I am launching this blog following a nice day off absorbing the autumnal landscapes of Stanmer Park. Stanmer Park is a large park on the edge of Brighton, and has areas of farmland, woodland and a village with church and Stanmer House. The colours this time of year are great, and the contrasts make for some great photographs. It is a shame that I got there as the light was failing.
I got home to another great autumn tradition; stew and dumplings. I made this one yesterday and reheated it today with some fresh dumplings.
Vegetable and lentil stew with dumplings, by pieface.
Soften an onion in a casserole pan with some oil, add 2 cloves of garlic and allow the onion to brown slightly. In another pan cook some lentils until they have softened.
Add to the onions 2 carrots chopped into coins, half a marrow chopped deseeded and chopped into chunks, a handful of swede chopped, the lentils and some chopped parsley, oregano and dill.
Then you need to add some good stock to cover the vegetables and cook for about 20 minutes until the vegetables have softened.
To make the dumplings mix about 25g suet per person (the amount of dumpling that can be made will be determined by the size of the pan) with double the quantity of self raising flour, a good pinch of salt and enough water to make a firm dough. Divide this into balls about the size of golf balls and place ¾ submerged in the stew. Place the lid on and put it into a preheated oven (180˚C) and cook for about half an hour.
Mix before serving with creamy mashed potatoes. Tonight served with a wolfblass yellow label. A great way to warm up again after a walk in the park.
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