Den (dewhitton) wrote,

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Bloke Cooking 2

Lonita says offal isn't for eating. SHE'S WRONG! HAHHAHAHAHAHA!

Steak And Suspicious Organs Pie in metric.

Get this stuff:

Meat bit
1/2kg Rump Steak
2 Bullock Kidneys NOT SHEEP KIDNEYS This is important.
2 Onions
1 clove Garlic, because you can never have too much garlic
1 tea spoon "season-all"
1 bay leaf
some thyme and any other wanky herbs you reckon you might need.
1 bottle of fucking good burgundy

Pastry bit
125g unsalted butter. Trust me on the unsalted bit. I'm not saying it for heath; it tastes better.
2 cups self-raising flour. I don't know what it's called in the US or Canada. sorry.
1/4 cup of water.

Loud is good. I like to cook while listening to The Sex Pistols.

Do these things:
Get all your pastry making things cold. Keep it in the fridge for an hour before you start, and wash your hands in cold water. It stops the dough from sticking. I don't know why. It just does.

Use standard pastry making technique you can find in cook books. Even the crap cook books can tell you how to make it. Roll it out thin until you have enough to cover the bottom and top of a pie dish.

Get the steak and suspicious organs and cut them into little cubes. It's tedious, but it's worth the effort. Trust me. Soak the meat cube in the burgundy for about 24 hours. uh... oops. I should've mentioned that before we started doing everything else.

So yesterday we cut the meat into cubes, and soaked it in the burgundy, overnight. yeah.

Today we get the steak, suspicious organs, burgundy, chopped onions (don't forget to chop the onions), all the other stuff and the wanky herbs you might think you like, and cook it all until the meat is amazingly tender. Then you add some thickener, like corn flour or plain flour or gravy mix.

Then let it cool. This is important. It just is.

About now would be a good time to do the pastry thing. Cover the bottom of the dish with most of the pastry, almost fill it with the meat and stuff, brush the edges of the pastry with egg and butter to then cover the top with the rest of the pastry. The egg-and-butter mix seals it shut. It just does. Stab a couple of holes in the top to let the steam out.

Bake for about 40 minutes at 180-200C, until the pastry is a sort of goldeny brown colour.

This should do a dish about 10" to 12" across.

Instead of water in the pastry, try beer. Guinness is brilliant!

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