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Medieval mortrews with trencherman's broth

Alan Coxon from Good Food Live
Try Alan Coxon's medieval-inspired recipe for a hearty meatloaf served with a beer-flavoured vegetable broth.

Medieval mortrews with trencherman's broth

Method

1. Preheat the oven to 170ºC/Gas 3.

2. In a large bowl mix together the beef, onion, breadcrumbs, thyme, oregano, and garlic. Mix in the egg, Worcestershire sauce, ale and mustard. Season with salt and freshly ground pepper.

3. Place the black puddings in the centre of a greased loaf tin. Pack the mince mixture tightly around the black puddings.

4. Place the loaf tin in a double boiler or in a steamer. Pour hot water into the lower part of the double boiler or steamer, cover, and bake for 1 hour 30 minutes.

5. After the mortrews has been baking for 1 hour prepare the trencherman's broth.

6. Place the beer and stock in a saucepan, bring to the boil and cook briskly for 5 minutes.

7. Add the potatoes, return to the boil and cook for a further 3 minutes.

8. Add the shallots, thyme, bay leaves, potatoes, celery and leek. Season with salt and freshly ground pepper. Simmer for 15 minutes.

9. Add the tomatoes and simmer for a further 2-3 minutes.

10. Ladle the broth into serving bowls and serve with a slice of mortrews, garnished with thyme from the broth. Serve at once.

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Serves: 4-6

Prep: 20 min
Cook: 1 hr 30 min

Ingredients

For the main:

700g minced beef
1 onion, peeled and grated
50g fine white breadcrumbs
half a tsp Thyme
half a tsp Oregano, chopped
1 garlic clove, crushed
1 fresh medium free-range egg
2 tbsp Worcestershire sauce
290ml ale, or dark beer
1 tbsp Mustard
salt and fresh ground black pepper
2 small black puddings

For the trencherman's broth:

60ml beer
500ml beef stock
2 Potatoes, peeled and diced
8 Shallots, halved
4 bunches of thyme
2 Bay leaves
2 celery sticks, de-veined annd diced
1 leek, trimmed
salt and fresh ground black pepper
3 Tomatoes, skinned and de-seeded