Lemon Thyme Fish with Roasted Sweet Potato

Dinner on Saturday was fish as I had been making chicken and beef dishes. Decided to make something lighter in flavours.

Thyme and lemon went rather well together. The fish was soft and not too dry. A good choice for a lighter flavoured meal. The sweet potatoes could do better; guess I have to look for better ideas for that next time.

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Recipe

Roasted Sweet Potato
Sweet Potato 2 medium
Cinnamon 1/2tsp
Olive Oil 2tbsp
Brown Sugar 1tbsp
Salt 1tsp

1. Cube the sweet potatoes.
2. Marinate it in the other ingredients and bake at 210 degrees C for 50 minutes or until soft.

Lemon Thyme Fish
Fish fillet of choice
Juice and zest of half lemon
4-5 sprigs of thyme
Olive Oil 2tbsp
Salt 3/4tsp
Pepper to taste

1. Marinate the fish fillet together with all the other ingredients for about 1 hour.
2. On high heat, sear the fish on both sides until lightly browned.
3. Bake in an oven at 200 degrees C for 10 minutes, putting in some of the thyme as well.

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Apple Raisin Bread Pudding

Had a craving for both tiramisu and bread pudding, and so wanted to make tiramisu bread pudding, but Marsala wine was all out of stock. So I made apple and raisins bread pudding instead.

This was what I made my Brioche for and turns out to be pretty good. The top was a little crusty, but the inside was still moist and soft.

Sweetness was just nice, and you can taste the hint of cinnamon coupled with the apple, raisins and custard flavours.

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Recipe

Brioche Bread (stale)
Apples 2 (Royal Gala)
Raisins as desired
Eggs 4
Sugar 3/4cup
Vanilla essence 1tsp
Cinnamon powder 1tsp
Salt 1/2tsp
Milk 3cups

1. Remove the crust from the Brioche and cut into cubes. If your bread is not stale, bake in the oven for 10 minutes at 200 degrees C.
2. Skin and core the apples and slice cross-sectionally.
3. Put the raisins in a bowl and soak in hot water.
4. In a bowl, mix all the other ingredients together.
5. Lay your cubed brioche in a pan and pour the egg mixture in. Soak for about 30 minutes.
6. I use 5cm wide aluminum molds for easy eating. Lightly butter the molds. The brioche will be mushy, so just grab an amount enough to line the bottom.
7. Lay some raisins and apple slices, before topping with another later of brioche.
8. Bake at 180 degrees C for 30 minutes.

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Brioche

Have never actually eaten Brioche bread before, but attempted to make one as I wanted to use it to make something else.

The whole process involved proofing the dough overnight. Since I have not actually eaten one before, I had no point of reference. However, mine did look very much like the photos I saw. It was quite soft and crumbly, but I would personally prefer the tangzhong method.

Click here for the recipe.

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Chicken Stew

Dinner on a Saturday was chicken stewed with zucchini and chickpeas in tomato sauce, topped with coriander and feta cheese.

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Recipe

Zucchini 1 medium
Chicken 500g
Tomato Paste 1 can
Diced Tomato 1 can
Onion 1 medium
Chickpeas 1 can

1. Cut the chicken meat into pieces, season with salt and pepper to taste, and brown in your pan. Remove from pan and set aside.
2. Dice the zucchini and onion and cook till soft.
3. Pour the chicken back into the pot. Add in the chickpeas, tomato paste and diced tomatoes with all the juice.
4. Add 1/2 cup of water, cover and simmer for 30-40 minutes.
5. Serve with a sprinkling of herbs or parsley and crumbled feta cheese.

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Opera Cake

Wanted to make an opera cake for a long time, but always ended up making other stuff.

3 layers of almond sponge cake sandwiched with coffee buttercream and chocolate ganache.

The sponge turned out to be pretty good. However, I think if I ever make this again, I can drip more coffee onto it for a stronger flavour.

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Recipe

Cake
6 large egg whites, at room temperature
30g granulated sugar
225g ground blanched almonds
225g confectioners' sugar, sifted
6 large eggs
70g all-purpose flour
45g unsalted butter, melted and cooled

1. Beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy.
2. In another bowl, beat the almonds, confectioners' sugar and whole eggs until light and voluminous.
3. Add the flour and beat on low speed only until it disappears.
4. Gently fold the meringue into the almond mixture, then fold in the melted butter.
5. Pour into 3 10-inch pans and bake at 220 degrees C for 7 minutes.

Coffee Buttercream
10g instant coffee
15g hot water
100g sugar
30g water
1/2 tsp vanilla essence
1 egg
1 egg yolk
200g unsalted butter

1. Make the coffee extract by dissolving the instant espresso in the boiling water; set aside.
2. Boil the sugar, water and vanilla essence in a small pot.
3. Beat the egg and the yolk in a bowl until the eggs are pale and foamy.
4. Reduce the mixer speed to low and slowly pour in the boiling syrup. Beat until the eggs are thick, satiny and room temperature.
5. In another bowl, beat the butter until it is soft and creamy.
6. With the mixer on medium speed, steadily add the butter in 2-tablespoon chunks. When all the butter has been added, raise the speed and beat until thickened and satiny.
7. Beat in the coffee extract.
8. Chill the buttercream until it is firm enough to be spread.

Chocolate Ganache
240 grams bittersweet chocolate
125g whole milk
30g heavy cream
60g unsalted butter at room temperature

1. Bring the milk and cream to a full boil, pour it over the chocolate, wait 1 minute, then stir gently until the ganache is smooth and glossy.
2. Beat the butter until it is smooth and creamy, then stir it into the ganache in 2 to 3 additions.
3. Refrigerate the ganache until thickened and spreadable.

Chocolate Glaze
150g bittersweet chocolate
115g unsalted butter

1. Melt the chocolate in the microwave on high for 2 minutes.
3. Melt the butter and mix well into the chocolate.


Assembly
1. On one layer of sponger, spread 3/4 of buttercream.
2. Place second layer of sponge on top and spread all the chocolate ganache.
3. Place the last layer of cake on top and spread the remaining buttercream.
4. Freeze the cake for 20 minutes.
5. Pour the glaze over the cake and refrigerate for at least 1 hour. Slice the edges to clean up any uneven edges.

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Beef & Cornbread Casserole

Attempted this recipe which turned out to go pretty well with each other.

Minced beef with corn, capsicum, onions in BBQ sauce and topped with corn bread.

I actually forgot to buy cheese, otherwise it might taste even better. And perhaps I should add some corn starch next time to make the sauce thicker, which I think would be better.

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Recipe

Minced Beef 550g
Capsicum 1 medium
Onion 1 medium
Corn 1 can
Coriander 1tsp
Mixed Herbs 1tsp
Tomato ketchup 2tbsp
BBQ sauce to taste
1 box of cornbread mix

1. Oil your pan lightly, and add in the coriander, herbs, onions and capsicum, cooking until soft.
2. Add in corn and cook for a while more. Transfer to bowl.
3. Brown the minced beef in the pan, and add the onions and capsicum back into pan.
4. Remove from heat, and in ketchup and BBQ sauce to taste. Leave to cool.
5. Prepare the cornbread mix as per instructions.
6. Place the beef in your baking container, and top with the cornbread mix.
7. Bake as per instructions for cornbread mix.

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Cinnamon Rolls

Another attempt at cinnamon rolls, and this time it is better...

This time, I did not over bake it and it came out soft enough. However, I think I did not put enough butter and cinnamon sugar, so although I can taste the cinnamon, it was not gooey enough.

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Recipe

Dough
Bread Flour 540g
Sugar 86g
Salt 8g
Yeast 11g
Fresh Cream 100g
Unsalted Butter 50g
Eggs 2

Proof for 1hr.

Cinnamon Sugar
Brown Sugar 1cup
Cinnamon powder 5tbsp
Raisins as desired

1. After proofing dough, roll out into a rectangular shape to desired thickness.
2. Spread 3tbsp of butter on the dough, before spreading the cinnamon sugar.
3. Bake at 180 degrees C for 16-20 minutes.

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Red Bean Mochi

Actually this was a test for something I am intending to make as I had extra red bean left from my Green Tea Mousse & Red Bean cake, but it turned out to be pretty good.

Mochi turned out to pretty soft and not too chewy. This was achieved by adding some rice flour to the mix, as I initially tried one batch without rice flour and it turned out to be too chewy when cooled.

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Recipe

Glutinous Rice Flour 80g
Rice Flour 20g
Sugar 20g
Water 120ml
Corn/Potato starch for dusting

1. Mix all the dry ingredients together. Add in water and mix well until no more lumps.
2. Pop into the microwave at High for 30 seconds.
3. Stir and microwave at High for 20 seconds.
4. Repeat step 3 for another 2-3 times until you get an off-white coloured sticky paste. Go slow so that you do not overcook it and end up with it being too dry.
5. Allow it to cool. It will be very sticky, so dust the mochi and your hands with corn starch.

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Spinach Quiche

I always did like quiche, and I did try to make one long, long time ago. Decided to go meatless this time round and make something a little healthier - quiche with spinach, tomatoes and brie cheese.

The problem with my baking is that I am using the convection function of the microwave oven. The heat source emanates from one side, which usually results in the center of my cake/pie taking longer to cook, and when it does the sides may be a little over-done. A conventional oven would probably fare better since its heat source is either from the top or bottom.

I think this turned out to be pretty alright; just that I did not put enough salt, so it was slightly bland. You can taste the spinach and on the whole, it was not over-baked. However, I think I can actually bake it on lesser time so that it comes out a little more moist and soft.

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Recipe
Printable Recipe

Pastry Base
Flour 250g
Unsalted Butter 150g
Salt 1tsp
Milk 1tbsp
Egg 1

1. In a bowl, mix the flour and salt together.
2. Cut the butter into cubes and rub the flour into the butter cubes until the mixture resembles coarse breadcrumbs.
3. In a separate bowl, whisk the eggs and milk together.
4. Pour the egg mixture into the flour/butter mixture, and mix well until you form a dough.
5. Roll the dough into a ball or disc shape and refrigerate for about 45 minutes.
6. Roll onto your pie tin. Using a fork, make a couple of holes at the base of the crust and bake at 180 degrees C for about 20 minutes.

Filling
Onion 1
Olive oil 1tsp
Spinach 280g
Tomato 1
Eggs 3
Heavy cream 1cup
Milk 1/2cup
Salt and pepper to taste
Cheese of your choice

1. Dice the onions and sauteed it.
2. In a bowl, mix the eggs, cream, milk, salt and pepper and whisk lightly.
3. Dice the tomato, then add it together with the spinach (squeezed dry of water) and sauteed onions into the egg mixture.

Assembly
1. After baking the pie crust, allow it to cool.
2. Place cheese of your choice at the base of the crust.
3. Pour your filling in, and bake at 180 degrees C for about 30-35 minutes.

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Chocolate Eclairs

Realised it's been a long time since I ate eclairs, so I decided to make some. It was also time for a change to some sweet baking as well.

Made all chocolate, then realised I should have made some as normal cream. Anyway, I think they were quite successful - pastry cream was full of chocolate flavour but not too sweet. I hate eclairs which are simply filled with whipped cream that are sometimes sold in our local bakeries, so this came up to my expectations.

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Recipe (makes about 20 7-cm long eclairs)

Choux Pastry
Whole milk 1/2cup
Water 1/2cup
Unsalted butter 100g
Sugar 1tsp
Salt 1/2tsp
Flour 1 1/4cup
Eggs 4

1. Mix the milk, water, sugar and butter in a pot. Heat until all the butter has melted.
2. Lower the heat and pour all the flour in.

You will get a paste-y looking dough at first. Continue stirring over low heat for another 2 mins or so until you get a smooth looking texture similar to the pic on the right.

3. Beat the eggs together in a separate bowl.
4. Remove the pot from heat. Using a hand-mixer, mix the dough for about 1 min.
5. Slowly add the egg in in batches while whisking at the same time.

The end result would be a glossy, thick, stretchy dough that stretches a little before breaking when you lift it. If it does not stretch, add a little more egg white bit by bit.

6. Pipe onto the tray of about 1 cm wide and 4-5 cm long.
(The pastry will expand a lot while baking, hence there is no need to pipe it too large if you want small to medium sized eclairs. 1 row of piped dough should be enough. More importantly, pipe it such that it fairly high in height, or it will come out pretty flat. Use the back of a teaspoon dipped in cold water to smooth the piped dough)

7. Bake at 200 degrees C for 20-25 mins or until brown and slightly hard on the top.


Chocolate Pastry Cream
Whole Milk 2cups
Egg yolks 4
Sugar 6tbsp
Cornstarch 3tbsp
Salt 1/4tsp
70% Dark Chocolate 190g

1. Melt the chocolate in the microwave at high for about 1 minute.
2. In a separate bowl, whisk the yolks, sugar and corn starch together.
3. In a pot, heat the milk and salt together until boiling.
4. Pour half of the milk into the yolk mixture in a small stream to temper the yolks, while whisking all the time.
5. Pour the yolk mixture back into the pot of remaining milk and return to the stove.
6. Heat while whisking until the mixture thickens a little and starts to bubble.
7. Pour into the melted chocolate and mix well.
8. Press cling wrap directly onto the surface to prevent skin from forming. Allow to cool or refrigerate if not using on same day.


Chocolate Glaze
Semi-sweet chocolate 150g
Unsalted Butter 30g

1. Place chocolate and butter in a bowl and microwave until melted. Mix well and allow to cool.


Assembly:
1. Slice off the top third of the choux pastry.
2. Dip the upper piece in the chocolate glaze and allow it set. Freeze it for faster setting.
3. Using a spoon, fill the bottom piece with desired amount of pastry cream.
4. Cover with the top piece and enjoy!

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Fruit Cake

This is a healthy fruit cake as I did not add sugar. The sweetness is all from the dried fruits alone.

Maybe because I did not add enough oil as well, so the cake turned out to be pretty solid in texture. I think it would taste better if it was a little more crumbly. I should try adding a little milk in next time.

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Recipe

Flour 1.5 cups
Dried Fruit 1.5 cups (black raisins, golden raisins, prunes, cranberries)
Walnuts 0.5 cups
Baking powder 1tsp
Salt 1/2tsp
Cinnamon powder 1tsp
3 eggs
Vegetable Oil 9tbsp
1 medium apple

1. Soak the dried fruits in hot water for about 10 minutes or until plump.
2. Mix the flour, cinnamon powder, baking powder and salt together.
3. In a seperate bowl, whisk the eggs and oil together.
4. Dice the apples and chop the walnuts into pieces.
5. Add the flour mixture into the eggs. If too dry, add some milk in to get a thick batter.
6. Add in the walnuts, apple and dried fruits, leaving about 6tbsp of the dried fruits for sprinkling on the top later.
7. Pour the batter into your tin and sprinkle the remaining dried fruits on top.
8. Bake at 180 degrees C for about 20-30 minutes.

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Mini Burgers

It was supposed to be lamb burgers, but I could not find minced lamb, so beef burgers it is.

I made the buns myself as well, since I wanted a small sized one. The beef patty turned out to be juicy. Saltiness was just right as well. A little Dijon mustard on the base and topped with cheese and romaine lettuce.

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Recipe

Minced Beef 220g
Salt 1/2tsp
Coriander 2tbsp
Mixed Herbs 1tbsp
Pepper to taste

1. Mixed all ingredients together and make into patty size of choice.
2. Sear the surface and sides on high heat in your pan, before turning down fire to medium and cooking to desired doneness.

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Chocolate Gateau

When I was in Hokkaido, LeTao was selling this chocolate thing which looked absolutely heavenly but I did not try it. Recently, I was watching TV and saw this supposedly famous place in Tokyo making something similar, so I found the Japanese recipe.

In the TV programme, they seem to have only mixed egg and chocolate, although since it was not a cooking show, I have no idea if that was truly the complete recipe. The recipe I found online had flour mixed in, so I decide to follow the online recipe.

As it turns out, it seems more like a souffle cake, whereas what I saw on TV seemed more like eating a paste-like chocolate texture, as opposed to a cake-like texture.

Nonetheless, this was pretty fluffy and soft when eaten warm. When refrigerated, it was a little harder and tasted more like a brownie. I think I shall try this again next time without the flour and see if it's turns out closer to what I saw.

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Recipe

Semi-sweet Chocolate 45g
Cream 35g
Unsalted butter 40g
Flour 15g
Caster Sugar 70g
Caster Sugar (for meringue) 40g
Eggs 2

1. Put the butter, chocolate and cream in a bowl, and microwave for 1 minute on high. Mix well after taking out from oven.
2. Separate the egg yolks from the whites.
3. Add the caster sugar (70g) and egg yolks into the chocolate mixture, followed by the flour.
4. In a separate bowl, beat the egg whites into a meringue, while adding the caster sugar (40g) in two separate batches.
5. Fold the meringue into the chocolate mixture in 2 batches.
6. Bake at 170 degrees C for 30 minutes.

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Japanese Souffle Cheesecake

I remember years back when there were many shops in Singapore selling this. Actually attempted this some time back, but it was a failed attempt by my standards then. This time, I did it!

It turned out to be very soft, moist and light in texture, although the cheese taste was still pretty strong. Will probably taste better when refrigerated.

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Recipe

Cream Cheese 225g
Caster Sugar 30g
Caster Sugar (for meringue) 50g
Unsalted Butter 30g
Cream 100ml
Flour 40g
Juice of 1/3 lemon
Eggs 3

1. Separate the egg yolks from the whites.
2. Mix the cream cheese, caster sugar (30g), butter, cream and egg yolks together.
3. Add in the flour and mix well.
4. In a separate bowl, beat the egg whites into a meringue, adding the 50g of sugar in 2 batches until soft peaks form.
5. Fold half of the meringue into the batter, then mix in the remaining half.
6. Bake at 150 degrees C for 30-35 minutes.

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Deep Dish Pizza

 

Dinner on Saturday night this week is deep dish pizza. Deep dish pizza is commonly found in Chicago, at least that is what I watched on shows before. This is entirely home-made, as I made the dough myself, as well as the pizza sauce.

  

Lots of mozzarella cheese!

 

Topped with veal sausage and salami. Dough did turn out to be pretty soft and not overly dry.

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Recipe 

Dough
Bread Flour 250g
Caster Sugar 1tsp
Salt 1/2tsp
Yeast 1tsp
Unsalted Butter 3tbsp
Water 250g

1. Mix all ingredients, with the exception of butter, together and allow dough to proof until doubled.
2. Spread the dough onto work surface. Spread the butter on it, and roll the dough into a cylinder.
3. Make a book-fold and proof again in a fridge for 2-3 hours.

Pizza Sauce
Crushed/Diced Tomato 1 can(~250g)
Basil 3tbsp
Onion (medium) 1
Salt 1/2tsp
Olive Oil 1tbsp
Black pepper to taste

1. Saute the onions in a pot first until translucent.
2. Add in the tomatoes including the water.
3. Mix in remaining ingredients and bring to simmer until reduced.

Assembly
(250g Mozzarella cheese needed)

1. Spread olive oil in baking pan. Put ball of dough in; spread and press against and up sides.
2. Put in half of mozzarella cheese, followed by sauce.
3. Add in desired ingredients and cover with remaining cheese.
4. Bake at 210 degrees C for 30 minutes.

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Matcha Chiffon Bread

 

Time to bake something less sweet after all the CNY goodies.

 

Since I still have some matcha powder leftover, I decided to give this a go. Essentially, it is vanilla sponge cake, wrapped on the outside with matcha bread.

However, the matcha taste did not come through even though I added more than what was called for.

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Recipe:

Sponge Cake
Caster Sugar 100g
Flour 100g
Milk 60g
Vegetable Oil 40g
Baking powder 1tsp
Eggs 4
Vanilla essence 1tsp

1. Separate the yolks from the whites.
2. Beat 25g of sugar into the yolks.
3. Add in the milk, oil and vanilla essence and mix well.
4. Mix in the flour and baking powder in batches.
5. In a separate bowl, beat the egg whites until foamy. Add in the remaining 75g of sugar in batches while beating until you get a stiff meringue.
6. Add the meringue into the batter and mix well.
7. Pour into tray and bake at 180 degrees C for 15 minutes.


Bread
Bread flour 350g
Matcha powder 2tbsp
Caster sugar 55g
Salt 1/2tsp
Yeast 6g
Unsalted butter 50g
Cream 120g
tangzhong 110g
Egg 1

1. Prepare the bread dough and allow it to proof.
2. Roll out the dough into a size that is slightly larger than the spongecake.
3. Place the sponge cake on top, and roll it. Seal edges tightly.
4. Proof for another 40 minutes.
5. Bake at 180 degrees C for 25 minutes.

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Cinnamon Raisin Rolls

Not my first attempt at cinnamon rolls, but wanted to improve on it.

 

Still not the way I wanted it to be. I think i rolled the dough too thin, which resulted in me over-baking it and ending with a drier outsides, although the center if it is still relatively soft.

The sugars did not melt that well either, and there's still some crystals. I used brown sugar; maybe I should just used caster sugar next time.

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Recipe

Water Starter:
1 part bread flour
5 parts water

1. Mix and boil till thick and paste-like. Leave to cool.

Dough Ingredients:
Bread flour 475g
Salt 7g
Yeast 7g
Sugar 90g
Cream 135g
Egg 50g
Unsalted butter 50g

1. Mix the dry ingredients together first, then add in the liquids.
2. Knead the dough and leave to proof for 1-2 hours.

Cinnamon Sugar:
Caster Sugar 1cup
Cinnamon powder 3tbsp
Raisins as desired

1. Roll out the dough on a floured surface.
2. Spread the cinnamon sugar and press into the dough, leaving about an inch untouched on one end.
3. Lightly butter the one inch space and roll the dough tightly starting from the other end.
4. Cut into desired thickness and bake at 180 degrees C for 20-30 minutes.

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Okonomiyaki

If there is a dish that I am absolutely partial to, it has to be okonomiyaki. I simply love mix of okonomiyaki sauce, mayonnaise and seaweed.

Last made this a long time ago. Been thinking of doing it again, but decided to do it now, especially after the lousy one I ate at Watami.

 

I added prawns and squid as well.

 

Finished off my dinner with a Red Bean and Mochi I bought at Isetan Orchard. A little too sweet for my liking.

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Recipe

Ingredients:
(A) Flour 120g
(A) Salt 1/2tsp
(A) Soup Stock (Chicken/Fish/Vegatable) 150ml
(A) Milk 30ml

Cabbage 500g
3 Eggs
Salt 1/2tsp
Ginger powder 1/2tsp
Any other meat or seafood as you wish

1. Combine all the ingredients labeled (A) and rest in refrigerator for about 2-3 hours.
2. Slice the cabbage any way you wish, but neither too small nor too big.
3. In a separate bowl, beat the 3 eggs lightly. Add in salt and ginger powder (In actual Japanese cooking, I believe they added the red preserved ginger, but I substituted with ginger powder. Optional, but somehow I think it enhances the overall flavour somewhat.)
4. Pour the egg mixture into the batter and mix well.
5. Put in cabbage and mix well.
6. Heat oil in a pan until hot.
7. Just before pouring the ingredients in, lower to low heat. Cook for about 5-7 minutes.
8. Place your meat/seafood on the top and flip over. Cook for another 5 minutes or so.
9. Serve generously with okonomiyaki sauce, mayonnaise and seaweed!

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Beef Wellington

Saw this item on food shows couple of times and they looked delicious. Seldom see it in Singapore; only seen it once but I have never had the chance to actually try it so I actualy have no idea how a good one actually tastes.


This is actually beef tenderloin wrapped with minced portobello mushrooms and parma ham, and baked within a pastry shell. I think the taste of mine wasn't all that bad, just that the juices seeped out during baking, causing the bottom of the pastry to be soggy. The original recipe also called for puff pastry, but I was lazy to make, so I did a flaky pastry instead. The process was also a labour of love.

First, I had to pan sear the beef to seal in the juices.

Then, I laid the parma ham over cling film.

Spread my sauteed minced portobello.

Place the beef  and wrap it all up.

Wrap with my pastry and bake.

Served with on a bed of greens with balsamic dressing.

The saltiness and aroma from the ham, the buttery pastry all balanced well with the mushrooms and beef. The ingredients didn't come cheap so I was glad it tasted pretty nice to me as whole, sans the soggy pastry bottom.

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Recipe

Pastry ingredients:
Flour 185g
Cold Butter 125g
Milk

1. Cut the cold butter into cubes.
2. Cut the flour into the butter using knives until crumbly.
3. Add in milk slowly until you get a dough-like texture.
4. Wrap in cling wrap and refrigerate until you need to use it.

Tenderloin Beef 350g
Portobello Mushrooms 400g
Proscuitto Parma Ham ~6 slices
Onion 1
Mustard
Salt
Pepper

1. Season the beef with salt and pepper. Sear all sides at high heat to seal in juices. Set aside.
2. Mince the mushrooms and onions until mushy. Saute in a pan until all moisture has evaporated and you have a dry paste.
3. Lay the ham on cling film, and spread the minced mushrooms over it.
4. Coat the beef with mustard and place it over the mushrooms.
5. Roll and wrap tightly. Refrigerate for about 30 minutes.
6. Roll out the pastry so that it is large enough to wrap the beef.
7. Egg wash the top of the pastry and score across. Bake at 200 degrees C for about 30-40 minutes.

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