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Creating an sql file for Steak and Kidney Pudding 2020122303
INSERT INTO `recipein` SET icode="2020122303", amount="450.00", unit="g", ingredient="skirt beef stewing steak", comment="";
INSERT INTO `recipeme` SET rcode="2020122303", cat1="", cat2="uk", recipetitle="Steak and Kidney Pudding", serves="0", thistime="04:50:00", method="For the filling:
450g. skirt beef stewing steak
105g. ox kidney
25g. seasoned flour
1 onion, peeled and chopped
For the pastry:
225g. self-raising flour
level teaspoon salt
105g. shredded suet
8 tablespoons cold water
Cut steak in 1-inch cubes. Remove skin, core and fat from kidney then cut into 1-inch pieces. Coat the steak with seasoned flour.
Sieve flour and salt for pastry into a bowl. Stir in suet, then add enough water to make a fairly soft dough. Roll out two-thirds of pastry to a circle large enough to line a greased 1-litre pudding basin. Roll out the remaining pastry to a circle the size of the top of the basin.
Put steak, kidney, and onion in alternate layers in basin, then add sufficient water to come within 1-inch of the top of the basin. Moisten edges of pastry `lid` and press firmly on top. Cover with lid of greaseproof paper, then cover with a lid of foil; both pleated to allow for expansion. Steam or boil the pudding for 4.5 hours, topping up with boiling water as
necessary.", comment="", source1="Hamlyn all colour cookbook 1970-1979", source2="", thisimage="201223-hacc-steakandkidneypudding.jpg", entered="2020-12-23", lastupdate="2020-12-23";View table entry list
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Made by David Alexander Young 2005-2024. Programme updated 23rd December, 2020, 10:05