Apart from the great nutritional value, the use of offal is economical and versatile. All of these recipes are tasty and tempting, so your family will just love them.
INGREDIENTS:
500 g Pick & Pay Butcheries stewing steak, cubed
150 g Pick & Pay Butcheries kidneys
12,5 ml Snowflake flour
5 ml Salt
2 ml Robertsons pepper
½ Onion, chopped
25 ml Chopped parsley
12,5 ml Maggi stock
Sutcrust Pastry:
250 g Snowflake self-raising flour
5 ml Salt
90 g Shredded suet iced water to mix.
STEAK AND KIDNEY PUDDING:
Grease a pudding basin. Cut the steak and kidneys into small cubes, removing any sinew. Toss meat in the flour and seasonings. Add onion and parsley. Prepare the pastry, sift the flour and salt, stir in the suet with a knife.
Add water to form a soft elastic dough. Cut off one quarter, for the lid. Roll the remainder to a round twice the diameter of the top of the basin. Lower carefully into the basin, taking care not to stretch or crease the pastry. Press up to the rim of the basin with your fingers.
STEAK AND KIDNEY PIE:
Fill with prepared (uncooked ) meat, add stock. Roll out the lid, dampen edges with water and place on top of meat. Cover with greased paper and foil or a pudding cloth. Boil the pudding in the basin in a large pot for 3 ½ - 4 hours with water half way up the pot. Refill the water if it boils away.
SUGGESTED WINE: Nederburg Rose Sec or Nederburg Duet