Does anyone know where to purchase shreddo/suet in Tauranga. I understand that it is not being made anymore and at this time of year I always source it for my Christmas Pudding. I would appreciate any thoughts. Thanks.
[Thanks so much - I've been into a couple but they didn't have any. I asked at the customer services counter and they pointed me to the International Isle which I knew wasn't right. Will try again.
coralsnake,
Dec 2, 6:51am
I think the one I got was located in the international aisle. My local CD had it on the top shelf.
arielbooks,
Dec 2, 7:43pm
Check out your butchers shop many sell fresh suet which you grate.
nauru,
Dec 2, 8:14pm
I've often seen it in the International aisle in CD and NW
rosvan86,
Dec 4, 5:28am
Do you think there will be a difference in taste between the animal and vegetable suet?
socram,
Dec 5, 6:17am
International aisle it is probably 'Atora'.
I also found Shreddo on the top shelf at Countdown, almost out of reach, probably with the cooking oils, some time ago, but got the distinct impression that they were phasing it out.
Put me down as a true steak & kidney pudding addict. (ie. Steamed, with suet pastry). Quite why it is so expensive here is a mystery, given that it is only beef fat.
calista,
Dec 5, 6:30am
I saw suet in a New World (Woolston, Christchurch) - it was in the baking section
coralsnake,
Dec 5, 9:59am
Just ask at the enquiry desk where it is located!
esther-anne,
Dec 5, 10:16am
There is no' Shreddo' per se that I can find in any supermarket. - it was news in here some months ago that it was not being imported anymore. So if you have found some recently high up on shelves as someone said - check the recommended use-by date.
I now use the Atora - get from Pak'> Save if you can - couple of dollars or more cheaper then anywhere elses International aisle - vegetable of course!
It's ok - bearable - my dumplings were a bit more stodgy.I thought the first time I used the Atora. Second time I chucked in 2 tsps of baking powder and they were better but truly could not be compared with the Shreddo.
I will take the advice of some here and check it out with my outrageously expensive butcher and see what he charges for true suet.
Steak and kidney pud - a dish made in heaven which would turn Masterchef on its foody snobbish ear! LOL
badams1,
Dec 5, 6:09pm
esther-anne, I have been cooking for 45 years,and in that time never made a steak n kidney pie. or used suet. would you be kind enough to put up a recipe for the steak n k pie. cheers in advance.
socram,
Dec 6, 3:00am
Suet pastry is just about the easiest of all pastries to make. I can't remember the exact proportions! (4:1?) Self raising flour, suet, pinch of salt, (pepper and herbs for savoury or sugar for sweet) cold water, mixed with a fork - a damp mix, rolled out on a floured board or formed into balls.
I use a greased metal bowl, lined with the suet, filled with pre-cooked steak and kidney, suet lid, then covered with pleated greaseproof paper and pressure cooked for about 25 minutes. With creamy mashed potatoes and buttered Brussel sprouts, s & k gravy. Heaven!
That is for a steak and kidney pud or course - not pie! For the pie, you'd normally use short crust pastry, but there is no reason whatever why you can't bake the pie with suet pastry, as it is only fat and flour.
We grew up with Atora so totally used to it.
esther-anne,
Dec 6, 8:39am
Thanks socram. I have only just caught up with this and that's exactly how I make mine. Suet to flour, as I make it is half and half i.e. for dumplings I use 4ozs self raising flour and 2 ozs Atora which makes about 8 medium size dumpling. Same proportions with suet pastry for a steak and kidney pudding.
I used to have a 'proper' bowl for steaming puddings - the ones with a lid that clip on securely - somewhere in our frequent moves the lid got lost and now I use the pleated greaseproof paper with a covering of foil and then rubber band to ensure no water is going to get in. The correct steaming bowls are available in the shope and I have seen a couple on TM but for me they are rather expensive at about $40.
Badams - you can either prepare your filling and cook it in advance the way you like it. I like to slow cook blade or cross-cut blade as it becomes very tender and the gravy is gorgeous. Always onion of course - and sometimes I omit the kidney and make a steak and mushroom pudding. Or you can put the ingredients into the crust raw. Coat the chopped meat and kidney in seasoned flour and put with finely chopped onion into the prepared pudding bowl with a couple of tablespoons water. Put on the pastry lid (don't forget to keep some pastry aside for the lid}. Dampen and seal it round the edges and then put on the greaseproof etc. That way takes about 4 hours of steaming - stand in a pot and keep the water pretty well boiling, topping it up from time to time. Pre-cooking the filling means you steam the whole pudding for one and a half to two hours. My Mum used to do it the longer way but I never have.
It's delicious with whatever veges float your boat.
socram,
Dec 7, 3:23am
Thanks for that. Yup, half and half makes a lot of sense. probably the same for most pastry. I think it must have been 4:1 for a scone mix!
I would always pre cook the meat as I cannot imagine anything worse than undercooked meat in a pud/pie. As above, I always add mushrooms too - and probably a good dash of sherry.
I used to have a metal bowl with clip on lid - but the last one I bought, won't fit in the old Prestige pressure cooker!
coolnzmum,
Dec 7, 3:47am
I got some from The Mad Butcher last year. I just rang them and they got their butcher to cut some for me.
stekar,
Apr 28, 4:46pm
suet at new world, Hamilton area, shall I send you some
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