Beef suet puddings with cauliflower cheese and kidneys cooked in sherry
Make Beef suet puddings with cauliflower cheese and kidneys cooked in sherry at home with Olive Oil, Plain Flour, Worcestershire Sauce, Sea Salt, and Double Cream. Save it, add the ingredients to your shopping list, and cook it tonight.
Illustrative photo
Ingredients
- 1 tbsp
- 2 tbsp
- 2 tsp
- 1 tsp
- 2 tbsp
- 2 tbsp
Method (preview)
- 1
For the beef, heat the oil in a heavy-based pan over a medium heat.
- 2
Add the bacon and fry for 6-8 minutes, or until crisp and golden-brown.
- 3
Add the coated beef cubes to the pan with the bacon in it and fry for 4-5 minutes, turning regularly, until browned.
- 4
Add the onions and continue to fry for 3-4 minutes, or until softened but not coloured.
- 5
Add the wine, stock, bouquet garni, Worcestershire sauce and brandy and stir to combine.
- 6
Cover the pan with a lid and bring the mixture to a simmer.
- 7
Continue to simmer until the meat is tender and falling apart (about two hours if using braising steak, or three hours if using shin).
- 8
When the meat is tender, increase the heat and bring the cooking liquid to the boil.
- 9
Continue to cook for 25-30 minutes, or until the volume of liquid has reduced by about half.
- 10
Remove from the heat and set aside to cool.
- 11
In a bowl, mix together the flour, suet, thyme, sage and salt until well combined.
- 12
Gradually add just enough water until the mixture comes together as a firm dough (you may not need to use all of the water).
- 13
Add the egg yolk and knead it into the dough until well combined.
- 14
Cover the bowl and chill the dough in the fridge for at least 30 minutes.
- 15
Brush the rim of the lined pudding basin with a little of the beaten egg.
- 16
Cover the pudding basin with this pastry 'lid', pressing the edges of the pastry together to seal.
- 17
Trim off any excess.
- 18
Prepare a steamer large enough to hold all of the pudding basins (alternatively, cook the puddings in batches).
- 19
Steam the puddings for 25-30 minutes, or until cooked through.
- 20
Meanwhile, for the parmentier potatoes, boil the potatoes, whole and in their skins, in a large pan of salted water for 18-20 minutes, or until tender.
- 21
Drain well and set aside to cool.
- 22
Once cool, peel away the skins and cut the potatoes into 1cm/½in cubes.
- 23
Set aside to cool, then chill in the fridge.
- 24
Heat the butter in a frying pan over a medium heat.
- 25
Add the cold diced potatoes and fry for 3-4 minutes, or until golden-brown on all sides.
- 26
Remove from the heat and set aside.
- 27
Meanwhile, for the kidneys, heat one tablespoon of the oil in a frying pan over a medium heat.
- 28
Add the onion, celery and carrot and fry for 4-5 minutes, or until softened.
- 29
In a separate frying pan, heat the remaining tablespoon of olive oil over a medium heat.
- 30
Add the kidneys and cook for 5-6 minutes, or until just browned.
- 31
Add the browned kidneys to the pan with the vegetables in it.
- 32
Add the sherry to the pan the kidneys were cooked in and bring to a simmer, scraping up any browned bits from the bottom of the pan using a wooden spoon to deglaze.
- 33
Add the sherry and pan juices to the vegetables and kidneys and stir well to combine.
- 34
Continue to cook for a further 1-2 minutes.
- 35
Stir in the crème fraîche and heat through. Season, to taste, with salt and freshly ground black pepper. Stir in the parsley. Keep warm.
- 36
For the cauliflower cheese, boil the cauliflower florets in a pan for 4-5 minutes, or until tender.
- 37
Drain well and pat dry with kitchen paper.
- 38
Transfer the cauliflower florets to a food processor.
- 39
Add the cream and blend to a purée.
- 40
Season, to taste, with salt and freshly ground black pepper.
- 41
Return the mixture to a clean pan and warm over a low heat. Stir in the cheese until melted.
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