Greetings Gastronauts, this is Keef Cooks, I’m Keef and today I’m going to do a proper winter
warmer, stick to your ribs, thing. I’m going to do bacon roly poly. Or
bacon pudding. Or bacon clanger, oh yes.
[ MUSIC ]
All right, first of all you noticed I said Greetings Gastronauts, instead of Hello You Lot.
That's because I always used to do that up until a couple of years ago and then I stopped because,
well, Greetings Gastronauts I’ve just borrowed that from Keith Floyd.
And I thought I should try and be a bit more original.
Anyway, Patrick Ormerod disagrees - he wants he wants me to go back to Greetings Gastronauts.
I’m not going to Patrick, but that one was just for you.
Right, why am I doing this thing that lots of people have never heard of?
Well it's - there's two reasons. Last week I made a jam roly poly
and some people particularly ItsMeInTorre Spain commented that bacon and onion in a roly-poly
suet crust is fabulous, and it is a thing. But it's not a thing that I’ve ever come across.
And also a few weeks ago I had comments on a video that I did last year of
Bedfordshire Clanger, which is a suet pastry with a savoury filling in two thirds of it and a
sweet filling in one third of it. And I had done that and I baked it and
somebody called Dave - the original Dave I presume - not even Dave001…
He took issue with my video he said that's not a clanger, proper clanger,
traditional clanger would be steamed not baked. Well fair enough. I didn't come across that
and the modern day clanger has been kind of resurrected by a bakery chain
in Bedfordshire and thereabouts and they bake it so they're wrong as well.
So dave will no doubt tell me that this isn't a clanger either because I’m rolling
it like a jam roly polY or a Swiss roll… Whereas a clanger is not rolled like that,
it's just filling and suet pastry crust. Anyway, I’m wittering on. If you enjoy
this video, give it a like, share, subscribe. When I say share I mean SHARE, y’know, bung
it on all your mates social media so that lots more people can discover the joy of Keef Cooks!
Anyway yeah - and subscribe etc.
Let's get on with it, bacon and onion and stuffing roly poly.
We need to make the suet pastry first so I’ve got 200 grams of self-raising flour, 100 grams of
suet, half a teaspoon of salt and 150 ml of water. Suet - this is the hard fat from around
the kidneys of a sheep or a cow or anything that's got kidneys basically.
It's very common in the uk, less common in other parts of the world.
But you can get it online and that's a brand that you will find. Other brands are available.
They also do a vegetarian version. If you can't get any suet you can make an approximation by
freezing lard or butter and grating that and then tossing it in flour.
I’ve done that before and that does kind of work. Anyway mixing the dry ingredients
-the suet, the flour and the salt.
And stir in the water to make a dough.
And then wrap that in plastic film and stick it in the fridge to rest for half an hour.
For the filling I’ve got 255 grams of smoked streaky bacon.
I’ve got one onion and I wish I had a larger one but that's the last one.
And 170 grams sage and onion stuffing. Most recipes don't use this although if you do
I just think it'll give bulk and stability to our roly poly and also an awful lot of flavour.
The bacon can be smoked or not smoked. It can be in chunks - lardons - or whatever you like really.
I think having it sliced will give a better form, a better visual
aspect to the roly poly. I could be talking tosh - I normally am.
And some black pepper to season - no salt because I reckon there's plenty of salt in that.
So I’ll make that up according to the manufacturer's instructions.
I’ll slice the onion and I think I’m going to just microwave these for a minute or two
to get rid of most of the moisture otherwise we'll probably get a soggy lump.
So I’ve got some kitchen roll and I’m just going to sandwich the bacon in it - on it.
I think this - oh this is ultra thin cut bacon - that's actually two rashers stuck together.
I think I’ll leave them like that. A lot of people think it's sacrilege to
microwave bacon, but they're wrong. I mean unless you've got really good quality dry cured bacon.
But this is from the supermarket - I know it's going to be pumped full of water so we
need to get rid of that and the kitchen paper will absorb the moisture that comes out as it heats up.
And this method is recommended by legendary food critic
Jay Rayner so if it's good enough for him it's certainly good enough for me.
Do you know it's a rule in any kitchen - you've got to do that with your tongs to make sure
they're working before you attempt to use them. Get your bacon off the paper
quickly because it might stick otherwise and nobody wants to eat kitchen paper.
Now I’m going to make up the stuffing according to the manufacturer's instructions so just
throw the whole lot into the bowl - heatproof bowl - and stir in 350 ml of boiling water.
Mixy mixy. Let that stand
for five minutes and then you can use it. I’m going to let it stand for a lot longer because
I need it to be cool when I use it. Oh look, the big onion fairy's been.
Now we need to peel this monster…ah that's rotten down the middle.
Oh I hate it when you get crap stuff. Okay top and tail it, peel it, slice it.
Time to roll out our roly-poly. So, usual drill. Flour on the worktop,
slo-mo camera.
Get the dough and roll it into a longish rectangle.
I’ve got a sheet of greaseproof paper - parchment paper - and I’m going to
margarine that, or olive spread. And I’m going to olive spread that
so that the roly poly doesn't stick. I’m doing it this way around so it's
about twice as wide as the strip of dough. Now we need to get that off the greaseproof paper.
It's all good stuff - I learned this last week when I did the jam roly poly.
Now I need to load that up with filling, so we'll start with the stuffing.
I think Americans call this dressing but I could be wrong.
You want to leave a margin a couple of centimetres all the way around - about an inch.
And you know what I’ve forgotten to do because I’m an idiot?
I need to fry the onions to soften them a little bit so better do that now.
A bit of oil in the frying pan on medium-low heat and then just add the onions.
Just let them cook gently till they're softened but not brown.
well draining off I’ll dry off the onions
And really we need those to cool down a bit. Meanwhile we can spread out the bacon
on the stuffing. You'll notice the stuffing didn't cover the entire
piece of dough but that's okay I think now these doubled up bits - I’m separating them
just to make the bacon go further literally. Well the onions are still a bit warm but
I’ll never get this finished if I don't do it now this will be okay.
So we'll just spread those out evenly over the bacon.
And at this point it's a good idea to put your oven on to preheat
to 160 degrees Celsius if it's a fan oven, a convection oven.
That's 180 for a convention one and that is gas four.
Time to roll up the roly poly. I’m just wetting this edge with water…
And then I don't know how hard this will be to do - we'll find out.
So there's a lot of stuff in here
but I do want a big - a large diameter roll. And that's what I’m getting for
that's good smooth down the seam…
and the seam should be at the bottom really.
I’m going to sprinkle this with polenta - you could also use semolina if you have some.
This should work as a non-stick agent better than flour.
Now wrap it loosely because the roll will expand.
Then we need to wrap that again in aluminium foil. And hands up anybody who noticed that I forgot to
put pepper on the stuff but it's too late now all right so there's my foil I’ll just…
I’m going to steam this so you need to rig up A steamer basically a big roasting dish,
boiling water and a wire rack over it and pop the roly poly on there.
I’ll top that up with more boiling water but that goes in the oven for an hour.
All right, this has been out of the oven for about 10 minutes so let's see what it's like.
Oh yeah.
Now one of the things with steamed suet puddings is they don't really colour or
they don't colour at all. Right let's cut it open
that's pretty good… it smells fantastic!
“And now, it's taste test time with Mrs Keef Cooks!”
[ CHEERIN ] “That's a nice skein of yarn.”
“Leave the knitting alone darling, but thank you.” “‘Ello people oh this sounds good like this
right bye who do you taste I’ve got this one I’m not she had a taste yet not even
a sneak oh my goodness you have been good so it's not jam really poorly is it yeah
I’m really probably bacon bacon rolly polly
hmm
it's one of those it's one of those it's one of those comfort things you just go
I think I think I would have chopped the bacon up a bit
because I’m just I’m just saying because that way you're going to have to cut
chop the bacon up don't put it in long strips
honestly though it does look splendid pretty parsley
I’ve had a long day I haven't got anything intelligent to say so yeah me too
actually are you getting the stuff in the stuffing oh I haven't got to the stuffing
yeah it's all the way around oh right okay I think I was focusing on not losing the bacon
oh it's nice
yeah that's right a bit salty for my taste
I didn't add salt and I forgot pepper no oh goodness that's really salty bacon
yeah that's a really salty bacon there you go make your own bacon don't put salt in it okay
come on thank you for watching and see you next time
I saw that
should I just psych you out