Adam Handling Christmas Recipe

We've teamed up with chef superstar Adam Handling to bring you the perfect recipe to pair with Oregon Pinot Noir (you'll find one in each of the 3 packs that are available) this Christmas 🎄

Chef Adam Handling started out at Gleneagles 16 years ago where he was the first ever apprentice chef, before he went on become Fairmont's youngest ever head chef. From there on Adam's become a leading light in the UK culinary scene and currently owns a burgeoning restaurant group including his infamous covent garden restaurant, The Frog.

Grab yourself one of our Oregon Wines tasting packs, get the apron on and cook up a storm


250g chicken breast, diced
1 egg white (keep the egg yolk for the pastry)
200g haggis
80g double cream
3g table salt
1g black pepper 
Prep time: 20 minutes 

100g plain flour
2g table salt
2 eggs
50ml semi-skimmed milk
1tbsp sunflower oil 
Prep time: 10 minutes 

1 beef fillet
2tbsp Dijon mustard
2 sheets of puff pastry sheets (1 sheet for latticing)
1 egg yolk 
Prep time: 25 minutes
For the chicken mousse, place the chicken breast into a cold blender, add the remaining ingredients and blend until smooth. Mix with haggis and refrigerate, until needed. 

For the crepe mix, put the plain flour and salt into a large mixing bowl. Make a well in the centre and crack 2 eggs into the middle. Pour in the milk and oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Ladle into a pan and spread the liquid, so that it creates a thin layer. Cook on each side for 1 minute, at 170°C. 

For the beef, seal off the beef in a frying pan (reserve the beef fat). When golden, take the pan off the heat and rub the mustard into the meat. Leave it to cool down. Lay the crepe out on a surface. Spread the chicken and haggis mousse on top of the crepe. Place the beef on top and roll it into a cylinder. Lay out the pastry and egg wash. Place the rolled beef cylinder on top of the pastry and roll again to form a neat cylinder. When the wellington is set, add your lattice pastry on top. Pre-heat your oven to 200°C and place a large tray into the oven until it gets really hot. Remove the tray from the oven, place the Wellington on the tray and put it back into the oven (be as quick as possible with this step). Cook for approximately 15 minutes, or until you see the pastry turning golden brown. Reduce the heat to 180°C and cook for a further 15 minutes. Remove from the oven and probe the centre of the Wellington. When the core temperature is 35°C, remove the Wellington from the oven and leave to rest on the side for 5 minutes. Carefully remove the two ends of the pastry to release the steam. This needs to rest for 20 minutes. The pastry will act as a very hot blanket and continue to cook the Wellington.