Tips from professional Chef Tallyrand:
|
Tallyrand
Food and Cooking Tips
|
|
Food
tip on making suet paste
 Suet
paste can be used to make an assortment of sweet and
savoury items from steamed meat puddings to steamed
fruit puddings, from sweet and savoury pies to dumplings
and steamed jam roll.
Suet
Suet
is name given to the protective fat layer from around
the kidneys; normally beef suet is used. It adds the
fat content to certain recipes; mainly English style
dumplings or steamed puddings and gives them a certain
flavour. It can be obtained fresh from your local butcher
or 'prepared' from supermarkets; normally found in the
baking section.
If
purchasing fresh suet from the butcher, treat it like
any fresh meat and keep it in the refrigerator, it should
be grated or finely chopped into the mixture.
The
'prepared' suet has already been grated and normally
treated and slightly dehydrated to prolong its shelf
life. Sold in packets, it can be used without any further
preparation straight from the packet.
Ingredients
| flour
|
200
|
gm |
| baking
powder |
10
|
gm |
| prepared
beef suet |
100
|
gm |
| salt |
|
sq |
| water |
125
|
ml |
Method
- Sieve
the flour with the salt and baking powder three times
into a bowl
- Mix
in the suet
- Make
a well in the centre
- Mix
in the water and knead to a smooth paste
Related
Recipe:
Published
30
April 2001
|
