A traditional steak and ale pie with suet pastry. Make the filling the night before then steam the pudding the following morning for Sunday lunch.
Ingredients
- 1 large onion, chopped
- 100.0g smoked bacon lardons
- 2.0 tbsp olive oil
- 500.0g lean stewing beef, cuped
- 2.0 tbsp plain flour
- 3 parsnips, cubed
- 500.0ml brown ale
- 300.0ml beef stock
- 2.0 tbsp cranberry or redcurrant jelly
- 4 thyme sprigs
- greens, to serve (optional)
- Butter, for greasing
- 300.0g self-raising flour, plus extra for dusting
- 2.0 tsp English mustard powder
- 140.0g shredded suet
- Heat a large pan and cook the onion and lardons together for 5 minutes until golden. Scoop out with a slotted spoon and set aside. Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat.
- Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 1½ hours until the meat is tender.
- Generously butter a 1.5-litre pudding basin to make the pastry, mix together the flour, mustard powder, suet and ½ tsp table salt. Add enough cold water, about 150ml, to make a soft dough. Remove one-quarter of the dough and set to one side. On a heavily floured surface, roll out the remaining dough to make a large round, big enough to line the basin.
- Carefully lay teh pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal. Roll out the remaining one-quarter into a circle big enough to cover the top.
- Pour off the cooking liquid from the filling into a small pan and set aside. Discard the thyme stalks. Spoon the filling into the lined basin and pour over 100ml of the cooking liquid. Fold over the overhanging pastry and brush with water. Place the lid on top, pressing firmly around the edges to seal.
- Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding. Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily.
- Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan that's big enough to take the basil easily. Half-fill the pan with water and bring to the boil. Lower in the pudding, cover and simmer for 2hours, topping up with boiling water when necessary.
- Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy. Carefully lift out the pudding. Run a knife around the rim, then turn out the serve with gravy and greens, if you like. And enjoy.
Sources: I found this recipe from BBC GoodFood.
Herby Toad In The Hole Recipe
This comforting Yorkshire Pudding is very British, and delicious. If you want a bit of British to your life, taste this.
Ingredients
- 140g plain flour
- 300ml milk
- 3 eggs
- 2 tbsp vegetable oil
- 2 tsp Dijon mustard
- 8 sage leaves
- 8 Cumberland sausages
- 4 rosemary sprigs
- Heat ove to 240C/220C fat/gas 9. In a food processor, combine the flour, eggs, milk, mustard and some pepper and salt, blitz until smooth, then leave to rest for 30 minutes.
- Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside evenly spread out, and cook for 5 minutes.
- Give the rested batter a stir adn pour into the really hot tin - take care as it may spit. Quickly sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not open the door for 25 minutes, then check - if needed, cook for a further 5-10 minutes. Cook until puffed up and brown and the batter is completely cooked through. Serve straight fromt the dish and enjoy.
Get the fat as hot as possible before adding the batter, and don't peep in the oven during the first 20-25 minutes of cooking.
Per Serving: 552 Calories, Carbohydrate 40g, Fat 32g, Saturated fat 10g, Protein 28g, Fibre 1g, Sugar 5g, Salt 1.9g.
Sources: I found this recipe from BBC GoodFood.
Ingredients
- A few dots of butter
- 600g shortcrust pastry, bought or homemade
- Little flour, for dusting
- 400g good Cumerland sausages (about 6)
- 85g dried white breadcrumbs
- 200g smoked bacon lardons
- ¼ tsp each ground mace, ground pepper and dried sage
- 1 egg, beaten with a fork
- few pinches sesame seeds
- Piccalilli, bought or homemade, to serve
Preparation time: 50 minutes
Cooking time: 38 minutes
Method
- Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that's long enough so the ends stick out a centimetre or two - use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimming). Press a circle into each hole to line.
- Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture betweet the holes, packing in firmly and shaping to a dome in the middle.
- Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little eggs and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don't throw away leftovers) and sprinkle with sesame seeds. Bake for 30 minutes until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 minutes. Cool completely then eat with piccalilli, or your favourite pickle.
Sources: I found this recipe from BBC GoodFood.
Scotch Eggs Recipe
Ingredients
- 800g good-quality Cumberland or Lincolnshire sausages, skinned
- 12 large eggs
- 5 tbsp curly parsley, finely chopped
- 2 tsp Worcestershire sauce
- 2 tsp ground mace
- 2 tsp English mustard powder
- 12 rashers smoked streaky bacon
- 85g plain flour
- 140-200g/5-7oz dried breadcrumbs
- about 1 litre/1¾ pints sunflower or vegetable oil, for frying
- Scraps of bread, for testing oil
- Put 9 eggs into a large saucepan. Cover with cold water and bring to the boil. Once boiling, set the timer for 5 mins. When 5 mins is up, quickly lift the eggs out with a slotted spoon and plunge into a big bowl of cold water.
- Put the sausagemeat, parsley, Worcestershire sauce, mustard powder and mace into a bowl with plenty of seasoning. Break in 1 of the remaining eggs and mix everything together.
- Crack remaining 2 eggs into a bowl, beat with a fork, then sieve onto a plate. Tip the flour onto another plate and season well. Finally, tip the breadcrumbs onto a third plate.
- Bring a large saucepan of water to the boil. Drop in the bacon rashers, turn off the pan and fish out the bacon with a pair of tongs - it should be just cooked.
- When the eggs are cool, tap lightly on a hard surface to crack the shell, then peel (Picture A). If you hold the eggs over the bowl of water as you peel, all the shell bits will collect in there and you can dip in the egg to wash off any fragments. Wrap a slice of bacon around the middle of each egg, overlapping, like a belt (Picture B).
- Now finish coating the eggs. I set up the ingredients along my bench like a conveyer belt: eggs, then flour, mince, beaten egg and finally breadcrumbs, plus a baking parchment-lined tray at the end to put the finished scotch eggs on.
- Roll your bacon-wrapped eggs in the flour, shaking off excess. Take a good chunk of mince and pat out to thinly cover one hand. Sit the egg on the meat (Picture C), then mould over the mince to cover, squeezing and patting so it is an even thickness. You'll probably have a gap (depending on how big your hands are - just patch and pat with a bit more mince). Dip in the egg, shaking off the excess, then roll in the breadcrumbs to coat, and transfer to your tray. Repeat to cover all 9 eggs, then cover with cling film and chill for 4 hrs or overnight.
- To cook, pour the oil in a large, deep saucepan to about 4cm deep. Heat until a small chunk of bread browns in about 1 min. Carefully lower in a scotch egg and fry for about 5 mins, turning gently, until evenly browned. Depending on your pan, you can probably do 2-3 at a time, but don't overcrowd. Lift out onto a kitchen paper-lined tray. (If you like your scotch eggs warm, pop them into a low oven while you fry the rest.) keep an eye on the oil - if the scotch eggs start browning too quickly, the oil might be too hot and you risk the pork not being cooked before the scotch egg is browned. If the oil gets too cool, the scotch egg may overcook before it is browned. enjoy warm or cold; best eaten within 24 hrs of frying.
Sources: I found this recipe from BBC GoodFood.
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