Most people aren’t really familiar with suet unless you are from England or Europe, then you may find yourself wondering if that’s a newly introduced word in the dictionary.
So what exactly is suet? There are two types: vegetable suet and animal suet.
Animal suet is made from the fats around the kidneys of animals like cows and muttons. So to get suet, animal organs are used most especially around their kidneys. The fatty part of the cow or mutton is removed, clarified, and chopped, a little bit of water is added then it is boiled. Once the water gets cool, the water and fat get separated, this remaining fat is known as suet. So you see, it’s not that complicated.😁
Enough of animal suet, let’s face vegetable suet, that’s why you are here in the first place.
- What is vegetable suet?
- How is vegetable suet made?
- What are the benefits of vegetable suet
- What can you use vegetable Suet for?
- Tips For cooking with vegetable suet
- Where can I get vegetable suet?
- What dishes can I make with vegetable suet?
- How to make mushroom & Chestnut Puds with red wine sauce
- Preparation method
What is vegetable suet?
Since animal suet is made from animals, then it’s only fair to have vegetable suet too for vegans. The least, we can do is make the world a better place where everyone is happy right?
Just like animal suet, vegetable suet is also some form of solid-looking white fat like animal suet, however, rather than being gotten from animals, it is made from refined vegetable oil. Vegetable suet is a non-meat version of beef suet. This suet can be substituted in any recipe that calls for regular suet but of course will provide a different flavor.
Vegetable suet is also common in England, in other countries like the United States, most people buy it as products for bird feeders and mix it with other substances to attract different species of birds to their homes.
How is vegetable suet made?
Vegetable suet is made synthetically. They are made from palm oil and thickened with rice flavor. Vegetable Suet contains the following nutrients:
- Fat (gram) 44g
- Saturated fat 14.8
- Sodium 0
- Carbohydrate 0
- Protein: 1g
- Salt: 0g
- Sugar: 0g
- Calories: 418 cal
- Fiber: 0g
What are the benefits of vegetable suet
Vegetable suet is tasty, a superb cooking oil, and a natural healthy way to supplement dietary fats. Let’s take a look at some of the benefits.
Vegetable suets are a very good source of natural and healthy unrefined saturated fats. Processed vegetable and seed oils like Canola Oil and Sunflower Oil are high in unhealthy polyunsaturated fats.
Contains Omega-3 fats
They contain Omega 3 fats and this type of fat contributes to the normal functioning of the heart and the maintenance of normal blood cholesterol levels
Vegetable suet doesn’t contain antioxidants associated with other foods, so you can rest assured that you are having a healthy and natural meal.
Good for pastries
Vegetable suet has a high melting point, due to this, it softens late in the cooking process which explains why your pastries come out looking all light, and fluffy!
What can you use vegetable Suet for?
You can make use of suet in almost any recipe that uses butter, all you have to do is replace and make sure you use the same quantity of suet you would have used if you were using butter.
Tips For cooking with vegetable suet
Vegetable suet is great for making sweet and savory dishes, it offers a more subtle flavor than animal suet.
Here are some tips to help you:
- If you want your pastry to come out well and flaky, then use your suet at room temperature.
- When making dumplings, make sure to add suet as your final ingredient. Your dumplings will be very fluffy!
- If you are cooking with self-raising flour, your basin should be full to ¾ to allow enough space for rising.
- Overworking your suet will leave your recipe becoming very oily and that’s not what you want. Here is what you should do: Speckle your dough lightly and always ensure that the pieces of suet are always visible rather than getting fully mixed.
Where can I get vegetable suet?
Finally, we are here! Who else feels good? So, to get your suet, Atora is your best plug. They are the most popular supplies of meat-based or vegetable suet. You can easily get your atora suet here and start making those sumptuous meals on your list already!
What dishes can I make with vegetable suet?
So many, that’s the shortest answer actually. From suet pastry to beef stew with suet dumplings and Scottish vegetable meat puddings, there is an awesome list of recipes out there that you can make using your darling suet!
Who is excited to cook with some suet? I am. How about making a recipe with vegetable suet?
Let’s make some mushroom & chestnut puds with red wine sauce. Yipee!
How to make mushroom & Chestnut Puds with red wine sauce
Time to prepare: 25 mins
Time to cook: 1 hr 55 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
Chestnuts Roasted & Ready To Use
1 tbsp olive oil, plus extra for greasing
250g pack portobellini mushrooms,
½ x 200g pack merchant gourmet.
250g pack portobellini mushrooms,
1 clove garlic, crushed
300ml vegetarian red wine
For the suet crust:
- Prepare the pudding basins by lightly greasing them with a little oil. Set aside once done.
- Heat the olive oil in a large frying pan and add the mushroom
- Fry for 3-4 minutes. Stir until the mushrooms turn golden.
- Add the chestnuts, tomato puree, and red wine.
- Season and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Check the seasoning to be sure you have the right taste. You can add more depending on your taste.
Remove from heat and allow to cook.
Making the pastry
Step 1: Sift the flour. Add a pinch of salt into a bowl.
Step 2: Add the suet and 100-150ml cold water.
Step 3: Mix until it forms a dough. (Keep a quarter of the dough)
- Cut the rest of the dough in half.
- Place the dough on a floured surface and roll each piece into a circle large enough to line each pudding basin, leaving a little overhang.
- Once you have lined the basins, use a spoon to add the cooled chestnut and mushroom filling.
- Take some of the pastry you reserved and cut it in half.
- Use this to form a circle and cover the top of the puddings with the circles made from the reserved pastry.
- Brush the edges with a little water and lay over the filling, pressing the dampened edges onto the overhanging pastry to seal.
- Use an oiled kitchen foil to cover and secure with a string.
- Place the puddings in a steamer. Leave for 45 mins.
- Run a round-bladed knife around the edge of the pudding before turning them out.
Your mushroom & chestnut puds with red wine sauce is ready. Invite a friend over, be nice😅