Steak and Kidney Puddings with a Root Vegetable Puree and Lemon Almond Butter Dressed with Purple Sprouting Broccoli
- Ingredients
-
Ingredients:
- 700g stewing steak, cut up into 1cm cubes
- 200g ox kidney, cut into small pieces
Marinade:
- 1 bottle of red wine
- 1 small onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stick, roughly chopped
- 1 clove garlic
Filling:
- 100g unsalted butter
- 100ml brandy
- 3 tbsp olive oil
- 700ml stock approx
- 1 tbsp chopped fresh thyme
- 4 bay leaves
- Black peppercorns
- 2 tablespoons flour
Suet Pastry:
- 400g plain flour
- ½ tsp baking powder
- 175g beef suet
- 180ml boiling water
- 2 teaspoons salt
Vegetable Puree:
- 175g carrots, diced
- 175g parsnips, diced
- 175g celeriac, diced
- 2 cloves garlic, crushed
- 100ml double cream
- 60g unsalted butter
- 1 tbsp chopped parsley
Vegetables:
- 600g of purple sprouting broccoli
- 25g unsalted butter
- juice ½ lemon
- 25g sliced almonds
- Salt and pepper
