Wandering around Morrisons, who appear to be taking food more seriously than their competitors at the moment, I came across a couple of nice packets of Ox Kidneys. What with the weather getting colder, it seemed about the right time for Steak and Kidney Pudding.
I have cooked my pud more or less the same way for years – I often use lamb kidneys because of the rich sauce they generate and I often only put the suet pastry on top as, in the words of my mother, we like a lot of gravy!
Today, however, I thought I would wander new directions and try something different. In our fridge we have the remnants of bottle of cider – well, why not? See what you think…
Recipe: Steak and Kidney Pudding with Ox Kidney and Cider
Summary: Slow steamed pudding enriched with herbs and cider. The quantities will depend on the size of your bowl
- Good braising steak and ox kidneys – you need about 3 times as much steak than kidney
- 1 large onion
- 5 cloves garlic
- olive oil
- Handful of Sage
- 1 tablespoon thyme
- Salt and pepper
- Beef Stock
- 2 table spoons plain flour
- Self Raising Flour and Shredded Suet – twice as much flour as suet
- Make a pastry from Self-raising Flour and Shredded suet with a little salt and bound together with a little water. I cant predict the size of your bowl, but you don’t need to be very accurate here! Mix it to a firm dough, then put it in a bag in the fridge.
- Heat up olive oil in a large frying pan
- Chop your beef and kidneys into cubes and fry in batches till nicely browned. Set aside to cool.
- Fry the onions and garlic till golden and then add a couple of tablespoons of plaiun flour – you may need a little more oil.
- Fry gently, then add a little rich beef stock to de-glaze the pan and make a very thick gravy.
- Add around a cup or so of cider and let the whole lot thicken up.
- Add the chopped herbs and a tablespoon of Worcester sauce.
- Check the seasoning.
- Reduce a little more till you have a thick gravy, and then add it to the beef and kidneys – you are looking to give the meat a thick coating, not drown it!
- Set it aside to cool (or put it in the fridge for a bit.)
- Take you dough from the fridge and roll it out to about 5 mil or so thickness – you don’t want this too thin or it will break, but you don’t want it too heavy either!
- Butter a pudding bowl and line it with the dough, allowing lots to hang over the edge.
- Fill the bowl with the steak and kidney, packing it down, till it is completely full.
- Bring in the sides of the dough to create a lid and squeeze it tightly shut.
- Cover with pleated greaseproof paper and foil and tie with string.
- Steam in a large saucepan with the lid on for at least 4 hours – maybe 5. Make sure the water does not boil away!
- Once cooked, remove from the pan and turn upside down on a plate – carefully! This is when you discover whether you have sealed it properly or made the gravy too thin!
I served this tonight with Turnip roasted with paprika, garlic and lemon. Don’t cook a lit of potatoes as the suet it enough. This benefits from great quality beef!
Preparation time: 30 minute(s)
Cooking time: 5 hour(s)
Number of servings (yield): 6