Wedding food recipes

Celebration Nut Roast Wellington (courtesy Chef Darren)

Ingredients:

- 2 medium onions, chopped

- 2 cloves garlic, chopped

- 1 Tbsp olive oil

- 1 lb carrots, cooked and mashed

- 8 oz cashews, ground (can also use pistachios)

- 4 oz wholewheat breadcrumbs

- 1 tsp tahini

- 1 1/2 tsp caraway seeds

- 1 tsp yeast extract

- juice of 1/2 lemon

- 65 mL (2 1/2 oz) carrot stock

- 1 oz butter

- 1-2 lb mushrooms, chopped

- 1 tsp parsley, chopped

- 1 egg, beaten

- 1 lb puff pastry

- dash of port wine

Directions:

1. For the filling: fry one onion and garlic in oil until soft and translucent. Mix with carrots, tahini, breadcrumbs, nuts, caraway, yeast extract carrot stock, and lemon juice.

2. Place mixture in oiled loaf tin. Cover with foil and bake at 350 F for 1 hour. Remove foil and bake another 10 minutes.

3. Leave to stand for 10 minutes and then turn out of tin.

4. Fry one onion in butter, then add mushrooms. Season with salt, pepper, and parsley and cook until soft. Add a generous splash of port.

5. Cool and stir in half of egg, then set aside and chill.

6. The rest is missing, but I assume it's something to do with rolling out the pastry lining loaf tin, adding onion mixture and baked nut/carrot mixture, covering with more pastry, and baking to a nice golden brown.

Elderlini

Ingredients:

- Elderflower cordial (concentrated elderflower juice)

- White wine or champagne

Delicious cocktail!