Recipes: Goat’s cheese wrapped in Parma ham | Beef Wellington

Michelin-starred chef Tom Kitchin today offers two courses from his new book, Kitchin Suppers, which is available from September 13.

Goat’s cheese wrapped in Parma ham with marinated red peppers & basil. Serves 4

Ingredients

Olive oil for cooking

3 red peppers

Sea salt and freshly ground black pepper

4 pickled garlic cloves, sliced

1 tablespoon chopped black olives

1 tablespoon sherry vinegar

2 small goats’ cheeses

4 large slices of Parma ham

Large handful of basil leaves, shredded

Handful of rocket leaves

Method

Heat the oven to 180°C/Gas 4. Heat a non-stick oven-proof frying pan and add a drizzle of olive oil. Add the whole peppers, season with salt and pepper and sauté for 1–2 minutes. Transfer the pan to the oven and roast for 12–15 minutes. On removing from the oven, place the peppers in a bowl and cover tightly with cling film. Set aside for 10 minutes. Remove the peppers from the bowl, peel off the skins, then cut them in half and remove the seeds and membranes. Slice the peppers into strips and place in a bowl. Add a drizzle of olive oil, the garlic, olives, vinegar and some seasoning. Toss to combine and set aside.

Cut each goats’ cheese in half and loosely wrap a slice of Parma ham around each half. Place the parcels on a baking tray in the oven for 4–5 minutes until the cheese starts to melt.

Meanwhile, add the shredded basil to the red pepper mixture and toss to combine. Spoon on to a platter or plates. Top with the goats’ cheese parcels and scatter over a few rocket leaves to serve.

Beef Wellington

Ingredients

Half a fillet of beef, about 1.75kg

1 tablespoon olive oil

Sea salt and freshly ground black pepper

Mushrooms

2-3 tablespoons olive oil

10g butter

500g button mushrooms, cleaned and finely chopped

1 shallot, peeled and finely chopped

1 garlic, peeled and finely chopped

1 teaspoon chopped tarragon

Chicken mousse

1 large skinless chicken breast fillet, about 200g, chopped

3 free range medium egg whites

150ml double cream

150ml whipping cream

To assemble

1 tablespoon olive oil

300g spinach

200g caul fat

100g sliced pancetta

2 sheets of ready-rolled puff pastry, about 35x25cm

2 free-range eggs, beaten

Method

Cut the beef in half lengthways and wrap both pieces tightly in cling film and chill in the fridge for 24 hours to set the shape.

Unwrap the beef. Heat the 1 tablespoon olive oil in a frying pan until smoking, then add the beef and sear, turning as necessary, for 3–4 minutes until evenly browned. Allow to cool, then wrap tightly again in cling film and set aside.

For the mushrooms, heat 2 tablespoons of olive oil in a frying pan over a low heat and add the butter. Once melted, add the mushrooms and fry gently until very tender. Add the shallot, garlic and tarragon and cook for a further 5–6 minutes, stirring frequently, until the liquid has completely reduced and the pan is quite dry.

Put the chopped chicken and egg whites into a food processor and blend until smooth. Pass the mixture through a fine sieve into a large bowl, pushing it through with a spatula. Stir in both creams and season with salt and pepper. To check the seasoning, fry off a teaspoonful of the mixture with a little oil, then taste and adjust as necessary.

Stir the mushrooms into the chicken mousse, then spoon it into a piping bag with a large plain nozzle.

Heat 1 tablespoon olive oil in a sauté pan, add the spinach and cook for 1–2 minutes until wilted. Set aside to cool.

Lay out the caul fat to form two separate sheets, overlapping the pieces slightly, then layer the pancetta on top. Spoon the spinach across the middle of each pancetta sheet, then pipe the chicken and mushroom mousse on top. Cover both with cling film and chill in the fridge for 1 hour.