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Contains stock, pork, onion, celery root, sweet potatoes, Yukon Gold potatoes, carrots, parsely root, tomatoes, parsley, vinegar, lemon juice, spices.
Stew
- Thread starter moribundman
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In the summer?
Minty lamb stew is best.
Minty lamb stew is best.
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No!
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It gets chilly here right by the sea.
Lamb? I can't get passed the cute face and the big eyes!
Would you e-mail me a sample?
anyone evr try lima beans in stew, its pretty dog gone good.
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You don't want me to eat beans. Trust me.
Lonnie, the transporter isn't ready yet!
Lonnie, the transporter isn't ready yet!
Being Winter, we've had a heap of stews recently (better half has even learned to make a decent stew.
Kilo of chuck steak trimmed well.
Mix with a couple tablesppons of tomato paste, a tablespoon of vegemite, and pack well into the bottom of the crock-pot. (I reckon the tomato paste makes the meat more tender)
Add seasoning over the meat/paste
Layer on a large sliced brown onion and a clove of garlic.
Layer of carrots
Layer of parsnip
Peas if you like
Layer of very finely (well finely for pumpkin) chopped pumpkin.
Tin of chopped tomatoes.
375ml of stout beer.
Cook for a long time...the pumpkin breaks down and thickens the Gravy.
Serve with dumplings, or mash, or on toast for breakfast.
Layer of swede turnip
Kilo of chuck steak trimmed well.
Mix with a couple tablesppons of tomato paste, a tablespoon of vegemite, and pack well into the bottom of the crock-pot. (I reckon the tomato paste makes the meat more tender)
Add seasoning over the meat/paste
Layer on a large sliced brown onion and a clove of garlic.
Layer of carrots
Layer of parsnip
Peas if you like
Layer of very finely (well finely for pumpkin) chopped pumpkin.
Tin of chopped tomatoes.
375ml of stout beer.
Cook for a long time...the pumpkin breaks down and thickens the Gravy.
Serve with dumplings, or mash, or on toast for breakfast.
Layer of swede turnip
Looks great! I'd give it a try. Occasionally end up with Lima beans in veg soup/stew.
What's with mention of lamb in most recent food posts? As I posted earlier, bout as soon eat possum. (have to be hungrier than I can remember to eat either one)
Bob
What's with mention of lamb in most recent food posts? As I posted earlier, bout as soon eat possum. (have to be hungrier than I can remember to eat either one)
Bob
Nothing wrong with lamb. Lamb stew is excellent. Just grilled some lamb steaks, tasty...don't buy the head and you don't need to see the eyes.
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What kind of dumplings do you eat Downunder, Shannow?
I've made lamb, beef, and pork stew. Now days I use very little meat and kind of shred it to give that taste. I use more veggie...pumpkin is good idea. I've used papaya and mango to thicken the sauce. The gravy is real tasty.
Ancient family recipe, almost a scone dough.
Self raising flour (I like 50:50 white and organic stoneground wholemeal).
Butter (cultured)
Milk.
Rub butter through flour to make "breadcumbs". Add enough milk for a little stickier than scone dough, and put balls of dough into the stew about an hour before serving.
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Sounds interesting. I'd like to try those. How big do you make the dumplings?
I make potato dumplings from "raw" (not previously boiled) potatoes, from "cooked" (from previously boiled potatoes) or from "half-half" (from a mix of previously cooked and raw) potatoes. And of course I like bread dumplings (contain bread, egg, onion, egg, ham or bacon, parsley). German dumplings vary from tennis ball size to fist size. Of course I eat also lots of Asian dumplings. Ugh, that sounds dirty.
I make potato dumplings from "raw" (not previously boiled) potatoes, from "cooked" (from previously boiled potatoes) or from "half-half" (from a mix of previously cooked and raw) potatoes. And of course I like bread dumplings (contain bread, egg, onion, egg, ham or bacon, parsley). German dumplings vary from tennis ball size to fist size. Of course I eat also lots of Asian dumplings. Ugh, that sounds dirty.
LOL re the Asian dumplings.
our dumplings end up around the length of a tablespoon, sort of spherical...try a scooped tablespoon to start with.
They look a lot like these..sans herbage (we use a cast iron dutch oven, or a crockpot)
http://food.bluegroove.net/category/bread/
Your potato ones sound interesting.
We've a couple of "potato cake" recipes in my family.
One is cold mashed potato, mixed 50:50 with self raising flour, an egg, and milk to make a firm scone dough...fried in bacon fat, and served with crispy bacon. Tomato sauce optional.
Another is grated raw potato, mixed 50:50 with self raising flour, an egg and milk, to make a stringy "batter", fried (like pancakes) in butter/olive oil. Served for breakfast...tomato sauce compulsory.
our dumplings end up around the length of a tablespoon, sort of spherical...try a scooped tablespoon to start with.
They look a lot like these..sans herbage (we use a cast iron dutch oven, or a crockpot)
http://food.bluegroove.net/category/bread/
Your potato ones sound interesting.
We've a couple of "potato cake" recipes in my family.
One is cold mashed potato, mixed 50:50 with self raising flour, an egg, and milk to make a firm scone dough...fried in bacon fat, and served with crispy bacon. Tomato sauce optional.
Another is grated raw potato, mixed 50:50 with self raising flour, an egg and milk, to make a stringy "batter", fried (like pancakes) in butter/olive oil. Served for breakfast...tomato sauce compulsory.
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Our semolina (farina) dumplings are tablespoon size and ovoid.
A simple "cooked" potato dumpling recipe:
You need:
500 grams boiled potatoes (dry "floury" kind -- or you'll have to wring them in a cheese cloth to remove excess moisture))
2 tablespoon potato flour (instant mashed potato "flour" can be used, or wheat flour is also okay)
1 egg
5 tablespoon breadcrums
nutmeg
salt
chopped parsley
little bit butter
1-2 finely chopped onions
Mash the boiled and cooled down potatoes and mix with the flour, egg and breadcrumbs, parsley, salt and nutmeg. Sautée the finely chopped onion in the butter, let cool, then mix with the potatoes.
Shape tennis ball size round dumplings and drop them in a pot with boiling, salted water.The reduce the heat and simmer the dumplings with the lid a little open for ca 20 minutes. If you don't cook them long enough the center will be hard, if you overcook them the dumplings will fall apart.
These dumplings go well with ragout, goulash, roast pork/duck/goose/turkey/venison/hare/rabbit, smoked pork chops, or sauerbraten. These dumplings are usually (exception: wild mushroom soup with dumplings) not eaten in a soup.
A simple "cooked" potato dumpling recipe:
You need:
500 grams boiled potatoes (dry "floury" kind -- or you'll have to wring them in a cheese cloth to remove excess moisture))
2 tablespoon potato flour (instant mashed potato "flour" can be used, or wheat flour is also okay)
1 egg
5 tablespoon breadcrums
nutmeg
salt
chopped parsley
little bit butter
1-2 finely chopped onions
Mash the boiled and cooled down potatoes and mix with the flour, egg and breadcrumbs, parsley, salt and nutmeg. Sautée the finely chopped onion in the butter, let cool, then mix with the potatoes.
Shape tennis ball size round dumplings and drop them in a pot with boiling, salted water.The reduce the heat and simmer the dumplings with the lid a little open for ca 20 minutes. If you don't cook them long enough the center will be hard, if you overcook them the dumplings will fall apart.
These dumplings go well with ragout, goulash, roast pork/duck/goose/turkey/venison/hare/rabbit, smoked pork chops, or sauerbraten. These dumplings are usually (exception: wild mushroom soup with dumplings) not eaten in a soup.
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That's what dumplings are used for -- mopping the plate!
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