My mission over the past few years is to reveal the deep chef secrets that professionals use to easily create meals using any ingredients. This idea has become the basis of all my instruction on the internet.
Sometimes, I feel like the one magician that gives away all the secrets. That’s the type of guy that all the magicians hate. I don’t want all other chefs to hate me, so it’s time I gave away one of my own chef secrets.
Mini Chicken Wellingtons have been the number one selling appetizer in my catering company for years. While they ARE excellent, I sometimes chuckle because they are so incredibly easy to make, but look like they are very expensive.
I’m glad to share one of my closest-guarded secrets today, but I’ll only share it with my closest friends and members of WebCookingClasses in this members-only post.
Follow this procedure to create a mini-wellington of your choice. Would it include shrimp? Beef? Tofu? Leave me a comment below with your ideas:
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Once you know the secret, you’ll be creating easy healthy meals in no time!
chef you never said what to do after the roll up was complete
Hi Sherry!
With the Chicken Wellingtons, they should be placed seam-side down on a sheet pan and coated in egg wash to give better color.
The puff pastry needs a very hot oven for “oven spring” where the pastry puffs up. So, start with a 450F oven and reduce to 375 after 15 minutes.
The chicken will already be cooked, so you’re just looking for brown pastry and leavening.
I’m a shrimp lover so I’m wondering if the puff pastry will cook enough, or maybe too fast, for the shrimp to be done.
Saute for the shrimp will probably be the best way to make sure it’s done, and to evaporate some of the moisture so the pastry doesn’t get soggy, but will cooking the pastry until done leave the shrimp dried out?
Wow, two different thoughts there; my mind is racing with ideas on this lesson!