Archive for the ‘Suet’ Category

Beef and Ale Stew with Horseradish Spiral Dumplings (Mary Berry)

March 7, 2017

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Classic chicken stew with thyme dumplings (Felcitiy Cloake)

October 23, 2013

Serves 4
1 medium chicken, jointed; or 2 breasts, 2 thighs, 2 drumsticks and 2 wings
Seasoned flour, to coat
A good knob of butter
200g smoked bacon lardons
2 leeks, washed and thickly sliced
1 bay leaf
150ml white wine
700ml good chicken stock
2 carrots, cut into chunks

For the dumplings
100g plain flour
1 tsp baking powder
50g suet
2 tbsp thyme leaves, chopped

1 Remove the skin from the breasts and legs of the chicken, then dust with the seasoned flour.

2 Melt a generous knob of butter in a casserole dishover a medium-high heat, and brown the chicken in batches until golden. Remove from the pan with a slotted spoon and set aside.

3 Add the lardons to the pan and cook until golden brown and the fat has begun to melt. Stir in the leeks and soften for a couple of minutes, then add the bay leaf and the white wine and scrape the bottom of the pan to dislodge any brown bits. Cook for a couple of minutes, then return the chicken, pour in the stock and bring to a simmer. Cover, turn down the heat slightly, and cook for 1 hour. (You can make this up to two days in advance.)

4 Meanwhile, mix the dumpling ingredients with salt and pepper and just enough cold water to bring together into a dough (about 75ml). Shape into 6 balls with damp hands.

5 Add the carrots to the simmeringstew, and place the dumplings on top. Partially cover, then simmer for another 20 minutes. If you’d like the gravy to be thicker, put 1 tbsp cornflour in a jug, and whisk some gravy into it to make a smooth paste, then stir it back into the dish.

Classic Christmas Pudding (Fiona Cairns)

October 14, 2013

Classic Christmas Pudding (Fiona Cairns)

Perfect Christmas Pudding

September 26, 2013

Perfect Christmas Pudding