Monday 7 December 2015

Chicken, Tomato & Vegetable Stew with Herby Dumplings - Bakemas Day 7

So I’m definitely ill, brilliant! Isn’t it just the worst when you’re ill to the point where you’re in too much pain to sleep, because it sort of feels like someone’s whacking me in both sides of my head every few seconds and every time I swallow it feels like there’s a massive lump in my throat, I imagine that lump is probably phlegm, too much? And don’t even get me started on the body aches. Anyway, I didn’t have plans to make this today, actually I didn’t even have plans to make this any time in December but I woke up craving this and it’s one of the main things I want when I’m ill. Thinking about it, I was craving this yesterday too but I obviously didn’t put two and two together I was in ignorant bliss hoping I’d just be run down for a week or two. This is my mum's recipe, well I say recipe it's more....her throwing things into the pan type thing but it's usually roughly the same. I got kind of obsessed with it a few years ago and would eat it every day and cooked right the dumplings are the best part. It’s pretty much healthy hearty comfort food that cures winter blues and colds, so expect magic. For the stew
3 chicken breasts
1 onion
1 cougette
2 large carrots
2 tbsp plain flour
1 litre/4¼ cups of vegetable stock
1 tin of tomatoes, blended
½ head of broccoli
1 tbsp ketchup
1 tbsp tomato puree
Salt, pepper & dried parsley

For the dumplings
4 oz/1 cup self raising flour
2 oz/½ cup vegetable suet
Salt, pepper & parsley
5 tbsp cold water

Chop the chicken and vegetables into bite sized pieces. Place the chicken and onion in a heated saucepan with a little bit of oil and cook until the chicken has sealed and the onions have softened. Add in the courgette and carrot and cook for another few minutes until slightly soft. Add in the vegetable stock, tomatoes, broccoli, ketchup, puree and seasoning, stir then leave to simmer until the carrots are soft, about 15-20 minutes.
To make the dumplings mix the flour, suet and seasoning together to combine, add the water and mix until the mixture comes together, divide into 8 and gently shape into balls.
Place the dumplings in the simmering stew and cover with the lid, leave to cook for 20 minutes and do not take the lid off. Ladle into bowls with 2 dumplings and serve. Can be kept in the fridge and re-heated on the hob or in the microwave until dumplings are soft and fluffy.
Serves 4 hungry people.

1 comment:

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