Chicken and Tarragon Steamed Pudding by Alex Szrok

Alex Szrok (of St. John and Hill & Szrok fame) cooks a Steamed Chicken & Tarragon Pudding.

Done in 3 hours

Dish by Tom Jackson

Ingredients

For the pastry:

200gself raising flour

100gsuet

120mlwater

a pinchfine sea salt

For the filling:

2 large / 3 smallboneless and skinless chicken thighs

1 tspDijon mustard

50mlsherry

1/2 tspfine salt

10tarragon blades

1 tbspparsley, finely chopped

1/2the white end of a leek, finely sliced

1/2plain flour

100mlchicken stock

enoughbutter for greasing

Lettuce & peas:

2gem lettuce

1 cupfrozen petit pois

1 clovegarlic

4 sprigsthyme

a knobbutter

a splashWorcestershire sauce

a splashsherry

a splashchicken stock

a splashmilk

Steamed puddings are as British as endless rain. In this Episode of Sunday service, Alex shows us how to make one, albeit one befitting the flavours of spring. It's got the famous duo chicken and tarragon in it, and sherry, and it's surrounded by a verdant moat of spring vegetables.

Method

Dice the chicken into 3cm chunks, place in a bowl with the sherry, salt, mustard, tarragon and parsley mix well and let marinate while you make the pastry.

In a bowl add the flour, suet, pinch of salt and water, mix quickly until it just comes together, do not over mix. Rest under upturned bowl for a few minutes.

Thoroughly mix the sliced leeks through the chicken, add the plain flour and mix.

Cut 1/3 off your pastry and reserve for the lid. Grease the pudding basin. Roll the larger piece of pastry into a large circle, about 5mm thick, line the basin. Roll the reserved 3rd into a disc for the lid. Fill the lined basin with the chicken and leek mixture, then carefully pour in the stock. Lightly wet the edge of the pastry and top with the lid, securing well.

Cut a disc of parchment and place on top. A pleated foil disc crimped on top of this. Tie string round as a handle and steam for 2 hours 20 mins - water half way up the basin.

Remove large outer lettuce leaves and julienne. Cut gem in half, get the butter foaming in the pan then add bruised garlic, thyme and the gem open face down. Cook until browned. Add the peas, sherry and stock, a splash of Worcestershire sauce then turn the heat up high, once peas hot add splash of milk, taste and serve with your chicken pudding.

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.