Note the large bottle of wine third from the left at the top. Was 3/4 gone before the wellington even came out of the oven.
First you make the chive, tarragon and parsley crepes.
You only really need four crepes for the recipe stated on the website but it actually made about 9-10 so you'll end up with some leftovers. I intend to use mine for eggs in the morning with some roasted tomatoes.
This is the mushroom mix. Soaking the porcini mushrooms left an odd smell of dog food in the flat, but tasted delicious! Unfortunately the pate ended up looking a bit like dog food too....
Not quite Alberta beef, but it'll do.
So you brown the beef...
...and wrap it with the ham, covered in mushroom pate.
Make a neat little parcel...
...wrap it in the crepe, and toss in the freezer.
After freezing, you wrap them in puff pastry, freeze them again, then throw them in the oven.
Include some easter chocolate in the form of kinder eggs and mini eggs (which actually have cheap crappy chocolate in them, unlike the Canadian ones, where the chocolate is much creamier... Stupid UK.)
Didn't get a beaver toy this time, but a frog that squirts water from its brain. Sam got a weird little blue blob that sort-of bounced...and a maze.
After waiting a rather large amount of time, snacking on leftover crepes, chocolate, and wine, it was finally ready!
Sam had insisted on making eyeball designs on them...
The final result! It was great. The porcini mushrooms left a fairly strong flavor, with the crepe and ham fairly unnoticeable, but the beef was nice and tender, and the pastry quite flaky. Now the true test will be how the leftovers hold up.
So the final verdict:
3 hours of prep + 2 people's manual labor + 30 quid's worth of ingredients = one damn fiiiiinnneee meal
