Page 15 - The Cochrane's Christmas Banquet

Beef Wellington

served with Hasselback potatoes, celeriac puree, kale and beef jus
Prepare the Hasselback potatoes

Preparation time approx. 5 minutes (60 minutes cooking)

Ingredients required: Equipment required:

• 3 potatoes • Oven set at 180 C (fan)
o
190 C (conventional)
o
• 1 garlic clove
• Baking Tray
• Sharp knife

Pantry Ingredients required:

• Olive oil

• Salt and pepper

1. Wash but don’t peel the potato. Then using a sharp knife, carefully cut
slits into potatoes, going about ¾ of the way through the potato. The slits
in the potato should be about 2-4 mm apart.

2. When you have cut all the potatoes, add to a baking tray and then cut the
garlic clove in half and rub all over the potatoes and then add the garlic
clove to the baking tray. Drizzle each potato in olive oil and then season
liberally with salt and pepper.

3. Cook the potatoes in the oven until they are tender and can be pierced
with a fork, this will take about 60 minutes. While the celeriac and
potatoes are cooking move on to your next preparation task.

4. Once cooked remove from the oven and set aside until serving later.