Mushrooms in a Steamed Meat Pud.

[lord_seagrave]

Chaps/chappesses,

 

I'm putting button mushrooms in a steamed meat pudding, because the Lodger doesn't like kidneys.

 

All the ingredients go in raw, but I'm unsure as to whether to sweat the mushrooms a bit before putting them in.

 

Usually I would put a small quantity (50ml) of water in with the meat, but will sufficient water come out of the mushrooms for me not to have to do that?

 

Er, it's a 2-pint pudding made with 750g of beef skirt and about a dozen small mushrooms. It will steam for four hours, so any bright ideas will be appreciated before 3.30pm.

 

Many thanks!

 

 

LS

[Axe]

I'd cook them back in a little butter, with some onions perhaps, before adding to the pudding. They will give a better flavour and won't effect your usual cooking method.

[Mungler]

 

 

Nothing worse than a dry pud.

 

Mind you, I just can't understand people who don't like kidneys, especially in meat pies / puds.

 

My advice, get a new lodger (although, if your lodger is a lady with large norks, then as you were).

[hendersons]

I'd cook them back in a little butter, with some onions perhaps, before adding to the pudding. They will give a better flavour and won't effect your usual cooking method.

spot on do what axe says spoken like a pro

[lord_seagrave]

 

 

Nothing worse than a dry pud.

 

Mind you, I just can't understand people who don't like kidneys, especially in meat pies / puds.

 

My advice, get a new lodger (although, if your lodger is a lady with large norks, then as you were).

 

Thanks Axe. Pudding on. Will post results and recipe if it comes good.

 

And thanks Mungler - I agree wholeheartedly with your sentiments re kidneys. If my Lodger were someone other than my sister, she would have been given her marching orders a long time ago...!

 

 

LS

 

I don't really feel to qualified to comment on her norks.

[MC]

Thanks Axe. Pudding on. Will post results and recipe if it comes good.

 

And thanks Mungler - I agree wholeheartedly with your sentiments re kidneys. If my Lodger were someone other than my sister, she would have been given her marching orders a long time ago...!

 

 

LS

 

I don't really feel to qualified to comment on her norks.

 

Then how about posting a picture so we can comment?

[lord_seagrave]

Then how about posting a picture so we can comment?

 

So very wrong.

[Zapp]

Then how about posting a picture so we can comment?

 

 

So very wrong.

 

And yet somehow so very right

 

You could always pm it first to one of the site moderators so they could check it for suitabillity..... errm yes, just to check it

 

ZB

[lord_seagrave]

Back on topic...

 

Results were good, but can, I think be bettered. Some good beef stock would been a great improvement on the water in the filling, but I've faithfully listed the recipe as used:-

 

1.2 litre pudding bowl, greased with little butter

 

FILLING

550g beef skirt (2cm dice)

150g button mushrooms (halved or whole if small)

2tbsp plain flour

1tsp English mustard

2tsp Worcestershire sauce

50ml water

1 meduim onion (very finely sliced)

1tsp dried thyme

salt & black pepper

 

PASTRY

150g shredded beef suet

300g self-raising flour

1tsp salt

 

Make up the pastry by putting all the ingredients in abowl and combining with cold water, a little at a time until it comes together to form a dough. Roll out to about 1cm thick and (using the pudding bowl as a template) cut out a disc of pastry for a lid. Then line the pudding bowl. This is easier said than done, basically prod it and poke it into the bowl, cutting out bits here and patching bits there. Fortunately, suet crust pastry is very forgiving, and with a dab of water you can stick bits in where needed.

 

There needs to be an overhang of a couple of cm.

 

Then make the filling by combining all the filling ingredients in a bowl (personally, I fried the mushrooms in a little butter first) and then pressing them firmly into the lined pudding bowl.

 

Put the lid on and moisten all round he top of the lid with with water, bring up the overhanging pastry to seal the lid. Put a piece of greaseproof paper on top, and then wrap the whole lot in foil.

 

Into a steamer (or on trivet in a pan of boiling water) for 4 hours.

 

When the time's up, leave it to rest for 15 minutes before turning it out and then allowing your nearest and dearest to tuck in with plenty of vegetables, some gravy, and plenty of English mustard.

 

 

 

[Axe]

Well it looks mighty fine to me, I love meat pudding and so does the family.

 

To add more flavour to your recipe you could use Cepes/Porcini mushrooms they have a very beefy flavour.

 

However, I make my meat pudding simply by browning stewing steak, and you really want to colour it, this is where you get the flavour. soften some onions, mix with the meat and allow to cool. Season with black pepper and add 1 tbls plain flour and mix. Coat the inside of your pudding basin with butter, line with the suet pastry and fill with the meat and onion, pressing it firmly. Pour in enough water to barely cover then seal with the pastry lid. Cook for ages, the longer the better.

 

And as always, serve with steak cut chips, peas and a good gravy.

[lord_seagrave]

To add more flavour to your recipe you could use Cepes/Porcini mushrooms they have a very beefy flavour.

 

I was eyeing up the wild mushrooms in the organic greengrocers on Lordship Lane. But @ £21.99 per kg, I took my hard-earned pennies to the Turkish supermarket over the road instead.

 

Can one buy dried English wild mushrooms? I'd be tempted to rehydrate some and stick them in even if I was using kidneys (using the soaking liquor as stock).

 

However, I make my meat pudding simply by browning stewing steak, and you really want to colour it, this is where you get the flavour. soften some onions, mix with the meat and allow to cool. Season with black pepper and add 1 tbls plain flour and mix. Coat the inside of your pudding basin with butter, line with the suet pastry and fill with the meat and onion, pressing it firmly. Pour in enough water to barely cover then seal with the pastry lid. Cook for ages, the longer the better.

 

And as always, serve with steak cut chips, peas and a good gravy.

 

I shall certainly try that next time, although there's a lot to be said for the simplicity of bunging it all in raw!

 

 

LS

[henry d]

....Can one buy dried English wild mushrooms? I'd be tempted to rehydrate some and stick them in even if I was using kidneys (using the soaking liquor as stock).

 

Yes, but I presume you mean "Field/shop" mushrooms ? If so just buy some yourself and dry them in your own oven by slicing them and if it is a fan oven just set it on lowest setting or defrost.

The soaking water is just the danglers.

 

However, and I`m going out on a limb here, you can get a nice savoury "beefy" flavour, by adding a half a tsp of marmite to sauces/gravies.

 

Tin hat on as I await the haters of marmite

[hendersons]

Yes, but I presume you mean "Field/shop" mushrooms ? If so just buy some yourself and dry them in your own oven by slicing them and if it is a fan oven just set it on lowest setting or defrost.

The soaking water is just the danglers.

 

However, and I`m going out on a limb here, you can get a nice savoury "beefy" flavour, by adding a half a tsp of marmite to sauces/gravies.

 

Tin hat on as I await the haters of marmite

 

and i thought you knew what you were talking about stick some bovril in it and for those of you in the right area of the country a good splash of hendersons relish(the rest of you will have to google it is a gift from the gods)

Edited January 18, 2010 by hendersons