Sherilyn whipped up yet another labor-intensive dish ~ Pork Wellington served with red wine shallot sauce, French potato puree, caramelized onions with Italian Balsamic vinegar and seared zucchini.
This girl is truly a sucker for challenges and competitions since young! She hardly settles for cooking simple and easy dishes but likes to try out new recipes.
Pork Wellington is such a labor intensive dish with a slew of ingredients and Sherilyn made everything from scratch, inside out -- from the puff pastry to the crêpe, red wine shallot sauce, French potato puree and the pâté (with minced mushrooms). The French potato puree and mushroom puree were done by the TMX6.
As long as the MCO doesn't end, we're going to be chef Sherilyn' guinea pigs, trying out new dishes almost daily 😁
Another skill that Sherilyn learned as part of producing this dish is opening a bottle of red wine with her dad's wine opener! 😁 The red wine shallot sauce is truly amazing and gives the Pork Wellington a moreish flavor.
And I end this post with Haru saying meow meow hello! Ain't she adorable?
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