Peel and finely dice all vegetables.
Heat oil in saucepan. Add butter, vegetables, thyme, seasoning and fry without colouring. Add stock.
Continue to cook 3 or 4 minutes more until softened. Add panko crumbs. Check seasoning. Allow to cool. Reserve 1 tablespoon for sauce.
Old Vic Foolproof Pastry
This is a very rich pastry which can’t go wrong provided you follow the instructions exactly.
Put the egg and yolk into a bowl with the lemon juice and 3 tbsp iced water. Whisk together and then put in the fridge to chill until needed. The mixture will thicken slightly.
Sift the flour, salt and icing sugar into a large mixing bowl. Add the butter and rub in using your fingertips until the mixture is crumbly but rough. Don’t try to rub it in finely at this stage – remember this is not normal short crust pastry.
Make a well in the centre and pour in all the egg mixture at once. Using a round bladed knife, bring the mixture together to form a dough. Don’t worry that it seems very soft.
Turn out the dough on to a lightly floured work surface and knead gently and lightly until smooth and the texture of putty. Now wrap in cling film and chill for ½ hour in the fridge before using.
This quantity will give you enough for 2 vegetable roulades and I promise you will be extremely malleable to use and wonderfully buttery and rich to eat with a pleasing crispness to it.
As with all shortcrust pastries you will need to bake it at abut 200C, gas mark 6.
Roll out pastry to a rectangle approx 35 x 18 cm. Trim edges to make a neat oblong.
Arrange cooled vegetables on long side nearest you and pat firmly into an even roll.
Roll over pastry enclosing roulade of vegetables, using rolling pin to guide you. Seal firmly and then roll sealed edge underneath. Set on floured baking tray.
Brush with beaten egg to which you have added a little double cream and bake in a pre-heated oven at 200C, gas mark 6, for 25 to 30 minutes until crisp and golden.
When baked, cut into 12 generous slices and top each with a slice of fresh truffle. Serve 2 slices per person with the sauce on the side and a helping of the fresh tasting broccoli.
Mushroom and Truffle Sauce
Sauté mushrooms in butter and seasoning.
Add wine and the reserved vegetables and thyme.
Add the cream and allow to caramelize a little.
Remove from heat and blend until smooth.
Check seasoning and add truffle oil sparingly just to bring out all the flavours.
Serve with the croute.
Broccoli with Lemon Oil, Pine Nuts and Raisins
Trim the ends of the broccoli.
Grate the lemon, zest only.
In a small frying pan, dry fry the pine nuts just to release their flavour. Take care not to burn them.
Heat a pan or wok and heat up the oil.
Add the broccoli and the water to cook until crisp. This will only take about 2 minutes.
Add the lemon zest, raisins or grapes and the pine nuts. Stir fry briskly.
Season and serve at once with the Vegetable “en Croute”.
Peel and finely dice all vegetables.
Heat oil in saucepan. Add butter, vegetables, thyme, seasoning and fry without colouring. Add stock.
Continue to cook 3 or 4 minutes more until softened. Add panko crumbs. Check seasoning. Allow to cool. Reserve 1 tablespoon for sauce.
Old Vic Foolproof Pastry
This is a very rich pastry which can’t go wrong provided you follow the instructions exactly.
Put the egg and yolk into a bowl with the lemon juice and 3 tbsp iced water. Whisk together and then put in the fridge to chill until needed. The mixture will thicken slightly.
Sift the flour, salt and icing sugar into a large mixing bowl. Add the butter and rub in using your fingertips until the mixture is crumbly but rough. Don’t try to rub it in finely at this stage – remember this is not normal short crust pastry.
Make a well in the centre and pour in all the egg mixture at once. Using a round bladed knife, bring the mixture together to form a dough. Don’t worry that it seems very soft.
Turn out the dough on to a lightly floured work surface and knead gently and lightly until smooth and the texture of putty. Now wrap in cling film and chill for ½ hour in the fridge before using.
This quantity will give you enough for 2 vegetable roulades and I promise you will be extremely malleable to use and wonderfully buttery and rich to eat with a pleasing crispness to it.
As with all shortcrust pastries you will need to bake it at abut 200C, gas mark 6.
Roll out pastry to a rectangle approx 35 x 18 cm. Trim edges to make a neat oblong.
Arrange cooled vegetables on long side nearest you and pat firmly into an even roll.
Roll over pastry enclosing roulade of vegetables, using rolling pin to guide you. Seal firmly and then roll sealed edge underneath. Set on floured baking tray.
Brush with beaten egg to which you have added a little double cream and bake in a pre-heated oven at 200C, gas mark 6, for 25 to 30 minutes until crisp and golden.
When baked, cut into 12 generous slices and top each with a slice of fresh truffle. Serve 2 slices per person with the sauce on the side and a helping of the fresh tasting broccoli.
Mushroom and Truffle Sauce
Sauté mushrooms in butter and seasoning.
Add wine and the reserved vegetables and thyme.
Add the cream and allow to caramelize a little.
Remove from heat and blend until smooth.
Check seasoning and add truffle oil sparingly just to bring out all the flavours.
Serve with the croute.
Broccoli with Lemon Oil, Pine Nuts and Raisins
Trim the ends of the broccoli.
Grate the lemon, zest only.
In a small frying pan, dry fry the pine nuts just to release their flavour. Take care not to burn them.
Heat a pan or wok and heat up the oil.
Add the broccoli and the water to cook until crisp. This will only take about 2 minutes.
Add the lemon zest, raisins or grapes and the pine nuts. Stir fry briskly.
Season and serve at once with the Vegetable “en Croute”.
