How to make beef Wellington?

How to make beef Wellington is one of the most popular dishes in New Zealand. This tenderloin-wrapped delight is much more delicious than you might think and really brings out the best in beef. In fact, Wellington, the largest city in the North Island of New Zealand, is known as “Beef City” due to the large amount of local beef. The Wellington district is bordered by the Hawke’s Bay and Te Anau. So, it’s no surprise that Wellington has some of the best beef restaurants and cafes in the country.

To make beef Wellington, you need a simple recipe that can be followed and perfected without a sweat. Beef tenderloin (also called flat steak or chop roast), is the most common type of beef in NZ restaurants. It is often cooked medium rare with flipping, but I like to cook it medium rare with a slice of lemon to give it a little extra zing. There are some very simple tricks and guidelines that most people have learned while on a culinary adventure which feel very worth sharing.

If you’re looking for the simplest and quickest way to make beef Wellington, then this dish is it! The basic ingredients are: beef tenderloin, white wine (depends on your cooking skill), onions, butter, garlic, salt and pepper. Place the beef in the oven at the appropriate degree of (slow cooker temperature is fine). For example, if your oven suggests around 150 degrees, then pan fry your onions at this temperature. Don’t forget your butter!

I make beef Wellington recipe this way so that I can save time and have a nutritious and filling meal during the holiday season. You could also do this same but with the cut of meat being larger; i.e., shoulder, rib, etc. If you find that you are in a hurry when preparing this dish, just use the larger pieces.

Start by preparing your meat: if you are using a bigger piece of meat, then cut it into small pieces first, and then chops it into uniform chunks. Now slice your beef tenderloin into one inch strips. Place these on top of a baking tray, and cover with baking foil. Once covered, set your oven to medium heat. It’s important to make sure that the meat is well browned before removing from the oven.

This part is relatively simple. Just mix your medium rare or steakhouse grade beef with your desired sauce. When the meat has browned nicely, then remove it from the oven, and place it on a wire rack to finish cooking. When it is almost done, then turn the oven switch to the burners. At this point, your Wellington will be ready!

Your Wellington will come out golden brown. Don’t worry about it getting any less tasty as this process of cooking beef Wellington will take about an hour. Once your beef is cooked, remove it from the oven, and let it rest for a while. Open up your foil pouch and allow the steam to escape. You can now serve your Wellington along with your baked potatoes and/or crisp celery.

The final step to how to make beef Wellington is to use your pastry bag to fill the Wellington with the beef tenderloin. You will want to keep about 1 inch of meat in the bottom of your pastry bag. Now all you have to do is add your desired sauce and any vegetables of your choice to that layer. Then give your entire half a good pank load of bread per inch of meat and your completed beef tenderloin is ready to serve!

How to carve a turkey?

How to carve a turkey is not the same for every one. Some of us may have been taught to “hand carve” our turkeys. This means that you use your own personal, sharp knife to take out the meat. While this method may work well for some, it does present some dangers that you need to know about. If you want to learn how to remove a turkey successfully then you should pay close attention.

The first thing that you need to know is that you should only cut the fat on one side of the turkey. By cutting the fat on one side you will leave extra connective tissue that will wrap around the skeleton. You can pinch the fat off the other side and salvage the meat but it will be tougher to carve. So, if you are a beginner at taking apart a turkey you should stick with the one side only.

Next you will need to make homemade brine to help preserve the meat. Homemade brine will give the turkey the perfect flavor so when you carve you will have a delicious, moist turkey to eat. For brining we take a piece of chicken or beef and dry it in a container. We then add brine and salt to the container and cover for one day. This brine will help lock in the juices from the meat and keep it moist while you carve.

To start you will need a turkey and a big pan. For the turkey you will need a large pan filled with water and brought along an oil spray. You will also need a hot grill and a wood smoker box. The idea is to build up the heat while smoking the turkey to cook it evenly. We will be using the wood smoker but you could also use a propane turkey smoker too. Put the bird into the box and close the lid and let it sit for thirty minutes.

Then remove the wings and the legs from the turkey. Use a fork to carefully remove the breast meat from the breast so you do not catch any juices. After this remove the giblet bag which has been tied to the turkey with a string.

Now it’s time to remove the wing tips and the rump. Using a sharp knife gently pull the skin back on the wing tips and on the rump. Do this over both the top and bottom half of the turkey. Once you have done this move the knife to the inside of the turkey and slice through the inside flesh, just make sure the knife doesn’t touch the raw meat. After this move the knife slowly towards the tail end of the bird and slice through the flesh here too.

You will now notice that the turkey is no longer visible as an intact lump but now it has a nice divider in the middle between the eyes. Now cut along this divider making sure that you continue to cut on the outside of the turkey. If you don’t understand how this is done, take someone with you that does. Once you have finished slicing through the top and the bottom half of the turkey then it’s time to pull the joint apart. You will notice that the upper portion of the bird will have two large pieces that are similar in size and shape to each other and the lower part of the bird has two smaller pieces.

To remove the skin carefully pull each piece of the meat out by the root. It is important to remember to always cut the skin on the outside of the turkey. When you are finished, hold the pieces of meat with tweezers and use a saw blade to cut through the pieces. Now, as you can (with a sharp knife) cut into the fat you will notice that the pieces don’t go together as they should and this is what we need to smooth out.