Tandoori Roast Dinner Wellington

Ingredients

• 1 kg Potatoes (peeled and sliced for roasting)
• 0.5 cup Masala sauce (for roasting potatoes)
• 4 slices Bacon (flaked into the masala sauce)
• 1 Whole chicken (skin pulled back from breast and legs)
• 1 cup Tandoori marinade (yogurt-based spiced marinade)
• 500 g Lamb mince (for seekh kebab mix)
• 1.5 cup Bindi Saag (okra and spinach curry)
• 2 cup Basmati rice (parboiled and drained)
• 250 g Mushrooms (for biryani layer)
• 6 slices Prosciutto (to wrap the inner log)
• 500 g Puff pastry (chilled)
• 1 Egg (for egg wash)
• 2 Tortilla wraps (to hold the inner roast components)

Steps

1. 1

   Peel the potatoes, slice them, and boil in salted water until parboiled. Drain them and shake the pot to roughen the edges.

2. 2

   Prepare a roasting tray with masala sauce and flaked bacon. Add the potatoes and roast until crispy.

3. 3

   Prepare the whole chicken by pulling the skin back from the breast and legs. Stuff the tandoori marinade thoroughly under the skin and all over the outside, then tie the chicken with kitchen twine.

4. 4

   Prepare the lamb mince with seekh kebab spices and marinade. Set aside.

5. 5

   Spit-roast the chicken over a log fire or in a rotisserie until fully cooked. Remove and let it rest.

6. 6

   Carve the chicken breast into slices and shred the leg meat into bite-sized pieces.

7. 7

   Form the lamb mince onto a skewer and grill until charred and cooked through.

8. 8

   Lay out tortilla wraps. Layer the roasted masala potatoes, bindi saag, carved chicken, and seekh kebab inside. Brush the edges with egg wash and roll tightly in cling film to form a solid log.

9. 9

   Prepare the mushroom biryani by parboiling rice and sautéing mushrooms with spices. Combine to create the biryani layer.

10. 10

    Lay out a sheet of plastic wrap. Place a layer of prosciutto, followed by a layer of the mushroom biryani rice. Place the chilled meat/potato log in the center and roll it up tightly into a second, larger log.

11. 11

    Roll out the puff pastry. Place the biryani-wrapped log on the pastry, baste with egg wash, and roll it up tightly. Seal the edges.

12. 12

    Decorate the pastry with extra dough or scoring, baste again with egg wash, and sprinkle with sea salt flakes.

13. 13

    Bake in a preheated oven (approx 400°F/200°C) until the pastry is golden brown and crisp.

14. 14

    Slice the Wellington and serve over a bed of zingy slaw with additional sauce and edible flowers for garnish.

Notes

This is a highly complex assembly recipe. Ensure the inner 'log' is chilled and tightly wrapped before attempting to roll it in the biryani and pastry layers to maintain structural integrity.

Nutrition per serving

• Main Course
• Fusion
• Indian
• Wellington
• Roast Dinner
• Tandoori
• Showstopper
• Baked