16
Jan
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Prep
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Cook
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Ready In
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4 People servings
Ingredients
Directions
| Servings |
| 4 People |
| Servings |
| 4 People |
Ingredients
- 1.35 Kg Mutton 5cm Chunks
- 40 grams Plain Flour Season with 1 level teaspoon salt and some freshly milled black pepper
- 350 grams Butter Beans
- 50 grams Plain Flour
- 225 grams Celery
- 225 grams Carrots
- 225 grams Swede
- 6 Small Onions
- 4 Sprigs Fresh Thyme
- 3 Bay Leaves
- 850 ml Dry Cider
- 1 tbsp Worcestershire Sauce
- Salt & Pepper
- For the dumplings
- 1 small Onion Peeled & Finely Chopped
- 1 tsp Groundnut Or other flavourless oil
- 225 grams Self-Raising Flour
- 1 Heaped tsp Mustard Powder
- 110 grams Shredded Suet
- 1 Heaped tbsp Snipped Chives
- Salt & Pepper
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Start off by placing the flour into a large bowl and seasoning it with 1½ teaspoons of salt and freshly milled black pepper. Now dip each chunk of meat into it to get a good coating, then transfer them to a plate. Next, prepare the vegetables. Use a potatoe peeler tp pare the worst of the stringly bits from the celery, then cut it in to 5cm chunks. Peel the carrots and swede and cut them into similar size chunks. Lastly peel the onions but leave them whole. Now toss them all in the remaining flour and transfer them, along with the meat and the beans, to the casserole, layering the ingredients alternately and sprinkle in any flour still in the bowl. Add the thyme and bay leaves, seaosn with salt and freshly milled black pepper, then pour in the cider, plus the Worcestershire sauce. Put the casserole on the hob and bring it up to a gentle simmer, before covering with the lid, placing a sheet of kitchen foil under it to ensure a tight seal. After that, place it on the middle shelf of the oven to cook for 4½ hours. After this time, remove the casserole from the oven, set it aside, turn the oven temperature up to gas mark 6, 400°F (200°C) and make the dumplings. Fry the onion in the oil until brown and caramelised, then allow to cool. After that, sift the flour, mustard powder and a little salt together, then add the suet, chives and onion, and season with freshly milled black pepper and a bit more salt. Now sprinkle the water over all the ingredients and then, using first a knife and finally your hands, bring it together to form a soft dough, adding a little more water if you need to. Next, transfer the dough to a flat, lightly floured surface, divide it into 12 portions and roll each one into a little round, using the palms of your hands. Add them to the casserole so that a part of each one can be seen just above the surface of the stew. Return the casserole to the top shelf of the oven and cook, without a lid, for a futher 25-30 minutes, until the dumplings are golden brown and crusty.
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Footnotes
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Cook's Note:
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Editor's Note: