Sunday, October 24, 2021

Steamed Puddings





I noticed that the Jaimie Oliver pressure cooker recipe booklet had a recipe for a steamed pudding in it and was curious to try.  After a bit of poking around on the internet I decided to give the recipe here a try.  I was not disappointed at all.  It was well risen and light with all kinds of opportunity to vary the flavours of the recipe.  I'll be making this again.  It was a really quick make and needed no attention while steaming.  It would be wonderful with a splash of pouring custard or cream on top.

I did all of the mixing in my Kitchenaid mixer...so it was no work at all.  I love that this recipe really looks like you've gone all out...when really you haven't

Steamed Puddings

120 g golden sugar
120 g butter, softened
2 eggs
120 g flour
1/2 tsp salt
2 tsp powdered ginger
1 tsp baking powder
1/4 tsp vanilla
1 Tbsp brandy

golden syrup

Cream the sugar with the softened butter.  Add in eggs and beat until smooth.  Add all remaining except the golden syrup and mix batter until smooth.  Grease 5 small ramekins with butter and put a good heaping tsp of golden syrup into the bottom of each.  Divide the batter evenly between...on top of  the syrup and smooth over the surface..  At this point, the puddings can be cooked or frozen.  If freezing, cover with plastic wrap and freeze.  If cooking....cover with greased tinfoil loosely so there is room for expansion on the pudding as it cooks.  Place in your pressure cooler on a rack and fill with water so that the water comes half way up the sides of the ramekins.  Put on the lid and cook at high pressure for 35 minutes.  Remove from heat and vent the pressure.  Once you open, remove ramekins (use care as they will be hot) and turn out the pudding upside down onto a serving plate and eat warm as they are...or with a bit of pouring custard or cream.

McKellar Coney Dogs

 

Coney Dogs and Hamburgers are really unheard of where I live now.  I make a batch of Coney sauce probably four times a year now and freeze any extra for another time.  The sauce is prepared on the stove top and oven, and keeps very well in the freezer for another time.  I like to steam the hotdogs and buns in the instant pot because that is convenient for me.  I put about 1 1/2 cups of water into the instant pot and place in the trivet, them place the hotdogs on top of the trivet and wrap the buns loosely in foil and place that on top of the wieners.  Put the lid in place and choose the steam setting for 5 minutes.  Quick release the steam once done and remove the buns, and fill with a Tbsp or 2 of coney sauce, a wiener, more sauce, and finally some chopped cooking onion and a good squirt of mustard.  That is the classic way to serve and I highly suggest you try it that was first.  The Coney Sauce recipe is below.  Freeze what ever is left over for another serving. You can also make coney burgers too, which were absolutely my favourite when I was little.  The hamburger patties were those super thin ones like you get on a McDonalds hamburger.  Once cooked they were kept in the pan of warm sauce until needed.  To prepare  a coney burger, slide into a hamburger bun topped with a little extra sauce, then dress with a little chopped onion and mustard.

McKellar Coney Sauce

2 lbs lean ground beef
2 onions, minced
3 cloves garlic, minced
1/4- 1/2 cup fresh bread crumbs
2 Tbsp white vinegar

—-Sauce Ingredients—-
1 tin tomato paste
2 cups hot water
1 Tbsp chilli sauce
1 Tbsp chilli powder
2 tsp salt
2 tsp black pepper
2 Tbsp paprika
1/2 tsp cayenne
1 Tbsp cumin
Hot sauce to taste (optional)
1/2 tsp oregano
3 Tbsp ketchup

Place all sauce ingredients in a bowl, mix well and set aside.  
In a large oven proof pot, sauté the onion in a small amount of oil until golden.  Add in minced garlic and continue to sauté 1 minute.  Add in ground beef and sauté over medium heat until at least half of the meat is no longer pink.  At this point, add in the sauce ingredient and stir.  Bring the mixture to a bubble, stirring occasionally, so as not to burn any on the bottom.  
Add in bread crumbs, and white vinegar, cover and move to a 325F oven to continue cooking for 1 hour

Wednesday, November 11, 2015

Rouladen-In the Pressure cooker

I had intended to make rouladen for the last six months and about a month ago finally did get around to it.  I was not happy with the way it turned out so I wanted to give it another try.  In my first attempt, I'd cooked it on the stove. simmering the rouladen in broth for about an hour.  It did not yield the tender result I expected so I was going to try the next batch in the oven.  Since I was running short of time, I opted to do the second batch in the pressure cooker instead and was very happy with the result.  From what I found on the internet, filling them with mustard, pickles, onion and bacon is the most common although you may make other filling choices to match your preferences.  My son was not fond on the pickle in his, so I made his with carrot sticks instead.  I chose to throw in carrots and potatoes into the pressure cooker along with the rouladen to finish up the meal...although I think spaetzel and red cabbage would be more traditional.....But that I'll keep for another time:)  

I purchased precut rouladen meat all ready to go.  I did pound the meat with a mallet a tiny bit as well.

Rouladen

6 slices of beef cut less than 1/4 inch thick each about 6 X 8 inches
Mustard,  about 1 tbsp per slice
dill pickles cut lengthwise in quarters...about 1 small pickle per roll
Onion, cut in thin half round slices...about tbsp per roll
Bacon, one strip per roll

Additional vegetables to cook in pot as you wish or simply to flavour the gravy
Beef stock...1 1/2 - 2 cups as needed
1 tbsp tomato paste
1-2 cloves minced garlic, optional
1/4 cup beer, sherry or wine to deglaze the pot
salt and pepper to season
2- 4 tbsp flour mixed in cold water to thicken the gravy



To assemble, lay out your meat slice and spread it with mustard keeping away from the edges.  Lay down bacon slice (I cut each slice in half and laid the two halves beside each other).  Place pickle slices ( about one whole small pickle per roll) and onion slices on top of the bacon and roll up each rouladen and secure with toothpicks.  Brown each roll in pressure cooker in a tbsp or so of oil and brown on all sides. Set aside and repeat until all are browned. 

Brown any vegetables you might want to add like carrots, onions, mushrooms etc.  Add minced garlic and tsp dried thyme if you'd like at this point and stir briefly being careful not to burn.  Degalze pan with a splash of sherry or beer or wine.  Add in 1 1/2 cups beef stock, 1 tbsp tomato paste and stir.  Add in any potatoes if you'd like them at this point as well as any other vegetables.  Place browned meat rolls on top.  You will want the broth level partially cover the meat, so you may add additional broth is needed.  Put on the lid and bring to high pressure.  Cook at 15 lb pressure for 20 minutes and depressurize naturally.  Open lid and remove rolls carefully to a side plate and tent with foil.  Thicken broth with flour and water and simmer to cook out the starch taste of the flour for a few minutes.  Serve rouladen with gravy and your choice of starch and vegetables.