Roasted Vegetables with Peasemeal Dumplings

Roasted Vegetables with Peasemeal Dumplings
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Servings
4 servings
Servings
4 servings
Roasted Vegetables with Peasemeal Dumplings
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: 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!

recipe, photo & styling: wendy barrie

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Uradale Shepherd’s Pie

Uradale Shepherd's Pie
Print Recipe
Servings
2
Servings
2
Uradale Shepherd's Pie
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Place a drizzle of oil in a pan and brown lamb. Once all is browned, add the onions to soften.
  2. Meanwhile, peel potatoes and cut in chunks. Boil in a pan of lightly salted water until tender then drain and return potatoes to pan.
  3. Add carrots to the lamb pot and almost cover the meat with water. Bring to boil and simmer with lid on for a good 10 minutes to cook through the lamb and soften the carrots.
  4. Mash potatoes with the knob of butter and pre heat grill.
  5. Add the slaked cornflour to the lamb pot and return to boil to cook out flour and thicken gravy.
  6. Spoon the mince into individual bowls or a family dish and finish with a topping of mash potato. Fork the tops.
  7. Toast under the grill for a few minutes to finish the dish.
Recipe Notes

Recipe by Ronnie Eunson from his childhood on Fair Isle. 

Uradale Farm, Shetland Isles for Shetland Lamb & Kye, both on Slow Food Ark of Taste http://uradalefarm.blogspot.co.uk

photo & styling wendy barrie  

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