Bacon And Mushroom Vol-Au-Vent With A Bordelaise Sauce
Ingredients for the bacon bordelaise sauce
- 30 ml olive oil
- 1 peeled onion, halved and very thinly sliced
- 3 garlic cloves
- 3 fresh thyme sprigs
- 2 bay leaves
- 375 ml red wine
- 15 ml olive oil
- 200 g Eskort Lean Diced Bacon
- 500 ml beef stock
- salt and freshly ground pepper
Ingredients for the vol-au-vent
- 1 sheet 400 g puff pastry
- 1 egg, beaten
Ingredients for the mushroom and bacon filling
- 60 ml olive oil
- 4 peeled onions, halved and sliced
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper
- 300 g exotic mushrooms
- 15 ml butter
- 15 ml olive oil
- 200 g Eskort Lean Diced Bacon
Ingredients for the garnish
- 6 baby mushrooms, thinly sliced
- micro salad leaves
Method for the bacon bordelaise sauce
- Heat the oil in a large saucepan over a medium heat.
- Add the onion, garlic, thyme, and bay leaves.
- Stir and cook for 5 minutes.
- Add the wine and reduce the volume of liquid by two-thirds.
- In a separate saucepan heat the 15 ml olive oil and fry the bacon. Add the stock and cook until warm.
- Add the bacon and stock mixture to the reduced wine mixture.
- Season with salt and pepper and bring to a boil.
- Let the sauce cook rapidly until the volume of the liquid has reduced by half and the sauce has thickened.
- Strain the sauce through a fine sieve.
Method for the vol-au-vent
- Heat the oven to 200 °C.
- Place the pastry on your work surface and use two different-sized cookie cutters. Press out eight circles using a 9½ cm cookie cutter.
- Use a 7 ½ cm cookie and press out the centers of four of the larger circles. Place the 4 whole circles on a baking tray that is lined with baking paper.
- Brush the top of the four whole circles with egg wash.
- Carefully place the cut-out circles on top and egg wash on top.
- Place in the oven and bake for about 35 minutes till golden brown.
Method for the mushroom and bacon filling
- Heat the olive oil in a saucepan.
- Add the onions and garlic and fry until soft and golden.
- Season with salt and pepper.
- Slice the larger mushrooms into bite sized pieces.
- Heat the 15 ml butter and fry the mushrooms till soft.
- Season with salt and pepper.
- Heat the 15 ml olive oil in a saucepan and add the bacon. Fry unil crispy.
For the assembly
- Spoon the fried onions into the vol-au-vent cases and top with the fried mushrooms and bacon.
- Garnish with the thinly sliced mushrooms and micro salad leaves.
- Spoon the sauce into a serving bowl and carefully place the vol-au-vent in the sauce.
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