Oxtail and kidney pudding
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Ingredients
Fresh Meat
- 2.5kg oxtail, jointed
- 1 veal kidney, cleaned and diced into 1cm pieces
- 250g of shredded suet
Oils & Vinegars
- grapeseed oil
Fruit & Vegetables
Spices & Dried Herbs
Beverages
Salad & Fresh Herbs
- 1 bay leaf
- 2 sprigs of thyme
Store Cupboard
- 10 black peppercorns
- 750g of chicken stock
- 750g of beef stock
- salt
- 500g of self-raising flour
- flour, to dust pudding basins
Bakery
- 1 tbsp of baking powder
Dairy
- unsalted butter, softened, to line pudding basins
- 1 egg, lightly beaten to use as egg wash