Jurys Inn has just produced an E Cook Book of tasty traditional dishes from across England, Ireland, Scotland and Wales, describing British and Irish cuisine as:
“…a diverse cooking pot blending a historical journey of traditional dishes, local produce and signature recipes, with the heart and character of the land.”
H&C News is featuring a number of these Regional Recipes for your education and enjoyment in the coming weeks.
East Anglian Casserole with Dumplings
While a meaty casserole might have 100 variations across Britain, in Norfolk dumplings offer a regional twist.
Used as a cheap way to fill empty stomachs dumplings served a similar purpose to the North’s Yorkshire puddings.
Ingredients
For the casserole –
- Stewing Beef (850g, cut into large chunks)
- Celery (2 sticks, cut into thick chunks)
- Carrots (2, cut into thick chunks)
- Peas (200g)
- Onion (1, chopped)
- Bay Leaves (5)
- Thyme (3 sprigs)
- Vegetable Oil (1tbsp)
- Butter (1tbsp)
- Plain Flour (2tbsp)
- Tomato Puree (2tbsp)
- Beef Stock Cubes (2, crumbled)
For the dumplings –
- Plain Flour (450g)
- Parsley (4tbsp, chopped)
- Fresh Yeast (15g)
- Caster Sugar (1tsp)
- Warm Water (150ml)
- Warm Milk (2tbsp)
Method
- Preheat the oven to 160⁰C or gas mark 3.
- Place celery, onions, carrots, peas, and herbs into a casserole dish or hob pot with the oil and butter.
- Cook for 10 minutes until the vegetables are soft, stir in the flour, stock cubes, and tomato puree.
- Brown the beef chunks in a separate pan.
- Stir in 600ml of boiling water, add the beef and bring to a simmer.
- Cover and put in the oven for 3 hours, or until the meat is very tender. Uncover and cook for a further hour until the gravy thickens.
- About two hours before the stew is ready, start the dumplings.
- Combine the flour, salt, and parsley in a food mixer.
- Mix yeast and sugar in a separate bowl until it becomes almost liquid.
- Add the water and milk to the yeast and mix.
- While the flour, salt, and parsley are mixing, add yeast mixture, letting it knead until the dough comes away from the bowl.
- Cover the dough with a damp towel for an hour in a warm place
- Knead the dough again and make 8 dumplings. Let them ‘proof’ (rest to rise) for another half hour.
- Boil dumplings in a pan for 20 minutes, remove, and serve immediately with the casserole.
The Regional Recipes can be downloaded using PayWithAPost here