7daysinaweek Posted January 8 Report Share Posted January 8 Chicken stew with thyme dumplings. Tuscan bean and veg soup. Delish! Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 8 Report Share Posted January 8 Bath night? Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 8 Report Share Posted January 8 Dumplings are the way to go.......are they suet ones ? Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted January 8 Author Report Share Posted January 8 5 minutes ago, TIGHTCHOKE said: Bath night? TT, are you wondering if I cooking something for tonight? Have just rooted out some rissoto rice, I have some fresh carrot and celery left over from yesterday and some chesnut mushrooms so will do a rissoto for tea. Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted January 8 Author Report Share Posted January 8 1 minute ago, ditchman said: Dumplings are the way to go.......are they suet ones ? Yes Ditchy 150g of self raising flour 70g of suet, I use Atora Half tsp salt Dried thyme All mixed together then add cold water just to a mild sticky consistency, then half hour on the top of the stew with lid on That amount makes 4 biguns You are a dab hand at making them, I have drooled at them in some of your posts before Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 8 Report Share Posted January 8 9 minutes ago, 7daysinaweek said: Yes Ditchy 150g of self raising flour 70g of suet, I use Atora Half tsp salt Dried thyme All mixed together then add cold water just to a mild sticky consistency, then half hour on the top of the stew with lid on That amount makes 4 biguns You are a dab hand at making them, I have drooled at them in some of your posts before i use fresh suet when i can get it....you freeze it and it grates very very easy....i dont mix with my hands as the heat from hands starts to melt the suet or the atora...i use a wooden spoon then at the last moment...use my hands to form rough balls....i also add a raising agent ..even if i am using self raising flour the rougher the dough balls the better the out come i find Quote Link to comment Share on other sites More sharing options...
Bigbob Posted January 8 Report Share Posted January 8 Just the thing for a cold winters day Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted January 8 Author Report Share Posted January 8 4 minutes ago, ditchman said: i use fresh suet when i can get it....you freeze it and it grates very very easy....i dont mix with my hands as the heat from hands starts to melt the suet or the atora...i use a wooden spoon then at the last moment...use my hands to form rough balls....i also add a raising agent ..even if i am using self raising flour the rougher the dough balls the better the out come i find Ditchy, where do you get the fresh suet from? I have some of the dry mix left over from last eve, I will take on your advice and add a bit of bicarb and not use me hands. Great stuff! 👍 Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 8 Report Share Posted January 8 Just now, 7daysinaweek said: Ditchy, where do you get the fresh suet from? I have some of the dry mix left over from last eve, I will take on your advice and add a bit of bicarb and not use me hands. Great stuff! 👍 from the butcher...they usually have big frozen lumps of it................ just remember ....if you go to every county in the UK...they will all do their dumplings a different way.......do yer dumps the way you want to Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted January 8 Author Report Share Posted January 8 14 minutes ago, ditchman said: from the butcher...they usually have big frozen lumps of it................ just remember ....if you go to every county in the UK...they will all do their dumplings a different way.......do yer dumps the way you want to 👍 We live on the very outskirts of Merseyside, which was originally lancashire, until they changed the borders a few decades ago. Had dumplings quite a few times in north Lancs, they like to put cheese in them and allow them to go crispy. Very nice! Quote Link to comment Share on other sites More sharing options...
JKD Posted January 8 Report Share Posted January 8 Those look delicious and extremely warming 😃 Quote Link to comment Share on other sites More sharing options...
ditchman Posted January 8 Report Share Posted January 8 24 minutes ago, 7daysinaweek said: 👍 We live on the very outskirts of Merseyside, which was originally lancashire, until they changed the borders a few decades ago. Had dumplings quite a few times in north Lancs, they like to put cheese in them and allow them to go crispy. Very nice! think you can do them in the oven...they will crisp up ontop then..............so many different ways ive found the general rule is mix all the ingredients well ...dry dont use your hands to mix dont use too much water..just enough so it binds together...better too dry that too wet Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted January 8 Author Report Share Posted January 8 18 minutes ago, ditchman said: think you can do them in the oven...they will crisp up ontop then..............so many different ways ive found the general rule is mix all the ingredients well ...dry dont use your hands to mix dont use too much water..just enough so it binds together...better too dry that too wet 👍 Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted January 8 Author Report Share Posted January 8 2 hours ago, Bigbob said: Just the thing for a cold winters day Cheers bob Both easy and quick to make, I make them often throughout the winter. Soup, carrot, celery, onion, savoy cabbage, potatoe, tin of mixed beans and tin of chopped tomatoes from lidl, all ingredients chopped small, veg or chicken stock, salt and pepper and rosemary. Bung it all in the pan and simmer with lid on for 30 mins. It tastes even better the next day. Chicken stew, chicken (obviously ) diced, thyme, salt and pepper, shallots and carrots all braised with the chicken to give some colour and add flavour, then add the chicken stock with some cornflour which thickens it. Cook with lid on at gas 5 for about an hour or so. Add the dump, dump mixture for the last 30 minutes of cooking. Voila! Quote Link to comment Share on other sites More sharing options...
marsh man Posted January 9 Report Share Posted January 9 I would willingly settle for the Chicken stew and dumplings 7diaw , that would take me back to a time when my ole grandfather was alive , he lived on the same road as us and in his later years he was a ships cook on the Herring drifters that went out of Yarmouth , we would take him a lot of the different wading birds we shot along with a few Rabbits and fowl , his stewing saucepan was always on the go and there would often be two or three suet dumplings on top , the Rabbits would cut up in about five pieces and done in his little gas oven , these would make him a few meals and then all the bones and anything left over would go into a Rabbit stew , I can still remember the lovely smell when you opened his back door when the stew was on . he lived into his 80s so didn't do to bad on what little he had in the cupboard . Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 9 Report Share Posted January 9 27 minutes ago, marsh man said: I would willingly settle for the Chicken stew and dumplings 7diaw , that would take me back to a time when my ole grandfather was alive , he lived on the same road as us and in his later years he was a ships cook on the Herring drifters that went out of Yarmouth , we would take him a lot of the different wading birds we shot along with a few Rabbits and fowl , his stewing saucepan was always on the go and there would often be two or three suet dumplings on top , the Rabbits would cut up in about five pieces and done in his little gas oven , these would make him a few meals and then all the bones and anything left over would go into a Rabbit stew , I can still remember the lovely smell when you opened his back door when the stew was on . he lived into his 80s so didn't do to bad on what little he had in the cupboard . Are you hoping he will deliver? Quote Link to comment Share on other sites More sharing options...
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