Tuesday, 8 May 2012
Beef, Beer and Black Pudding Soup
Then I started writing a blog about soup. And I started thinking a little bit more about where the food I eat came from, how good it tasted and how much it cost, and (along with my current efforts to get a bit more healthy) I thought 'maybe I could try little bit harder'.
Incidentally, if you aren't currently in Yorkshire and didn't make any Bilberry jam, Red Currant jelly works just as well, and any black pudding can be used, although you can order Yorkshire Black Pudding from here
300g Beef Skirt
2 Small Onions
1 Large Carrot
3tbsp Mashed Potato
2 Bay Leaves
1tsp Fresh Thyme
250g Yorkshire Black Pudding
800ml Beef Stock
2tbsp Bilberry Jam
125g Button Mushrooms
1. Slice the beef into thin strips and then fry until brown. I used beef dripping for this as it gives that extra bit of meaty flavour, but feel free to use oil if you want. Set the beef to one side
2. Thinly slice the onions and fry them in the same pan, until golden.
3. Cut the carrots into small cubes. Put them in a slow cooker with the onions, beef thyme and bay leaves. Top up the slow cooker with the beer and stock and then add the bilberry jam and black pudding cubes. Finally, add the mashed potato. This is a good way of thickening things cooked in a slow cooker. However, you could just use cornflour instead. Turn the slow cooker on and leave to cook for 4 hours
4. Fry the button mushrooms in butter for 5 minutes, until they start to colour.
5. Heat the oven and cook your puff-pastry (I used pre-prepared stuff form the shop for this, rolled onto a baking tray and cut into squares of about 3 cm)
6. Serve the soup into dishes and then garnish with the mushrooms and puff pastry squares. Enjoy!