Ireland’s Ancient East has teamed up with Catherine Fulvio to take you on a remarkable food trail, in search of a unique taste of the region.
Wild Garlic Lamb Wellington with Cider Cream Sauce – Serves 4
For the mushroom mix:
100g Jane Russell’s bacon, cut into lardons
3 shallots, finely sliced
250g chestnut mushrooms, chopped
2 garlic cloves, finely chopped
1tsp chopped thyme
1 tbsp chopped parsley
1 tbsp chopped chives
3 tbsp Highbank Medieval apple cider
For the wellingtons:
4 x 120g Comeragh Mountain Lamb fillets, trimmed
2 to 3 small sprigs of rosemary
8 young wild garlic leaves
For the pastry:
300g ready roll puff pastry
Dunany spelt flour, to dust
For the sauce:
4 shallots, sliced
½ tsp paprika
70ml Highbank Medieval apple cider
Egg wash, to glaze
Salt and freshly ground black pepper
For the rainbow chard:
A bunch of Riverbank Farm rainbow chard, stems cut to about 5cm and leaves roughly chopped
2 garlic cloves, finely chopped
2 tbsp butter
Gratin potato, to serve:
Glazed beetroot and carrots, to serve
Wild garlic flowers, to garnish
To prepare the mushroom mix, add the bacon and sauté until crispy, place on a clean plate. Add shallots and garlic to the pan and sauté for about 3 to 4 minutes, stir in the mushrooms and return the bacon and herbs, cook for a further 3 to 4 minutes. Add a decent splash of cider and continue to cook over a high heat until the mixture is almost dry.
To sear the lamb, heat the oil in a frying pan over a high heat with the sprigs of rosemary, sear 2 pieces of lamb at a time until golden. Season with salt and freshly ground black pepper. Remove and cool on a clean plate, complete the other 2 pieces of lamb. Remove the sprigs. Check the seasoning, adding salt and freshly ground black pepper if needed.
Preheat the oven to 210C/fan 190C/gas 7. Line a baking tray with parchment paper. Wrap 2 wild garlic leaves around each lamb fillets. Dust a surface with flour, roll out the pastry to ½ cm thick and cut into 4 equal rectangles – each of sufficient size to wrap around each lamb fillet.
Spread a layer of the cold bacon mushroom mix over each pastry rectangle, leaving a 3cm edge free all the way around. Place the fillet into the middle of each and wrap the puff pastry around it. Brush the edges with egg wash and seal well.
Place the wrapped fillets, seam side down on the baking tray. Make sure there is a small hole in the pastry to let the steam escape. Decorate the top with extra pastry leaves if you wish. Brush with egg wash and bake for about 15 to 18 minutes until golden, depending on the size of the lamb fillets. Leave to rest for a few minutes before slicing.
To prepare the sauce, sauté the shallots with a little oil and add the paprika and simmer for 1 minute before pouring in the cider and cream, season with salt and freshly ground black pepper and leave to simmer gently for 2 to 3 minutes.
To prepare the chard, heat butter and a little oil in a frying pan, add the garlic and sauté for 1 minute before adding the chard stems, sauté for other minute before adding the leaves. Continue to cook for a minute or 2, season with freshly ground black pepper.
To serve, slice the wellington and place on the plate. Serve with gratin potato. Spoon the glazed beetroot and carrots onto the plate, arrange the chard stems and pour a little sauce over and the rest serve separately. Garnish with wild garlic flowers.
A Taste of Ireland’s Ancient East with Catherine Fulvio – Lamb Wellington Recipe