23
RECIPES
STEAK & KIDNEY PUDDING
Serves 4
450g stewing steak, cubed
100g kidney, cubed
100g onion, chopped
450ml (
3
/4 pint) hot beef stock
30ml (2 tbsp) cornflour, mixed with a little water
225g self raising flour
2.5ml (
1
/2 tsp) salt
5ml (1tsp) baking powder
100g suet
approximately 150ml (
1
/4 pint) cold water
15ml (1 tbsp) milk
1 Place steak, kidney, onion and stock in a large
casserole dish. Cover and cook on MEDIUM
HIGH (70%) for 30 minutes. Stir halfway
through cooking and add the cornflour to
thicken.
2
To make the pastry, place the flour, salt, baking
powder and suet in a bowl and mix well.
3
Add enough cold water to form a soft dough.
Knead lightly. Roll out
2
/3
of the pastry and line a 1
litre (1
3
/4
pint) greased pudding basin with this
pastry. Roll out the remaining pastry and cut a
circle large enough to cover the surface.
4 Fill the basin with the meat mixture, top with
pastry circle and brush with milk. Make a slit
in centre to allow steam to escape.
5 Cover with cling film, pierce and cook on
MEDIUM HIGH (70%) for 15 minutes.
BOLOGNESE SAUCE
Serves 4
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
150ml (
1
/4
pint) red wine
300ml (
1
/2
pint) hot beef stock
salt and pepper to taste
30ml (2 tbsp) cornflour blended with 30ml water
1 Place oil, onion, celery and garlic into a 2.5
litre (approx. 4 pint) dish and mix well.
2 Cook on MEDIUM HIGH (70%) for 4
minutes.
3 Add all the remaining ingredients, mix
thoroughly.
4 Cook on MEDIUM HIGH (70%) for 25
minutes, untill sauce is thick. Stir 2-3 times
during cooking.
Serve hot with spaghetti.
Bolognese Sauce- Variations:
Shepherds pie: Make as the bolognese sauce, omitting the wine. Place in dish, top with 900g mashed
potatoes. Heat on HIGH (100%) for 5 - 6 minutes.
Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g drained canned red kidney
beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste.
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