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Burns Night Vegetarian Stew - Serves 6

Preparation time: 30 minutes

Cooking time: 120 minutes

BURNS NIGHT STEW

SERVED WITH CABBAGE AND APPLE SLAW

Ingredients:

300g celeriac

300g swede

3 carrots

Olive oil

4 bay leaves

280g jar of silverskin pickled onions

½ tsp all spice

75g pearl barley

330ml smooth porter

2 tsp blackcurrant jam

1.5 litres of vegetable stock

300g self-raising flour

50g unsalted butter

¼ red cabbage

1 apple

1 tbsp red wine vinegar

1 tsp whole grain mustard

Method:

1. Peel the celeriac, swede and scrub the carrots. Roughly chop and place in the Cooking Bowl with oil over direct heat along with bay leaves, salt and pepper. Drain the pickled onions and add with the ground all spice and cook for 15-20 minutes

2. Throw over the pearl barley and the porter and leave to bubble and cook away then add the stock and Jam whilst you make the dumplings

3. Tip the flour into a bowl with a good pinch of salt, then chop or grate the butter into the flour and rub through the flour then mix in roughly 100ml of water and bring together into a dough

4. Roll into 10-12 balls and then place on top of the stew. Drizzle with olive oil and then then cover with Barbecue Cloche. Cook for 1 hour or until the stew has reduced and the dumplings are nice and golden.

5. Whilst the stew is cooking, make the slaw by finely shredding the cabbage thinly as possible along with the apple. Then toss with vinegar and mustard and season with salt and pepper and serve.

PRODUCTS USED:

Recycled Kadai w/ High Stand

Tripod

36cm Cooking Bowl

Barbecue Cloche

Ladle

Kadai Gloves

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