James Martin’s Steak And Kidney Pudding Recipe

James Martin’s Steak and Kidney Pudding is a modern take on a classic British dish that has stood the test of time. Steak and Kidney Pudding is a hearty and comforting meal, traditionally associated with British cuisine.

It consists of tender chunks of beef steak and kidneys, slowly braised in a rich, flavorful gravy, and encased in a light, steamed suet pastry. James Martin, a renowned British chef, brings his expertise and flair to this timeless dish, creating a version that is not only delicious but also beautifully presented. His recipe emphasizes rich, robust flavors while maintaining the comforting, hearty nature that the dish is famous for.

Steak and Kidney Pudding is often enjoyed as a cozy family meal or served in pubs and restaurants across the UK. It stands out for its savory filling and the satisfying texture of the suet crust, which contrasts wonderfully with the tender, melt-in-the-mouth meat.

The dish is typically served with vegetables, mashed potatoes, or a rich gravy, making it a complete and filling meal. James Martin’s version may include slight adjustments in technique or seasoning to enhance the traditional flavors and bring a modern touch to this beloved British classic.

James Martin’s Steak And Kidney Pudding Recipe

Ingredients Needed

To recreate James Martin’s Steak and Kidney Pudding, you will need the following ingredients:

For The Filling

• 600g beef steak (such as sirloin or rump) – Cut into small cubes to ensure even cooking.
• 200g beef kidney (or lamb kidney) – Cleaned and chopped into small pieces. This is a crucial component for the authentic flavor.
• 1 large onion – Finely chopped, providing sweetness and depth to the filling.
• 1 clove garlic – Minced to add flavor to the dish.
• 2 tbsp plain flour – Used to thicken the gravy.
• 500ml beef stock – To create a rich, savory sauce that will keep the filling moist.
• 1 tbsp Worcestershire sauce – Adds a tangy, umami kick.
• 1 tsp dried thyme – For earthy herbal notes.
• Salt and pepper – For seasoning.
• A small knob of butter – To sauté the onions and garlic.

For The Suet Pastry

• 200g self-raising flour – The base of the pastry, which creates a light texture.
• 100g suet – Traditional suet gives the pastry its characteristic crumbly texture.
• Cold water – To bring the pastry together, adding just enough to make a dough.

For Greasing

• Butter or oil – To grease the pudding basin and prevent sticking.

Equipment Needed

Making James Martin’s Steak and Kidney Pudding requires a few key pieces of equipment to ensure success:

1. Steaming equipment – A large saucepan or steamer large enough to hold the pudding basin. A steamer basket or steaming rack is essential for ensuring even heat distribution while cooking.
2. Pudding basin – A 1-liter (or 2-pint) round pudding basin is ideal for this recipe. It helps form the shape of the pudding as it steams.
3. Sharp knife – For chopping the meat and kidney into small, even pieces.
4. Chopping board – To chop the ingredients safely and efficiently.
5. Large frying pan – For sautéing the onions, garlic, and meat.
6. Mixing bowl – For combining the suet pastry ingredients.
7. Cling film or a lid – To cover the pudding basin during steaming, ensuring it stays airtight and steams evenly.

Step-by-Step Guide To Make James Martin’s Steak And Kidney Pudding

Follow these steps to recreate James Martin’s delicious steak and kidney pudding:

Step 1: Prepare The Filling

1. Cook the meat: In a large frying pan, melt a small knob of butter over medium heat. Add the chopped onions and garlic, cooking until softened and translucent, about 5 minutes.
2. Brown the beef and kidney: Add the beef steak and kidney pieces to the pan and cook until browned on all sides.
3. Thicken the gravy: Sprinkle the flour over the meat and stir well to coat. This will help thicken the gravy later. Cook for another minute to allow the flour to absorb the juices.
4. Add stock and seasonings: Pour in the beef stock, Worcestershire sauce, and thyme. Stir well to combine and bring the mixture to a simmer. Let it cook gently for 15-20 minutes, until the sauce has thickened slightly. Season with salt and pepper to taste.
5. Cool the filling: Once the filling has thickened and the meat is cooked through, remove the pan from the heat and allow it to cool while you prepare the pastry.

Step 2: Make The Suet Pastry

1. Mix the pastry ingredients: In a mixing bowl, combine the self-raising flour and suet. Gradually add cold water, stirring until the mixture comes together to form a dough. You should have a smooth, firm dough.
2. Roll out the pastry: On a lightly floured surface, roll out two-thirds of the pastry dough into a circle large enough to line the bottom and sides of the pudding basin.
3. Prepare the pudding basin: Grease the inside of the pudding basin with butter or oil. Line the basin with the rolled-out pastry, pressing gently to ensure there are no gaps.

Step 3: Assemble The Pudding

1. Fill the pudding: Spoon the cooled steak and kidney filling into the lined pudding basin. Pack it in gently, ensuring it’s evenly distributed.
2. Top with pastry: Roll out the remaining third of the pastry to form a lid. Place it over the top of the pudding, sealing the edges by pinching the dough together with your fingers.
3. Cover the pudding: Cover the top of the pudding basin with a piece of greased parchment paper or foil, ensuring it is tightly secured.

Step 4: Steam The Pudding

1. Prepare the steamer: Fill a large saucepan or steamer with water and bring it to a boil. Lower the heat to a simmer.
2. Steam the pudding: Place the pudding basin into the steamer or saucepan, ensuring it is sitting on a steaming rack or an upturned saucer. Cover and steam for 2.5 to 3 hours, checking occasionally to make sure the water doesn’t run dry. Refill with boiling water as necessary.

Step 5: Serve

Once the pudding is cooked, carefully remove it from the steamer. Let it sit for a few minutes before turning it out onto a serving plate. Serve the steak and kidney pudding with mashed potatoes, steamed vegetables, and extra gravy for a truly satisfying meal.

Mastering The Recipe: Tips And Tricks

1. Choose the right cut of meat: For the best results, choose a good-quality, well-marbled beef steak such as sirloin or rump. The fat will help keep the meat tender as it cooks.
2. Perfect the suet pastry: Be careful not to overwork the pastry when mixing. Over-handling can result in a dense, heavy crust. The dough should be firm but not too tough.
3. Seasoning is key: Don’t skimp on the seasoning! The richness of the beef and kidney needs balancing with salt, pepper, and a good splash of Worcestershire sauce to lift the flavors.
4. Steam gently: Steaming the pudding at a gentle simmer ensures the suet pastry stays light and airy. A rapid boil could cause it to become tough and chewy.
5. Cool the filling: Allow the filling to cool before adding it to the pastry. This prevents the pastry from becoming soggy and ensures the pudding holds its shape when steamed.

James Martin’s Steak and Kidney Pudding is a classic British comfort food that combines tender beef, flavorful kidney, and a rich gravy, all encased in a beautifully light and fluffy suet pastry. By following this detailed guide and applying some tips and tricks, you can master this delicious dish and enjoy a true taste of traditional British cuisine.

Whether you’re serving it for a special family meal or simply craving a satisfying dish, this pudding will bring warmth and comfort to your table. Enjoy the savory, rich flavors and the hearty texture-perfect for any occasion!.

Simple Twists On James Martin’s Steak And Kidney Pudding Recipe

James Martin’s Steak and Kidney Pudding is a classic British dish that combines tender pieces of steak and kidney encased in a rich, suet-based pastry. While the traditional recipe is undoubtedly delicious, there are several ways you can elevate or customize it with simple twists to suit your tastes or dietary needs.

1. Vegetarian Alternative: If you’re craving the comforting flavors of steak and kidney pudding but prefer a vegetarian option, you can replace the steak and kidney with a hearty mix of mushrooms, lentils, and tempeh. This mixture offers a similar umami flavor and texture, ensuring you don’t miss out on that satisfying savory filling. Adding a touch of soy sauce or miso can also enhance the flavor profile, making it rich and savory.
2. Herb and Spice Variations: While James Martin’s recipe focuses on simple seasoning, consider adding some extra herbs and spices to the filling. Thyme, rosemary, or even a dash of smoked paprika can give the pudding a deeper, more aromatic flavor. For those who enjoy a bit of heat, a pinch of chili flakes can bring a welcome kick to the dish.
3. A Lighter Twist: If you’re looking for a lighter version of this hearty pudding, consider substituting part of the suet pastry with a whole wheat version or using a combination of whole wheat flour and regular flour. This provides a slightly healthier option without compromising the deliciously crumbly texture of the crust.
4. Add Some Cheese: For a more indulgent twist, try adding a handful of grated cheese (such as cheddar or Lancashire) into the suet pastry dough. The cheese will melt and infuse the pastry with a rich, creamy flavor, elevating the overall dish to new heights.
5. Switch Up the Meat: Traditional steak and kidney pudding is made with beef steak and lamb’s kidneys, but you can also try swapping the beef for another type of meat such as pork or venison. Venison, in particular, pairs wonderfully with rich, earthy flavors and would provide a unique variation while staying true to the hearty spirit of the dish.
6. Add a Sweet Element: If you want to introduce a surprising twist, consider adding a small amount of caramelized onions or a touch of balsamic vinegar to the filling. The sweetness from the caramelized onions or tanginess from the vinegar will provide a delightful contrast to the richness of the meat and gravy inside.
7. Gluten-Free Option: For a gluten-free take on the classic, use a gluten-free flour blend to make the pastry. Ensure that the filling ingredients are also naturally gluten-free, and you’ll have a tasty, inclusive version of this dish that everyone can enjoy.

How To Properly Store Leftovers

Steak and Kidney Pudding is even better the next day, as the flavors have had time to meld together. Here’s how to properly store your leftovers to maintain their deliciousness:

1. Cool Before Storing: Always allow the steak and kidney pudding to cool to room temperature before storing it. Storing it while hot could lead to condensation inside the container, making the pastry soggy. Let it rest for about 30 minutes after serving.
2. Refrigeration: Once cooled, wrap the pudding tightly in plastic wrap or store it in an airtight container. It can be kept in the fridge for up to 3 days. For best results, consume within this time frame to enjoy the fullest flavor and texture.
3. Freezing: If you want to store your steak and kidney pudding for a longer period, freezing is a great option. Wrap the entire pudding in cling film, followed by aluminum foil for extra protection, and place it in the freezer. It can be frozen for up to 3 months. When you’re ready to eat, allow it to defrost overnight in the fridge before reheating.
4. Reheating: To reheat the pudding, the best method is to steam it. Place the pudding in a steamer or over a pot of simmering water, cover, and steam for about 30 minutes until it’s heated through. Alternatively, you can reheat it in the oven at 180°C (350°F) for about 25-30 minutes, making sure the center is piping hot.
5. Avoid Microwaving: While it’s possible to reheat the pudding in the microwave, this may result in a soggy pastry. If you do choose to microwave it, place a damp paper towel over the pudding to retain moisture and microwave in short bursts, checking the temperature each time.

What To Eat With James Martin’s Steak And Kidney Pudding?

Steak and Kidney Pudding is a rich and hearty dish, so pairing it with complementary side dishes can help balance the meal. Here are a few suggestions:

1. Mashed Potatoes: A classic side dish to pair with steak and kidney pudding is mashed potatoes. The creamy potatoes add a smooth texture that works wonderfully alongside the rich filling of the pudding. For an extra indulgence, make them with a touch of butter and cream.
2. Seasonal Vegetables: Roasted or steamed vegetables like carrots, peas, or green beans bring a freshness and slight crunch that balance the dish’s richness. A mixture of roasted root vegetables-such as parsnips, sweet potatoes, and turnips-also pairs beautifully with the savory pudding.
3. Gravy: Serve the pudding with extra gravy, made either from the cooking juices or a rich beef gravy. The gravy helps to moisten the pastry and complements the tender meat filling.
4. Pickles or Chutney: A tangy side like Branston pickle or a tangy chutney can provide a delightful contrast to the savory, rich flavors of the pudding. The acidity from the pickles or chutney helps cut through the richness of the meat and pastry.
5. Crispy Greens: For something a little lighter and to add color to your plate, serve the pudding with a side of crispy greens, such as sautéed spinach or kale. A drizzle of olive oil, lemon juice, and a sprinkle of garlic will elevate the greens’ flavors, creating a refreshing contrast to the heartiness of the pudding.
6. Yorkshire Pudding: If you’re a fan of the English tradition, serve your steak and kidney pudding with a Yorkshire pudding on the side. Though a bit unconventional, this combination can make for a real indulgence, especially if you’re craving an extra dose of carbs.

Conclusion

James Martin’s Steak and Kidney Pudding is a comfort food classic that showcases the heartiness of traditional British cuisine. Whether you stick to the original recipe or experiment with some simple twists, this dish can be adapted to suit your preferences while still maintaining its soul-warming qualities.

Storing leftovers is easy, and with the right storage techniques, you can enjoy the flavors of the pudding for days to come. Pair it with classic sides like mashed potatoes and seasonal vegetables, and you’ve got a satisfying meal that is perfect for cold nights.

FAQs

What Are The Main Ingredients In James Martin’s Steak And Kidney Pudding Recipe?

James Martin’s Steak and Kidney Pudding recipe requires a few essential ingredients to create this classic British dish. The key ingredients include tender pieces of beef steak, lamb’s kidney, suet pastry, onions, beef stock, and seasonings such as salt, pepper, and thyme.

The suet pastry is used to encase the meat and create a rich, flavorful pudding. Some versions may include a dash of ale or Worcestershire sauce for added depth of flavor.

How Long Does It Take To Prepare James Martin’s Steak And Kidney Pudding?

The preparation time for James Martin’s Steak and Kidney Pudding can vary but generally takes around 30-40 minutes to prepare the ingredients, including chopping the steak and kidneys and making the pastry. After preparation, the pudding needs to be steamed for around 2.

5 to 3 hours. This long steaming time ensures that the meat becomes tender and the flavors meld together, creating a rich and hearty dish.

Can I Make James Martin’s Steak And Kidney Pudding In Advance?

Yes, you can make James Martin’s Steak and Kidney Pudding in advance. In fact, many people find that the flavors improve after sitting for a day or two.

To make it in advance, prepare the pudding as instructed, then allow it to cool completely. Once cooled, cover and refrigerate it.

When ready to serve, steam the pudding again for 1-2 hours to reheat it thoroughly. This method is perfect for meal prepping or preparing a dish for a dinner party.