Sunday, 29 November 2015

Beef & Wild Mushroom Pudding

Recently I got an electronic pressure cooker, and I'm in love with it! I'm a big fan of slow cooking and a pressure cooker is a really good way of getting the same results in a far quicker time and is less expensive. So far, I've done a curry and a casserole in there but I thought I'd try something a bit more interesting to share with you.

The beef in this recipe is tough, though after cooking it becomes unbelievably tender. Give it a go and let me know what you think!

I'd always appreciate and cool recipe ideas or hints and tips on how to use a pressure cooker.

Beef & Wild Mushroom Pudding

Serve 4 

For the filling

1 onion, finely chopped
2tbsp olive oil
1/2tsp dried thyme
1/2tsp dried rosemary, 
1tsp tomato puree
300g stewing beef, cubed  - ox cheek would also work well
2tbsp plain flour
400g beef stock
15g dried wild mushrooms

For the suet pastry

400g self-raising flour, plus extra for dusting
200g shredded suet
1/2tsp salt
200g cold water

1 litre pudding bowl, buttered

Heat up the pressure cooker and add the oil and onion; cook until the onion becomes soft and translucent. Then add the herbs and tomato puree and cook for a couple more minutes.

Dust the beef with the flour and add to the pan. When the beef is nicely browned, add the stock and mushrooms. Fit the lid, close the valve and cook for 30 minutes.

While its cooking, make the pastry. Put the flour, suet and salt into a bowl and give it a good mix. Then slowly add the water and bring it together into a ball. Wrap in cling film and place in the fridge until needed.

Once the filling is cooked, put it into another container, clean the pan out and fill it with about 5cm of water.

Cut a third of the pastry off and place to the side. Roll out the remaining pastry to about 1cm thickness and drop into the pudding bowl - make sure you push the pastry right into the corners. 

Spoon the filling into the bowl. The roll out the reserved pastry and lay on top. Press the pastry together where it joins and trim the edges - if you have any pastry leftover, wrap it in cling film and freeze for next time.

Place some tin foil, with a pleat in the middle to allow for expansion, over the top of the bowl and secure in place with some string around the edge. 

Put the bowl into the pressure cooker, fit the lid and close the valve. Cook for 45 minutes. 

Serve with buttery mash and mushy peas.

Sunday, 5 July 2015

Duck katsu curry

Katsu curry is one of my favourite curries - ever - and though this version is simplier than the last time I posted it, it still tastes great. Katsu curry is Japanese rather Indian and was originally and was introduced to Japan by the English at the start of the 1900's. 

Sunday, 28 June 2015

Salami with fennel (final week)

They're ready! And a lot sooner than I expected it to be. Originally, I thought it'd take 6-10 weeks but in less than 3 weeks the salami had lost over 30% of their weight through moisture loss - meaning they're ready for nomming on. 

Sunday, 21 June 2015

Salami with fennel (week 2)

Week 2 of my salami project and they seem to be doing well. I had a little scare with some green mold appearing on the topside of the bend. So, straight away I wiped it off with some vinegar and kitchen paper. Then I set about doing a little bit of research. 

Tuesday, 16 June 2015

Salami with fennel (week 1)

So after the disappointing failure of my venison prosciutto, I wanted to try something that was maybe a bit more realistic and not quite as expensive. So, I chose salami. I've made regular pork and beef sausages before, so I was fairly comfortable with using a sausage maker and there's something strangely satisfying about making these sorts of products using it. 

Thursday, 23 April 2015

Chicken & Pancetta Bake

Recently, the weather has really started to pick up; the skies are intensely blue and the sun is shining down. It's times like these that I really appreciate living just a 5 minute walk to the coast, where I can go for a relaxing stroll - it almost feels like I'm on holiday sometimes. Feeling inspired by the almost-Mediterranean climate, I wanted to create a meal that mirrored it. 

Thursday, 19 March 2015

Wild Venison Prosciutto

This is probably the most terrifying piece of charcuterie I've attempted. Pancetta and pastrami is fine; the cuts of meat I used were small and relatively inexpensive. The haunch of venison I've used for this cost £30 from the local farmers market.

Wednesday, 11 March 2015

Duck Pastrami

Traditionally, pastrami is made using beef but, when I was looking for the meat to make it with, duck stuck out as something a bit more unusual and exciting. I wanted to go for a Chinese-style flavouring, so in the brine I used spices that would mirror those in Chinese cuisine. The chilli doesn't come through that well, so if you want a bit of heat in there I'd recommend to try adding some dried chilli flakes to the spice rub on the outside... just be careful of how much you use.