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Posts Tagged ‘swede’

What you need:

1 x 907g or 2 x 454g haggis
1lb 2oz / 500g   swede
1lb 2oz / 500g  potatoes
1oz / 25g   butter
freshly ground pepper
1 glass whisky (optional)

What you do:

Bring a large pan of water to the boil and lower in the haggis. Cover and boil following pack instructions. Meanwhile, peel the swede and potatoes and cut into chunks. Cook in pans of boiling water for about 15 minutes or until tender.

Drain the swede and potatoes and mash each until smooth. Stir half the butter into each mash and season well with pepper.

Lift the haggis out of the pan and transfer to a warmed serving plate. Spoon the potatoes and swede around it. When the haggis is cut, pour the whisky into it before serving .

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What you need:

2tsp vegetable oil
18 0z /500g lean pork chunks (such as leg or shoulder)
1 large onion, chopped
2 garlic cloves, crushed
2 carrots, sliced
8 oz  / 227 g  swede, chopped
8 oz / 227 g potatoes, chopped
1 pork or vegetable stock cube
¼tsp ground ginger
2tsp dried mixed herbs
2tsp cornflour, blended with 2tsps of water
Chopped fresh parsley or coriander, to garnish
Salt and freshly ground black pepper

3/4 pt / 450ml water

What you do:

Preheat the oven to 190C/ 375F /gas 5.
Heat a large flameproof casserole dish on the hob and add the vegetable oil, brushing it over the base. Add the pork chunks, letting them sear and brown before turning them over. Cook for 3-4 mins until browned on all sides.

Add the onion, garlic, carrots, swede and potatoes, stirring well. Pour in the water. Bring up to the boil, then crumble in the chicken stock cube.  Stir in the ginger and mixed herbs, then cover with a tight-fitting lid. Transfer to the oven and bake for 1 hr.

Stir the blended cornflour, then add it to the casserole, stirring until thickened. Cook for 2-3 mins. Serve, garnished with chopped fresh parsley or coriander.

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What you need:

1 lb of stewing steak
1 or 2 red onion ( sliced)
3 leeks ( sliced)
1 lb of small skinned potatoes (quartered)
4 carrots ( diced)
1/2 of swede ( diced)
1 parsnip ( diced)
1 1/2 pints beef stock
1 or 2 cloves garlic finely chopped or crushed (optional)

For the dumplings

100g/4ozs self-raising flour
50g/2ozs shredded suet
5 tbsp cold water, aproximately
Mixed dried herbs to flavour – optional

What to do:

Place all the ingredients into the slow cooker then add the beef stock.
Cook on medium heat for 7 to 8 hrs (or alternatively on low over night)
or high heat for 5 to 6hrs.

To make the dumplings:

Mix the flour, suet, dried mixed herbs with the water. It should not be sticky but soft and pliable. If too dry add a little more water: if too sticky add a little more flour.

Using floured hands divide dough into 8 pieces and shape into balls. Place on top of the stew around an hour before your due to serve.
Personally I prefer to cook stews on a low setting over night.

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What you need:

1lb chicken fillets diced
1lb carrots sliced
1 parsnip diced
1 swede diced
8 oz peas
2 leeks sliced
1 onion chopped
1 1/2 pt chicken stock

for the dumplings
100g/4ozs self-raising flour
50g/2ozs shredded suet
5 tbsp cold water, aproximately
Mixed dried herbs to flavour – optional

What to do:
Place the chopped chicken, sliced carrots, diced parsnip & swede into slow cooker, then add the chicken
stock.
Cook on low for 6 to 8 hrs (or alternatively on low over night)
or medium heat for 5 to 6hrs.

To make the dumplings ..

1. Mix the flour, suet, dried mixed herbs with the water. It should not be sticky but soft and pliable. If too dry add a little more water: if too sticky add a little more flour.

2. Using floured hands divide dough into 8 pieces and shape into balls.

3. Place on the top of a stew or casserole where the liquid is already simmering for about 35 /40 mins
before serving.

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