Harissa Vegetable Stew With Cheddar Dumplings Food

HARISSA VEGETABLE STEW WITH CHEDDAR DUMPLINGS

Steps:

• Heat a little oil in a large casserole pan with a lid, then add the onion and celery and fry for 5 minutes until softened. Tip in the tomatoes and then re-fill the empty can with water and add that to the pan also. Stir in the harissa paste, courgettes and chickpeas and crumble in the stock cube. Put the lid on the pan and simmer for 18-20 minutes, until the vegetables are tender.Preheat the oven to 180C / 350F.Mix the flour and baking powder with a good pinch of salt and then rub in the diced butter with your fingers until fine crumbs have formed. Add the cheese and mix together with a round-bladed knife.A couple of minutes before the stew is ready, pour the milk into the dumpling mixture and combine again with the knife to form a dough. Divide the dough into around 8 equal pieces and roll into balls.Arrange the dumplings on top of the stew, only submerging about half of the dumpling in the liquid and then bake the stew and dumplings, uncovered, in the oven for 15-20 minutes, until the dumplings are golden and cooked through.

SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS

Steps:

• Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
• Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
• To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
• Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.