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Wild Mushroom Vol au Vent with<br />
Asparagus and Watercress Dressing<br />
Serves: 4<br />
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INGREDIENTS:<br />
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143g cold butter (unsalted), diced<br />
143g bread flour<br />
3g salt<br />
30ml ice-cold water<br />
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1 small onion (roughly 70g)<br />
10g garlic, crushed<br />
olive oil<br />
butter<br />
60g fresh button mushrooms, sliced<br />
70g fresh portobello mushrooms, sliced<br />
60g fresh portabellini mushrooms, sliced<br />
85g fresh oyster mushrooms, torn<br />
80ml white wine<br />
175ml cream<br />
salt and pepper, to taste<br />
10g chopped parsley<br />
10g chopped thyme<br />
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packet watercress, plus extra to garnish<br />
salt, to taste<br />
3 tablespoons mayonnaise<br />
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20g butter<br />
100g asparagus, blanched for 4 minutes<br />
METHOD:<br />
Rough Puff Pastry:<br />
Place the cubes of butter in a bowl; sift the flour and salt<br />
on top<br />
Using a pastry scraper or a large chef’s knife cut the butter<br />
into the flour<br />
Work until you have a crumbly mixture; flatten any cubes<br />
with your fingertips<br />
Add the ice-cold water a little at a time to loosely bind the<br />
dough<br />
Mix the dough with the pastry scraper until it holds together<br />
Shape the dough into a rough triangle and roll it out until it is<br />
2cm thick, but DO NOT overwork<br />
13 snacks, starters & sides
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