Russell Hobbs 25630

13
LAMB STEW WITH ROSEMARY DUMPLINGS
Serves: 6-8
Preparation time: 10-15 minutes
Serve with mashed, boiled new or jacket potato.
Ingredients:
• 1200 g diced lamb neck
• 3 tbsp olive oil
• 3 tbsp plain our
• 350-400 g peeled baby onions
• 3 garlic cloves, chopped
• 400 g potato, peeled and cut into approx. 1 cm dice
• 350 g carrot, peeled and cut into approx. 1 cm dice
• 400 g swede, peeled and cut into approx. 1 cm dice
• 2 sprigs rosemary
• 3 bay leaves
• 1 stick celery (if unavailable, just tie the rosemary and bay
leaves together with the string)
• 600 g lamb stock
• Salt and pepper to taste
For the dumplings:
• 125 g plain our
• 65 g suet
• ½ tsp baking powder
• 1 tbsp chopped rosemary
• 3-5 tbsp water
• Salt and pepper to taste
Method:
1. Add the onions, carrot and swede to the cooking pot.
2. Put the our into the bowl and season with salt and pepper. Add the lamb and mix together making sure the lamb is
well coated.
3. In the frying pan heat, the oil and fry the lamb in batches until golden brown. Drain, and then add it to the cooking pot.
4. Cut the stick of celery in half. Place the bay leaves, thyme and rosemary between the two halves of celery then tie the two
halves together using a piece of the string. If you don’t have any celery, tie the rosemary and bay leaves together with
string.
5. Add the remaining ingredients and cook on HIGH for 6-8 hours or LOW for 8-12 hours.
For the dumplings:
1. Combine the our, suet, baking powder, rosemary and seasoning.
2. Gradually add the water to form a dough.
3. Using a little extra our on your hands to prevent the dough sticking, roll it into approx. 12-14 balls. Refrigerate for 20-30
minutes.
4. Half an hour before the stew has nished cooking, add the dumplings.
MULLED WINE
Serves: 10-12
Preparation time: 5 minutes
Cooking time: 2-4 hours
Serve with dried orange and cinnamon stick
Ingredients:
• 3 L red wine, approx. 4 bottles (merlot or cabernet
sauvignon work well)
• 3 oranges, cut in half
• 1 lemon, cut in half
• 8 cloves
• 4 star anise
• 2 cinnamon sticks
• 360 g demerara sugar
Method:
1. Add all ingredients to the cooking pot and stir well.
2. Cook on HIGH until it comes to a simmer, and then cook for a further half an hour.
Tips – Add some brandy at the end to really spice it up!
To make alcohol free use non-alcoholic wine