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BEEF WELLINGTON
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Make a chunk of short crust pastry ( make enough to cover your meat )
A nice piece of top rump
Cut off al lthat elastic string they insist on wrapping round it
Roll out your pastry till its big enough
youl need some whole grain mustard and some black pepper and salt
Spread some wholegrain mustard on your pastry
wack the meat on and sprinkle with some salt
And some freshly ground black pepper
All ready to wrap up
Fold the pastry over to cover the meat
Beat up an egg ( poor thing it never did anything to me )
Pretty up the pastry with some of the left overs
Pop it in the roasting tin
And put it in the oven
Peel some carrots
Rinse them under the tap ( I know you dont nee dto be told that but I do like taking pictures of water )
Some chopped cabage
Peel some tatties
Quarter them ready to go in the Bing
A glass of wine for the cook
Slicing my home made bread
it wouldnt be complete without a close up of the bread
Make some gravy
Out from the oven with the yorkshire puddings
Onto the carving dish
The finishe article

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