11-07-2001, 11:54 PM
I had a request for a S&K Pud recipe, so I figured I'd share it in here too
Ingredients
9 oz self-raising flour
3 oz beef or vegetable suet
8-10 tablespoons cold water
1oz butter
about 1.5lb stewing beef, chopped into one inch cubes
about 6 oz of kidney's, cleaned (membranes, and hard centre removed,
chopped, tossed in a small mix of bicarbonate of soda and vinegar for about
20 minutes, rinse clean and dry)
2 crushed juicy garlic cloves
a large onion evenly chopped
4oz of button mushrooms
stock, preferably beef and homemade, about 5fl oz or so.
about 5 floz of a good strong dark beer, Guinness or similar (Newcastle BA)
bay leaf
palm full of chopped thyme leaves
a tablespoon of Worcester sauce
a tablespoon of tomato paste
Creating the Stew
1. Dredge the meat pieces in 1 oz of the flour, shaking off any excess.
2. Melt 1oz of butter in a frying pan and sauté the garlic, onion and mushrooms for about 3 minutes (do not brown), then to this mixture add the steak, kidney. Stir and cook to mix.
3. Sprinkle the remaining flour over the mix and cook for 5 minutes until lightly browned.
4. Add the bay leaf, thyme leaves, Worcester sauce, tomato puree stock, and then mix in the beer/stout,.
5. Cover and simmer gently for about 1.5 hours or until the stew is of a rich, thick consistency.
The “Pud”
6. Make a suet crust pastry by mixing 8oz of the all-purpose flour and the suet. Add about 8-10 tbsps of the cold water to bring it all together into a soft dough. (Be careful NOT to over do the water.. Soggy dough=BAD)
7. Take about 2/3rds of the dough and roll out on a lightly floured surface and when about 1/4 inch think (or so – you’ll have to eye this) a 1.5 quart (3pint-ish) pudding basin (you may have to go shopping here). Allow any additional dough to hang over the edge of the bowl. Brush the top edge of the pastry with water, roll out the remaining dough and lay it over the pudding.
8. Bring the edges (tightly, but gently) together and trim off extra any extra dough with a knife.
9. Cover the pudding loosely with wax or parchment paper and tie in place with string.
10. Place pud in a wide pot of boiling water to come halfway up the side the sides of the basin and simmer slowly for 2 hours. (Keeping an eye on the pot to make sure you do not allow it to dry out=VERY BAD) I would advise to have a kettle with boiling water on hand just in case you need to top up.
Andrew smile
<font size=-1>[ This Message was edited by maczippy on 2001-11-07 2356 ]</font>
Ingredients
9 oz self-raising flour
3 oz beef or vegetable suet
8-10 tablespoons cold water
1oz butter
about 1.5lb stewing beef, chopped into one inch cubes
about 6 oz of kidney's, cleaned (membranes, and hard centre removed,
chopped, tossed in a small mix of bicarbonate of soda and vinegar for about
20 minutes, rinse clean and dry)
2 crushed juicy garlic cloves
a large onion evenly chopped
4oz of button mushrooms
stock, preferably beef and homemade, about 5fl oz or so.
about 5 floz of a good strong dark beer, Guinness or similar (Newcastle BA)
bay leaf
palm full of chopped thyme leaves
a tablespoon of Worcester sauce
a tablespoon of tomato paste
Creating the Stew
1. Dredge the meat pieces in 1 oz of the flour, shaking off any excess.
2. Melt 1oz of butter in a frying pan and sauté the garlic, onion and mushrooms for about 3 minutes (do not brown), then to this mixture add the steak, kidney. Stir and cook to mix.
3. Sprinkle the remaining flour over the mix and cook for 5 minutes until lightly browned.
4. Add the bay leaf, thyme leaves, Worcester sauce, tomato puree stock, and then mix in the beer/stout,.
5. Cover and simmer gently for about 1.5 hours or until the stew is of a rich, thick consistency.
The “Pud”
6. Make a suet crust pastry by mixing 8oz of the all-purpose flour and the suet. Add about 8-10 tbsps of the cold water to bring it all together into a soft dough. (Be careful NOT to over do the water.. Soggy dough=BAD)
7. Take about 2/3rds of the dough and roll out on a lightly floured surface and when about 1/4 inch think (or so – you’ll have to eye this) a 1.5 quart (3pint-ish) pudding basin (you may have to go shopping here). Allow any additional dough to hang over the edge of the bowl. Brush the top edge of the pastry with water, roll out the remaining dough and lay it over the pudding.
8. Bring the edges (tightly, but gently) together and trim off extra any extra dough with a knife.
9. Cover the pudding loosely with wax or parchment paper and tie in place with string.
10. Place pud in a wide pot of boiling water to come halfway up the side the sides of the basin and simmer slowly for 2 hours. (Keeping an eye on the pot to make sure you do not allow it to dry out=VERY BAD) I would advise to have a kettle with boiling water on hand just in case you need to top up.
Andrew smile
<font size=-1>[ This Message was edited by maczippy on 2001-11-07 2356 ]</font>