Wellington Bread Loaf Recipe
Ingredients
| 1 Vienna loaf | ||
| 30 g / 1 oz butter, melted | ||
| 250 g / 8 oz liver pate | ||
| 125 g / 4 oz button mushrooms, sliced | ||
| 750 g / 1 1/2 lb lean beef mince | ||
| Snipped chives | 2 Tablespoon | |
| Black peppercorns | 2 Teaspoon, crushed | |
| 2 eggs, lightly beaten | ||
| Beef | 1/2 | |
| Tomato Paste | 1 Tablespoon | |
| Red wine and thyme sauce | ||
| 30 g / 1 oz butter | ||
| Flour | 2 Tablespoon | |
| 1/2 cup / 125 ml / 4 fl oz beef stock | ||
| 1/2 cup / 125 ml / 4 fl oz dry red wine | ||
| black pepper | 1 | |
Directions
1. Cut base from bread loaf and reserve. Scoop bread from center of loaf leaving a 1 cm / 1/2 in shell. Make bread from center into crumbs and set aside (a), brush inside of bread shell with butter, spread with pate, then press mushroom slices into pate.
2. Place 1/4 cup / 60 g / 2 oz reserved breadcrumbs (keep remaining breadcrumbs for another use), beef, chives, black peppercorns, eggs, stock cube and tomato paste (puree) in a bowl and mix to combine.
3. Spoon beef mixture into bread shell (b), packing down well. Reposition base and wrap loaf in aluminum foil. Place loaf on a baking tray and bake at 180°C / 350°F / Gas 4 for 1 1/2 hours or until meat mixture is cooked.
4. To make sauce, melt butter in a saucepan over a medium heat. Stir in flour and cook, stirring, for 1 minute. Remove pan from heat and gradually whisk in stock and wine (c). Return pan to heat and cook, stirring constantly, for 4-5 minutes or until sauce boils and thickens. Season with black pepper to taste.
2. Place 1/4 cup / 60 g / 2 oz reserved breadcrumbs (keep remaining breadcrumbs for another use), beef, chives, black peppercorns, eggs, stock cube and tomato paste (puree) in a bowl and mix to combine.
3. Spoon beef mixture into bread shell (b), packing down well. Reposition base and wrap loaf in aluminum foil. Place loaf on a baking tray and bake at 180°C / 350°F / Gas 4 for 1 1/2 hours or until meat mixture is cooked.
4. To make sauce, melt butter in a saucepan over a medium heat. Stir in flour and cook, stirring, for 1 minute. Remove pan from heat and gradually whisk in stock and wine (c). Return pan to heat and cook, stirring constantly, for 4-5 minutes or until sauce boils and thickens. Season with black pepper to taste.
Chef
