Tessa the Duchess Posted November 28, 2007 Share Posted November 28, 2007 A friend recently visited Scotland and brought us back three bottles of Ale from an independant brewery. None of us drink ale so I thought I would try and make the above, but can't find a recipe. Anybody made this? I really need to know the amount of Ale to use with a pound of steak, or whether I should marinate the meat in the ale first? Tessa Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 28, 2007 Share Posted November 28, 2007 There are loads of recipes if you google Tessa - here are a selection http://www.hub-uk.com/foodpages37/1828.htm http://www.dooyoo.co.uk/recipes/meat/1015199/ http://www.bbc.co.uk/food/recipes/database/scotchbeefaleandmush_762.shtml When I make meat pies, I usually use a suet topping with herbs in it - it keeps the innards lovely and moist and I just love suet! Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted November 28, 2007 Author Share Posted November 28, 2007 Thanks very much for those Clare. I've never made suetcrust pastry, will give this a go, although raw suet always looks to me like cholesterol on a plate Tessa Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted November 28, 2007 Author Share Posted November 28, 2007 Me again. Just looked up a recipe for suet crust pastry, it says you should steam, boil or bake it. I would rather bake mine how do you cook yours Clare? Tessa Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 28, 2007 Share Posted November 28, 2007 I usually bake it Hon. Just make the suet have it a tad on the dry side, then pat it out on a floured surface until it's the right size and then cover the pie with it. The pie innards seem to sort of steam it anyway and it's nice and crispy on the top *drooling just thinking of it!* Quote Link to comment Share on other sites More sharing options...