajiv, thanks for the wonderful note! Happy blogging!

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  4. Wow it's awesome. You sure cook like a master chef.

    Not sure about the skin . Maybe hv to wash the whole area with egg white so that it would stick to the mushrooms mixture to make it harder to break when you cut.

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    Replies
    1. Kathy, I sure hope so. Lol! Point noted. Will try this out too. Thanks, dear!

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  5. Happy 2014, Shirley. May you have another great year! ^.^

    Ooo..how gorgeous this dish is - drool-icious! Do you think making small lines across the pastry before baking will help with the cutting?

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    Replies
    1. Sharon, will also take note of this. Thanks for the suggestion, & Happy New Year!

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  6. Wow...what a Scrumptious Meal, Shirley! I really cannot get this done up even when I retire and have lots of time... hahaha...

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    Replies
    1. Reana, hahaha! You're too humble, my dear.

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  7. It's super duper. I am admiring the beautiful outcome. Can't comment on the taste though.

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    1. Nava, I'm happy even if it's just the shots that caught your attention :)

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  8. Happy New Year to you and your family, Shirley! =)

    I don't exactly know what a Wellington is, even though I've spent 2 years in NZ. >.<"

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    1. Ciana, that's a nice one to kick off the new year! Hahaha! You're real cute :)

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  9. Oooo...la..lah! Shirley, your pork Wellington looks so scrumptious! And to warp it in foie gras - sooo luxurious! What a treat your family had :)

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    1. PH, guess I've to think about the next ingredient to use once I run out of foie gras. Heehee!

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  10. Happy New Year. The food looked so yummy. I'm dying to try them haha

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    Replies
    1. Pepper, hahaha! Thanks sweetie, & Happy 2014!

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  11. That is super delicious post of yours on 1st day of a new year! Lol!

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  12. Ohhh love this. I'll make this and let you know how it turns out. ;-)

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    Replies
    1. RJ, thanks so much for coming by & love having you around! Pls send me a pix if you do make it, & I'll post it up :) Happy 2014!

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  13. Shirley you did an amazing job! I'm a huge fan of foie gras and the fact that used mushrooms which is so complementary with it and then pork! OOOo lala! I wish I had a 3 inch thick slice of that wellington! Amazing! Happy New year!

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    Replies
    1. Sharlynn, I somehow knew this recipe's gonna attract your attention. Lol! Thanks so much, sweetie! Happy New Year to you too!

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  14. Oh Shirley that looks mighty delicious and so decadent. If only I could have a bite...

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  15. Shirley, you outdid yourself with this three-for-one recipe post! Mmmmm. Your friend must have been thrilled with the special dinner and I bet you enjoyed those last bites of Foie Gras when you made the pastry cups! I've only made Beef Wellington with a "pie crust" type wrap, so I don't have any tips to offer on how to cut a puff pastry version. Yours was so beautifully presented, I'd just have everybody look at it for a couple of minutes before cutting it next time. :) I'm sure the flavor was sublime. Happy New Year!

    ReplyDelete
    Replies
    1. Kim, thanks so much for sharing your thoughts! I'll probably be doing mini portions for my guests next time & let them mess up the pies themselves. Hahaha! That way, I won't be the guilty one. Lol!

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  16. Happy New Year, It looks so perfect and inviting.

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    Replies
    1. Subha, thanks & Happy New Year to you too!

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  17. i give u 3 Michelin Stars. excellent presentation & wonderful receipe.

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    Replies
    1. JZ, thanks so much for the generous note! Happy New Year & hope to see more of you here!

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  18. Happy New Year! Oh my! What a gorgeous dish to serve. I would love to try it. You've got me when foir gras is involved! :)

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    Replies
    1. Amy, so glad you caught my food post! It says a lot especially for a foodie :)

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  19. Awww..that required lots of technical skills here. Good job, Shirley!

    Happy New Year to you and family.

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    Replies
    1. YL, I'm sure you've no problem achieving it! Happy 2014 to you too!

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  20. I am very impressed with this dish which looks really mouth watering to me. You are very familiar with all the foreign ingredients which are often very new to me. That's because you traveled to the West so much! Good for you. I better stop going to China too much. LOL

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    Replies
    1. TM, thanks dear! I love it too! I'm not much of a China explorer actually; I prefer cleaner places. But I can see you're really adventurous & enjoying a lot! Enjoy your vacation!

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  21. Hi Shirley, I'm not a fan of pork+foie gras combination but this one looks good..hehe
    Dropping by to wish you Happy New Year 2014~

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    Replies
    1. Hong, it's nice! You really have to try it some day...... Happy New Year to you & family!

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