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Ballywalter Wellington surprise
Fruit and vegetables
4 small-medium
beetroot
, washed, trimmed and cut into quarters
200g/7oz
curly kale
, tough stalks removed, roughly chopped
2
garlic
cloves, finely chopped
1
orange
, zest and juice only
2
rhubarb
stems, thinly sliced into batons
handful
wild garlic
(or 4 chard leaves with stems removed)
Cooking ingredients
1
star anise
1
cinnamon
stick
sea salt and cracked
black pepper
Dairy, eggs and chilled
50g/1¾oz
butter
500g/1lb 2oz readymade
shortcrust pastry
1 free-range
egg
, beaten to glaze
Meat, fish and poultry
100g/3½oz
pancetta
, diced
250g/9oz
pheasant
breast, cut into thin strips
200g/7oz readymade confit
duck
meat, shredded
Other
1 tbsp olive or rapeseed oil
5 tbsp Irish whiskey (optional)
Back to recipe
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