Steak and kidney pudding
In France, kidneys can be found on many restaurant menus and on a recent trip there I made my way through a whole beef kidney presented to me on a plate covered in gravy. "Are you really going to eat that?" inquired my husband who isn't an organ meat fan. "Why of course, I need the vitamin D," I replied glancing out at the grey skies which had been present for the past two weeks of our holiday. If I couldn't get my vitamin D from the sun I was going to have to get it from a kidney. Most of the old recipes will have you boiling this away for four hours. I found it easier to make the filling first in my pressure cooker and then assemble the pudding, which I boiled for 2 hours.
|750 g||Stewing beef, we used chuck steak|
|½ cup||Flour, seasoned, enough to lightly coat|
|1 Tbsp||Lard, or dripping or olive oil|
|1 tsp||Worcestershire sauce|
|1 tsp||Marmite, or Vegemite|
For the filling
- Chop kidney into bite-size pieces, making sure you remove the fatty sinew as you go.
- Chop up steak then sprinkle meat with seasoned flour to lightly coat.
- Saute the onion in the dripping until transparent, then add the meat and brown.
- Pour over water to cover and add Marmite or Vegemite and Worcestershire sauce.
- Bring to simmer, cover and cook for 2 hours or cook in a pressure cooker for 20 minutes.
For the suet pastry
- Mix the dry ingredients, then add water to make a dough.
- Roll out on a floured board and cut out a large circle to fit your pudding basin, leaving enough dough for a lid.
- Line greased basin with the suet, then ladle in your meat, pouring over enough gravy to keep it moist.
- Place pastry lid on top and press the edges together to seal.
- Place the basin lid on top, or use a paper lid and place in a pot of boiling water so that the water reaches halfway up the basin.
- Put the lid on and boil for 2 hours. When cooked, either serve from the basin, or turn the pudding out on a plate.
- Use leftover gravy to serve in a jug and steam some lovely brussels sprouts to go with it.
Tip: Having trouble finding a pudding basin? Try Mitre 10 or Briscoes or use a mixing bowl and make a lid by cutting two layers of baking paper so they fold over the top. Secure with string.