Sunday, 24 February 2008

Steak and Kidney Sponge

Basic Steak and Kidney
Ingredients:
500gm chuck, blade or rump steak
1 ox kidney or 2 sheep kidneys
1 tbsp corn-based corn flour
1½ tsp salt
1 tsp freshly ground black pepper
½ tsp dried herbs
½ cup water

Method:
Cut meat into cubes. Sprinkle with flour and seasonings. Put in saucepan and pour water over. Simmer over low heat for about 2 hours. Keep hot while preparing topping.

Sponge Topping
Ingredients:

1 cup GF SR flour
½ tsp salt
2 eggs, separated
1 cup milk
2 oz butter, melted

Method:
  • Sift flour and salt into basin and make a well in centre.
  • Beat egg yolks and stir in milk.
  • Pour into flour mixture.
  • Add butter and stir until smooth.
  • Beat egg whites until stiff and fold into mixture.
Steak and Kidney Sponge
Method:
  • Put hot steak and kidney into a basin.
  • Hold a large cooking spoon over meat and gently pour sponge on to spoon so that topping spreads over steak and kidney.
  • Put basin into steamer and place lid on saucepan.
  • Bring water to a fast boil for about 20 minutes.
Variation:
Instead of the steak & kidney mixture, this recipe works well if you substitute with the meat mixture for shepherd's pie

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