29 January 2011

Minced Beef Wellington - a Jamie Oliver favourite.

You can see my gravy boat that I got for Christmas!
Is it cute, or what?
It seems like aeons since I last broke out this Jamie Oliver recipe.  (I think it came from his "Ministry of Food" cook book).  I'm not really sure why, because it is absolutely scrumptious and a complete family favourite.  There aren't many recipes that result in clean plates all round - but this one is almost guaranteed, so long as I cook the vegetables right!

I'd love to be able to afford a nice piece of beef with which to make your classic Beef Wellington, but I doubt that's ever going to happen.  As such, this recipe isn't the "poor man's version", because apart from the fact that it's cooked in puff pastry and the end product looks similar, there the similarity ends.  In fact, it's more like a cross between a Cornish Pasty and a Minced Meat Pie, but whatever it is - it's really satisfying to make and to eat.

The vegetables softening.
I usually leave it until a Saturday to make it, because of the time involved in cooking the melange of vegetables and leaving them to cool, before mixing the mince in and getting it in the oven.  It just fits better on a Saturday.

I had a pack of frozen puff pastry sheets in the freezer and this recipe was included as a way of using them up.  I had originally thought I'd make two small Wellingtons, but then when I looked at how tiddly each sheet was, I decided to make one big monster Wellington by joining the two together.  I did so by brushing the pastry with beaten egg and it stuck together perfectly.  As you can see, it only just fitted onto the tray!

With some lovely tasty gravy, green beans, carrots and baby potatoes, it made a great meal.

Jamie Oliver’s MINCED BEEF WELLINGTON (serves 4)

Ingredients :

1 medium onion
1 carrot
1 stick of celery
1 potato
2 cloves of garlic
2 large field mushrooms
olive oil
4 sprigs fresh rosemary
1 tsp Worcestershire Sauce
a big handful of frozen peas
1 large egg
500g good quality minced beef
sea salt & black pepper
500g puff pastry

Method :

Peel and chop the onion, carrot, celery and potato into 1cm sized dice and finely chop the garlic.

Clean and roughly chop the mushrooms so they’re about 1cm dice and place all vegetables into a frying pan with olive oil.

Pick the rosemary leaves off the woody stalks, chop and add to the pan with the Worcestershire sauce.  Fry and stir for about 8 mins or until the vegetables soften and colour.
Ready for cooling
 Add frozen peas and cook for another minute, then put vegetables into large bowl to cool completely.

When cool, preheat oven to 180 deg C/Gas 4.  Whisk the egg lightly in a cup.

All combined and ready to go into pastry.
 Add the minced beef to the bowl with salt and pepper and half the egg.  Scrunch together.

Roll out pastry to size of small tea towel and place mince mix along one long side, in a sausage shape.
Well, it LOOKS like a Beef Wellington!
Brush edges of pastry with egg and roll pastry to cover mince completely.  Squeeze ends together.  Put onto baking tray, brush with egg.  Bake for 1hr until golden.



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