JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD|
Sauvignon Blanc Wines
were judged with ASPARAGUS & MUSHROOM FEUILLETE WITH AN ASPARAGUS CREAM SAUCE
As presented by Celebrity Chef MICHAEL MANNERS
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16 Fresh Asparagus Spears
200g Button Mushrooms quartered (you can add a few dried Morels or Ceps for extra flavour – these will need to be pre-soaked))
200g good quality Puff Pastry (or pre- cooked pastry case)
2 Garlic Cloves, finely chopped
A little Olive Oil
A little Butter
For the Sauce
½ Onion finely chopped
30ml Sauvignon Blanc
60ml Chicken Stock
2 Sprigs of Thyme
1 Bay Leaf
250ml Thick Cream
Salt & Pepper to taste
- Roll out the Pastry to about 1 to 1.5mm thickness.
- Allow to rest on a tray in the fridge for at least 20 minutes.
- Preheat fan forced oven to 200 degrees.
- Cut the pastry into desired shapes. Lay on a baking tray lined with baking Paper.
- Egg wash pastry carefully so as not to cover the edges (to allow the pastry to rise).
- Bake for about 15 to 20 minutes until coloured and light to the feel.
- Make the Sauce: Cut about ¼ off the ends of the Asparagus. Trim the top part and set aside.
- Chop the bottom section of the Asparagus and place in a pan together with the Onion, Stock, Wine, Bay Leaf, Thyme and Pepper.
- If using dried mushrooms, add them to the pan too at this stage.
- Reduce the sauce mixture by ¾. Add Cream and reduce until you get the right consistency.
- Adjust the seasoning.
- Cook the Asparagus Spears in salted water to al dente. Strain and keep warm.
- Sautee the quartered Mushrooms in a little Oil and Butter.
- Season with Salt, Pepper and chopped Garlic.
- Remove the Pastries from the Oven when they are cooked.
- Arrange the Mushrooms on the Pastry base. Place the Asparagus Spears on top.
- Spoon the Sauce over and sprinkle some Chervil.
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