Allotments 4 All
Produce => Recipes => Topic started by: tim on October 18, 2008, 17:40:08
-
May give perfection, but I'm not getting up that early these days, & I just wanted a good, tasty Steak & Kidney Pudding. So, being committed with all ingredients ready, had to do a Google for pressure cooking - lost my book.
Cook meat & onion first in bowl 15 mins with 3/4pt water.
Assemble pudding & steam with 2 pt water to make steam for 10 mins.
Put valve on & cook on low for 35 mins.
Well - it worked, but although the steak was tender, it wasn't melty. So - it's either add 10 mins or up the pressure??
I did make extra gravy - a la AGA book - with more onion, kidney & stock.
1. To make the steam? But it will steam with the lid on?
2. Cook on low? Low heat or low pressure setting? I used 5 lb.
Wish people would be PRECISE!!
-
Ah words!! It was ever so... Lots of words = too many meanings!
-
Also works in a veggie steamer if you cook for about 1 1/2 hours:) Or cheat and zap it in the microwave for 25 minutes on high!
-
No.. surely can't be the same,has to be steamed for ages to be so tender and the way we like it XX Jeannine
-
I think it depends on whether the S&K filling is cooked or raw when put into the basin. Obviously, if raw (which I believe Delia's recipe is) is will need a long time steaming to cook the filling.
We use an old Dairy cookbook recipe, which cooks the filling first. When cold, it is put into the suet pastry lined basin, covered with a lid of pastry. It is then covered with a sheet of baking paper, with a pleat in to allow for expansion. Tied with string, and given a 'handle' to lift it out of the pan,
It is then steamed for 1 to 1.5 hours. Basically what you are doing is cooking the pastry, and hotting up the filling.
I agree with you Jeanine, it has to be steamed, long and slow.
Then serve it up with a good dollop of mushy peas.
valmarg
-
So the p/c saves quite a bit of fuel!
But never quite the same as the real thing?
-
So the p/c saves quite a bit of fuel!
But never quite the same as the real thing?
I have thought and thought again tim, but what is p/c.
valmarg
-
Pressure Cooker?
(Never used one myself....)
-
Our's is gathering dust in the garage.
valmarg
-
I uae my pressure cookers often but I would not use it for pastry that is for steaming. I have tried but find the pastry is different, not as light and if for a steam sweet pudding the sweetness doesn't seem to go through the pudding the same...and I love my pressure cookers to bits. For a steak and kidney I would only cook from raw as I hate re heated meat. I think this is one thing that has to be done the old fashioned way.
XX Jeannine