Friday, 4 March 2011

Main course

I wanted pastry on the menu and the various machinations of the menu meant it ended up here. The 3rd class menu has beefsteak & onion pie as a lunch. Not being totally hidebound I changed it to beefsteak & onion pudding. Since we were on an Edwardian theme I took the liberty of using oysters. Oysters back then were cheap, much cheaper than mushrooms, so were used to bulk out the gravy.This being a dinner party though I added mushrooms too for a super luxury pudding.

I cook the steak for an hour or so with herbs & onion plus some port to get it tender. Brown off the kidneys and add them to the steak mix. Chop the oysters & mushrooms, stir into the now steak & kidney mix. Ladle the lot into a nice suet pastry crust. Seal the lid on and then steam for an hour or two (about 90 mins is fine for a 750ml pudding). Because I couldn't find a large pudding bowl I made 3 small puddings (should have made 4, one for each funnel). Which turned out to be about right.
The oysters & the mushrooms dissolved into the gravy, giving a nice rich taste & texture, just the thing for a cold night.
I served them up with Mash & veg and it seemed about the right potion size for everyone (at least I didn't get any complaints, just 11 clean plates).
I think I'll be adding oysters again in future as they definitely bring a certain something to the dish.

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