When I made this on Sunday, the 15th arrondissement of South East London was bathed in glorious springtime sunshine, more conducive to thoughts of grilled prawns and crisp salads than to savoury puddings. But I had already bought the beef and kidney and had half a savoy cabbage to use up. Plus which I hadn't eaten a steak and kidney pudding in an absolute age. You may well consider it heresy to use red wine and balsamic vinegar rather than stout and Worcestershire sauce here and I'd have to agree with you frankly. All I can say in my defence is that they make for a wonderfully luscious gravy. And that's what I had in the cupboard. What I'd really like to try in this recipe is Henderson's Relish. I was introduced to this for the first time a few weeks back by the lovely Di from the equally lovely Jack's Tea & Coffee House. If any one knows where I can get it in London I'd love to know. The recipe for filling below makes enough for four. As I made a pudding for two people, I have two portions now in the freezer. I'll probably make a puff pastry pie with one and serve the other as it is with, mayhap, a baked potato. the steak + kidney filling serves four 500g shin of beef (after trimming), in small cubes 200g ox kidney (after trimming), in small cubes 1 heaped tablespoon plain flour 1 tbsp oil (I used groundnut) 1 large onion, sliced 200g field mushrooms, roughly chopped 1 dsp balsamic vinegar 100ml red wine 500ml beef stock a couple of sprigs of parsley a couple of sprigs of thyme 2 bay leaves salt + black pepper Coat the beef and kidney in the flour. Fry the onion in the oil for a minute or two in a casserole dish then add the mushrooms and cook until softened. Add the balsamic and simmer for a minute. Add the red wine and simmer for a couple of minutes, reducing to almost nothing. Add the beef, kidney, stock, herbs and a good grind of black pepper. Cover and place in a 160C/140C fan oven for approximately 2½ hours or until the beef is nice and tender. Strain the gravy off into a separate pan and simmer to reduce and thicken. You want a 'coat the back of a spoon' consistency, not a watery one. If it looks like it is going to reduce too much without thickening you can add a little more flour. Now season with salt to taste. Pour back over the meat and allow to cool completely. the suet pastry enough for a one pint pudding bowl (two servings) 125g self-raising flour 60g beef suet 3 tbsps water ½ tsp fine salt In a bowl, rub the flour and suet together to form crumbs. Add the water and salt, mix, then knead briefly to form a fairly solid dough. the pudding a little softened butter
Reserve a quarter of the pastry for a lid and roll out the rest to about a 5mm thickness. Grease a one pint pudding bowl with the softened butter. Lift the pastry gently into the bowl. Cut out a V-shape from the pastry so it will fit perfectly in the bowl without rucking. Wet the cut edges and press together to seal. Now roll out the remaining pastry for a lid. Fill the bowl with half of the steak and kidney filling (including half the gravy of course). Place the pastry lid on top, wet the edges and seal. Cover with a piece of foil, folded in the middle (to allow for a little expansion when steaming). Press the foil around the bowl and tie tightly with string. Steam over a pan of simmering water for two hours. Despite the inclusion of balsamic and red wine in the gravy, I still can't bring myself to serve a steak and kidney pudding without a bottle of HP sauce on the table. And a faithful whippet lying at my feet.
14 Comments
Uncle Ji
13/3/2012 15:31:58
This looks wonderful! And sometimes, no matter the weather, comfort food is what one needs.
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Frances Petipher
13/3/2012 15:33:25
I've never had steak and kidney pudding before, something i don't admit to my farming family. I have to admit it does look very tempting, not sure how i can make it Weight Watchers friendly but i'm sure i'll find away!
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Ruth
13/3/2012 23:59:18
hendersons relish is the food of the gods. I am from sheffield, we eat it on a pan of 'hash' ( basically stew with hendersons relish)
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Ruth
14/3/2012 00:01:45
oh, and go to www.hendersonsrelish.com
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Bill Skeoch
14/3/2012 01:44:42
I much prefer to use wine when cooking beef, or any other meat for that matter. I find ale or stout too harsh a flavour. Lets face it, I've never found such a recipe with beer instead of wine in the French cuisine cannon!
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The next time I make a steak and kidney I must try the balsamic vinegar. I like to add different flavours to these traditional dishes. If I have a bottle of red wine open I always put in a little drop (for the heart). My kids (30,25 and 22, not all living at home I hasten to add) all love this dish but I have to call it steak pie - don't mention the kidney - which I think gives this dish its lovely flavour. I have recommended your blog to all my friends keep up the good work.
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Richard
14/3/2012 02:40:45
Food fit for angels. The pudding will remind them of clouds. It is a matter of personal failure in the world that I do not have enough money for a personal chef. We would have this every Wednesday.
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Ahem! a little bit of celery salt can be nice in this dish!. My homemade version is to put the celery leaves in a low oven or an oven that is cooling down and when they are dry whiz them with some nice maldon or cornish sea salt crystals until fine. I knew you would like that.
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14/3/2012 03:47:56
I did a very lamb shank recipe from a cookery book on stew, which combined red wine and balsamic vinegar to the most delicious effect. I used the same recipe on ox cheeks not long afterwards and that was awfully good too.
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Katie
14/3/2012 13:07:13
You can get Henderson's relish from the food hall in harrods. I only know because I am from sheffield and was very proud to see it in harrods in all its glory! Henderson's rocks, have it on pie, add to lasagne etc etc!
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Rose
14/3/2012 21:40:53
Oh that looks good. Here's a link to the where to buy bit on the Henderson's Relish website. If only they sold steamed puddings too ...
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15/3/2012 05:20:59
Katie - thanks for that!
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Helen
16/3/2012 14:26:11
Looks wonderful. Unfortunately suet is non-existent in Mexico, where I live. As are pudding basins. Very sad. My friend does a wikkid snake & pygmy pie in his restaurant though. I wonder if it's on the menu today...........
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annie
20/3/2012 19:36:37
Helen--
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