Editor's note: It's not often I miss cheese, but when I do it's whilst reading this blog! I was looking up Autumnal themes, foods and the like and this one caught my eye. Possibly an oversight on my part but I would never immediately go to zhushing up an accompaniment such as the dumpling but when it sounds as delicious as this recipe does, it's something that would definitely elevate a meal. Especially on a damp weeknight when you need a pick-me-up.
Two for the price of one …
… the dumplings to go with the steak and gravy, or
... a recipe for a veggie bowlful requiring only a spoon and a boxed set!
Either way ideal if you're in the mood to put your feet up and relax. I love minimum effort that gives maximum deliciousness.
Here's the dumpling recipe :
Parmesan Dumplings
In a large bowl, mix together
100g (4oz) self raising flour
50g (2oz) vegetarian suet
pinch of salt
15g grated Parmesan cheese
add 5 tbsps of ice cold water – 100ml approx
– enough to give a
firm but pliable dough. Divide into 8 dumplings – 6 if
you'd like big ones!
30g grated Parmesan cheese to garnish
Pre-heat oven 180fan/200c/Gas 6.
Add the dumplings to the steak and gravy and sprinkle the 30g of parmesan cheese over the dumplings and cook for 30 minutes.
Serve in a warmed bowl. For extra decadence if you've got leftover mashed potato in the fridge, warm it through place in warmed bowl, place steak on top with a generous helping of gravy, add a dumpling – or even two.
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