BEEF, ALE & PARSNIP PUDDING
A traditional steak and ale pie with suet pastry. Make the filling the night before then steam the pudding the following morning for a delicious Sunday lunch
Provided by Silvana Franco
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 15
Steps:
- Heat a large pan and cook the onion and lardons together for 5 mins until golden. Scoop out with a slotted spoon and set aside. Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat.
- Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 1½ hrs until the meat is tender.
- Generously butter a 1.5-litre pudding basin. To make the pastry, mix together the flour, mustard powder, suet and ½ tsp table salt. Add enough cold water, about 150ml, to make a soft dough. Remove one-quarter of the dough and set to one side. On a heavily floured surface, roll out the remaining dough to make a large round, big enough to line the basin.
- Carefully lay the pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal. Roll out the remaining one-quarter into a circle big enough to cover the top.
- Pour off the cooking liquid from the filling into a small pan and set aside. Discard the thyme stalks. Spoon the filling into the lined basin and pour over 100ml of the cooking liquid. Fold over the overhanging pastry and brush with water. Place the lid on top, pressing firmly around the edges to seal.
- Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding. Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily.
- Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan that's big enough to take the basin easily. Half-fill the pan with water and bring to the boil. Lower in the pudding, cover and simmer for 2 hrs, topping up with boiling water when necessary.
- Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy. Carefully lift out the pudding. Run a knife around the rim, then turn out and serve with gravy and greens, if you like.
Nutrition Facts : Calories 1072 calories, Fat 62 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 1.5 milligram of sodium
BEEF, ALE & PARSNIP PUDDING
Taken from here = http://www.bbcgoodfood.com/recipes/1974640/beef-ale-and-parsnip-pudding uploaded for Zaar World Tour
Provided by Satyne
Categories European
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large pan and cook the onion and lardons together for 5 mins until golden. Scoop out with a slotted spoon and set aside. Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat.
- Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 1½ hrs until the meat is tender.
- Generously butter a 1.5-litre pudding basin. To make the pastry, mix together the flour, mustard powder, suet and ½ tsp table salt. Add enough cold water, about 150ml, to make a soft dough. Remove one-quarter of the dough and set to one side. On a heavily floured surface, roll out the remaining dough to make a large round, big enough to line the basin.
- Carefully lay the pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal. Roll out the remaining one-quarter into a circle big enough to cover the top.
- Pour off the cooking liquid from the filling into a small pan and set aside. Discard the thyme stalks. Spoon the filling into the lined basin and pour over 100ml of the cooking liquid. Fold over the overhanging pastry and brush with water. Place the lid on top, pressing firmly around the edges to seal.
- Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding. Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily.
- Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan that's big enough to take the basin easily. Half-fill the pan with water and bring to the boil. Lower in the pudding, cover and simmer for 2 hrs, topping up with boiling water when necessary.
- Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy. Carefully lift out the pudding. Run a knife around the rim, then turn out and serve with gravy and greens, if you like.
Nutrition Facts : Calories 973.7, Fat 55.8, SaturatedFat 25.2, Cholesterol 115.2, Sodium 1320.1, Carbohydrate 79.2, Fiber 6.7, Sugar 8.7, Protein 36.7
More about "beef ale parsnip pudding recipes"
BEEF, ALE AND PARSNIP PUDDING. A SONG FROM POOR THINGS.
Web Oct 23, 2012 2. Add the oil to the pan, dust the beef with the flour, then evenly brown over high heat. 3. Add the parsnips, ale, stock, jelly, thyme and bacon mixture to the pan. Bring to the boil, then cover and simmer …
From isinginthekitchen.com
From isinginthekitchen.com
BEEF, ALE & PARSNIP PUDDING - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
- Heat a large pan and cook the onion and lardons together for 5 mins until golden. Scoop out with a slotted spoon and set aside. Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat.
- Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 1½ hrs until the meat is tender.
- Generously butter a 1.5-litre pudding basin. To make the pastry, mix together the flour, mustard powder, suet and ½ tsp table salt. Add enough cold water, about 150ml, to make a soft dough.
- Carefully lay the pastry in the basin (aim to have 1cm of pastry overhanging the rim), then press the edges of the join together to seal. Roll out the remaining one-quarter into a circle big enough to cover the top.
- Pour off the cooking liquid from the filling into a small pan and set aside. Discard the thyme stalks. Spoon the filling into the lined basin and pour over 100ml of the cooking liquid.
- Butter a sheet of baking parchment, fold in a large pleat and lay, butter-side down, on top of the pudding. Cover with a pleated layer of foil and finally tie with string, making a loop for the handle so you can lift the pudding easily.
- Sit a small trivet or a large cookie cutter in the bottom of a deep saucepan that’s big enough to take the basin easily. Half-fill the pan with water and bring to the boil.
- Reheat the cooking liquid, bubbling it down a little so it reduces into a tasty gravy. Carefully lift out the pudding. Run a knife around the rim, then turn out and serve with gravy and greens, if you like.
BEEF, ALE & PARSNIP PUDDING | THE ENGLISH KITCHEN
Web Nov 05, 2013 Add the olive oil to the pan. When it is hot add the floured meat and brown evenly, over high heat. Add the prepared parsnips, ale, stock, jelly, thyme and lardon …
From theenglishkitchen.co
Estimated Reading Time 5 mins
From theenglishkitchen.co
Estimated Reading Time 5 mins
SUET PUDDING RECIPE - THE WORLD RECIPE
Web Oct 08, 2022 500g lean stewing beef , cubed: 2 tbsp plain flour: 3 parsnips , cubed: 500ml brown ale: 300ml beef stock: 2 tbsp cranberry or redcurrant jelly: 4 thyme sprigs: greens …
From theworldrecipe.com
From theworldrecipe.com
BEEF, ALE AND PARSNIP PIE | EDIBLE INDY
Web Sep 17, 2018 Serves 6. Heat a large pan and sauté the onions in 2 tablespoons of olive oil until soft. Remove from the pan and set aside. Add the remaining 2 tablespoons of olive …
From edibleindy.ediblecommunities.com
From edibleindy.ediblecommunities.com
PERSONAL RECIPE: BEEF, ALE & PARSNIP PUDDING RECIPE
Web 1 large onion , chopped; 100g smoked bacon lardons; 2 tbsp olive oil; 500g lean stewing beef , cubed; 2 tbsp plain flour; 3 parsnips , cubed; 500ml brown ale
From personalrecipe.blogspot.com
From personalrecipe.blogspot.com
BEEF, ALE & PARSNIP PUDDING - ALO811VIP.BLOGSPOT.COM
Web It was called Beef, Ale and Parsnip Pudding and it looked fabulous! Since it was my first time making a meat pudding, I followed the recipe exactly this first time. ... and the meat …
From alo811vip.blogspot.com
From alo811vip.blogspot.com
BEEF, ALE AND PARSNIP PUDDING - ALL ABOUT KITCHEN
Web Add the olive oil to the pan. When it is hot add the floured meat and brown evenly, over high heat. Add the prepared parsnips, ale, stock, jelly, thyme and lardon mixture. Bring to the …
From allaboutkitchenhouse.blogspot.com
From allaboutkitchenhouse.blogspot.com
SUET RECIPES | BESTO BLOG
Web May 08, 2017 How To Make Homemade Suet Recipes Birds Blooms Simple homemade suet recipe for birds beef ale parsnip pudding recipe bbc good food homemade suet …
From bestonlinecollegesdegrees.com
From bestonlinecollegesdegrees.com
TASTY BEEF ALE & PARSNIP PUDDING UPDATE | RECIPE COLLECTION
Web Aug 02, 2014 A traditional steak and ale pie with suet pastry. Make the filling the night before then steam the pudding the following morning for a delicious Sunday lunch …
From recipecollectionone.blogspot.com
From recipecollectionone.blogspot.com
BEEF, ALE & PARSNIP PUDDING RECIPE | EAT YOUR BOOKS
Web Beef, ale & parsnip pudding from BBC Good Food Magazine, March 2012 (page 67) by Silvana Franco. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) …
From eatyourbooks.com
From eatyourbooks.com
BEEF, ALE AND PARSNIP PUDDING - IRENGKUENE.BLOGSPOT.COM
Web Dec 04, 2016 Todd was longing for a meat pudding and so I did a search online to see if I could find a good one. I found a fabulous one on BBC GoodFood. It was called Beef, Ale …
From irengkuene.blogspot.com
From irengkuene.blogspot.com
BEEF, ALE & PARSNIP PUDDING RECIPE
Web Jun 25, 2021 Add the parsnips, ale, stock, jelly, thyme and lardon mixture to the pan. Bring to the boil, then cover and simmer for 1 1/2 hrs until the meat is tender. Generously …
From recipecialist.com
From recipecialist.com
RECIPE BEEF SUET PUDDING | DANDK ORGANIZER
Web Steak kidney pudding recipe bbc good food steamed venison port pudding recipe bbc good food beef ale parsnip pudding recipe bbc good food baked suet pudding …
From dandkmotorsports.com
From dandkmotorsports.com
BEEF, ALE & PARSNIP PUDDING | RECIPE | STEAK AND ALE, FOOD, BRITISH …
Web Jul 14, 2016 - A traditional steak and ale pie with suet pastry. Make the filling the night before then steam the pudding the following morning for a delicious Sunday lunch, from …
From pinterest.co.uk
From pinterest.co.uk
BEEF, ALE & PARSNIP PUDDING - OAK COTTAGE RECIPES - GOOGLE
Web Add the olive oil to the pan. When it is hot add the floured meat and brown evenly, over high heat. Add the prepared parsnips, ale, stock, jelly, thyme and lardon mixture. Bring to the …
From sites.google.com
From sites.google.com
WONDERING WHAT TO DO WITH YOUR CHRISTMAS LEFTOVERS?
Web 12 hours ago From parsnip ice-cream to beef in old coffee granules, here Femail brings you top recipes to make the most of your leftovers. ... The humble Christmas pudding, …
From dailymail.co.uk
From dailymail.co.uk
BEEF, ALE & PARSNIP PUDDING
Web Nov 04, 2013 It was called Beef, Ale and Parsnip Pudding and it looked fabulous! Since it was my first time making a meat pudding, I followed the recipe exactly this first time. ...
From englishfoodsrecipes.blogspot.com
From englishfoodsrecipes.blogspot.com
You'll also love