For that scrumptious feast

KOCHI: Classic Beef WellingtonThis classic recipe of beef wrapped in pastry is based on French boeuf en croute. In 1851, the British version of the recipe was named Classic Beef Wellington after the  Duke of Wellington and it has been adorning tables since then.  Ingredients:25g butter1 onion, peeled and finely chopped150g chestnut mushrooms, finely chopped2 cloves garlic, minced3 tbsp flat leaf parsley, finely chopped100g smooth beef liver paste750g beef filletSalt and ground black pepper1 egg, beaten to glaze Method:Heat the oven to 400F/200CMelt the butter in a large frying pan and cook the onion for about 5 minutes until it begins to soften. Add the mushrooms and cook for further 5 mins until it gets soft and creamy. Stir in the garlic and parsley and season with a little salt & pepper. Set aside to cool. Beat the beef liver paste into the mushroom mixture and set aside. Roll out the puff pastry on a lightly floured surface to a sheet large enough to enclose the beef, reserving the offcuts for decoration. Spread the mushroom mixture down the middle of the pastry and lay the beef on top of the mixture. Brush the edges of the pastry with beaten egg and fold the pastry over the meat to enclose it in a neat parcel, sealing the edges well. Place the meat parcel on to a baking sheet, seam side down. Brush the parcel with beaten egg and chill for about 10 minutes. Bake for 40 - 45 mins until the pastry is golden and puffed up. Transfer to a serving board and leave to stand for 10 minutes. Serve cutting it into thick slices. For Puff PastryIngredients:3 cup refined flour1 tsp salt2 cups unsalted butter1 cup iced water Method:Mix maida, salt and one cup butter into a crumbly consistency. Add some of the water and continue to mix into a crumbly mixture. Add some more water till no dry particles remain.Cover in plastic wrap and refrigerate for an hour or so.Beat the butter into a 6” square between two sheets of plastic.Roll the dough into a rectangle 12”x 26”. Place butter in center and fold first one end over, then the other. Press edges to seal and refrigerate for 15 minutes.Roll dough into a long strip again, fold one third from one end towards center and then the other. Chill. And repeat twice more before using as required. Shepherd’s PieThis classic meat pie is a delicious casserole of meat and vegetables, topped with cheesy mashed potatoes. Interestingly, the recipe traditionally made with lamb is called the  Shepherd’s Pie, whereas, the same recipe with beef is known as ‘Cottage Pie.’ Ingredients:2 tablespoons olive oil2 lbs lean ground lambFresh ground black pepper2 cups onions , peeled and finely chopped2 sprigs fresh thyme , chopped2 garlic cloves1 ounce butter2 tablespoons tomato puree2 tablespoons flour7 ounces red wine2 1/2 ounces Worcestershire sauce1 liter chicken stock2 lbs boiled potatoes2 ounces butter5 ounces milk2 egg yolksFresh ground white pepperSalt  Method:In a large frying pan, heat oil until hot, add half the mince, season with pepper and fry until well browned. With a spoon, remove the meat from the pan and place in a metal strainer to allow the excess fat to drain. Repeat with the second batch of mince and place in the strainer.Add the onion to the pan with the thyme and garlic and a knob of butter,and cook until soft and translucent. Add the meat and tomato purée, then sprinkle over the flour. Cook stirring constantly for 2-3 mins to cook the flour. Add the red wine and Worcestershire sauce and cook until the liquid has reduced to half the original volume. Add the chicken stock, bring back to the boil, then simmer for 30-40 minutes. The mixture should be thick and glossy. Allow to cool, then check the seasoning.Mash the potato until creamy and smooth. Put into a medium-sized mixing bowl. Place the milk and butter into a small pan and heat until the butter is melted and the milk is about to boil. Pour over the potatoes and beat well, adding the egg yolks and seasoning with salt and white pepper.Put the mince into a large baking dish, then top with the creamed potato. Use a fork to rough up the top. Place in a preheated oven at 400°F for 30 minutes or until bubbling and golden brown. Serve hot.