Roasted Vegetables with Peasemeal Dumplings

Roasted Vegetables with Peasemeal Dumplings
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Roasted Vegetables with Peasemeal Dumplings
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Ingredients
Servings:
Instructions
  1. Pre-heat oven 190 C
  2. Scatter vegetables in a roasting tin. Drizzle lightly with oil. Add salt and pepper. Shake in tin to mix together.
  3. Oven-roast for 15 minutes until coloured and curling at edges. This can all take place on hob if preferred.
  4. Add tinned tomatoes and herbs. Stir, bring to boil and simmer until vegetables almost cooked and sauce is rich and flavoursome. Adjust seasoning as required.
  5. Meanwhile make dumplings. Place dry ingredients in a bowl and mix with sufficient milk to make a moist dough.
  6. Place spoonfuls of dumplings on top of dish and simmer (covered to steam) for 15 minutes until the dumplings are puffed up and set.
  7. Remove the lid for the final few minutes to allow the dumplings to dry a little on top.
  8. Serves: 4-6
Recipe Notes

Fresh chillies available from Galloway Chillies - they will keep you right what strength to buy!

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My Granny’s Cloutie Dumpling

My Granny's Cloutie Dumpling
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A wonderful fruity pudding traditional to Scotland, boiled in a ‘clout’ or cloth. Delicious with whipped cream or home made custard. This is my grandmother’s recipe, over 100 years old.
My Granny's Cloutie Dumpling
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A wonderful fruity pudding traditional to Scotland, boiled in a ‘clout’ or cloth. Delicious with whipped cream or home made custard. This is my grandmother’s recipe, over 100 years old.
Instructions
  1. Scald a linen tea towel with boiling water. Ring out and lay on a surface. Sprinkle liberally with flour.
  2. Place all dry ingredients in a large mixing bowl and combine.
  3. Stir in apple, eggs with sufficient milk to mix to a dropping consistency.
  4. Pile the mixture in the centre of the prepared tea towel and gather up the edges.
  5. Tie into a bundle with natural string, allowing enough room for the mixture to expand.
  6. Place an inverted plate inside the bottom of a large pan and place the dumpling on this. Add sufficient boiling water to come about three quarters of the way up the dumpling.
  7. Simmer gently for 3 1/2 – 4 hours, topping up water as necessary.
  8. To turn out, heat an ovenproof plate. Remove dumpling from pan and untie. Turn out onto warm plate and place in a cool oven (130 C/Gas No1) for a few minutes to dry off.
  9. Dust with caster sugar and serve with whipped cream.
Recipe Notes
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Savoury Shortbread

Savoury Shortbread
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Savoury Shortbread
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Ingredients
Servings:
Instructions
  1. Soften butter in a good-sized mixing bowl. Grate cheese and weigh seasoned flours.
  2. Work in the cheese with a little flour and gradually work in remaining flour to create a smooth pliable dough.
  3. Evenly divide dough into balls, place on a lined tray and press with fork to flatten with design.
  4. Bake in a pre-heated oven at 180 C for 15-20minutes until golden.
  5. Allow to cool on tray before moving.
  6. Makes 2dozen
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