Burns Night Stew

Here is another option for Burns night that doesn’t involve any vegetarian haggis like this: https://wordpress.com/post/catamongthepilchards.com/141 or this: https://wordpress.com/post/catamongthepilchards.com/204. The stew is served with dumplings which are cooked balls of butter and flour, an old British favourite and very comforting. It’s great to get so many veggies in whilst feeling indulgent. The recipe is from Jamie Oliver’s ‘Veg’.

Ingredients

  • 300g celeriac
  • 300g swede
  • 3 carrots
  • 4 bay leaves
  • 1 jar mini pickled onions
  • 1/2 tsp allspice
  • 1/2 tsp ground cloves
  • 75g pearl barley
  • 330ml porter
  • 2 tsp blackcurrant jam
  • 1.5 litres veg stock
  • 300g self raising flour
  • 50g butter
  • 200g red cabbage
  • 1 apple
  • 1 tbsp red wine vinegar
  • 1 tsp mustard

Method

1.) Grind 5 cloves into a powder. Peel the celeriac, swede and carrots and chop into chunks. Preheat the oven to 180 degrees C.

2.) Fry in a casserole pan with a tbsp oil and the bay leaves. Add some salt and pepper, the cloves, the allspice and the drained pickled onions. Cook for 15 minutes and make up the stock.

3.) Add the porter and the pearl barley to the pan with the jam and leave to simmer.

4.) Make the dumplings by chopping up the butter and rubbing it into the flour. Add 100ml of water to make a dough then form 12 balls with the dough. Pop the balls into the stew and drizzle over a bit of oil.

5.) Cover the pan with the lid and cook in the oven for 45 minutes.

6.) Make a slaw to go with the stew by shredding the cabbage, chopping the apple into batons and tossing with the vinegar and mustard.

7.) Take the lid off the pan and continue to cook for another 15 minutes.

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