It’s the most wonderful time of the year, with colder weather, warmer clothes and snuggles with family festivities. This time of year is all about giving, and gratitude. So many of us have gone through our own ups and downs this year, some of us may not have the pleasure of spending Christmas with loved ones. It is helpful to remember the positive encounters this year, the things that went right, instead of the opposite.
Whether you are celebrating solo, or with a large group, I hope you enjoy this wonderfully festive recipe that will spread some joy and sprinkle some happiness around your dinner table.
I went on a bit of an experiement here, as I have made mulled wine many times and wondered what truly makes the difference. Here are a few tips that I have learnt:
- The wine you use is so important for flavour/taste. I tried another wine along with this wine, both made with the same ingredients and method. The other one came out more bitter than this one.
- The amount of time you let the wine simmer. Heat evaporates alcohol, so when you simmer it long enough, you are simply left with the sweetness of the grapes.
- The amount of cinnamon. The more you use, the more bitter it tastes.
- The amount of sugar. I am so glad I used this date syrup for this recipe, because it created that perfect sweetness to the wine without having to add so much sugar.
These ingredients are mostly from The Gourmet Bar, a one-stop-shop for organic foods, gluten-free, lactose-free and sugar-free substitutes, to Keto friendly diets, vegan and vegetarian options, and food items containing no artificial add-ons or preservatives. It is founded by Mompreneur Monica Savalani-Mohnani, to help provide those with particular dietary restrictions, easy access to groceries, with city-wide delivery!
The Gourmet Bar has kindly offered 10% off to all my readers using the code TVW10 upon checkout from her online store! The coupon is valid until 2nd of January 2021, and you can use it on any items you purchase.
Hope you enjoy making this. It is absolutely scrumptious! Don’t forget to tag me or share on @TheVeggieWifey for me to repost your great remakes!!
Serves 5 | 2 hours |
Mulled Wine Sauce
- 600ml of Il Palazzo Chianti Red Wine from The Gourmet Bar
- 2 slices of orange
- 1 cinnamon stick
- 1 tsp of nutmeg
- 4 tsps of vanilla bourbon sugar (optional)
- 2 stems of red currant
- 1/2 cup to 1 cup of Nakheel Alya 100% Date Syrup from The Gourmet Bar (as per your taste)
Beyond Beef Wellington
- 2 packets of Beyond Meat Beef Ground from The Gourmet Bar
- 1.5 packets of Jus-Rol Frozen Shortcrust Pastry Block
- 1/2 cup of crushed pistachios
- In a medium sized pot, pour in the wine, cinnamon, orange slices, nutmeg and red currants. Let this mixture simmer, uncovered for 30 minutes on the lowest heat.
- Add the vanilla bourbon sugar, and date syrup to the mixture, combine well and let it continue to simmer for another 15 minutes.
- By now, the alcohol should have evaporated and you should be left with a sweet tangy wine. Be sure to press down the currant and orange juices from the fruit with the back of your wooden cooking spoon to release all the flavours.
- Strain the mulled wine in a bowl and keep aside.
- In another wide bowl, add the Beyond Meat Beef Ground (it should be completely defrosted) and mash it up with a potato masher
- Add some pepper to season, and pour in HALF the mulled wine mixture. Mix it in thoroughly, and set aside.
- On a large open surface area in your kitchen, sprinkle some all-purpose flour and roll out the short-crust dough into a rectangular shape. With the width of the rectangle parallel to your body. You can use your baking tray as a width and length guide as you want the Wellington log to fit in your baking tray! The dough should be at least ½ an inch thick.
- Once you have rolled it out, peel it off the surface and place it on to a baking sheet (parchment paper will do).
- Generously sprinkle the pistachios over the surface of the dough, and spread it around using a soft spatula.
- Right on the center of the rectangular shaped dough, you want to cover the width of the dough with the mulled wine infused Beyond Meat Beef Ground. Use all of this mixture and shape it into a cylinder.
- Gently lift up the bottom edge of the dough, and wrap it over one edge of the Beyond Meat Beef Ground cylinder, and then repeat with the other edge. The end result should be a log-shaped pastry.
- If you do not have enough dough to cover the sides of the Beyond Meat cylinder (the Beyond Meat may be falling out from the sides) roll out some extra dough to cover that, keeping the shape intact.
- You can now flip the log over, using the edges of the baking sheet or keep it this side up. You can decorate the log using more pistachios or different Christmas shapes with the extra dough.
- Right before placing this in the oven, lightly brush some butter or grape seed oil over the Wellington for that brownish glaze.
- Place in the oven for 50 minutes at 160°C, you know when it is done when the Beyond Meat inside the Wellington starts releasing its juices. It will not ruin your creation, you can easily remove it from the baking pan before you serve it.
- Use the remaining mulled wine as sauce!
- Serve hot and with lots of extra wine!
All recipes and images are copyright and the intellectual property of ‘The Veggie Wifey’, and cannot be altered or redistributed for commercial or other purposes.