You will need
2 cups (300 g) cake flour
1 T (15 ml) baking powder
1 t (5 ml) Ina Paarman’s Meat Spice
125 g minced suet
2⁄3 cup (180 ml) ice cold water
3 T (45 ml) canola oil
1 T (15 ml) butter
1,5 kg boneless beef brisket, trimmed of excess fat and cut into cubes
6 lamb kidneys, cleaned and cubed
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
2 onions, chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
200 g mushrooms, sliced
1½ cups (375 ml) water
4 t (20 ml) Ina Paarman’s Beef Flavour Stock Powder or 2 x 25 g Ina Paarman’s Liquid Beef Stock
4 anchovy fillets, mashed
2 t (10 ml) Worcester sauce
½ cup (125 ml) red wine
1 T (15 ml) red wine vinegar
Ina Paarman’s Garlic Pepper Seasoning to taste
It is best to use half frozen kidneys. Remove the outer membrane. Slice the kidney across and remove the hard inner core. Cut each half into three. Soak the kidneys for 15 – 20 minutes in salted water. Use 2 cups (500 ml) cold water with 1 T (15 ml) salt. Drain and rinse before use.
Pastry for a steamed pudding
Sift the dry ingredients together. Cut or rub the suet into the flour until the pieces are the size of small peas. Cover and refrigerate for at least 30 minutes. Add enough ice cold water to form a soft but manageable dough. Shape dough into a flat disk. Cover and leave in the fridge until the filling is ready.
Steak and kidney filling
Lightly brown half of the meat in the oil and butter. (It is not necessary to brown all the meat.) Add the browned meat to the other half of the raw meat and kidneys. Season everything with Seasoned Sea Salt.
Add the onions, pre-seasoned with Green Onion Seasoning, to the remaining oil in the saucepan and cook until lightly browned. Add sliced mushrooms, stir-fry for 2 minutes, then add water, Beef Stock, anchovy, Worcester sauce and red wine. Bring to a fast boil. Return the meat to the saucepan. Bring to a slow boil.
You can now transfer the mixture to the slow cooker and cook it for 4 – 5 hours on ‘auto’ or you can simmer it, very slowly, on top of the stove – but on the stove top you will have to keep an eye out to prevent the liquid from boiling away. When the meat is very tender leave it to cool down completely.
To assemble the steamed pudding
Butter a heat resistant bowl (the bowl must be able to hold 1½ litres of water). Keep one quarter of the pastry on one side to cover the top of the pie. Roll out the remaining pastry and line the bowl with it – leave a slight overhang all round.
Spoon the cold filling into the pastry. Roll out the remaining piece of pastry and put a ‘lid’ on the pie. Dampen the edges, where they meet, with a little water and crimp them with a fork. Trim the overhang by running a knife around the outside edge of the bowl. Box pleat a length of baking paper and tie it over and around the bowl. First with a rubber band and then with string.
Half fill a large, deep saucepan with boiling water. Lower the bowl into the water. Cover with a lid, wait for the water to come back to the boil and then turn it down to a gentle boil. Cook the steak and kidney pudding for 1½ to 2 hours. Tie a large napkin around the bowl in the traditional style for serving at the table. Serve with buttered green vegetables and a salad.
Variation: oven baked steak & kidney pie
Adjust the oven rack one slot below the middle shelf. Preheat the oven to 190°C. Dish the cooked steak and kidney filling into an ovenproof dish. Leave to cool. Cover the dish with Sour Cream Pastry or bought flaky pastry. Brush with beaten egg. Bake for 35 – 40 minutes.