This Thursday at Grandmas, I decided to make Beef Stew and Dumplings for the Grand-kids.
Its winter now don't you know and basic stick to the ribs food is necessary.
I wasn't sure how it would go but they loved it and second helpings all around
except of course for the littlest.
I used Rachel Allen's Dumpling Recipe, which is basically Irish Soda Bread.
The dumplings were very tasty but need to be eaten pretty soon after cooking. By the time I got to my dinner they were a bit heavy. I think I might try one of my scone recipes next time, could be lighter.
BUT the Stew was a Triumph and it is so basic and so tasty. I chopped the Mushrooms very fine as I know the kids are not wrapped on them. Make it small and hide, I say.
840 gms Blade Steak
3 tablespoons seasoned Flour
2 tablespoons Olive Oil
2 medium Onions chopped
Sea salt and freshly ground black pepper
1 large Carrot chopped
1 stalk Celery chopped
150 gms finely chopped Mushrooms
1 medium Courgette grated
50 mls white wine
2 Massel Beef Stock cubes
2 litres Hot Water
2 tablespoons Tomato Ketchup
Cut beef into cubes and dust with seasoned flour
Put 2 tablespoons olive oil into a med hot pan
Drop in the beef and brown.
Don't overcrowd the pan, you want a nice crust on the beef, for that extra flavour
Pop the cooked beef into your casserole dish
Add onions cook gently till soft
Season with little salt and pepper
Add celery, carrot and continue to cook till soft
Add to casserole
Add 1 more tablespoon oil to pan and add mushrooms
Season and after about 2 minutes, add courgettes
Continue ot saute about another 3 minutes
Add white wine and reduce down
Place in the casserole
dissolve the stock cubes in hot water
Use a little to get any scraps from the pan
All into the casserole along with the tomato ketchup
Stir well, Make sure everything is just covered.
Into 160C oven
Cook for about 2 hours
The aroma filled the kitchen.
They love to make flower soup
Well I guess they needed de-heading
It made beautiful Purple Flower soup though
Pre heat the oven to 230C
350gms plain flour
3/4 level tsp baking soda
300 mls buttermilk
Mix with claw hand till it blends together
Onto floured board
Press out to 2-3 cms thick
Cut into small scones
Brush with beaten egg and a little water
230C for 10 minutes
200C for 20 minutes
I just break it into florets
Blanch in boiling salted water, for about 3 minutes
Drain and run cold water over it, to stop cooking and keep green
Heat a pan to medium
Add 1 tablespoom olive
and 2 cloves garlic finely chopped
Just cook for a couple of minutes be careful not to brown
It could become bitter
Toss the Broccoli in the oil and cook for a couple of minutes till they heat up
Grind some black pepper on top
And a good squeeze of lemon juice.
For pudding Banana Fritters
Pieces of Bananas dipped in Batter
Fried and then rolled in cinnamon and suge
Eaten in the hand with cream and molten Nutella