INGREDIENTS

FOR THE WELLY
1x Juicy Marbles Whole-Cut Loin

1x sheet of puff pastry, 30cm x 40cm

10 slices of eggplant, cut into 0.5cm slice

Smoked paprika 500g mushrooms, minced in food processor

1 red onion, minced
3 garlic cloves, crushed and minced

2 tbsp of Ligurian wild olives or Kalamata olives, minced
2 tbsp brandy or whiskey

2 tbsp thyme Parsley, chopped

1 tsp of soy sauce or balsamic vinegar

Olive oil
Salt to taste
Pepper to taste

 

FOR THE BLUEBERRY RED-WINE CHUTNEY

1/2 cup of red wine

1/2 cup of sugar

1.5 cup of fresh blueberries
1/2 cup of yellow raisins

2 tbsp of apple cider vinegar

1 shallot or 1/2 a red onion minced
1/2 tsp ground cloves

1/2 tsp ground cinnamon
1/2 tsp ground ginger or fresh ginger minced

1/2 tsp ground cardamon

1/4 tsp ground nutmeg

Salt to taste

1 tsp pepper

METHOD

FOR THE ROAST EGGPLANT

Preheat oven to 170C°. Lay slices of eggplant on a tray. Drizzle generously with oil and sprinkle with smoked paprika and salt. Bake for about 10 minutes. Check to see if they’re ready, if they’re not ready bake for another 5-10 minutes. Keep an eye on them so they don’t burn. When they’re cooked through, take them out of the oven.

 

MUSHROOM DUXELLE

Heat a nonstick pan. Add olive oil, onions, mushrooms, thyme and salt to the pan and sautee for about 5 minutes. Next add garlic, olives, balsamic vinegar and brandy to the pan. Continue to sautee for about 10 more minutes, or until all the water has evaporated and the mushroom paste starts browning. When the paste is done cooking add chopped parsley and transfer to a bowl to cool.

 

 

FOR THE BLUEBERRY RED WINE CHUTNEY

Heat a small pot. Add the spices to the pot and toast them for 1 minute or until they’re fragrant. Then add a little oil and the onions and cook until they’re soft. Then add the rest of the chutney ingredients EXCEPT for 1/2 cup of blueberries and agar agar. Simmer the chutney for 20 minutes and mix it occasionally. After 20 minutes add the rest of the blueberries and agar agar. Simmer for another 10 minutes and then turn off the heat. Allow to cool and transfer into a nice bowl for serving.

 

 

LOIN PREP

Salt and pepper your loin generously on each side. Heat a nonstick pan and add some oil. When the oil is hot add the whole loin to the pan. Sear for about 2 minutes on each side on low-medium heat, until each side is slightly browned and crispy. Then remove from heat and allow to cool.

 

 

ASSEMBLING THE WELLINGTON

When all Wellington ingredients have completely cooled assemble the Wellington. Lay out a piece of seran wrap or wax paper. Roll out your puff pastry (keep the puff pasty on the wax paper it comes on). Gently stretch the sides of the dough so it will be more then large enough to wrap around the loin whole loin.

Arrange a layer of eggplant slices in a square in the middle of the dough while leaving about 6cm/2inches of space empty around the edges. Next the add a generous layer of mushroom duxelle over the eggplant.

Next put the the loin on top of the mushrooms, with the rounded top of the loin on the mushrooms and the flat side facing you.

Next very gently wrap the loin in bring each side of the of the dough around the loin. Use the seran wrap/wax paper to