28 September 2012

Jamie Oliver's Minced Beef Wellington - my version thereof!

I have been promising you all that I'd blog this one - and since all the excitement of the photograph being shown to Jamie on Zoe Ball's programme on BBC Radio 2 today, I thought there might never be a better time!

It had been a while since I'd made this recipe and I'd forgotten the finer details.  However, just a quick look at the blog post from the last time (which is here) and it all came back to me.  So I put the mince back in the fridge, as I wouldn't be needing that until later!

Just the sheer fact that this is, quite probably, around the fourth or fifth time I've made this one should tell you that it is well worth doing.  In the last couple of days, with all the Radio 2 thing going on, I've received a couple of comments along the lines of "it just looks like a big pastie".  Well, I suppose you could think of it in that way, but in truth, it is a lot more than that.


For starters, there's an awful lot more meat than vegetable (which in your average pastie, is exactly the opposite), there's an awful lot more filling than pastry (which again, in your average pastie is exactly the opposite) and I've yet to find a pastie that can feed 3 people for a main course dinner, then three people for lunch the day after!


Yes, it does involve two cooking instalments - one to make the vegetables for the filling, then another to finish the Wellington and cook it - but neither of those instalments are particularly taxing.  As a great mid-week dinner, you just can't beat it.


With this particular incarnation, I made a couple of changes from a) Jamie's original and b) my last blogged version.  I added some leftover Celeriac that had been diced finely, used mushroom ketchup instead of Worcester Sauce and had run out of frozen peas, so substituted sweetcorn instead.

The end result was just as good, just as tasty - and well worth doing!.

MINCED BEEF WELLINGTON (serves 4 with leftovers)


Ingredients :

1 tbsp rapeseed oil
1 medium onion, chopped finely
1 carrot, peeled & cut into fine dice
1 stick of celery, washed, trimmed and cut into fine dice
1 potato, peeled & cut into fine dice
a large chunk of celeriac, peeled and cut into fine dice
1 clove of garlic, minced or grated
2 large chestnut mushrooms, chopped finely
4 sprigs fresh rosemary, removed from the stalks and chopped finely
2 tsp Worcestershire Sauce or Mushroom Ketchup
a big handful of peas or sweetcorn niblets (frozen is fine)
500g good quality minced beef
sea salt & black pepper
500g puff pastry
1 large egg, lightly whisked.

Method :

1.  In a frying pan, heat the rapeseed oil over a medium heat and add the onion. Fry until light golden brown, then add the remainder of the vegetables and the garlic and continue to fry until the veggies are showing signs of softening.

2.  Add the rosemary and the Worcester sauce or Mushroom ketchup and stir to combine.

3.  Add the frozen peas or sweetcorn and cook for another couple of minutes until thoroughly defrosted and mixed in.

4.  Decant the vegetables into a large bowl to cool completely.  I find that if I smooth them as far up the sides of the bowl as possible, it allows them to cool more quickly than leaving them in a lump.

5.  When cool, preheat oven to 180degC/350degF/Gas 4.

6.  Add the minced beef to the bowl with salt and pepper and half the egg.  With your hands, scrunch everything together until thoroughly mixed.

7.  On a clean worktop, roll out the pastry to the size of small tea towel and place the mince mix along one long side, in a sausage shape, but leaving a small area of pastry, so that you have something to start the rolling with.
 
8.  Brush edges of pastry with egg and roll pastry to cover mince completely.  Tuck any escapees into either end, then fold the ends together and squeeze the joins so that they hold.
 
9.  Flip the Wellington over so that the pastry join is underneath and transfer to a baking tray that has been lined with either non-stick silver foil or baking parchment.  
 
10.  Use a knife to cut a couple of holes in the top to let any steam escape, then brush with egg.
 
11.  Bake for approximately one hour (I'd check it after 30 minutes and turn it to ensure an even bake) until golden.
 
Serve with steamed vegetables and gravy.
 
 
 

2 comments:

  1. This is one of great tutorial I have ever seen.A lovely recipe with lovely making details.
    Beef wellington recipe

    ReplyDelete

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