Wellington Bread Loaf
|Butter||1 Ounce, melted (30 Gram)|
|Liver pate||8 Ounce (250 Gram)|
|Button mushrooms||4 Ounce, sliced (125 Gram)|
|Lean beef||1 1⁄2 Pound, minced (750 Gram)|
|Snipped fresh chives||2 Tablespoon|
|Crushed black peppercorns||2 Teaspoon|
|Eggs||2 , lightly beaten|
|Beef stock cube||1⁄2|
|Tomato paste||1 Tablespoon|
|For red wine and thyme sauce|
|Butter||1 Ounce (30 Gram)|
|Beef stock||4 Fluid Ounce (1/2 Cup / 125 Milliliter)|
|Dry red wine||4 Fluid Ounce (1/2 Cup / 125 Milliliter)|
|Freshly ground black pepper||To Taste|
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.