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HOW TO MAKE SUET PASTE FOOD TIPS TALLYRAND

 

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

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Tallyrand
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)

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