TRUF­FLED MUSH­ROOM AND JERUSALEM AR­TI­CHOKE SUET PUD­DING

Hampshire Life - - Festive Recipes -

SUSIE SAYS

“This de­li­cious lay­ered suet pud­ding is pretty enough to nudge the tur­key out of the mid­dle of the ta­ble and claim the cen­tre­piece spot for it­self. The recipe serves eight, be­cause you just know that ev­ery de­voted meat-eater round the ta­ble will de­mand a slice too! Serve with your favourite Christ­mas veg­etable sides and don’t for­get the ve­gan gravy.” 4. Mean­while, heat 2 tbsp of the oil in a large sauté pan and fry the leeks over a low heat for 10 min­utes or un­til soft­ened. Scrape the leeks into a bowl and stir in the thyme leaves, bread­crumbs and wal­nuts. Sea­son with salt and pep­per and set aside.

5. Add 1 tbsp of oil to the leek pan and sauté the mush­rooms for 10 min­utes un­til they start to take on some colour (do it in two goes if your pan is on the small side). Stir in the pars­ley, then take the pan off the heat and sea­son to taste with salt, pep­per, nut­meg and truf­fle oil.

6. Roll out a third of the pas­try on a floured sur­face, in­vert a bundt tin or sil­i­cone mould on top and cut round the out­side to make the lid. Set aside. Add the trim­mings to the re­main­ing two thirds of the pas­try and roll it out, then use it to line the bundt tin, be­ing care­ful to ease it into all the peaks and troughs. Trim the edges and patch up any holes with the scraps.

7. Squeeze the roasted gar­lic cloves out of their skins and mix with the Jerusalem ar­ti­chokes, then pack the mix­ture into the bundt tin, be­ing care­ful not to make any holes in the pas­try. Top with the

WINE MATCH

bread­crumb mix­ture, fol­lowed by the truf­fled mush­rooms. Lay the re­served pas­try cir­cle over the top and crimp round the edges to seal, then trim away any ex­cess.

8. Put the beet­root in a large square of foil, driz­zle with oil and crimp to seal. Put the bundt tin and beet­root pack­age on a bak­ing tray and bake in the oven for 55 min­utes or un­til the pas­try is cooked through and shrink­ing away from the side of the tin.

9. Leave to stand for a few min­utes, then care­fully in­vert the pud­ding onto a serv­ing plate and re­move the tin. Sur­round with the baby beet­root and gar­nish with fresh bay leaves.

Lo­cal pro­duc­ers

Jerusalem ar­ti­chokes, leeks and beet­root – Sun­ny­fields Southamp­ton, 02380 861266 sun­ny­fields.co.uk

Gar­lic – The Gar­lic Farm

Isle of Wight, 01983 865378 the­gar­lic­farm.co.uk

Mush­rooms – New For­est Mush­rooms

New For­est, 07970 470334 new­forest­mush­rooms.co.uk 2016 Puligny-Mon­tra­chet, Les Fo­latières,

1er Cru, Do­maine Jean-Louis Chavy, £57.50

For me, Puligny-Mon­tra­chet is the finest white wine made. At its best, it has an in­ten­sity, com­plex­ity and el­e­gance that makes you won­der how such a wine could come from mere grapes. Al­though Jean-Louis Chavy’s fam­ily have been mak­ing wine in Bur­gundy for gen­er­a­tions, this comes from his new win­ery, which was fin­ished in 2004. It is fine and flo­ral, with in­tense jas­mine notes on the nose. The palate is rich and honeyed with mar­vel­lous poise, el­e­gance and bal­ance, and a fin­ish that goes on for­ever. A top-notch white wine with enough punch to take on the truf­fled mush­room flavours. This re­ally is supreme qual­ity. Go on, treat your­self.

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