steak & kidney puddings

TrixieB

merlot123 wrote: »

Well, I never, no suet in the ingredients, no wonder it didn't taste like I wanted it too.

You are right, I will have to accept the difference, it was a lovely dish and homecooked with no additives, my tastebuds will have to adapt.

Thank you to all who have helped.

merlot123.

I've come across a recipe this week that is a suet crust type pastry but with veg oil instead of suet, will try and find it...

merlot123

TrixieB wrote: »

I've come across a recipe this week that is a suet crust type pastry but with veg oil instead of suet, will try and find it...

ooooh yes please, I would like to try that.

TrixieB

http://www.cheap-family-recipes.org.uk/recipe-bacononionpudding.html?opt=rdinner

for the pastry:

200g self-raising flour
90ml veg oil
pinch salt

Mix the flour, oil and salt with enough cold water to bring the mix together into a wet dough which comes away cleanly from the sides of your mixing bowl. The dough should be easily manipulated and stretchy, but not stick to your fingers. Line your pudding basin with approx 1 cm thick layer of pastry keeping 1/3rd for a lid, then fill with the mix, and then use the remaining third as a lid.

There you go have seperated the necessary bit for you from the link hope it tastes a little more like what you are after? let us know how it turns out

zippychick

ive mrged this with our old steak and kidney pudding thread to see if it has some other ideas to help

Zip

daisiegg

Please help! I may have ruined the steak and kidney pudding I am making for OH's special birthday meal

I was following a Nigella recipe and it just said 'cut the kidneys into chunks'. I did, and noticed some of them had a weird little white bit in the middle, but assumed this was just normal - I have never cooked kidneys before so I just cut them up and used it all.

Now I just thought I'd look at a few other recipes and all the other ones I read say you need to 'core' the kidney, take the inside white bit out!

My pie filling is merrily cooking away, white bits and all, and I feel really stupid - I just had no idea, having never cooked with them before!

Is it edible? Have I ruined it? Argh I don't even have a car today so can't get to the shops for something else if it's ruined. Please advise!

daisiegg

I can't find any help on google

cte1111

I would think the white bit might be a bit chewy, but shouldn't do you any harm.

tessie_bear

iv no idea if they are edible as loath kidney but could you fish the kidney out gently with a slotted spoon and cut them out carefully as it will all be hot...good luck

daisiegg

tessie_bear wrote: »

iv no idea if they are edible as loath kidney but could you fish the kidney out gently with a slotted spoon and cut them out carefully as it will all be hot...good luck

Thanks for the idea but not possible as the steak and kidney is all cut up to the same size, coated with seasoned flour and in the ale etc....impossible to tell what is kidney and what is steak

It is going to be cooked very long and slowly if this helps...

daisiegg

I'm cross with Nigella! :rotfl: