Make it ex­tra­or­di­nary

BBC Good Food - - Cover Story -

• There are two ways to cover a Welling­ton in pas­try, this easy ver­sion looks pretty and is sim­ple to do. For a more pro­fes­sional fin­ish, you can roll the chicken roulade in the pas­try, see page 115 for step-bystep pic­tures on how to do this.

• Use just the egg yolk to glaze the pas­try, it will give a much glossier fin­ish than whole egg. A sec­ond glaze, just be­fore it goes in the oven, will make it glossier still.

• Add some cooked, chopped chest­nuts to the roulade for a rich, nutty flavour.

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