Food recipes
Lamb hotpot with dumplings
Lamb hotpot with dumplings Ingredients: 700g/11â„2lb neck of lamb, chopped 2 teaspoons redcurrant jelly 2 onions, chopped 3 carrots, chopped 1 turnip, chopped 175g/6oz mushrooms, sliced 1 parsnip, chopped and blanche...
Lamb hotpot with dumplings
Ingredients:
700g/11â„2lb neck of lamb, chopped
2 teaspoons redcurrant jelly
2 onions, chopped
3 carrots, chopped
1 turnip, chopped
175g/6oz mushrooms, sliced
1 parsnip, chopped and blanched
1 tablespoon tomato purée
600ml/1pt vegetable stock salt and recently floor
black pepper
For the dumplings
100g/4oz self-growing flour, sifted
50g/2oz suet, shredded
1 teaspoon chopped new parsley
Directions:
First, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, put the parts of meat in just the backside of a significant casserole dish. Spread them with the redcurrant jelly, and put in just the oven for 15 minutes. Remove and increase the greens and a minor salt and pepper. Stir the tomato purée into the stock. Pour higher than the meat and greens. Return the casserole to the oven, remove the temperature to 180°C/350°F/Gasoline mark 4 and cook for relating to 11â„2 hrs till the meat is soft.
Finally, to deliver the dumplings, incorporate jointly the flour, suet and seasoning with adequate water to sort a rigid dough. This produces pertaining to 6 very low dumplings. Insert the dumplings to the hotpot for the remaining 30 minutes of cooking. casseroles & stews.
Ingredients:
700g/11â„2lb neck of lamb, chopped
2 teaspoons redcurrant jelly
2 onions, chopped
3 carrots, chopped
1 turnip, chopped
175g/6oz mushrooms, sliced
1 parsnip, chopped and blanched
1 tablespoon tomato purée
600ml/1pt vegetable stock salt and recently floor
black pepper
For the dumplings
100g/4oz self-growing flour, sifted
50g/2oz suet, shredded
1 teaspoon chopped new parsley
Directions:
First, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, put the parts of meat in just the backside of a significant casserole dish. Spread them with the redcurrant jelly, and put in just the oven for 15 minutes. Remove and increase the greens and a minor salt and pepper. Stir the tomato purée into the stock. Pour higher than the meat and greens. Return the casserole to the oven, remove the temperature to 180°C/350°F/Gasoline mark 4 and cook for relating to 11â„2 hrs till the meat is soft.
Finally, to deliver the dumplings, incorporate jointly the flour, suet and seasoning with adequate water to sort a rigid dough. This produces pertaining to 6 very low dumplings. Insert the dumplings to the hotpot for the remaining 30 minutes of cooking. casseroles & stews.