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| HOW
TO MAKE SUET PASTE |
FOOD
TIPS TALLYRAND |
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 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
Food
and Cooking Tips
from professional
Chef Tallyrand
Born
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
de Gardemanger.
Germany
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
If
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : info@hub-uk.com
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