It’s a Family Affair

Billie’s Dumpling Recipe

Thanks to my grandmother for an old favourite that everyone loves

120g Self raising flour

just under 60g suet  ( I always use the vegetarian one from Atora)

water

Dumplings

Space the raw dumplings a little so they cook evenly and don’t stick together.

You can add finely chopped fresh herbs if you fancy it, parsley and thyme are both really good.

Mix together until the mixture can be formed into balls that only leave a fine layer of mix stuck to your hands. If your hands are completely clean add a little more water, if the mix clumps everywhere add flour. Pop into the top of the stew with the lid on at 180’C for approx 30 min.

 

Mum’s Lentil Stew Recipe

This is brilliant recipe for animal free comfort food and although impossible to make in small quantities, no worries as it keeps well in the fridge or freezer.

Orange/puy lentils (I tend to do half and half as I like the texture but its down to personal taste)

Onion

Celery

Garlic

Carrot

Tinned tomatoes

Lea n’ perrins

Bouillon powder/stock cube

Tommy puree

Black pepper

Herbs (a big bunch of fresh parsley chucked in before serving is good but dried mixed herbs/thyme/parsley or a combination of work well too)

The cooked dish tastes good but doesn't photo so well....

The cooked dish tastes good but doesn’t photo so well….

Rinse, then boil lentils (give the puy and extra 5-10 before adding the orange if you’re mixing) with the bay leaf for 10 min.

Sweat the chopped veg, add some water and the remaining ingredients (except the herbs if they’re fresh, by saving these until the last minute you keep the flavour fresh and the delicate nutrients as intact as possible) Simmer for approx 20-30 min until the texture you want, add water as needed to keep the consistency.

This recipe is in no way precise and doesn’t really need to be as it’s all down to personal taste and what you have in your cupboards. If you find you’ve added too much water, just leave the lid off and simmer for a further 5 min until you’re happy with the consistency.

 

Dad’s Coleslaw Recipe

I generally hate coleslaw, it’s slimy and you either taste it all day or not at all. Yuergh. With this recipe however I have even managed to convert fellow coleslaw haters with.

It’s another recipe which I’m incapable of making in anything other than bulk so it’s usual outings are summer BBQs, parties and Christmas as it’s killer with a ham joint (check out the Nigella recipe for ham in cola) but it does fridge well.

 

½ white cabbage

4-5 carrots

1/3 block of mature cheddar

mayo

olive oil

lemon juice

greek yoghurt

mixed herbs (dried dill also works)

black pepper

 

The trick is to get the cabbage as fine as you can without loosing any knuckles (if you have a mandolin, great and good luck to you). Grate cheddar and carrots and mix well.

Mix the remaining ingredients in a separate bowl to taste. As a starter, go for equal quantities of each and add from there.

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