Steak and Kidney Pudding with Mushy Peas Recipe

Ingredients with Measurements:
- 1 lb. beef steak, diced
- 1/2 lb. beef kidney, diced
- 1 large onion, chopped
- 2 cups all-purpose flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup suet
- 1/2 cup water
- 1 tbsp. Worcestershire sauce
- 2 cups frozen peas
- 2 tbsp. butter
- Salt and pepper to taste

Special equipment needed:
- 1.5-quart pudding basin with lid
- Steaming pot or pressure cooker

Step-by-step instructions:

1. In a large bowl, mix together the flour, salt, and pepper. Add the suet and mix until crumbly.

2. Gradually add the water, stirring until a soft dough forms.

3. Roll out the dough on a floured surface to about 1/4 inch thickness.

4. Cut a circle from the dough that is slightly larger than the top of the pudding basin. Cut another circle that is slightly smaller than the top of the basin.

5. Grease the pudding basin with butter.

6. Line the basin with the larger circle of dough, pressing it into the bottom and sides of the basin.

7. In a separate bowl, mix together the diced beef steak, kidney, and chopped onion. Season with salt and pepper to taste.

8. Add the Worcestershire sauce to the meat mixture and stir to combine.

9. Spoon the meat mixture into the lined pudding basin.

10. Cover the meat mixture with the smaller circle of dough, pressing the edges to seal.

11. Cover the pudding basin with the lid.

12. Place the pudding basin in a steaming pot or pressure cooker. If using a steaming pot, fill the pot with water until it reaches about halfway up the sides of the pudding basin.

13. Steam the pudding for 2.5 to 3 hours, or until the meat is tender and the dough is cooked through.

14. While the pudding is cooking, prepare the mushy peas. Cook the frozen peas according to package instructions. Drain and mash the peas with a fork or potato masher. Add butter and salt and pepper to taste.

15. Once the pudding is cooked, remove it from the steaming pot or pressure cooker.

16. Remove the lid from the pudding basin and invert the pudding onto a serving plate.

17. Serve the steak and kidney pudding with the mushy peas on the side.


Time:
Preparation time: 30 minutes
Cooking time: 2.5 to 3 hours
Temperature:
Steaming pot or pressure cooker: Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 550
Fat: 25g
Carbohydrates: 50g
Protein: 30g

Substitutions for ingredients:
- Beef kidney can be substituted with beef liver or omitted entirely.
- Suet can be substituted with butter or vegetable shortening.

Variations:
- Add diced carrots and potatoes to the meat mixture for a heartier pudding.
- Use lamb instead of beef for a different flavor.

Tips and tricks:
- Make sure the dough is rolled out evenly to ensure even cooking.
- If using a pressure cooker, follow the manufacturer's instructions for cooking times and pressure release.
- To make the pudding ahead of time, steam it for 2 hours, then reheat in the steaming pot or pressure cooker for 30 minutes before serving.

Storage instructions:
Leftover pudding can be stored in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the pudding, place it in a steaming pot or pressure cooker and steam for 30 minutes, or until heated through.

Presentation ideas:
Serve the pudding on a large platter with the mushy peas on the side. Garnish with fresh herbs, such as parsley or thyme.

Garnishes:
Fresh herbs, such as parsley or thyme.

Pairings:
Serve the pudding with a pint of beer or a glass of red wine.

Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.

Troubleshooting advice:
- If the dough is too dry, add more water, a tablespoon at a time, until a soft dough forms.
- If the pudding is not cooked through after the recommended cooking time, continue steaming for an additional 30 minutes.

Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Steak and kidney pudding is a traditional British dish that dates back to the 19th century. It was a popular dish among the working class, as it was cheap and filling.

Flavor profiles:
The steak and kidney pudding has a rich, savory flavor from the beef and Worcestershire sauce. The mushy peas add a slightly sweet and earthy flavor.

Serving suggestions:
Serve the pudding as a main course for a hearty dinner.

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Region: British

Taste: Savory, Meaty, Rich, Hearty, Umami