and Masala Mould CD MC 35mins plus
cooling and setting
4-6 Cold Beef Alcohol Main Course
Dairy Free Eggless
1.1L/40fl.oz. Beef Stock
1 tbsp Olive Oil
100g/4oz Button Mushrooms, thinly sliced
75g/3oz Pitted Green Olives, sliced
1 small Red Capsicum (sweet pepper), deseeded and diced
1 Garlic Clove, finely chopped
Salt and Pepper
150ml/5fl.oz. Masala or Medium Dry Sherry
10g/3 teasp Powdered Gelatine
1. Place the beef in a large saucepan together with the stock, bring to the boil
then reduce the heat and simmer for 30 minutes.
2. Once cooked,
remove the meat from the pan, reserving the stock, wrap in foil and set aside to
3. Meanwhile heat
the oil in a frying pan add the garlic, pepper and mushrooms and sauté for
5 minutes, stirring, until softened.
4. Add the olives
and about 2 tablespoons of water, mix well and cook for a further 10 minutes.
Season with salt and pepper. Set aside to cool.
5. Cut the cooled
fillet of beef into very thin slices.
6. Measure out
300ml/10fl.oz. of the stock into a clean saucepan, add the masala and heat until
hot but not boiling.
7. Remove the
stock from the heat, sprinkle the gelatine over the top then mix well until
8. Line a loaf tin
with cling film, making sure there is plenty overhanging the sides then place
alternate layers of vegetables and meat in it.
9. Pour the masala
stock over the layers, allow to cool then refrigerate for at least 2
10. To serve -
Turn out onto a large serving platter and cut into slices.
Beef/Veal Recipes | General
Beef Prep & Cooking Times |
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