Steamed Steak And Kidney PuddingFrom bonzaichef 8 years ago
- 750g (1 1/2 lb) chuck steak shopping list
- 225g (8 oz) ox kidney or anyother strong kidney you can get hold of shopping list
- 2-3 tbsp plain flour shopping list
- 1 tsp cracked black pepper shopping list
- 1 meduim onion, chopped shopping list
- a handful of curly leaf parsley, roughly about 10gms, chopped. shopping list
- 2 sprigs of thyme, leaves taken off shopping list
- 2 bay leafs shopping list
- 1 tbsp dark soy sauce shopping list
- a good strong beef stock shopping list
- FOR THE suet PASTRY shopping list
- 350g (12 oz) self- raising flour shopping list
- 175g (6 oz) shredded suet shopping list
- a large pinch of salt shopping list
- 250ml (8fl oz) cold water shopping list
How to make it
- Cut the steak into 1inch pieces. Cut the kidney into small pieces. Place them both in a bowl & add the flour, salt & papper & mix well. Mix in the onion, parsley, thyme & bay leaf.
- For the pastry, mix the flour, suet & salt with the water to form a soft dough, kneed on a floured surface. Take roughly a quarter of the dough for your lid & set aside. Roll out the pastry to about a 13inch circle. Place the rolled out dough in a lightly buttered 3pint pudding basin, overlapping the edges to seal against the basin(use some water if needed)
- Spoon the mixture into the basin, add the soy sauce & enough beef stock to come three-quaters of the way up the meat.
- Roll the piece of pastry you've reserved for the lid into a circle about 1cm larger than the top of the basin. Brush the edges with water, press firmly onto the top of the pudding & crimp the edges togeather to make a good seal. Cover the basin with a floured pudding cloth & tie tight in place with string( if you dont have a pudding cloth, a tea towel will do)
- Place some kind of trivet into a large saucepan & cover with about 2-3 inches of water & bring to the boil,once boiling, lower the heat so the water is gently rolling. Put the pudding into the saucepan & cover with a lid making sure no steam is escaping & steam for 4hrs. You'll need to top the water up from time to time when it gets low.
- Uncover the pudding, place a plate ontop of the basin & turn upside down carefully to release the pudding from the basin & serve with steamed cabbage & boiled spuds.
- You know that anything that takes 4hrs to cook has gotta taste good!!
The Cookbonzaichef Rochester, Kent., GB
The Rating3 people
English cookery, at its best, is very good indeed! This recipe is wonderful! Do use beef suet, it gives a lightness to the dough that no substitute can match. As a Canadian of Irish descent, I have always loved steamed puddings, now old-fashioned as ...moreaugie47 in Toronto loved it
Wonderful! Suberb! Out of this worlD and I am the only one who eats kidneys IN MY HOUSE HHA my lucky day! tymystic_river1 in Bradenton loved it
If you don't like kidneys you can use big chunky sautéd mushrooms instead, my personal fave in fact.
If you have it available you can also save time by using a tin of high quality beef consomme instead of stock.
And you might ...morevertangie in Penrith loved it
- Not added to any groups yet!