2 - QVI Club

Mille Feuille of Asparagus and Artichoke
with Mulled Wine Butter Sauce
Ingredients
For the pastry
• 170g puff pastry
• Egg wash
For the filling
• 10ml olive oil
• 1 small shallot sliced
• 1 clove garlic finely chopped
• 6 asparagus spears peeled,
boiled and cut into 12cm pieces
• ½ tin artichoke hearts cut into
quarters
For the sauce
• ½ glass red wine
• 1 star anise
• 1 small piece cinnamon
• 1 clove (crushed)
• 1tsp orange zest
• 1tsp dill (chopped)
• 1dsp cream
• 60g very cold butter cut into
small cubes
For garnish and seasoning
• Malden salt
• Cracked black pepper
• Olive oil
Method
Pastry
1. Roll the puff pastry to 3mm
thick and cut into a rectangle
shape 12cm x 6cm, flute the
edges and brush with the
egg wash, place on a greased
baking tray and allow to rest
in the fridge for 1 hour.
2. Bake in a pre-heated oven at
gas mark 6 or 180ºC for 10
minutes or until risen and
golden brown. Remove from
oven and place on a cooling
wire. When cool, cut in half
horizontally.
Sauce
Put the red wine, star anise,
cinnamon, clove and orange
zest in a small sauce pan and
reduce the wine to 2dsp. Add
the cream and bring to boil and
pass through a sieve. Slowly
whisk in the butter. Add dill &
season with salt and pepper. Put
to one side and keep warm.
Filling
In a sauté pan gently heat the
olive oil and add the onions
and garlic and cook until they
are soft but not brown, add the
artichokes and asparagus and
heat through. Season with salt
and pepper to taste.
Pour a little of the sauce onto
the centre of the plate and place
the bottom half of the puff
pastry over it, then place the
filling on top of the pastry and
drizzle with ½ the sauce. Place
the top half of puff pastry on top
and drizzle the rest of the sauce
around the plate. Garnish with
some asparagus spears, olive oil
and cracked black pepper.
Christmas Dinner with a Difference!
For a more health-conscious alternative to typical rich holiday fare such as stuffed turkey, roast beef and
ham, why not consider a vegetarian spread? You can still be festive with superb ingredients such as chestnuts,
sprouts, asparagus, squash, beetroot, mushrooms, sugar snap peas, mulled wine and mince pies.
Chef Jonny from Prana Resorts & Spa, Koh Samui, Thailand, shares with you two special recipes for a vegetarian
festive dinner, as well as some interesting vegetarian trivia. This soup and starter are quite easy to make and will
make a pleasant change.
Ingredients
For the soup
• 500g butternut squash
(peeled and roughly diced)
• 100g chestnuts
• 200g sliced white onion
• 5 cloves garlic, sliced
• 30g ginger
• ¼ tsp nutmeg
• 15ml vegetable oil
(soya or rapeseed)
• 1 litre vegetable stock
For garnish and seasoning
• 50g sugar snap peas cut in strips
• 50g chestnuts roughly chopped
• 100ml whipping cream
• 1 tsp lemon juice
• 2 tsp chopped oregano
• Malden salt
• Cracked black pepper
• Sourdough bread cut in flutes
and grilled with olive oil
Method
Soup
1. Heat the oil in a large pan, add
the onions and cook slowly
until soft and transparent.
Add the squash, ginger, garlic,
chestnuts and vegetable stock.
2. Bring to the boil and simmer
for 30 minutes until the
squash is soft. Allow to cool.
3. Put the soup into a blender
and blend until smooth, adjust
consistency and season with
salt and pepper.
Serving
4. Whip the cream softly and
when it starts to thicken add
the lemon juice.
5. Warm the soup gently in a
saucepan. Add the chopped
oregano.
6. In the soup bowls add the
sugar snap peas, then ladle
the soup over the peas and
garnish with the chestnuts
and sour cream.
7. Serve with sourdough flutes.
Roasted Butternut Squash Soup
with Chestnuts, Baby Peas and Sour Cream
Destination Prana
THE VIEWING
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