Irish Stew with Feather Dumplings - St. Patrick's Day Recipe

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Information about Irish Stew with Feather Dumplings - St. Patrick's Day Recipe
How-to & DIY

Published on March 6, 2014

Author: FarmersChoice

Source: slideshare.net

Description

This is a simple and delicious stew recipe specially for St. Patrick's Day authored by our friend and contributor Marie Rayner.

Irish Stew with Feather Dumplings Author: Marie Rayner of http://theenglishkitchen.blogspot.com Serves 6 Simple goodness. Tender chunks of lamb and vegetables beneath a blanket of feather dumplings. Ingredients:           2 pounds boneless shoulder of lamb, trimmed and cut into cubes 2 TBS olive oil 2 TBS plain flour 500ml of hot lamb stock (2 1/4 cups) 2 medium carrots, peeled and cut into slices 2 medium parsnips, peeled and cut into chunks 1/2 small swede, peeled and cut into cubes 1 medium onion, peeled and sliced Salt and black pepper to taste 1/2 tsp summer savoury

For the dumplings:            140g of plain flour (1 cup) 3/4 ounce fresh bread crumbs (1/2 cup) 2 tsp baking powder 1/2 tsp salt 1/2 of a small onion, peeled and minced 2 TBS butter melted 100ml of milk (1/3 cup) 1 large free range egg 1 TBS finely minced parsley Freshly ground black pepper to taste Boiled potatoes to serve Heat a large skillet (with a lid) over medium high heat. Add the oil. Once it is heated add the cubed meat. Brown well on all sides, taking care not to stir it too much. If you stir it too much it will stew instead of browning. Just leave it be and give it a stir ever five minutes or so. This will take about 15 minutes. Add the flour and stir to coat. Add the onions and swede. Season with some salt and pepper and add the summer savoury. Pour on the hot stock. Bring to the boil, then reduce the heat and simmer, covered, for about an hour. Add the carrot and parsnips. cover again and simmer for an additional 30 minutes. Check for seasoning and adjust as desired. Make the dumplings as follows: Whisk the flour, bread crumbs, baking powder and salt together in a bowl. Beat together the egg, milk, butter, onion, parsley and pepper. Stir into the dry ingredients all at once and mix to a stiff batter. Drop by heaped spoonfuls onto the top of the bubbling stew. Cover with a lid and cook, undisturbed and without lifting the lid for 20 minutes. Serve the stew immediately, spooning some of it onto each of six heated plates along with a dumpling and with some boiled potatoes on the side. For more delicious recipes, please visit: http://www.farmerschoice.co.uk/recipes

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