Steak & Kidney Pie Recipe - English British
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Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of ox, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine.
The gravy typically consists of salted beef broth flavoured with Worcestershire sauce and black pepper, and thickened with refined flour, beurre manié, or corn starch. The gravy may also contain ale or Guinness.
Hot water crust pastry, puff pastry, and shortcrust pastry are among the pastry crusts prepared for steak and kidney pie.
Among the various vernacular rhyming slang names for steak and kidney pie are Kate and Sidney pie, snake and kiddy pie, and snake and pygmy pie.
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India during the time of the British Empire and as a result of post-war immigration.
In the Early Modern Period the food of England was historically characterised by its simplicity of approach and a reliance on the high quality of natural produce. It is possible the effects of this can still be seen in traditional cuisine.
Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II. In the second half of the 18th century Rev. Gilbert White, in The Natural History of Selborne made note of the increased consumption of vegetables by ordinary country people in the south of England, to which, he noted, potatoes had only been added during the reign of George III: Green-stalls in cities now support multitudes in comfortable state, while gardeners get fortunes. Every decent labourer also has his garden, which is half his support; and common farmers provide plenty of beans, peas, and greens, for their hinds to eat with their bacon.
Other meals, such as fish and chips, which were once urban street food eaten from newspaper with salt and malt vinegar, and pies and sausages with mashed potatoes, onions, and gravy, are now matched in popularity by curries from India and Bangladesh, and stir-fries based on Chinese and Thai cuisine. Italian cuisine and French cuisine are also now widely adapted. Britain was also quick to adopt the innovation of fast food from the United States, and continues to absorb culinary ideas from all over the world while at the same time rediscovering its roots in sustainable rural agriculture.
The English tradition of meat pies dates back to the Middle Ages, when an open top pie crust was used as the container for serving the meat and was called a coffyn. Since then, they have been a mainstay of English cooking. Different types of pastry may be used, including the lard-rich pastry of a raised pie. Meat pies generally contain standard fillings such as chicken-and-mushroom, steak and ale, minced beef and onion, lamb, mixed game or meat-and-potato. In recent years, more exotic fillings, such as balti curry have appeared.
Savoury puddings are made with a soft suet casing, the most famous being steak and kidney pudding (originally steak and oyster). Pork pie is usually eaten cold, with the Melton Mowbray pork pie being the archetype. Open pies or flans are generally served for dessert with fillings of seasonal fruit. Quiches and savoury flans are eaten, but not considered indigenous. Pasties are pies made by wrapping a single piece of pastry round the filling. The Cornish pasty is oval or crescent shaped with a stiff, crimped rim, traditionally filled with beef, and swede, although many variations are possible. Other pasties may be rectangular and filled with beef, cheese, or vegetables. Another type of pie is topped with mashed potato instead of pastry -- cottage pie (made with minced beef), shepherd's pie (made with minced lamb) and fisherman's pie using a choice of several fish and seafood.
Biddenden Biscuits, Bosworth Jumbles, Brancaster Salad, Brentford Rolls, Brighton Buttons, Brown Windsor Soup,
Chelsea Buns, Chester Buns, Chester Pudding, Chidingly Hotpot, Chorley Cakes, Cornish Candle Chicken Pie, Cornish Fairings, Cornish Pasty, Cornish Split, Cumberland Herb Pudding, Cumberland Sand Cake, Devon Flats, Devon Squab Pie,
France 2: Fort St. Jean Baptiste | A Taste of Louisiana with Chef John Folse & Company (2006)
France 2: Early settlers faced many hardships in taming Louisiana's wilderness. There were no formal communities or laws, food was scarce and there were very few women. Chef Folse visits with Rick Seale at Fort St. Jean Baptiste in Natchitoches about life on the Louisiana frontier. Then, Darren Vermillion demonstrates how to make corn and venison stew. Neil and Donna Wilkinson perform traditional music from the French colonial period.
In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from November 18, 2006, Chef John Folse focuses on the French influence on Louisiana cuisine. First, he visits Fort St. Jean Baptiste in Natchitoches and interviews ranger Rick Seale, who discusses the life of French colonists on the Louisiana frontier. In the kitchen, Chef Folse cooks Squash and Shrimp Casserole and talks with Tommy Adkins and Darren Vermillion, rangers at Fort St. Jean Baptiste. Back in Natchitoches, Vermillion shows Chef Folse how the French colonists would have prepared Corn and Venison Stew. Back in the studio kitchen, Chef Folse makes Corn and Oyster Dressing and continues talking with his guests. Throughout the show, Neil Wilkinson and Donna Wilkinson entertain the audience with live music.
CAJUN POT PIES
This cajun pot pie recipe is so easy and a perfect dish idea for your left over pinto beans and rice. Ramekin-filled puff pastry, filled with bacon and onion pinto beans, rice and andouille sausage and topped with more puff pastry with a sprinkle of cajun seasoning then baked in the oven until crusty and golden brown. It’s a perfect dish for a cold weather day and a way to make use of left-over beans. Enjoy!
Shopping List:
Refer to the bacon and onion pinto bean recipe link below for that video.
Remainder of ingredients for the pot pie:
(Servings: 2. Use 2, 4 inch ramekin bowls)
2 Puff pastry sheets
1 raw beaten egg with a tbls. of cold water
Vegetable spray
Andouille sausage
Sprinkle of Slap Ya Mama Cajun seasoning
Directions:
Make the bacon and onion pinto beans as directed in the video link below.
Slice and sear the andouile sausage in a skillet over medium high heat then set aside.
Thaw the puff pastry according to package directions.
Spread a bit of flour on your cutting surface then fold out flat. Use a rolling pin if necessary.
Using a cookie cutter or a round bowl about ¼ to ½ inch larger than the top rim of the ramekins, cut out a circular pattern of pastry. Make a small “X” cut in the center of the pastry sheet for venting.
If you desire to have a bottom crust, also cut out pastry in the same manner as described above.
Spray the inside of the ramekin with vegetable spray to prevent sticking while baking.
Beat the egg and add 1 tsp of cold water.
Place the bottom pastry sheet into the ramekin and press along the bottom and sides and form. Leave a small over-hang over the top rim. Brush a small amount of egg wash on the pastry to enhance browning.
Fill the ramekin with the beans and rice and sausage.
Brush a small amount of the beaten egg along the top rim of the ramekin.
Place the top pastry sheet on top of the ramekin where the edges are extending just over the top rim.
Press and form the pastry sheet along the top rim and using your fingers crimp the sheet to form small ridges (or use a fork). This is mainly for presentation.
Brush some egg wash on top of the pastry sheet to enhance browning and sheen.
Give it a dusting of Slap Ya Mama Cajun seasoning.
Bake in the oven at 400 degrees for 20-25 minutes until golden brown and the beans are bubbling.
Serve and enjoy!!!
To make the bacon and onion pinto bean recipe:
Share your love with a big ole crock pot of pinto beans. This bacon and onion pinto bean recipe will warm you up on a cold day. In this video I’ll show you how to make pinto beans in the crock pot with crisp bacon and bacon seasoned onions. I’ll also discuss tips on crock pot cooking and tips on the perfect time to season your beans. Served over a bed of buttered white rice and cast iron skillet cornbread. Enjoy!!
Shopping List:
1 Lb. Pinto beans
½ Lb. bacon
1 small diced sweet onion
2 tbls. Kosher salt (if you use table salt use 1 tbls)
1 tsp. course black pepper
1 tsp. chili powder
1 tsp garlic powder
1 tsp paprika
Chives for garnish
4 cups water, perhaps a little more if needed
Directions:
Soak beans in water at least 4-6 hours. Overnight is okay also.
Discard soaking water, rinse, and sort out any rocks or bad beans. Set aside.
Fry the bacon and pour off excess grease. Set aside
Sauté the onion in the residual bacon grease. Add a pinch of salt to help them sweat.
Add the bacon, onion and beans to the crock pot and mix.
DO NOT SEASON YET (This is explained in the video)
Set the crock pot to high for 6-8 hours, or low for 8-10 hours.
HELPFUL TIP: RESIST TAKING THE LID OFF FOR AT LEAST THE FIRST TWO HOURS AS YOU LOSE 15-20 MINUTES COOKING TIME EVERY TIME YOU REMOVE THE LID.
After 4 hours inspect the beans for wrinkling or cracking. When you see this it’s time to season the beans.
Add the seasonings and stir. Replace the lid and continue to cook until the beans are soft.
Using a potato masher, mash in several areas to help thicken the bean juice. You could also use cornstarch mixed with bean juice and water to thicken the juice. (2 cups of bean juice, ½ cup water and 1 tbls cornstarch)
Garnish with chives and or Jalapeno slices.
Serve over white rice.
Enjoy!!!
Boo’s Block Cutting Board:
johnboos.com/
Music:
Song: “Happiness”
License: Creative Commons
Standard License
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