Beef, kidney, onions, pastry. Very little states English pub additional than that moreish combo. But there is a selection of other issues that can go into a steak and kidney pie also, from Worcestershire sauce and Guinness to mustard and mushrooms. Not all of them are conventional.
Gotta appreciate offal. The cuts that most folks really don’t want and which are filth-cheap. Even cost-free, if you live in the place.
Free? Your mate the farmer pulls up at your front gate in his bakkie and sends you a WhatsApp. “I’m outside. I’ve introduced you some ox kidneys.” It’s just one of these neighbourly Karoo times that remind you how satisfied you are that lifestyle turfed you out of the city and into the region. You pop outside, have a natter about the weather and his sheep and cattle, go over the wool selling price, and prepare a steak and kidney pie some time soon.
Imagine that going on in Tamboerskloof or Parktown? Your mind would instantly leap to John Travolta in Carrie.
“I’m outside the house your household. I’ve bought some ox kidneys for you.”
“Don’t get funny with me, I’ll connect with the police. Did you steal my mate’s cellular phone?”
A regular supper for the wizards at Hogwarts, steak and kidney pie was also on the menu at JK Rowling’s fictional Leaky Cauldron pub, whilst in Cockney rhyming slang you may well purchase one at your neighborhood pub as possibly a Kate and Sidney pie, snake and kiddy pie or, even worse and offensive to the modern ear, a snake and pygmy pie.
Recipes for steak and kidney pie day as far again as 1694 a guide referred to as The Compleat Prepare dinner listed ingredients that bundled currants, prunes, and nutmeg. But not of course Worcestershire sauce, which was only invented in 1835 by Lea & Perrins, however which is right now regarded as necessary to these pies.
Often it would also have stout such as Guinness in it or an additional wide variety of beer. I utilised a Black Label lager, mainly simply because my local did not have Guinness, and I did use Worcestershire sauce, but I also included hot English mustard and Port, simply because the latter gives a tiny sweetness to offset the bitter bite of the beer. Tasting the consequence verified, for my palate, that it was a superior idea to include things like individuals two, and it included fairly than took away from a steak and kidney pie which nevertheless tasted like the true offer, if with a little bit of excess pizzazz.
Other recognised elements of this Brit traditional have integrated bacon (which will make feeling but which I did not include), and mushrooms (which I made use of).
The modern day steak and kidney pie has a initial cousin but which has fallen out of trend: the steak and kidney pudding. A “pudding”, in this perception, is a steamed savoury dish. I was introduced up with them by my British mothers and fathers. In all those days you could buy steak and kidney puddings in huge tins at the grocery. The crust is comfortable and manufactured of suet, and the “pudding” is steamed. They’re quite various from the crispy crust we are accustomed to now, but choose my word for it: they stay one of my most unique pie recollections and I am dying to come across suet and make a single. When I do, you will be certain to uncover my recipe right here. Suet is the hardish unwanted fat all around the kidneys of cows and sheep, so it would make great perception to use in the wrapping for a steak and kidney pie.
Ox kidneys are regarded the finest for possibly the pie or the pudding, despite the fact that lamb, mutton or pork kidneys are occasionally applied.
I doubt extremely substantially that the previous British recipes for the English palate used garlic, but arrive on, what hurt can a few of cloves of it do? I also, horrors, utilised some fresh rosemary.
What there can be no dispute about is that your steak and kidney pie have to have steak, kidney, and onions. And a attractive crunchy pie crust. I applied puff pastry, the store-acquired assortment, and you can use that or shortcrust pastry much too. A sizzling drinking water pie crust these types of as the one I built in this recipe is also suited.
As for accompaniments, you may assume that mashed potato was the clear preference, as it goes with a great deal of pies, but the pondering is that chips make a much better match for a steak and kidney pie.
Lastly, make guaranteed the filling is great and saucy, so that it self-sauces from in. You can, however, make a traditional onion gravy to go with it, these as the one in this recipe I built for that other Brit vintage, excellent ol’ bangers and mash.
2 onions, sliced
2 garlic cloves, chopped
750 g lean rump, cubed
500 ox kidney, trimmed and diced
340 ml beer
250 ml beef inventory
¼ cup of Port
1 heaped tsp hot English mustard
1 tsp Worcestershire sauce
2 or 3 rosemary sprigs
250 g button mushrooms
1 packet of frozen puff pastry or 1 recipe hot water pie crust
Trim the kidneys by peeling off the outer membrane and trimming away the whitish main. Chop the flesh into smaller pieces. Sauté onions in butter with garlic. Take away to a aspect dish. Dice the beef and brown it in batches. Return the onion to the pot and increase the beer and chopped kidneys. Stir in the mustard. Add the inventory, Port, Worcestershire sauce, rosemary, and season with salt and a great deal of pepper to flavor. Return the beef to the pot. Deliver to a simmer and prepare dinner carefully on a extremely small warmth right up until the beef is tender, about 2 several hours. Be very careful that the sauce does not prepare dinner away, which it will if the warmth is far too substantial. Stir it now and then. Melt far more butter in a heavy pan and incorporate quartered mushrooms. Cook dinner right until they release their juices, then cook those juices away. Year with salt and pepper and incorporate to the cooked beef, stirring to combine.
Grease a big pie dish (or two scaled-down types, as I did). Spoon in the filling, including loads of the sauce. Roll out the pastry and slash a spherical about 3 cm wider than the dish. Location the spherical in excess of the top and crimp it all round to the edges of the dish. Slash 3 or 4 “leaves” of pastry to beautify the centre. Defeat an egg and brush it all in excess of the pastry top rated. Put the leaves at the centre and brush more than them as well. Use a smaller, sharp knife to make an incision proper in the middle.
Bake at 200℃ for 20 to 25 minutes or until finally the crust is crisp and golden brown. DM/TGIFood
To enquire about Tony Jackman’s e book, foodSTUFF (Human & Rousseau) please email him at [email protected]
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