HOW TO COOK STEAK AND KIDNEY PIE

I am going to be making steak and kidneypie for our tea now this is a very meatydish so please if you’re a vegetarian orif you’re offended by meat preparationand a different video or a differentblog will probably be good for you inthis particular time but if you’re notand you’re interested then my recipe isfrom the BBC website it is for a steakand kidney pie and it was madeoriginated by Antonia or Thompson it’snot a recipe that I’ve tried before sothis is a first for me and and I cantell you what our ingredients arebasically so this pie will not have abase to it it’s going to just have apuff pastry top and I don’t make him paypuff pastry so we’ve got a sheet of puffpastry for the lid and then for thefilling we need some vegetable oil about2 tablespoons some steak it needs to bea brazen steak I have the preparation ofthe meat which Don will cut too whichexplains what a steak we’re using so weneed 7 ounces of kidney we are using oxkidney and I’ve prepped that myselfagain you’ll see that on the minipreparation click that John littleinsert which explains all about whatwe’re doing with meats we need an axe ofplain flour 2 medium onionsobviously pints of beef stock sure let’sdo sure Salisbury girls everyone callsit mustard sauce but actually it’sblisters yourselves so what we’re gonnadowe’re prepping the middle and then onceyou’ve done the filling you have to letit go completely cool before you add thepastry top so I’m it’s a non-slip simmerso we’re just going to get on with itand see how we go so that was the recipewe’re now going to insert a bit aboutthe meat preparation and just a littlebit so look away now you don’t like thatbit absolutely and then you’ll come backto me and almost get it all going sothis is a ox kidney which is recommendedbecause it’s gonna be cooked low andslow and apparently lamb and pigskidneys then hold up to cooking in thatway so I am told having not had muchexperience with cooking with kidney Icouldn’t possibly commentbut I’m just trying to trim out as muchof a sinewy stuff as like an ox kidneysare huge so we’ve got ant youth stuff toplay with if you know this steak iscalled a hanger steak I believe John haslooked at whereabouts the hanger steakcomes from but apparently it’s not oftenfor sale because or just tend to keep itthemselvesyeah use be called butcher steak and inrestaurants they’re called Bistro steakwe when we were into our butchers he hada freshly butchered can basically thereso he he gave us our lovely ox kidneyand the hanger steak he’s somewherearound that area yeah it’s the trend ofthe belly so he brought that out at thesame time and we said we need somestates and student states go with thekidney and he said this would be perfectso it’s the first time we’ve cooked withhanger steak but I have to say I meanit’s got beautiful marbling on it so andthe knife goes through it like butterso I’ve high hopes for thatshould be good it should be really goodso everyone I’ve just cut it into nicebig chunks and obviously the kidney insmaller chunks and basically that’s thepratbut the kidney is still large enough tosee cuz some people cut it so small youdon’t see it no and I think also itdepends on the type of kidney that youuse because obviously that ox kidney isquite big whereas if you can use thepigs or lungs kidney they’re muchsmaller so you can’t leave such bigpieces because they’re not lungs kidneysturned a crumble quite a lot and that’swhy they recommend using an ox kidneybecause as I said before it’s gonna be along slow cooking process for the middleof the pie if you like this pie also isnot going to have a pastry base on itit’s going to go into a lovely deep panplaterather a piece of puff pastry of the topso now we both know to make puff pastrycan be doing in school years ago ourkids never very nice to do that but noone does that the hell makes puff pastrynow I know I’ve got better things to doso that’s my prep dad will start puttingit all together we need to put thevegetable oil into the panand the oil in the pan and then add thesteak first wait let’s get a bit warmerfirst the ideal is that we bring thesteak and the kidneys first it says todo it in batches so that you don’t puttoo much in all in one go otherwise Ithink it it’s it’s choose it okay forthey this is more of a Browning offthing I should actually play out so Ican take my pieces out so we’ll show youa little bit of this then obviously thenwe’ll tough act when it’s all done Bobbysaid we’ll do a few pieces at a timewe’re just caramelize off the edges alittle bit really test that to theflavor doesn’t it it does and one thingthat I learnt this week where I’ve heardthis week and cuz I don’t know what youare like but for me some of thesecast-iron pans they’re fantastic butthings do stick and from what I canunderstand why red or been told thisweek is that if it sticks it’s notcaramelized enough you need to leave itand then you you consider when it’sactually browned or Nothing it comes offso we’re going to try that Ike nowactually and see if that actually worksI can kind of see the point of that itdoes create a crust and the whole crustmoves we’ve still got bits they’re stillon the pan and still not on the pan justtrying to spread around the word of thatactually so if just starting to sizzleof itso this is all my started I think I’llbe getting off let me just take thisrightjust saying this is the first time we’veever used this hanger steak so I’massuming you could use skirt or a chucksteak or stewing take any of those lowand slow type joint the meat reallycan’t fit for me okay I’m just gonna popa few of those on and then you’ll comeback yeah their face he’s done in aminute or so[Music]I’m just going to take those I’msomething would you say over niceharmony fixer stuff in the bottle thetime but now we addthe only color in there is from thejuices which completely so the nextstage and that is included or the juicethat you can see is going to go in therewith it so the whole lot we do then iswe use the 30 grams of plain flour tocover all the needs and the onions sothis is obviously what is going to makeour sauce nice and thick yes athickening agent it’s a bit of a roux iswhat I guessthat mix around in the net I get that abit incorporated excuse meyeah let’s try and cook out your flourmy mother was the touristy bad to nevercook tonight Claire especially if shemade gravy every now and again you justfind this lump of white flour and reallybrave it that’s all I can say she’s afantastic cook it’s on things and notnecessarily good out of it righteverything is nicely hated laughterSarah I wish we had somebody there’snothing if you’re a meat person you knowam I am i fat she stepped to caddyforget doing the rest of the poem clapyou just have the meeting kidneys and abit of mash on the side and that be manyhappy but we’re do it properlyso now it’s all getting quite stickybecause we’ve got all the floweringright and the next thing we do isbasically add or one and a half pointsof beef stock no white beef stock I madeearlier so there is some fat residue init that’s basically in grows all of thestalk like that and then we need tobring it all up to a boil I’m just gonnagive it if it never stir around need toseize any of that with them no season ituntil you take it off of the heat forsome reason okay when you take it offthe heat to cool okay I can I’m justchecking that yet when you take it offof the heat but you then you season itwith the salt pepper our most assertionOh like bits on the bottom of the panwhich I’m trying to loosen with mywooden spoon which is one good no littlestir but basically this mess that cometo a boil and once it hits a boil weneed to turn it down and leavesimmer uncovered so no blade for an hourand a half so I’m just trying to makesure that we don’t have any big lumps offlowery bits like John’s mom used to beit’s ball four and then trying to makesure that nothing’s sticking to thebottom of this pan I can hear itstarting to say smells wonderful sowe’re gonna let Kelly carry on fiddlingaround and then we so leave it for anhour and a half we’ll come back right sothis has been simmering now for a goodhour and a half if not a little bitlonger it has reduced the smell isamazing so now the next thing to do isto take it off of the heat I’m justgonna push it to the back of the stoveadd some seasoning I’m going to go alittle bit light on the stove because Ihave tasted it and it doesn’t move muchneed a grinder I’m whatever person inyour life obviously the taste for yourown delightsa – well done third time duckyand the point now is to allow this tocompletely cool hey everybody andwelcome back and a little while ago weleft you with our nice big pot of steakand kidney simmering away and it had aabout an hour and 3/4 I reckon yeah yeahwe weren’t sure exactly how I don’tthink you thought this steak was gonnaget yes that’s been done so I’ve got menice pie dish now this is their culturethis is absolutely room temperature coldit’s not gone in the fridge or anythingit’s just really temperature cold so asyou can see it’s thickened up reallynicely but there is quite a lot of gravyin there so what I’m going to do is withmy slight spoon I’m gonna take thefilling and put it in my pie dish yeahwe think in the end of this big dish itwe’re actually cooking it was really toobig so just take a little pie dish itall kind of concentrate on the meat inthe right place and we can decide whatto do with it if there’s only sparecraving it might not be just was verybig and very Charlotte when they thinkis deceptive certainly seems to be nowit’s thickened up because when we werecooking it didn’t seem like that wasgonna be an issue it’s thought they’regonna be far too much great they reallyan out so he’s transferring into a piedish actually he’s perfect I nevertalked with you I never eat out it hadthe world’s hommersonquality I think selectionwell you had a few issues over the yearsbut you know it’s good cook so basicallyyes there is no surplus we actuallydiscussing this earlier and thought ifthere was any surplus gravy we probablyjust use it for the gravy when weactually had the dinner but there’s notgoing to be any which is great nowyou’ve got meat and everything in theplay dish and I’m you need to take asheet of puff pastry and roll it out andplay at the top yeah as you can see in asheet okay I might have to take a pieceoff and marry it on in here I have got awhole egg and an egg yolk the oven asyou can hear is white and in thebackground is on at 200 and what it’ssupposed to be 220 but because it’s afan of a niche quite whole I’ve justleft it at 200 so I am going to take mylittle pastry tip brush and I’m justgonna paint the egg with a little bit ofegg so that we can stick the pastry tothe edge because obviously as I said toyou before there is no pastry in thebottom which is kind of good for me morehealthyyou usually use your rolling pin we cando that if you want just would say thatbut I just tend to pick it up breathingthe greaseproof and this pastry is atroom temperature it’s very so it’s ameatus okay but still so much easierthan making your own puff there we goas you can see I was right we are alittle bit short so what I’ll do is Iwill just take some off of this edgeabout though and we’re making countrypie but not a pretty thingI’m just exactly join it up whose nose Iwant is all puffed up it’s actually it’snot the most high okayso leveling offpersonally I think it is great but I didactually taste the content we were bothtotally content and it is lovely or lushas we would say from Bristol just to mymind I guess if you were doing it forlike you know for somebody coming tovisit or something like that you’dprobably make a pretty thing yeah make abit more time maybe make some patternsfor the top gentlemanyeah so little hole in the top youliterally brush the whole thing with thedouble egg wash the egg wash but as youcan see I mean the colour of this egg isyeah we always use free-range eggs andnever use anything else ready to never Iever buy anything else and as you cansee the colour as I said the color ofthe egg you can just imagine the goldenbrine that this pie is gonna come out onwould be quite liberal doesn’t reallymatter it’s not like it’s gonna you knowend up with pilots or puddles of raw eggon it I’m not gonna dab ennoble it ontop right now there we go okay and thensee there’s an air bubble in therethat’s okayand then this man goes into the oven for40 minutes and it will correct allraised up and puffy and a beautifulgolden brown color and it’s gonna begorgeousso there is our pie uncooked yeah no inreal chef e stuff on the telly would sayand we’ve got one compared to earlierfrom the oven but I don’t know we don’thave that we can’t afford to so we arejust going to put this in the oven cookit for sure it comes out there we wonyoo-chul steak and kidney pieAllah until insulted sometimes you seegood foodno no just hope it tastes as good as itlooks it certainly smells up it’s a notquick recipe it takes a little bit offiddling with and you know preparationbut I’m hoping that it’ll all be worthit in eaten and I think I was big enoughfor a family of I think that one so sixsixI reckon yeah easily so there will be init for two daysyou