ask eric: steak pudding without suet - where can i buy a bbq grill
Dear Eric: I read your article: "How to replace board oil in Christmas pudding.
I am a British lady who lives abroad.
My job is to make pies and pies for hotels and restaurants.
I live in Turkey and it is impossible to buy board oil here, but I want to make steak pudding this year.
Do you have a recipe for a delicious pudding with board oil?
Deborah Burleigh Dear Deborah: the article you quoted was published on October 2012.
It answers the reader's question about making Christmas pudding without the board oil used in most traditional recipes.
The column can still be found online, and Deborah saw it there.
The last time I checked, the hard copy of The Times colonists was not delivered to Turkey.
Suet is a solid white fat found around the kidneys and waist of cattle and other animals.
It is used in Christmas pudding because of its rich taste and moisture.
It also has a high melting point, so, in the many hours of steam required to cook the pudding, the board oil will slowly melt and stay in it, and will not melt and penetrate out quickly.
The steak pudding mentioned by Deborah, such as steak and kidney pudding, will also be steamed for a long time, especially for the extended family --sized ones.
Traditionally, the crispy pastry packs the filling because, like Christmas pudding, it adds flavor and moisture and melts slowly to make sure it stays in the pastry.
But there is no board oil in Turkey;
In fact, it's hard to find in Victoria.
Deborah said in her second email that she wanted to be single
Pudding is served.
They will be much smaller than a family.
Version of the size, so the pastry will cook and set up faster.
This makes me try to use other types of fat in the pastry.
I made it with a mixture of butter and lard and I guess Deborah will find it in Turkey.
My recipes are flexible.
If you just want to make a steak pudding, simply replace the kidney with more stewed beef. To make stout-
Season puddings and replace half of the stock with black beer, such as Guinness.
Steamed steak and kidney pudding these littl epudings are steamed in small heat-proof cups sold in shops offering a variety of kitchenware.
Enjoy a hearty lunch or dinner with mashed potatoes and some vegetables.
You can also use homemade gravy on it or season it with mustard pickles.
Preparation time: 45 minutes Cooking time: 3 hours production: 4 portions of pudding fillingspurpose flour (see note)
Salt and freshly ground black pepper, taste 1 pound beef stew, cut into 3/4
1/2 pound lamb or kidney of beef, trimmed from any muscle or fat, cut into 3/4
2 tablespoons of olive oil or vegetable oil 2 tablespoons of butter 1 medium onion, 1/4 pound white mushroom (about 8 to 10)
1/4 cup of beef or broth (see Note)
1 tablespoon Worcester County sauce 1/2 teaspoon dried mustard powder pinch dried thyme 1 tablespoon chopped fresh parsley Preheat oven to 300 F.
Put the flour in a medium to a large bowl and season it with salt and pepper.
Add beef and kidney and stir into the coating.
Place the oil and butter in a Dutch oven or something-high heat.
When the butter is melted, work in batches and scorch the beef and kidney until it turns brown.
As you move forward, transfer the cooked part to the plate.
When the beef and kidneys turn yellow, add onions and mushrooms to the pan and cook until tender for about five minutes.
Add wor juice, Worcester County sauce, mustard and thyme.
Put the beef and kidney back into the pot and put it into the sim.
Cover the lid of the pan, place it in the oven and cook for 90 minutes or until the beef is soft.
Season with salt and pepper if needed.
Cool the filling to room temperature.
Mix the parsley into the filling and transfer to the refrigerator
Friendly boat, lid and fridge until ready to fill with pudding.
Finally, you should have about 4 cups of fillings.
You can make pudding stuffing the day before you need it.
3 cups of pudding pastry-purpose flour (see Note)
2 teaspoon baking powder (see Note)
1/2 teaspoon of dried mustard powder 1 teaspoon of salt 1/4 cups of extremely cold butter, cut into small squares 1/4 cups of extremely cold pure lard, cut into small squares 1 cup plus 2 tablespoons of cold water 1 large egg, spray flour, baking powder, mustard and salt in a Vertical mixer bowl with paddle accessories with beaten vegetable oil.
Add butter and lard and stir well-
Mixed, only small spots of both appear.
Add water to mix until loose dough is formed.
Transfer the dough to the working surface of a little flour.
Make the dough into a ball and use a light flour hand.
Press the dough into 2. 5-cm-thick disc.
Pack, rest and refrigerate the dough for at least 30 minutes or until it is ready to make the pudding.
When ready to make pudding, grease on the inside of four one
Glass or ceramic baking cups sprayed with vegetable oil. (
My cup is 9 cm wide and 6 cm high. )
Spread the dough on a large, light flour working surface.
Roll the dough into 56-with a light flour rolling staff-
The square of centimeters is about the third of centimeters thick.
Cut the dough into four, 20.
If the dough shrinks after cutting, a bit will be rolled out each round until 20-cm round again.
Preheat the oven to 350 degrees F.
Add a round of dough to each baking cup, try not to stretch, and make sure that some dough is covered on the edge of the Cup (see photo).
Each cup is filled with spoons.
Brush the top of the dough with beaten eggs on the edge of the Cup.
Cut the remaining dough into four, 10cm rounds.
Put one on each pudding and press it in place.
Trim the excess dough on the edge of each cup (see Note).
Cover the top of each pudding with double pudding
The thickness of the aluminum foil, press it tightly around each cup, and press it slightly on it to inflate the pudding.
Put the pudding in 23-by-33-cm baking dish.
Add enough hot water to the baking tray until half of each cup.
Cover the whole baking pan tightly with aluminum foil. Oven-
Steam the pudding for 75 minutes, or slightly puffed, and cook the pastry.
You can open the mold, plate and serve the hot pudding at the same time.
Or you can cool the pudding to room temperature and put it in a toast.
At this point, you can pack and refrigerate the pudding until you are ready to re-heat, thaw, and serve within the next day or two.
The pudding can be re-heated in the microwave for a few minutes, using a short 30 second heat so they don't burst.
You can also heat the cups by placing them on a baking tray, heating them in a 350 F oven for about 30 minutes, or heating them up until hot.
After steaming and cooling, the puddings can also be frozen for two months.
As mentioned above, unfreeze overnight in the refrigerator before heating.
Note: 3 cups plus 2 teaspoons from
Improving flour can replace all
Four and baking powder required in this recipe.
Note: the remaining dough decoration can be collected as a ball, crushed into a disc, packaged and frozen for other purposes such as toppings.
Eric Akis is the author of the great recipe for roast chicken (
Appetite for random houses).
It will be released on Tuesday.
His column appears in the Life section on Wednesday and Sunday.