Vegetarian Wellington

[NoHo Arts District, CA] – A NoHo Arts Welcome to the newest NoHo Arts Simple and Delicious Home Cooking installment with Fional Hill and her vegetarian Wellington.

Hello Los Angeles! My name is Fiona Hill and I am a chef. My cooking story starts like most people, at home with a wonderful mother Joan who cooked from scratch and her best friend Mary who did the same. I suppose we ate a much more varied menu than most of my friends. We lived in the countryside of England surrounded by the best food imaginable. Fresh vegetables, fruits and game. I followed Mary’s lead to the London Cordon Bleu college in Marylebone and then went from small restaurants to a Michelin Star country house hotel in Kent to being the personal chef to the Earl of Halifax in Yorkshire and then to New York, working for the then owner of Sotheby’s and his wife, traveling to their homes around the USA. Back in England I started my own business and worked for the BBC for many years on their location programmes in a mobile kitchen. In the last 30 years I have created another business in The New Forrest, cooking for weddings, private parties and fayres and supplying local farm shops with pastries and pies.

I always have a vegetarian version for just about every recipe I create, so I thought I would start off this year with one of my favorites.

My daughter EV filmed me cooking this deliciousness, please forgive the occasional wobble…at least you know we are real humans and not AI!

Enjoy!

Vegetarian Wellington 

Ingredients:

  • Rapeseed oil 
  • 1 large aubergine (eggplant)
  • 1 onion chopped
  • 2 cloves of garlic chopped
  • 2 small  sweet potato diced
  • 2 small courgettes chopped (zuchinni)
  • 1 bag of wild rice and quinoa
  • Bunch parsley
  • Big stick of thyme
  • Salt pepper
  • Little water to bind
  • 1 pack puff pastry
  • 1 beaten egg to glaze

Utensils

1 baking tray 

Parchment paper

Instructions

  • The aubergine is roasted gently in the oven sprinkled with rapeseed oil and seasoned with salt and pepper and left to cool.
  • Sauté the rest of the ingredients gently in a pan using the rapeseed oil.
  • Begin with the onions and garlic then add the sweet potato as it takes longer to cook than everything else. 
  • Once the sweet potato is softened add the rest of the ingredients and stir while cooking.
  • Place the pastry on parchment paper on a baking tray and arrange a layer of cooled eggplant n the center of the pastry allowing enough pastry to fold over generously then pile the rest of the ingredients on top. 
  • Fold over the pastry and pinch a seam or fold like a parcel, making leaves or designs with the spare pastry if inspired to do so. 
  • Paint with egg wash, bake for 25 minutes or until lightly brown in an oven set to 350F (180C).

Feel free to let me know how you did, and don’t worry about perfection…it’s boring. Just as long as it tastes good!!

Happy cooking! 

Fiona. x

Fiona Hill
My name is Fiona Hill and my story starts like most people at home with a wonderful mother Joan who cooked from scratch and her best friend Mary who did the same and I suppose we ate a much more varied menu than most of my friends. I followed Mary to the London Cordon Bleu college in Marylebone and then went from small restaurants to a Michelin Star country house hotel in Kent to the Earl of Halifax in Yorkshire and then to New York working for the then owner of Sotheby's travelling to their homes around the USA. Back in England I worked for the BBC on their location programmes in a mobile kitchen and the last 30 years cooking for weddings and private parties fayres and shops.