Comments on: Steak and Kidney Pie http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/ 3 Blokes, a blender and a bag of chickpeas, learning to cook. Tue, 25 May 2010 19:07:42 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Dominic Gonzales http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/comment-page-1/#comment-39324 Dominic Gonzales Tue, 11 May 2010 18:31:42 +0000 http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/#comment-39324 Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.,.; Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.,.;

]]> By: phatty http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/comment-page-1/#comment-14501 phatty Fri, 12 Sep 2008 13:58:05 +0000 http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/#comment-14501 A little clarification on roux. It is not the remains in the bottom of the roasting tin. The roux is a combination of fat and flour which is cooked together. It can be cooked to three stages; white, blond and brown. So for a basic white sauce (bechamel) 100g of butter or margarine 100g flour 1 studded onion 1 litre of milk Melt the fat in a thick bottomed pan add the flour and mix in. cook for a few minutes, low heat, without colouring. SLOWLY add the warmed milk and stir till smooth. This is the hardest bit 'cos it may go lumpy, if it does stir like a mad man. Add the onion studded with a clove and simmer for 30mins. Out with onion, pass sauce through sieve, et voila. Of course the onion is the proper posh french way. Leave it out and add some cheese and your halfway to a cauliflower cheese..... As for gravy... a roux seems a bit of a long way round. Cornflower is a fantastic thickener for the roast pan remains, once you have added a bit of wine or water or both. A little clarification on roux. It is not the remains in the bottom of the roasting tin.
The roux is a combination of fat and flour which is cooked together. It can be cooked to three stages; white, blond and brown.
So for a basic white sauce (bechamel)
100g of butter or margarine
100g flour
1 studded onion
1 litre of milk

Melt the fat in a thick bottomed pan add the flour and mix in. cook for a few minutes, low heat, without colouring. SLOWLY add the warmed milk and stir till smooth. This is the hardest bit ‘cos it may go lumpy, if it does stir like a mad man. Add the onion studded with a clove and simmer for 30mins. Out with onion, pass sauce through sieve, et voila.
Of course the onion is the proper posh french way. Leave it out and add some cheese and your halfway to a cauliflower cheese…..
As for gravy… a roux seems a bit of a long way round. Cornflower is a fantastic thickener for the roast pan remains, once you have added a bit of wine or water or both.

]]> By: redeye http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/comment-page-1/#comment-14405 redeye Tue, 09 Sep 2008 09:29:40 +0000 http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/#comment-14405 @gerry - thanks for that top tip. Is that the official definition? @Sheda - lol, great. Patting bellies is about the best compliment After reading these comment and revisiting this recipe, I think I need a pie... mmm Pie.... I love pie... @gerry – thanks for that top tip. Is that the official definition?
@Sheda – lol, great. Patting bellies is about the best compliment

After reading these comment and revisiting this recipe, I think I need a pie… mmm Pie…. I love pie…

]]> By: gerry http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/comment-page-1/#comment-14396 gerry Tue, 09 Sep 2008 04:06:58 +0000 http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/#comment-14396 The ruex actually is the remains in the botton of the roasting tin after the joint is cooked. Remove the surplus oil place the tin on a low heat slowly add flour mixing at all times to avoid lumps, once the mix is consistent begin to slowly add water untill you have the desired gravy, of course gently season to taste, viola, there you have it, you can add a little gravy browning to get the colour you need. The ruex actually is the remains in the botton of the roasting tin after the joint is cooked.
Remove the surplus oil place the tin on a low heat slowly add flour mixing at all times to avoid lumps, once the mix is consistent begin to slowly add water untill you have the desired gravy, of course gently season to taste, viola,
there you have it, you can add a little gravy browning to get the colour you need.

]]> By: Migoo (I like cooking) Joe http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/comment-page-1/#comment-10069 Migoo (I like cooking) Joe Sat, 26 Apr 2008 06:36:25 +0000 http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/#comment-10069 Nice recipe and do you any other recipes for fish?Thanks in advance! Nice recipe and do you any other recipes for fish?Thanks in advance!

]]> By: Sheda http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/comment-page-1/#comment-9168 Sheda Thu, 13 Mar 2008 09:11:29 +0000 http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/#comment-9168 Great recipe ... thank you !! We have tried SO MANY and never been satisfied - but this is DEElicious . ** rather then simmer it ..I used the Pressure Cooker. Cuts down the cooking time. thank you :) my husband is FINALLY patting his tummy and saying "now thats a pie !!" LOL :P Great recipe … thank you !! We have tried SO MANY and never been satisfied – but this is DEElicious .
** rather then simmer it ..I used the Pressure Cooker. Cuts down the cooking time.

thank you :) my husband is FINALLY patting his tummy and saying “now thats a pie !!” LOL :P

]]> By: Paul G http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/comment-page-1/#comment-2839 Paul G Thu, 19 Jul 2007 13:06:10 +0000 http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/#comment-2839 I must say what a wonderful pie !! i was just wondering what the glue was for in the photo . I must say what a wonderful pie !! i was just wondering what the glue was for in the photo .

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