Christmas Roast Wellington by Gaz Oakley



SERVES 6-8PREP COOK 3h

Credit: Gaz Oakley

wet ingredients

2tablespoons

vegetable oil

1

onion, chopped fine

1

leeks, chopped fine

2cloves

garlic, minced

1teaspoon

sea salt

1teaspoon

black pepper, cracked

pinch

cinnamon

pinch

all spice

pinch

paprika

pinch

ground nutmeg

1tablespoon

dried sage

2teaspoons

dried rosemary

¼cup

dried cranberries, chopped extra small

½cup

dried apricots, chopped small

1cup

chestnuts, chopped small

  1. In a pan over low heat, sauté to sweat onion, leeks, garlic, and herbs with the seasoning and spices until soft.

  2. Add the dried fruit & chestnuts and sauté for 3 mins.

  3. De-glaze the pan with the cider, then add the vegetable stock and miso paste. Simmer for 2 mins. Let it cool.

dry ingredients

cup

vital wheat gluten

3tablespoons

chickpea flour

  1. In a bowl, add everything. Add to combine with wet ingredients. Knead the mixture for at least 10 mins. Let it rest for 10 mins.

  2. Roll the dough into a ~4’’ diameter sausage shape.

spice mix rub

pinch

cayenne pepper

pinch

all spice

pinch

dried sage

pinch

dried rosemary

pinch

dried tarragon

  1. Sprinkle the spice mix on your board and roll the dough over the spices to coat. Wrap in cheese cloth. Tie both ends.

roasting ingredients

1cup

cider

1cup

vegetable stock

1

orange, halved

1

red onion, quartered

2cloves

garlic, roughly separated with skin on

1

bay leaf

1tablespoon

miso paste

1handful

thyme

1handful

rosemary

2tablespoons

balsamic

  1. Preheat the oven to 180°C.

  2. In a deep baking tray, place the wrapped dough in it. Add cider and vegetable stock. Lightly squeeze orange and add the entire orange into tray as well. Add the rest of the ingredients and give it a little shake.

  3. On the oven's bottom shelf

    , bake for 2 hours, turning halfway.

  4. In a saucepan, strain liquid through a sieve, pressing out the lovely juices to make gravy with. Simmer over low heat until thickened (10 mins). Add a touch of flour if it’s too thin.

pastry and glaze

4tablespoons

cranberry and orange sauce

1block

vegan puff pastry

3tablespoons

maple

3tablespoons

Oat Drink

4tablespoons

vegetable oil

  1. Roll out your puff pastry into a tea towel sized rectangle around 3mm thick. To make a lattice, score strips ⅓ way in the pastry on both sides.

  2. Brush the roast with cranberry and orange sauce.

  3. Place roast into the center of the pastry & wrap. Brush with glaze when required. Bake until golden (15-20 minutes).

  4. Carve and serve with the gravy.