Ganesh Chaturthi/ ganesh pooja special recepie

Story of Lord Ganesha

Ganesh Chaturthi, the birth anniversary of Lord Ganeshji, is celebrated with great pomp and show in India. It is a popular Hindu festival that is celebrated in a grand manner every year According to the Hindu calendar; the festival comes on the 4th day of Bhadarva Shukla-Paksh and falls around August or September. Though celebrated all over India, Ganesh Chaturthi has its celebrations grandest in Maharashtra. The festival is celebrated for about 7-10 days. On the day of the Chaturthi, i.e. the last day dedicated to the elephant-headed god, shrines are erected, firecrackers let off, and huge images of Ganeshji are carried in grand procession for 'Ganesh Visarjan', accompanied by the sound of devotional songs and drums.

India is a land of festival and celebrations and Lord Ganesh is known for his inclination towards sweets. Therefore, a festival dedicated to Lord Ganesha will always be incomplete without special sweet dishes. There are a variety of sweets made on this occasion, with the most popular one being Modak. The worshippers visit Ganesh temples on this day, to perform Puja and offer many other sweets and milk to idols of Lord Ganeshji. The enjoyment of this ten days festivals can be doubled by preparing sweets and delicacies, like Besan Ke Ladoo, Motichoor Ke Ladoo, Kaju Ke Barfi, Puliyodarai,Karanji, Puran Poli Modak, Rawa Ladoo and Moong Dal Ka Halwa. Lets us check out the recipes for these sweet dishes.

Besan Ke Ladoo
Ganesh Chaturthi is a festival dedicated to the Lord Ganesha, who is well known for his love and inclination towards sweets like modak and besan ke ladoo. Therefore, it is of prime importance to offer the Lord besan ke laddu on this special occasion. No doubt, these ladoos are very tasty and are loved by almost everyone.

Kaju Ke Barfi
Ganesh Chaturthi is a festival dedicated to Lord Ganesha, who is known for his inclination towards sweets. So, how can the celebrations be complete without the inclusion of a few sweets? One of the sweets that are most commonly made around Ganesh Chaturthi is kaju barfi. What are you waiting for? Bring good luck and prosperity into your home, by celebrating the occasion with mouth watering kaju barfi.

Karanji
Ganesh Chaturthi is a very popular festival, which is celebrated all over India, over a period of ten days. The celebration includes fasting, feasting and distribution Prasad (sweets offered to Lord Ganesha). Karanji is one of the special recipes for Ganesh Chaturthi. It is very easy to cook and great to eat. Go ahead and enjoy the occasion by preparing delicious Karanji and soaking yourself completely in the festive spirit.

Modak
Modak is a famous Indian sweet, prepared especially on the occasion of Ganesh Chaturthi. It is known as Lord Ganesha's favorite sweet. Thus, majority of the people consider it a must to make Modak on the very first day of Ganesh Chaturthi. The celebrations are regarded incomplete without Modak, a sweet that is greatly associated to Ganesh Chaturthi.

Motichoor Ke Ladoo
Motichoor Laddu is thought to be the favorite food of Lord Ganesha. In fact, the sweet also finds a mention in the aarti of lord Ganesha, where a line goes "ladduan ka bhog lage, sant Karen seva". So, when it is occasion of Lord Ganesha's birthday i.e. Ganesh chaturthi, then how one can forget to make the sweetmeat.

Puliyodarai
Ganesh Chaturthi or Ganesh Utsav is celebrated all across India and is also the biggest festival in Maharashtra. This festival is celebrated with great fervor and joy. People gather together with their family and friends to celebrate the birthday of Lord Ganesha. And as it is a birthday celebration, it cannot go without food. Various special dishes are prepared on this special day and offered to the Lord. One of the most famous recipes prepared on this occasion is Puliyodarai.

Puran Poli
Ganesh chaturthi is celebrated as the birthday of Lord Ganesha across India. According to Indian traditions, dishes such as halwa and puri are must to be added in the menu of the birthday celebrations. Same is the case with the birthday of Gods. Ganesh chaturthi celebration witnesses with the preparation of lots of delicious dishes and one of them is Puran Poli.

Rawa Ladoo
Ganesh Chaturthi is celebrated as the birth anniversary of Lord Ganesha. It is believed that Ganesh Ji is fond of sweet food and thus, His birthday is celebrated with variety of sweets and other dishes. A special sweet dish called Modak and many other sweets, along with milk, is offered to idols of Lord Ganeshji at home and in temples. One famous sweet dish which is usually prepared on Ganesh Chaturthi is Rawa Ladoo.

Moong Dal Ka Halwa
Lord Ganesh is very fond of food, especially, and this is why a long list of recipes is prepared on the occasion of Ganesh Chaturthi. Traditionally, the devotees during prepare several recipes to offer to Lord Ganesha, on his birthday. Moong Dal Ka Halwa is among these delicacies. This year, make the occasion of Ganesh Chaturthi sweeter, preparing mouth watering Moong Dal Ka Halwa.

The next posts consists of ganesh pooja special recepies

Puliyodarai

Ingredients

Gingely oil - 2tbsp
Tmaraind paste - 1 1/2 tbsp
Peanuts - 20 (skinned and dry roasted)
Mustard seeds - 1tsp
Urad dal - 2 tsp
Channa dal - 2tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Whole red chillies - 5
Vellam/Jaggaery - 2tsp
Perungayam/Asafoedita - 1/4 tsp
Salt - as needed


Dry roast and powder

Red chillies - 15
Vendhayam/Fenugreek seeds - 2 tsp
Sesame seeds - 2tsp
Curry leaves - 5


Method

Mix tamarind paste in 1 cup of water.Dry roast and powder the ingredients listed under.In apn, heat gingely oil and fry mustard seeds,urad dal,channa dal,red chillies.Now add red chilli powder,turmeric powder,asafoedita,powdered mixture,salt and tamarind.Let it boil until the oil separates.Now add jaggery and roasted peanuts to this and keep it heat for 2 minutes.Now switch off the heat.You can store this mix in the refrigetor for weeks.Take required amount of puliyodarai mix to make puliyodarai.

Motichoor Ke Laddu

 Recipe

Ingredients

    * 2 ½ cups Gram Flour (not superfine variety)
    * 500 ml Milk
    * 1/2 tsp Cardamom Powder
    * 3 cups Ghee
    * A fine-holed Shallow Strainer Spoon

For Syrup

    * 2 1/2 cups Sugar
    * 3 1/2 cups Water
    * 2 tbsp. Milk
    * 3 cups Ghee

Method

For Syrup

    * Put sugar and water in a vessel and boil.
    * When sugar dissolves, add milk.
    * Boil for 5 minutes till scum forms on top.
    * Strain and return to fire.
    * Add color and boil till sticky but no thread has formed.
    * Add cardamom powder and mix. Keep aside.

For Boondi

    * Mix flour and milk to a smooth batter
    * Mix all the ingredients mentioned under stuffing except milk
    * Heat ghee in a heavy frying pan
    * Hold strainer on top with one hand
    * With the other pour some batter all over the holes
    * Tap gently till all batter has fallen into hot ghee
    * Stir with another strainer and remove when light golden
    * Keep aside. Repeat for remaining batter

Final Steps

    * Immerse boondi in syrup.
    * Drain any excess syrup.
    * Spread in a large plate. Sprinkle little hot water over it.
    * Cover and keep for 5 minutes.
    * Shape in laddoos with moist palms.
    * Cool and keep open to dry, before storing in containers.

Modak

Ingredients

    * 3 cups Rice Flour
    * 6 cups Water
    * 6 tsp Oil
    * 4 cups Grated Coconut
    * 2 cups Sugar or Powdered Jaggery
    * A little Milk

Method

    * Bring the water to a boil and add oil into it for the outer covering. Take off heat.
    * Now add the rice flour, little by little to avoid lumps and cover the mixture and let it cool.
    * When cool, knead it well into dough with a smooth finish in such a way that it should sparkle.
    * Now take the coconut and Jaggery / sugar in a heavy-bottomed pan for the stuffing. Add milk. Keep on low flame with stirring. Stir and take off heat.
    * The mixture should be fairly dry and turn a shade darker. Now make balls with the (covering) dough.
    * Flatten them on the palm or on a surface into a circle. Place the stuffing in it and cover it completely with the dough.
    * Fold the edges tapering to the centre. Now steam-cook the modaks in a cooker for 15 minutes until done.

Karanji Recipe

Ingredients

    * 1 cup Wheat Flour
    * 3 tbsp Ghee
    * 1 pinch Salt
    * ½ litre Oil (for frying)
    * 1 cup Grated Coconut
    * 3¼ cups Sugar
    * 1½ cups Milk
    * Few Almonds
    * Few Raisins
    * 1/2 tsp Cardamom Powder
    * 1 tbsp Poppy seeds

Method

Basic
In a bowl mix salt, flour and ghee. Rub in well. Gradually add water and knead to form firm dough. Cover with wet cloth and set aside.

For Stuffing
Cook the coconut (use fresh or dried), sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds (optional) till the milk evaporate.

The Rest

    * Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half.
    * Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
    * After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

Kaju Barfi

Ganesh Chaturthi is a festival dedicated to Lord Ganesha, who is known for his inclination towards sweets. So, how can the celebrations be complete without the inclusion of a few sweets? One of the sweets that are most commonly made around Ganesh Chaturthi is kaju barfi. What are you waiting for? Bring good luck and prosperity into your home, by celebrating the occasion with mouth watering kaju barfi. You can learn to make delicious kaju barfi by following the recipe detailed in the lines below.

Kaju Barfi Recipe

Ingredients

    * 2 cups Cashew Nuts (soaked in water for 2 hours)
    * 1 cup Powdered Sugar
    * 1 tbsp Ghee
    * 1/2 tsp Cardamom Powder
    * Silver Foil (optional)

Method

    * Drain and blend the cashews to a fine paste. Use as little water as possible when blending.
    * Now in a saucepan make syrup with sugar and water and Cook on slow to medium heat.
    * Cook stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well
    * Remove from heat on to a smooth surface and roll out (thin) quickly with a rolling pin. Cut into squares/diamond shapes.

Moong Dal Ka Halwa Recipe

Ingredients

    * 1½ cup Moong Dal, soaked
    * 3/4 cup Mawa, well crumpled
    * 1 cup Sugar
    * 1½ liter Milk
    * 1/2 tsp Saffron, soaked in a little milk
    * 5 Cardamoms, powdered
    * 6 tbsp Ghee

Method

    * Grind the Moong dal coarsely. Heat the ghee and fry the dal till golden.
    * Add milk and cook till the milk has been absorbed. Add mawa and cook on a low fire, stirring continuously till the dal and the mawa are well blended. Remove from the heat and keep aside.
    * Make sugar syrup of one thread and add saffron and cardamom powder to it. Add the fried dal to the syrup and stir quickly till it mixes well. If you want you can add thin silvers of blanched almonds.

Besan Ke Ladoo Recipe

Ingredients:

    * 2 cups Gram Flour (besan)
    * 1 1/2 cup Sugar (grinded)
    * 1 cup Ghee
    * 1 tsp Almonds (chopped)
    * 1 tsp Pistachios (chopped)
    * 1 tsp Cashew Nuts (chopped)

Method:

    * Mix gram flour and ghee over a low heat in a kadhai and constantly keep stirring to avoid lumps.
    * When it releases an appetizing smell remove it from the heat and allow cooling.
    * Add sugar and nuts to the gram flour and mix thoroughly.
    * Now form ping-pong size balls of the mixture.
    * Ladoos are ready to be served.

Learn the traditional way of serving food on plantain leaves in the traditional style

1. Uppu (Salt)
2. Uppinakai (Pickles)
3. Chutney Pudi (Chutney Powder)
4. Kosumbri (Green Gram Salad)
5. Kosumbri (Bengal Gram Salad)
6. Kayi Chutney (Coconut Chutney)
7. Beans Pallya (Fogath)
8. Gujje Pallya (Jack Fruit Fogath)
9. Chitranna (Lemon Rice)  
10. Happala (Papad)
11. Sandige (Crispies)
12. Kadubu (Steamed Rice Cake)
13. Anna (Rice)
14. Thovve (Dal)
15. Sihigojju (Raitha)
16. Saru (Rasam)
17. Uddinahittu (Black Gram Paste)
 18. BadanePodi (Brinjal Pakoda)

19. Menaskai (Sweet And Sour Gravy)
20. Goli Baje (Maida Fry)
21. Avial (Vegetabel Mix)
22. Gatti Baje (Ladies Finger Pakoda)
23. Gulla Koddel (Brinjal Sambar)
24. Chiroti Milk (Sweet)
25. Gojjambade (Masalwada Curry)
26. Kayi Holige (Sweet Coconut Chapati)
27. Vangi Bath (Vegetable Upma)
28. Bharatha (Sour Ginger Gravy)
29. Paradi Payasa (Sweet)
30. Mosaru (Curds)
31. Majjige (Butter Milk)

Masala dosa

   

To prepare crisp dosas you need:

3 cups parboiled rice (washed and soaked overnight)

1 cup urad dal (washed and soaked overnight)

1/2 tsp. soda bicarbonate

Salt to taste

For the Masala Filling:

2 large potatoes

1 medium onion (chopped)

1/2 teaspoon yellow split peas

1/2 teaspoon mustard seed

1/2 teaspoon turmeric

1-2 green chili

1 tablespoon oil

salt to taste

Method of preparation:

 Having soaked both rice and dal separately, wash well with plenty of water.
 
Grind dal to a very fine paste

 Grind rice till fine grains are left (like very fine semolina).

  Mix both rice and dal together after grinding.

 Add soda bi-carb and salt and beat well.

  Add a little water if necessary.

 The batter should be fairly thick.

 Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place)

 Beat the curds well.
 
Add to the batter, add more water if required.
 
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
 
Heat the iron griddle or non-stick tawa well.

 Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

 Pour a tsp. of ghee or oil over it.

 Remove with spatula when crisp.


Masala Filling (Spicy Filling):

    * Heat oil. Add mustard seed, peas, onions and spice.
    * Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
    * Add potatoes and mix and cook some more Serve
    * Add filling inside Dosa and roll. Serve hot with Chutney.

About Dosas

The dosa is a fermented crepe made from rice and black lentils.It is a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protein. Dosai is a day to day diet for people in present day Tamil Nadu, Andhra, Karnataka and to some extent Kerala also.

Origin

The origins of Dosa has been widely discussed in various literatures and books. A few of them are listen below:
    * First reference to Dosa occurs in the Tamil Sangam Literature from around 6th century AD.
    * Modern writers have differing and contradicting views on the origin of Dosa. While English food writer Pat Chapman, Lisa Raynor and Indian writer Thangappan Nair state in their books that Dosa originated in Udupi, Karnataka, they do not mention its reference in Tamil sangam literature.
    * Eminent food scientist K. T. Achaya says Dosa has a two thousand years history in Tamil country.
    * Edward Farnworth mentions its first reference in Tamil Sangam literature in the sixth century A.D.

Spinach and Mushroom lasagne

    * 2 lasagna pasta
    * 1 c. parmesan cheese
    * 2 c. grated mozzarella cheese
    * vegetable Filling:
    * 2 tbsp. butter
    * 2 tbsp. olive oil
    * 1 large onion, chopped
    * ½ c. chopped celery
    * 2 cloves garlic, minced
    * 4 c. sliced fresh mushrooms ( about 500g)
    * 2 c. chopped spinach or 1 pkg. 284 g frozen, thawed and drained
    * 1 tsp. basil
    * ½ tsp.  salt
    * 1 c. small curd cottage cheese
    * Bechamel Sauce:
    * 1/3 c. butter
    * 1/3 c. flour
    * 2 c. milk
    * 1 tsp. salt
    * pepper

How to make it

    * In large pot of boiling water, cook lasagna pasta just until tender, 12-15 minutes. Drain and rinse in cold water. Set aside.
 spinach and mushroom filling: In large skillet, heat butter and oil over medium high heat, cook onion, celery and garlic until softened, about 3 minutes. Add sliced mushrooms and cook until tender. Add chopped spinach, basil, salt; cook, stirring constantly, until all moisture has evaporated. Remove from heat. Let cool slightly, then mix in cottage cheese. Set aside.
    * Bechamel Sauce: In saucepan, melt butter over medium heat. Stir in flour; cook for two minutes. Gradually add milk and  bring to a boil, stirring constantly. Season with salt and pepper to taste.
    * To assemble, spread 1/3 of sauce on bottom of greased 9"x13" baking dish. Sprinkle 1/3 of Parmesan cheese over and cover with four lasagna noodles. Spread half the spinach filling over. Cover with 1/3 of sauce, 1/3 of Parmesan, and four more noodles. Layer with remaining vegetable filling, Parmesan, noodles, and sauce. Sprinkle with mozzarella. Bake uncovered in 350 degree oven for 35-40 minutes, or until sauce bubbles and cheese is lightly golden.
    * Makes 12 servings.

Beef Wellington

Beef Wellington makes a very impressive main course for a special occasion dinner party.

Although this beef Wellington recipe is fairly time consuming to prepare, almost all of the preparation can be done well in advance, with only the final baking left to the last moment.

Fillet of Beef Wellington
with Madeira & Black Truffle Jus
INGREDIENTS
SERVES 8

1 x 3lb (1.35kg) fillet of beef (tenderloin)
2 tablespoons olive oil
1oz (30g) unsalted butter
salt and freshly milled black pepper
6oz (175g) pâté de foie gras
4 ready prepared pancakes
1 small egg, beaten
1lb (450g) puff pastry

MUSHROOM STUFFING (DUXELLE)
2oz (55g) unsalted butter
1 small onion, finely chopped
8oz (220g) flat black mushrooms, finely chopped
3 tablespoons heavy (double) cream
1 tablespoon chopped fresh parsley
salt and freshly milled black pepper

MADEIRA & TRUFFLE JUS
¾ cup (6 fl.oz) Madeira wine
¾ cup (6 fl.oz) beef broth (stock)
2 tablespoons finely chopped black truffles
knob of unsalted butter

TO SERVE
bunch watercress, washed


METHOD

The first step in this beef Wellington recipe is to prepare the stuffing (Duxelle). This can be prepared up to 2 days in advance when covered and stored in the refrigerator.

    * Heat the butter in a frying pan and add the chopped onion. sauté for 2 to 3 minutes until soft and golden.

    * Add the chopped mushrooms and sauté until all of the moisture evaporates.

    * Now add the cream and season well with salt and freshly milled black pepper. Continue to cook over a low heat until it has reduced to a thick pureé.

    * Finally, remove from the heat, mix in the chopped parsley and allow to cool completely before refrigerating until required.


PREPARE THE BEEF

Although this stage of my beef Wellington recipe requires a little time and patience, it's not difficult......and can be completed up to 2 hours before baking!

    * Heat the olive oil and butter in a large frying pan.

    * Season the beef fillet with salt and freshly milled black pepper. Place in the hot pan and brown on all sides over a high heat. This should only take 3 to 4 minutes.

    * Remove the beef from the pan and allow to cool completely. Reserve the juices (not the fat) from the cooking pan and any from the beef as it rests, for the jus later.

    * On a floured surface, roll out the puff pastry to an oblong big enough to fit the fillet (about 1/8 inch, 3mm thick). Lay 2 pancakes on top of the pastry, overlapping slightly.

    * Spread a strip of pâté across the centre of the pastry, the same width as the beef fillet.

    * Spread the mushroom stuffing over the top of the pâté.

    * Place the beef on top of the stuffing and push down gently to settle it into the mix.

    * Place the 2 remaining pancakes over the top of the beef.

    * Cut away the middle of the ends of the pastry and brush all edges with some beaten egg. Now carefully fold the pastry up to completely envelope the beef, tucking in the ends neatly.

    * Carefully turn the parcel over onto a buttered, large baking tray.

    * With a tip of a sharp knife make 4 or 5 small incisions in the pastry. Decorate the top with pastry leaves cut out of the trimmings. Refrigerate, uncovered for at least 30 minutes.

TIP
To save valuable time later, the above stage for this beef Wellington recipe can be completed up to 2 hours before baking.


BAKE THE BEEF FILLET

    * Preheat the oven to 450F/230C/gas mark 8.

    * Remove the beef from the refrigerator and brush all over with the beaten egg.

    * Bake the beef fillet at the high heat for 10 minutes. Then turn the heat down to 375F/190C/gas mark 5 for a further 20 to 25 minutes until the pastry is golden brown.

    * Remove from the oven and leave to relax (uncovered) for 10 to 15 minutes.


PREPARE THE MADEIRA JUS
(this can be done while the beef is baking)

    * In a saucepan, bring to the boil the reserved juices from the beef pan with the Madeira and beef broth (stock).

    * Simmer gently until reduced by half. Add the finely chopped truffles (if using them), and bring back to simmering for 2 minutes.

    * Take the pan off the heat and add a knob of butter. Shake the pan gently until the butter melts and gives a shine to the sauce.

    * Season to taste.

Beef wellington

Beef Wellington makes a very impressive main course for a special occasion dinner party.

Although this beef Wellington recipe is fairly time consuming to prepare, almost all of the preparation can be done well in advance, with only the final baking left to the last moment.

Fillet of Beef Wellington
with Madeira & Black Truffle Jus
INGREDIENTS
SERVES 8

1 x 3lb (1.35kg) fillet of beef (tenderloin)
2 tablespoons olive oil
1oz (30g) unsalted butter
salt and freshly milled black pepper
6oz (175g) pâté de foie gras
4 ready prepared pancakes
1 small egg, beaten
1lb (450g) puff pastry

MUSHROOM STUFFING (DUXELLE)
2oz (55g) unsalted butter
1 small onion, finely chopped
8oz (220g) flat black mushrooms, finely chopped
3 tablespoons heavy (double) cream
1 tablespoon chopped fresh parsley
salt and freshly milled black pepper

MADEIRA & TRUFFLE JUS
¾ cup (6 fl.oz) Madeira wine
¾ cup (6 fl.oz) beef broth (stock)
2 tablespoons finely chopped black truffles
knob of unsalted butter

TO SERVE
bunch watercress, washed


METHOD

The first step in this beef Wellington recipe is to prepare the stuffing (Duxelle). This can be prepared up to 2 days in advance when covered and stored in the refrigerator.

    * Heat the butter in a frying pan and add the chopped onion. sauté for 2 to 3 minutes until soft and golden.

    * Add the chopped mushrooms and sauté until all of the moisture evaporates.

    * Now add the cream and season well with salt and freshly milled black pepper. Continue to cook over a low heat until it has reduced to a thick pureé.

    * Finally, remove from the heat, mix in the chopped parsley and allow to cool completely before refrigerating until required.


PREPARE THE BEEF

Although this stage of my beef Wellington recipe requires a little time and patience, it's not difficult......and can be completed up to 2 hours before baking!

    * Heat the olive oil and butter in a large frying pan.

    * Season the beef fillet with salt and freshly milled black pepper. Place in the hot pan and brown on all sides over a high heat. This should only take 3 to 4 minutes.

    * Remove the beef from the pan and allow to cool completely. Reserve the juices (not the fat) from the cooking pan and any from the beef as it rests, for the jus later.

    * On a floured surface, roll out the puff pastry to an oblong big enough to fit the fillet (about 1/8 inch, 3mm thick). Lay 2 pancakes on top of the pastry, overlapping slightly.

    * Spread a strip of pâté across the centre of the pastry, the same width as the beef fillet.

    * Spread the mushroom stuffing over the top of the pâté.

    * Place the beef on top of the stuffing and push down gently to settle it into the mix.

    * Place the 2 remaining pancakes over the top of the beef.

    * Cut away the middle of the ends of the pastry and brush all edges with some beaten egg. Now carefully fold the pastry up to completely envelope the beef, tucking in the ends neatly.

    * Carefully turn the parcel over onto a buttered, large baking tray.

    * With a tip of a sharp knife make 4 or 5 small incisions in the pastry. Decorate the top with pastry leaves cut out of the trimmings. Refrigerate, uncovered for at least 30 minutes.

TIP
To save valuable time later, the above stage for this beef Wellington recipe can be completed up to 2 hours before baking.


BAKE THE BEEF FILLET

    * Preheat the oven to 450F/230C/gas mark 8.

    * Remove the beef from the refrigerator and brush all over with the beaten egg.

    * Bake the beef fillet at the high heat for 10 minutes. Then turn the heat down to 375F/190C/gas mark 5 for a further 20 to 25 minutes until the pastry is golden brown.

    * Remove from the oven and leave to relax (uncovered) for 10 to 15 minutes.


PREPARE THE MADEIRA JUS
(this can be done while the beef is baking)

    * In a saucepan, bring to the boil the reserved juices from the beef pan with the Madeira and beef broth (stock).

    * Simmer gently until reduced by half. Add the finely chopped truffles (if using them), and bring back to simmering for 2 minutes.

    * Take the pan off the heat and add a knob of butter. Shake the pan gently until the butter melts and gives a shine to the sauce.

    * Season to taste.