 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
|
This recipe was created by Chef David Wilson at the Peat Inn in Cupar, Fife. Ingredients:
2 1/2 lbs aberdeen angus extra lean beef, minced (ground) |
1 tablespoon olive oil (for frying) |
1 finely chopped onion |
3 cloves garlic |
1 red pepper, de-seeded,skin removed,chopped |
1 teaspoon cumin |
1 teaspoon mixed herbs |
4 ounces tomato sauce |
4 ounces fresh breadcrumbs |
4 ounces hearty beef stock |
salt and pepper |
Directions:
1. Put oil in a skillet and heat.
2. Add onions, garlic and mixed herbs.
3. Sauté until onions are soft without browning.
4. Transfer to large bowl and allow to cool.
5. Add tomato sauce, breadcrumbs and beef stock to the cooked mixture.
6. Stir together.
7. Break up the ground beef and add to mixture.
8. Season to taste and mix together gently.
9. Pack this mixture into a 11 x 5 x 3 loaf tin (or 2 7 x 3 x 2 tins) and bake in a preheated oven (gas mark 4, 180C, 350F) for 50- 60 minutes.
10. Remove carefully from oven.
11. Pour off any excess fat and let the loaf (loaves) cool for about 10 minutes.
12. Slice and serve with crisp green salad, spicy tomato salsa and crusty bread.
13. Can also be served cold.
|
|