Sally Joyston-Bechal - Zamzam Cuisine

We have just recently had Sally to stay with us, which we loved. Above all she is a wonderful cook and we spent a long time discussing dishes. Her Middle Eastern background, Indonesian upbringing and later years in Australia, give her great flare in the kitchen. At Zamzam we are about fusion food, so this was a great time to be discussing different infulences from around the world and how we could bring them into our cooking.

On this occassion I asked Sally to share with me her Beef Wellington, because it is somthing i occassionally hanker after. I am going to share the process with you all now.

Firstly you buy your nice piece of fillet beef prefereable a piece from the middle so that it is the same proportions.

You need, puff pastry, smooth pate, mushrooms, onion, stock cube, parsley and an egg for sealing the pastry.

We chopped the mushroom, onion, parsley and half a stock cube, butter and stir fried in a pan, then left to cool.
The smooth pate was mashed to loosen it up, a good idea to leave it out of the fridge for an hour.