Atora Shredded Beef Suet 240g - Pack of 2

Product Information

That’s it – that’s your dumpling mix. I will point out, for clarity, that this mix is DRY. You don’t add the water until you’re ready to use the dry mix. It also doesn’t have much flavor, so it will not affect the flavor of your meal. You can find it in any supermarket. It is a great ingredient to use when frying. 7. Sunflower oil Suet pastry is made in a simple ratio of 2 parts flour to 1 part suet (by weight), with a pinch of salt. And that’s it! That’s then mixed with some cold water until it binds and you’ve got instant dumplings. This isn’t a “cheat”, this is how they’ve always been made, so you’re not skimping on quality or anything. Use an ice cream scoop, or mould with your hands, into balls. If you want them to hang from a tree thread some string through them. Reuse empty yoghurt pots to make hanging feeders. Make a small hole in the bottom of each pot and thread some string or twine through the hole in the bottom and out through the top of the pot, leaving it long enough to tie the feeder to a branch.

Put the fat and seeds in a saucepan and heat gently until the fat has melted. Pour the mixture into the yoghurt pots, stand in a tray and leave to set overnight in the fridge. Carefully remove the empty pot from the fat and hang the feeder from a tree. Pine cones Self-raising flour. Or plain flour with bicarbonate of soda. Plain flour in the UK is known as all purpose flour in the US. Any one of these choices will work equally. We present in this booklet a varied selection of all that is best in suet cookery. This is one branch of the culinary art that is essentially British – it suits our climate and our way of life – and perhaps that is why many succeeding generations have shown such singular adaptability in evolving the numerous delightful recipes now available to us. Beef fat should be used for savory recipes but can also be replaced in sweet recipes and baked goods, as sugar will be added to balance out the flavor. 3. Lard Weigh out double that amount in flour (200 grams of suet to 400 grams of flour). If you’re using plain flour and adding bicarbonate of soda or baking powder then add in two teaspoons of that too.Vegetable oil is great for deep frying because it has a high smoke point. So if you are asked to fry something in suet, you can use vegetable oil instead and it will yield you the same results. 8. Xanthan Gum Beef fat also has a high smoke point and when used in pastry crusts it yields a light, flaky pastry, perfect for any pie filling, sweet or savory. It cannot be too strongly emphasized that “ATORA” is good beef suet, and may be used with full confidence in every preparation calling for the use of suet, from the Dumpling to the Christmas Pudding. Mr Hugon, the originator of suet refining, discovered that by rendering the fat under special conditions and removing the elements that cause decay, namely skin and tissue, the suet would keep without preservatives for long periods. This is the secret of “ATORA” and the reason why the housewife now enjoys the wonderful convenience of a constant supply of fresh suet always on hand. Use an empty plastic drinks bottle to make a loose seed feeder. Make a couple of small holes in the bottom, to allow any water to drain. Use the drill, a heated metal skewer, or twist away with a pointy-ended implement. Tie a length of ribbon or twine around the top of pine cones. Roll them in melted fat, then roll in seeds. Place in the fridge to set. Hang the pine cones from a tree. Logs

To make dumplings, all you need to do each time is grab that box, open it and give the contents a good stir (to ensure they’re still mixed well) and spoon out as much as you need (by eye) for the number of dumplings you want to make! Then add water slowly to bring it into a dough. Just drop your dumplings into the top of your stew 20 minutes before the end!

Furthermore the removal of the skin and tissue and the even mixing due to the fine shreds, imparts an extreme lightness in the cooking, and removes the reproach which was sometimes levelled at puddings made with the old-fashioned suet, of being heavy and stodgy. Suet should be made with regular, beef, or vegetarian ingredients. Your own opinion. Flour can be raised without the use of chemicals. Alternatively, plain flour can be made with bicarbonate of soda. You can find vegetable shortening in all supermarkets and it’s easily accessible and can be used for a range of recipes. Vegetable shortening is one of the best substitutes for suet. This may not be easily accessible in your supermarket, however, vegetable suet has become more popular over the years. You can substitute suet with an equal amount of vegetable shortening for any recipes that call for suet, as vegetable shortening will not alter the taste as it is quite neutral.

However, if a recipe calls for suet, the properties of suet will often help the texture of the recipe, although in most places it can be replaced with lard in the same quantity. Can I use coconut oil instead of suet?

FAQs

However, it is not advised to use coconut oil because it is not a neutral oil and the flavor can affect the dish. If you’re in a pinch, you can use coconut oil in the same ratio but make sure that it is in its solid form, not liquid. Can I use butter instead of suet for Christmas pudding? One last important point. These recipes prepared with “ATORA” are not only nice – they contain all the nourishment of good beef suet. Remember that suet is more than a cooking medium, it is a food, and there is no substitute for it. Making fat balls is extremely easy, all you need is solid vegetable oil, beef suet or lard, plus bird seed mix, at a ratio of 1:2. Use a fat that is solid when unrefridgerated to avoid it melting and making a mess. Fat ball ingredients Lard is made from pig fat, and can be found in any supermarket, making it easily accessible and a great substitute for suet. I’ve rarely got the need to make huge quantities of suet dumplings, and measuring out enough mix, each time, is a bit of a nuisance, so I’ve always made my own suet dumpling mix – ready in the cupboard to simply spoon out on demand.