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  • pixeltheatre 12:01 am on April 27, 2010 Permalink | Reply
    Tags: english pudding, suet   

    Daring Bakers’ 28th Challenge: English Pudding 

    The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet. I had heard of English pudding before, but never had it. The beef suet was interesting, so I decided to try to use it. I found it fairly easily, in frozen pellet form, at Famous Foods. The recipe was pretty straightforward. I didn’t have any self-rising flour, so I added some baking powder, as suggested. I don’t think I used enough, though, as the top lid did not rise much. I went with a bacon and leek filling. I steamed it for an hour and a half. The result was interesting. The beef suet definitely has a distintive taste. I can’t say I didn’t like it, but I’m not sure I liked it. But it was interesting nonetheless.  As a good challenge should be. I still have some suet left and will try this recipe again, but baled instead of steamed.

    English Pudding

    Preparation time: Preparation time is 5 to 20 minutes depending on the filling. Cooking time is 1 to 5 hours so do this on a day you have jobs around the house to do or are popping in and out as you need to occasionally check the pan hasn’t boiled dry! However it is otherwise a very low time requirement dish.

    Equipment required:
    • 2 pint (1 litre) pudding bowl or steam-able containers to contain a similar amount they should be higher rather than wide and low
    Traditional pudding bowl so you know what is normally used.

    • Steamer or large pan, ideally with a steaming stand, upturned plate or crumpled up piece of kitchen foil
    • Mixing bowl
    • Spoon
    • Measuring cups or scales
    • Foil or grease proof paper to cover the bowl
    • String

    Type 1 Puddings — suet crusts.

    Pudding Crust for both Savoury Pudding or Sweet Pudding (using suet or a suet substitute):

    Ingredients

    (250 grams/12 ounces) Self-raising flour (Note* If you cannot find self-raising flour, use a combination of all-purpose flour and baking powder.)
    (175 grams/6 ounces) Shredded suet or suet substitute (i.e., Vegetable Suet, Crisco, Lard)
    (a pinch) Salt and pepper (Note* If making a savory dish, can be replaced with spices for sweet if wished.)
    (210 millilitres/a little less than a cup) Water (Note* You can use a milk or a water and milk mix for a richer pastry.)

    1. Mix the flour and suet together.
    2. Season the flour and suet mixture with salt and pepper if savory and just a bit of salt and/or spices if sweet.
    3. Add the water, a tablespoonful at a time, as you mix the ingredients together. Make up the pastry to firm an elastic dough that leaves the bowl clean. The liquid amounts are only an estimate and most recipes just say water to mix.
    4. Don’t over handle the pastry or it will be too hard.
    5. Reserve a quarter for the lid and roll out the rest and line a well-greased bowl.
    6. At this point add your filling.. a couple of options are give below but have fun and go wild!
    7. Roll the final piece of pastry out into a circle big enough to cover the top of the basin, dampen the edges and put in position on the pudding, pinching the edges together to seal.
    8. Seal well and cover with a double sheet of foil – pleated in the centre to allow room for expansion while cooking. Secure with string, and place it in a steamer over boiling water.
    9. Steam for up to 5 hours, you may need to add more boiling water halfway through or possibly more often. There is a lot of leeway in this steaming time and different recipes give different steaming times. Delia Smith says 5 hours for Steak and kidney where as Mrs Beeton says 2.5 for a similar dish! One way to tell that it is cooked is when the pastry changes colour and goes from white to a sort of light golden brown. It is also hard to over steam a pudding so you can leave it bubbling away until you are ready.

    This sort of pastry can also be used as a topping for a baked meat pie and becomes quite a light crusty pastry when baked.

    Bacon and Leek filling

    8 slices of bacon, chopped and cooked
    3 small leeks, finely chopped and cooked
    enough chicken broth to soak the filling
    salt and pepper to taste
    dash of smoked paprika.

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    • Audax Artifex 12:52 am on April 27, 2010 Permalink | Reply

      WOW that does look like a wonderful photo (I only saw it for a moment then flickr shut down LOL) well done on this challenge. Cheers from Audax in Sydney Australia.

    • Elra 4:16 pm on April 27, 2010 Permalink | Reply

      I am not sure why, but I can not see your photographs. I can only imagine, must be superb.

  • pixeltheatre 12:01 am on April 14, 2010 Permalink | Reply
    Tags: , stew   

    Daring Cooks 12th Challenge: Brunswick stew 

    The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club. I can’t say I’m too fond of stews, but when I saw that the first ingredient was a 1/4 lb of bacon, I was in! ;0

    The history of this stew, as explained by Wolf:

    Brunswick Stew has a long, and oft debated history. Brunswick, Georgia claimed that the first Brunswick Stew was created there in 1898. There is, at the Golden Isles Welcome Center on Interstate 95, a bronzed stew pot with a plaque proclaiming this fact.

    However, Brunswick, Virginia claims that the first Brunswick Stew was created there by a camp cook named Jimmy Matthews in 1828, for a hunting expedition led by Dr. Creed Haskings, a member of the Virginia State Legislature for a number of years. He was said to have used squirrel in the original Brunswick Stew created for the group when they returned. The hunters were at first skeptical of the thick, hearty concoction, but upon tasting it, were convinced and asked for more.

    Every year, there is an Annual Brunswick Stew Cookoff that pits ‘Stewmasters’ from both Virgina and Georgia against their counterparts, and takes place every October in Georgia.

    In the early 20th Cent, the rivalry of the two Brunswicks helped make this dish as popular as it is today, and it quickly became a pan-Southern classic. Some recipe call for the original addition of squirrel, but most allow for chicken, turkey, ham, or pork, even beef on occasion. Rabbit is also used. The vegetables can vary widely from variation to variation, however, the Brunswick Stewmasters recipe says *exactly* what is used in competion stews, and states that “Adding any additional ingredient(s) will disqualify the stew from being an original Brunswick Stew.”

    However, most agree that, Brunswick stew is not done properly “until the paddle stands up in the middle.”

    I did version one of this recipe. I substituted pork ribs for the rabbit, used lima and kidney beans, since I couldn’t find any butter beans and used store-bought chicken broth. I also needed more than the 4 cups of broth stated in the recipe. It just wasn’t enough to submerge the potatoes and everything else for simmering. I used closer to 6 cups in the end. I was going to do this recipe on a Tuesday night, to have the next day, but then decided to use a quiet Easter Monday afternoon at home instead. I’m glad I did, as it pretty much took all afternoon and part of the early evening. But the work was definitely worth it. It was one of the best stews I’ve ever had. It doesn’t have the customary dark sauce you would expect, but a very nice, spicy (I left the seeds in of one of the serrano peppers) thick creamy broth. And your spoon really does stand in your bowl, for all the goodness it contains. Very nice recipe. Thanks Wolf!

    Brunswick Stew

    Prep Time-

    Recipe 1- Estimated time-3-4 hours, longer if making the Sunday Chicken Broth, or your own stock from scratch
    Recipe 2- Estimated Time- 1 ½ to 2 ½ hours, depending on whether you have your meats already cooked first.

    Equipment needed-
    Large stock pot, at least 10-12qt OR Dutch Oven , or smaller if you halve the recipe used
    Cutting board
    Knives
    Measuring cups and spoons
    Colander
    Large bowl
    Large wooden spoon for stirring
    Tongs

    Ingredients-

    Recipe One, the Long Way-
    From “The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners” by Matt Lee and Ted Lee

    Serves about 12

    1/4 lb / 113.88 grams / 4 oz slab bacon, rough diced
    2 Serrano, Thai or other dried red chiles, stems trimmed, sliced, seeded, flattened
    1lb / 455.52 grams / 16oz rabbit, quartered, skinned
    1 4-5lb / 1822.08- 2277.6 grams / 64-80oz chicken, quartered, skinned, and most of the fat removed
    1 Tablespoon / 14.235 grams / ½ oz sea salt for seasoning, plus extra to taste
    2-3 quarts / 8-12 cups / 64.607-96.9oz Sunday Chicken Broth (recipe below)
    2 Bay leaves
    2 large celery stalks
    2lbs / 911.04 grams / 32oz Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced
    1 ½ cups / 344.88 grams / 12.114oz carrots (about 5 small carrots), chopped
    3 ½ / 804.72 grams / 28.266oz cups onion (about 4 medium onions) chopped
    2 cups / 459.84 grams / 16.152oz fresh corn kernels, cut from the cob (about 4 ears)
    3 cups / 689.76 grams / 24.228oz butterbeans, preferably fresh (1 ¼ lbs) or defrosted frozen
    1 35oz can / 996.45 grams / 4 cups whole, peeled tomatoes, drained
    ¼ cup / 57.48 grams / 2.019 oz red wine vinegar
    Juice of 2 lemons
    Tabasco sauce to taste

    Recipe 1-1-In the largest stockpot you have, preferably a 10-12 qt or even a Dutch Oven if you’re lucky enough to have one, fry the bacon over medium-high heat until it just starts to crisp. Transfer to a large bowl, and set aside. Reserve most of the bacon fat in your pan, and with the pan on the burner, add in the chiles. Toast the chiles until they just start to smell good, or make your nose tingle, about a minute tops. Remove to bowl with the bacon.

    2- Season liberally both sides of the rabbit and chicken pieces with sea salt and pepper. Place the rabbit pieces in the pot and sear off all sides possible. You just want to brown them, not cook them completely. Remove to bowl with bacon and chiles, add more bacon fat if needed, or olive oil, or other oil of your choice, then add in chicken pieces, again, browning all sides nicely. Remember not to crowd your pieces, especially if you have a narrow bottomed pot. Put the chicken in the bowl with the bacon, chiles and rabbit. Set it aside.

    3- Add 2 cups of your chicken broth or stock, if you prefer, to the pan and basically deglaze the4 pan, making sure to get all the goodness cooked onto the bottom. The stock will become a nice rich dark color and start smelling good. Bring it up to a boil and let it boil away until reduced by at least half. Add your remaining stock, the bay leaves, celery, potatoes, chicken, rabbit, bacon, chiles and any liquid that may have gathered at the bottom of the bowl they were resting in. Bring the pot back up to a low boil/high simmer, over medium/high heat. Reduce heat to low and cover, remember to stir every 15 minutes, give or take, to thoroughly meld the flavors. Simmer, on low, for approximately 1 ½ hours. Supposedly, the stock may become a yellow tinge with pieces of chicken or rabbit floating up, the celery will be very limp, as will the chiles. Taste the stock, according to the recipe, it “should taste like the best chicken soup you’ve ever had”.

    4- With a pair of tongs, remove the chicken and rabbit pieces to a colander over the bowl you used earlier. Be careful, as by this time, the meats will be very tender and may start falling apart. Remove the bay leaf, celery, chiles, bacon and discard.5 After you’ve allowed the meat to cool enough to handle, carefully remove all the meat from the bones, shredding it as you go. Return the meat to the pot, throwing away the bones. Add in your carrots, and stir gently, allowing it to come back to a slow simmer. Simmer gently, uncovered, for at least 25 minutes, or until the carrots have started to soften.

    5- Add in your onion, butterbeans, corn and tomatoes. As you add the tomatoes, crush them up. Simmer for another 30 minutes, stirring every so often until the stew has reduced slightly, and onions, corn and butterbeans are tender. Remove from heat and add in vinegar, lemon juice, stir to blend in well. Season to taste with sea salt, pepper, and Tabasco sauce if desired.

    6- You can either serve immediately or refrigerate for 24 hours, which makes the flavors meld more and makes the overall stew even better. Serve hot, either on its own, or with a side of corn bread, over steamed white rice, with any braised greens as a side.

    Recipe Two, The Short Way-
    This version goes on the assumption that you already have cooked your meats and have broth on hand. This was also my first experience with eating Brunswick stew. It’s got more of a tomato base, has larger, chunkier vegetables, but is just as wonderful as recipe one. However, it is a lot quicker to make than the first recipe.

    Brunswick Stew recipe from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife Festival in Ferrum, Va.

    Serves about 10

    2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth – yes, all three meats
    3 medium diced potatoes
    2 medium ripe crushed tomatoes
    2 medium diced onions
    3 cups/ 689.76 grams / 24.228oz frozen corn
    1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
    4-5 strips crumbled bacon
    ½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
    1 Tablespoon / 14.235 grams / .5 oz sugar
    1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
    Dash of red pepper
    2 diced carrots (optional)
    Tomato juice

    Directions-

    Recipe2- In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.

     
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