Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 13

This is a great version of a great British dish, which I borrowed from Bobby King at the Cottage Inn in Ascot. What makes it so special is the addition of a secret ingredient. No, it’s not the Guinness, and it’s not the tomato purée. Yes, you guessed it. It’s the HP Sauce. Tony

Serves 6

1 tablespoon sunflower oil

1 large onion, thinly sliced

700g/1lb 9 oz chuck steak, cut into

2cm/¾ inch cubes

225g/8 oz lamb’s kidneys, rinsed and cut into 2cm/¾ inch cubes

3 tablespoons plain flour

350ml/12fl oz beef stock

250ml/9fl oz Guinness or ale

1 tablespoon HP sauce

1 tablespoon Worcestershire sauce

1 tablespoon tomato purée

1 teaspoon chopped thyme large knob of butter

sea salt and freshly ground black pepper

For the pastry:

450g/1lb self-raising flour

225g/8 oz suet

pinch of salt

Heat the oil in a large saucepan, add the onion and cook gently for a few minutes. Toss the steak and kidney in the flour and add to the onion, tossing well. Cook until browned all over. Pour in the beef stock and beer, then add the HP sauce, Worcestershire sauce, tomato purée and thyme and season well to taste. Bring to the boil and simmer very gently for 1 hour, until the meat is tender. Remove from the heat and leave to cool.

For the pastry, place the flour in a large bowl and stir in the suet and a good pinch of salt. Mix in enough cold water to form a soft dough, using your hands towards the end to bring it all together in a smooth, elastic dough that leaves the bowl clean. Leave for 5 minutes. Cut off and reserve a quarter of the pastry for the lid. Roll out the rest on a lightly floured work surface into a large circle. Use the butter to grease a 1.5 litre/2½ pint pudding basin, then line it with the pastry and fill with the steak and kidney mixture.

Roll out the remaining pastry and cut out a lid from it. Brush the edges with a little water and place in position on the pudding, pressing the edges well to seal. Cover with a double sheet of foil, pleated in the centre to allow room for expansion while cooking, and secure with string.

Place the pudding in a large saucepan and pour in enough boiling water to come half-way up the sides of the basin. Cover the pan and steam for 40 minutes. Remove from the pan and leave to cool for about 5 minutes. Take off the foil and release the pudding by running a knife between the pastry and basin. Invert the pudding on to a serving plate, cut into wedges and serve immediately.