{"id":662,"date":"2016-08-18T17:54:07","date_gmt":"2016-08-18T16:54:07","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=662"},"modified":"2016-10-11T19:03:09","modified_gmt":"2016-10-11T18:03:09","slug":"mr-greedys-kitchen","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=662","title":{"rendered":"Brie, Leek and Mushroom en Croute"},"content":{"rendered":"

\n\tIngredients<\/strong><\/em><\/span>\n<\/p>\n

\n\t100g walnut pieces<\/span><\/span>\n<\/p>\n

\n\t2 tbsp olive oil, + extra for greasing<\/span><\/span>\n<\/p>\n

\n\t50g butter <\/span><\/span>\n<\/p>\n

\n\tChorizo and <\/span><\/span>\n<\/p>\n

\n\t200g mini Portobello mushro<\/span>oms, sliced<\/span><\/span>\n<\/p>\n

\n\t150g baby button mushrooms, quartered<\/span><\/span>\n<\/p>\n

\n\t2 leeks, trimmed and thinly sliced<\/span><\/span>\n<\/p>\n

\n\t4 cloves garlic, finely sliced<\/span><\/span>\n<\/p>\n

\n\t2tbsp fresh thyme leaves + extra to garnish<\/span><\/span>\n<\/p>\n

\n\tGrated zest of 1 lemon<\/span><\/span>\n<\/p>\n

\n\t300g good quality brie, cubed<\/span><\/span>\n<\/p>\n

\n\t750g puff pastry<\/span><\/span>\n<\/p>\n

\n\t1 large egg beaten with 1 tbsp milk<\/span><\/span>\n<\/p>\n

\n\tToast walnuts in a large frying pan and set aside. Return pan to heat, add 1 tbsp of the oil and half the butter. Add the mushrooms and cook over a high heat until soft and golden. Transfer to a bowl. Add remaining oil and butter to pan and sauté the leeks and garlic until softened. Stir in the thyme and lem-on and mix together. Transfer to the bowl. When cool add the walnuts and brie, and season, mix to-gether. Thinly roll out the pastry on a floured sur-face and cut inti 12 equal square pieces. Brush the edges of 6 and divide the mushroom mixture be-tween them. Place the second piece of pastry on top, seal edges with a fork and trim if required. Pierce the tops with a knife. Transfer to a lightly oiled bak-ing tray, brush the parcels with the egg mix and chill for 30 mins. Heat the oven to 180C fan while parcels are in fridge. Bake for 25-30 mins until golden.<\/span><\/span>\n<\/p>\n

\n\tServe with Boston beans and new potatoes.<\/span><\/span>\n<\/p>\n

\n\t \n<\/p>\n

\n
\n

\n\t \n<\/p>\n

\n\tGruyere Puffs <\/strong><\/span><\/span><\/span>\n<\/p>\n

\n\t \n<\/p>\n

\n\t75g butter<\/span><\/span>\n<\/p>\n

\n\t110g plain flour<\/span><\/span>\n<\/p>\n

\n\t3 med eggs<\/span><\/span>\n<\/p>\n

\n\t75g Gruyere, diced<\/span><\/span>\n<\/p>\n

\n\t75g skinless chorizo, cooked and diced<\/span><\/span>\n<\/p>\n

\n\tPreheat oven to 180 C fan. In a pan, combine the butter, 175ml of water and half a tsp of salt. Bring to the boil, remove from the heat and stir in the flour until smooth. Return to a medium heat and beat for 1 min. Remove from the heat and leave for 1 min. Beat in the eggs, one at a time until glossy, add the cheese and chorizo. Season with black pep-per. Spoon 2cm balls of the mixture onto a greased baking tray [makes about 30]. Bake for 30 mins, or until puffed and golden. When cooked pierce to re-lease any steam. Serve warm.<\/span><\/span>\n<\/p>\n

\n\tIdeal to eat al fresco with a nice bottle of chilled white wine.<\/span><\/span>\n<\/p>\n

\n\t \n<\/p>\n

\n\t \n<\/p>\n

\n\t \n<\/p>\n

\n\t <\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients 100g walnut pieces 2 tbsp olive oil, + extra for greasing 50g butter  Chorizo and 200g mini Portobello mushrooms, sliced 150g baby button mushrooms, quartered 2 leeks, trimmed and thinly sliced 4 cloves garlic, finely sliced 2tbsp fresh thyme leaves + extra to garnish Grated zest of 1 lemon 300g good quality brie, cubed 750g puff pastry 1 large […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-aG","jetpack-related-posts":[{"id":6075,"url":"http:\/\/wenvoe.org.uk\/?p=6075","url_meta":{"origin":662,"position":0},"title":"Wild Mushroom Tartlets","author":"Alan Williams","date":"29th June 2019","format":false,"excerpt":"Wild Mushroom Tartlets 375g block of all butter puff pastry flour for dusting 25g butter 300g mixed wild mushrooms or just one type, cleaned and sliced 25g parmesan, finely grated small handful of parsley leaves, chopped 2 med garlic cloves, finely chopped 1 egg beaten Roll the pastry out on\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1463,"url":"http:\/\/wenvoe.org.uk\/?p=1463","url_meta":{"origin":662,"position":1},"title":"Cheats Cauliflower Cheese with Bacon and Mushrooms","author":"Alan Williams","date":"1st November 2016","format":false,"excerpt":"\u00a0 1 good sized cauliflower, trimmed, cut into florets 250g smoked back bacon, cut into narrow strips 250g chestnut mushrooms, finely sliced 1 pkt Schwartz cheddar cheese sauce mix level tsp english mustard powder 125g good strong mature cheddar cheese, grated 150 ml thick double cream salt and fresh ground\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9152,"url":"http:\/\/wenvoe.org.uk\/?p=9152","url_meta":{"origin":662,"position":2},"title":"Clementine Pork Steaks","author":"Alan Williams","date":"28th February 2021","format":false,"excerpt":"Clementine Pork Steaks 2 tbsp sunflower oil 4 lean pork steaks, about 100\/110g each 250g small button mushrooms, sliced in half. 2 tsp paprika or smoked paprika. 2 tbsp redcurrant jelly 50ml clementine juice [from about 2 clementines] 1 tbsp red wine vinegar Heat 1 tbsp of the oil in\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12089,"url":"http:\/\/wenvoe.org.uk\/?p=12089","url_meta":{"origin":662,"position":3},"title":"Veggie Bolognese (V)","author":"Alan Williams","date":"6th August 2022","format":false,"excerpt":"Veggie Bolognese (V) 2 tbsp extra virgin olive oil 2 onions, finely chopped 400g can chickpeas, drained, rinsed and roughly chopped 15g dried sliced porcini mushrooms 300g coarsely grated pumpkin or squash 200g coarsely grated courgette 1 tbsp chopped oregano leaves 2 large garlic cloves, crushed 680ml tomato passata 400g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3208,"url":"http:\/\/wenvoe.org.uk\/?p=3208","url_meta":{"origin":662,"position":4},"title":"Wild Mushroom Tartlets","author":"Alan Williams","date":"1st May 2017","format":false,"excerpt":"This month 2 easy Veggie recipes. Wild Mushroom Tartlets 375g block of all butter puff pastry 25g butter 300g pack mixed wild mushrooms, wiped clean, [don\u2019t wash] 50g parmesan, finely grated Handful of chopped parsley 2 cloves of garlic, finely chopped 1 egg beaten 1 small ciabatta roll, blitzed to\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6994,"url":"http:\/\/wenvoe.org.uk\/?p=6994","url_meta":{"origin":662,"position":5},"title":"XMAS and NEW YEAR Leftovers 1","author":"Alan Williams","date":"1st January 2020","format":false,"excerpt":"Turkey Fricassee 50g butter 100g chestnut or button mushrooms 1 tbsp plain flour 100ml white wine 200ml chicken stock [use an oxo cube] 150ml double cream 800g leftover turkey [or a mixture to include, ham, pork and chicken] cut into chunks small bunch of parsley Heat the butter in a\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/662"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=662"}],"version-history":[{"count":7,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/662\/revisions"}],"predecessor-version":[{"id":741,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/662\/revisions\/741"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=662"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}