Mary Berry Stew And Dumplings Recipes
DUMPLINGS
Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash
Provided by Cassie Best
Categories Supper
Time 35m
Number Of Ingredients 3
Steps:
- Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
- When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.
Nutrition Facts : Calories 281 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
CHICKEN CASSEROLE WITH HERBY DUMPLINGS
Bypass the suet and make lighter dumplings for this family-friendly one-pot stew
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the chicken pieces with the flour and some salt and pepper, to coat them - it's easy to do this in a plastic food bag.
- Heat the oil in a casserole with a lid. Brown the chicken pieces well on all sides - you'll need to do this in batches. Remove all the pieces to a plate, and tip the onions, carrot, lardons, bay and thyme into the pan. Cook gently for 10 mins until the onion is softened.
- Return the chicken pieces, with any juices that have collected on the plate. Then pour in the red wine, 250ml water and tomato paste and crumble in the stock cube. Add a splash more of water if you need, until the chicken is almost covered. Bring to the boil, then cover with a lid and bake in the oven for 20 mins. Remove the lid and bake for another 10 mins while you make the dumplings.
- Rub the butter into the flour with your fingertips until it feels like fine breadcrumbs. Stir in the herbs with ½ tsp salt and some pepper. Drizzle over 150ml water, and stir in quickly with a cutlery knife to form a light dough. Use floured hands to shape into ping pong sized balls.
- Place the dumplings on top of the stew and bake for 20 mins more until the dumplings are cooked through.
Nutrition Facts : Calories 744 calories, Fat 38.3 grams fat, SaturatedFat 17.3 grams saturated fat, Carbohydrate 43.9 grams carbohydrates, Sugar 6.6 grams sugar, Fiber 4.3 grams fiber, Protein 34.9 grams protein, Sodium 3 milligram of sodium
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Estimated Reading Time 3 mins
- You will need a 4-litre (7-pint) deep flameproof and ovenproof casserole dish with a lid. Preheat the oven to 160°C/140°C fan/Gas 3.
- Heat 2 tablespoons of the oil in the casserole dish, add the beef and brown all over on a high heat – you will need to do this in batches, removing the meat with a slotted spoon as it is cooked and setting aside.
- Pour in a little more oil if needed and add the shallots with the carrots and mushrooms. Stir-fry over a high heat for 4–5 minutes.
- Measure the flour into a bowl and gradually whisk in the ale, slowly at first to make a smooth paste before adding the rest of the ale.
- Return the meat to the casserole dish, then pour in the flour mixture and the stock. Stir over a high heat until the liquid is thickened and bubbling. Add the onion marmalade/chutney, Worcestershire sauce, gravy browning (if using) and bay leaves.
- To make the dumplings, measure the flour and suet into a bowl and season with salt and pepper. Gradually stir in 125–150ml (4–5fl oz) of water to make a soft, sticky dough (see tip).
- Sprinkle flour on to a sheet of baking paper, sit the dough on top and roll into a rectangle about 15 x 25cm (6 x 10in). Spread the top with the horseradish sauce and scatter with the parsley.
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From bbc.co.uk
Cuisine BritishCategory Main CourseServings 6-8
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