It looks like an oversized sausage roll but otherwise is known as a beef wellington. Tonight I made the Jaime Oliver mince beef wellington from his Ministry of Food cook book. This was complimented with a tomato sauce made with basil, olives, garlic and chilli. If youre time poor, premake the veg in advance. Combine with the mince and wrap in pastry when you are ready to cook. I tweaked the recipe slightly but should have followed the chef! Beef Wellington Ingredients: 1 potato, 1 stick of celery, 1 carrot, 1/2 zucchini, 4 x mushrooms, 1 medium onion, handful of frozen peas, 4 sprigs of fresh rosemary, 2 cloves of garlic, 1 free range egg, 500g good quality beef mince, olive oil for cooking, sea salt and cracked pepper and 2 sheets of puff pastry. I made my own short crust pastry which tasted amazing however it cracked. The puff pastry as per the recipe, will envelope all the ingredients and keep them snug! Method: Dice all the veg into 1cm pieces and crush the garlic. Heat a large frypan on med heat and add 2 glugs of olive oil. Add all the veg (except the peas) including the onions and garlic. Stir the veg and cook for approximately 8 minutes or when you see everything start to soften and colour. Add the peas and cook for another minute. Season lightly. Pour veg in a bowl and set aside to cool completely. Once the veg has cooled, lay out two sheets of puff pastry. Preheat the oven to 180 deg. Add the mince beef to the bowl of veg. Beat the egg and add half to the bowl. Combine all the ingredients with your hands and season well. Leaving approximately 3cm from the edge, place the combine beef and veg. Press together to form a long sausage. Fold over the pastry and brush the egg on the edge to seal. Seal the ends so it will look like a big bon bon! Brush the remaining egg all over the pastry. Lay a sheet of baking paper in a tray. Lightly dust with flour and place the pastry on top. Cook for 1 hour and serve with a homemade sauce above. Tomato, olive and basil sauce This sauce could be used in a variety of ways. Tossed through pasta, served with a piece of meat, pizza sauce or mixed with rice. Ingredients: 4 ripe tomatoes (or 1 can of tin tomatoes), a few leaves of basil, handful of mixed green and black olives, 1 clove of garlic, dried chilli (or fresh if you prefer), oil for cooking and sea salt & pepper. Method: If using ripe tomatoes, in a large bowl add boiling water (enough to cover the tomatoes). Cut a cross at the top of each tomato. Drop the tomatoes in the boiling water and allow to sit for at least 5 minutes. Once you see the skin start to peel, remove from the water and peel off all the skin. Dice the tomatoes. Slice the garlic into thin pieces. Remove the seeds from the olives and deseed the chilli and dice (if using). Now all the preparation is complete.... To a frying pan add a glug of olive oil. Add the garlic and when aromatic add the olives and chilli. Stir all the ingredients. Then add the basil leaves. Finally add the tomatoes. If using the fresh tomatoes, you may also need to add a splash of water. Bring to the boil and then simmer lightly for approximately 15 minutes. Serve this sauce hot.
Posted on: Thu, 21 Aug 2014 10:50:49 +0000
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