WINTER

Warm Your Cockles

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Vegetable Dumpling Soup
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Bangers & Mash

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Chili Con Carne

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Vegetable Soup & Dumplings

Three winter warmers…

Hearty Vegetable Soup with

Corned Beef Dumplings

Ingredients (serves eight)

• 1 tablespoon olive oil
• 2 medium onion, chopped
• 2 garlic cloves, crushed
• 2 medium courgette chopped
• 2 medium carrot, peeled, chopped
• 3 celery stalks, trimmed, chopped
• ½ swede peeled and diced
• 2 medium parsnips peeled and diced
• 4 medium potatoes peeled and diced
• 2 litres stock (chicken or vegetable)
• 2 lb self raising flour
• ½ lb vegetable suet
• Salt
• Pepper
• Cold water
• 1 small tin corned beef cut into cubes

Method:
Put the oil into a large pan and gently soften the onions and garlic, add remainder of the chopped vegetables season and cover with stock. Simmer for around 40 minute.

Put the self-raising flour, suet and salt into a bowl and stir the dried ingredients. Make a soft dough using the cold water (same consistency as bread dough). Put a cube of corned beef into the centre of a medium sized ball of suet dough, ensuring that the dough is sealed around the corned beef and drop gently into the simmering soup. If you need to, use a drop or two of water to reseal around the corned beef. Repeat this process until all the suet dough has been used and cook for 20 minutes with a lid on until the dumplings are soft and fluffy.

Serve immediately. Blumin' delicious.

Bangers

and Mash

Ingredients (serves four)

900g floury potatoes, peel and cube
1 tbsp sunflower oil
1 large onion, finely chopped
1 tsp Dijon mustard
½ pint chicken stock (stock cube OK)
1 tsp gravy browning (optional)
8 pork sausages*
50g/1½oz unsalted butter
50ml/2fl oz double cream or milk
1 tbsp each, fresh parsley and chives
3 spring onions, finely chopped
1 tbsp olive oil

Method:

Cook the potatoes in boiling salted water for 10-12 minutes or until soft.

Heat the sunflower oil in a heavy-based saucepan. Add the onion and cook until soft , but not coloured. Stir in the mustard then pour in the stock. Bring the mixture to the boil, then add the gravy browning. Reduce for 10 minutes or until the liquid is reduced by half.

Heat up a frying pan, add a little sunflower oil and fry the sausages for 6-8 minutes or until cooked through.

Drain the potatoes and mash with the butter and the cream. Blend the blanched herbs with the olive oil to form a paste and then stir into the mashed potato.

Pile the mash onto four warmed serving plates. Place two sausages in the centre of each mound of mash and finally drizzle over the gravy.

Serve immediately.

*Make them gourmet sausages for
the best of British flavour.

Banging

Chilli Con Carne

Ingredients (serves ten)

• 2 tablespoon oil
• 1 large onion, finely chopped
• Shot of Tequilla
• 3 cloves garlic, finely chopped
• 2lb lean minced steak
• 3 teaspoons ground cumin
• 2 teaspoons paprika
• 3 small red chillies,
  seeds removed, finely chopped
• 2 cups water
• 2 x 400g can Italian diced tomatoes
• 3 tablespoons tomato paste
• 2 red pepper, diced
• 2 x 420g can red kidney beans,
  rinsed and drained

Method:
Put the oil and Tequilla into a large pan and gently soften the onions and garlic. Put in the minced beef and fry until brown. Drop the heat, add the chopped chillies, red pepper, paprika and cumin and stir. After 5 minutes add the remainder of the ingredients, cover and simmer gently for an hour, stirring occasionally.

Serve with jacket potatoes and cheese or in a bowl with a lovely chunk of garlic bread or large bowls of tortilla chips topped with chilli, melted cheese and shredded salad. A few coriander leaves on top is a winner.

Put the bang in with Jalepenos or more chilli peppers after browing the meat.