Recipe

Steak Kidney And Oyster Pudding Recipe

	Bigkiwi / All my dishes 1 month ago In the UK the origins of steak and oyster pie have long since been lost in the mist of time; it is even mentioned as a dish in Chaucer’s “The Canterbury Tales” which establishes provenance to around 1400. At some stage every aspiring chef attem... More Prep:30m Cook:180m Servings:4	Bigkiwi
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Ingredients

FOR THE PASTRY

300g self-raising flour

½ tsp salt

150g beef suet, shredded

FOR THE FILLING

750g braising or rump steak

260g ox kidney

100g sliced mushrooms

4 tbsp plain floor

Salt

Black pepper

Olive oil

1 large onion, finely chopped

500ml beef stock

Splash of Worcestershire sauce

1tbsp port

1 bay leaf

10 fresh oysters

FOR THE MASH

2 carrots

1 swede

2 large potatoes

2 turnips

Butter

Mace (optional)

25ml double cream

Directions

To make the pastry, sift the flour and salt into a bowl and stir in the suet. Add enough cold water, about 175ml, to mix to a soft and pliable dough. Roll out about two-thirds of it onto a floured surface: this should line a 3pt (1.4 litre) pudding basin aside.

Cut the meat and kidneys into chunks, making sure you remove the white gristle from the centre of each kidney. Roll the chunks in flour seasoned with pepper and salt. In a frying pan, brown the chunks of meat and offal for about 5 minutes and transfer to a casserole dish. Gently fry the onion in oil for about 10 minutes and transfer to the casserole dish.

Sauté the mushrooms in any oil that remains in the pan, this picks up all those residual flavours. season with salt and pepper, keep aside. Heat the beef stock and add to the casserole, along with the Worcestershire sauce, port and bay leaf. Season to taste. Cover with a lid and simmer gently for 90 minutes. When the meat is tender thicken the gravy slightly with roux if necessary. Add the mushrooms, oysters and their juice to the stew and taste for seasoning.

Roll out your remaining pastry to make a lid for the pudding. Brush the top edges of the dough lining the basin with water. Fill the pudding basin with your meaty casserole; lay the lid on top of the pudding and press gently to seal. Cover the top of the pudding with a double thickness of greaseproof paper, secured below the rim with string. Shove some foil on top of this. Place the basin on a trivet in a large saucepan. Add water to come to halfway up the basin and steam for 3 hours occasionally, topping up the water.

Twenty minutes before serving time, cut up the vegetables – the carrots smallest (by a long way), the swede next smallest, then the potatoes and finally the turnips (the largest chunks). Boil in water with a pinch of salt for about 18 minutes until they are all soft. Drain, return to the saucepan, add a knob of butter, black pepper salt and mace. Heat the cream until it bubbles then pour into the saucepan. Mash roughly.

Invert the pudding onto a serving plate. Slice open and serve alongside the mash.

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