I luv my slow cooker, especially in the winter, one of the meals I make in it is a red lentil and vegetable casserole, sounds boring I know , but it is really tasty...honest I make enough for several different meals as it is great with pasta, great topped with cheesy or mustard mash, ( or both!) and...as I have just discovered ...great with dumplings.
I use olive oil spread for the dumplings instead of suet, as they are lighter
100 gm SR Flour 50 gm Olive oil spread 75ml milk Salt, pepper and I put a good tea spoon of dried tarragon in too.
Rub olive oil spread into flour, add tarragon/herbs, season, add milk, mix. Roll into balls, makes about 6 depending on size.
30 mins towards the end of the casserole cooking time, place dumplings on top of casserole.....before replacing the lid of the slow cooker, cover the top with foil, with the shiny surface facing downwards, towards the dumplings. Put slow cooker lid on , finish cooking for 30 mins
By placing the foil with the shiny side downwards, the steam in the cooker is reflected back on to the dumplings enabling them to rise.
Post by Lancashire Lass on Feb 1, 2021 7:58:55 GMT
Who mentioned dumplings yesterday? After reading I went off to find how to make them and added suet to my Morrison’s delivery which is arriving this morning. Now here we are and you say I don’t need suet, Cj! I’ve just told the old fella that I’m going to make dumplings and he’s laughing at me. Thanks for the recipe Cj. I don’t have any red lentils, in fact not sure what I’m going to make the dumplings with but it’s going to be fun doing something I’ve never done before.
Oo 'eck sorry about that Lancashire Lass, your dumplings will still be light and fluffy with suet, promise! It is just that our daughter is vegetarian and I tried making the dumplings with olive oil spread instead, and they were lovely, good old margarine will do as well.
Well, your hubby may be laughing now, but when he gets a taste of your light, fluffy dumplings he won't be able to get enough.....I fell like I should be adding....oo er Mrs...after that comment!!
Add them to any dish with a sauce, casseroles, stews, boeuf bourguignon, mince and onions, they can be cooked on the top stove or the oven also.
Just want to say , no way am I a good cook, hubby does most of it...
I normally use vegetable suet for dumplings. I love them a bit crispy, so I put them in the oven for a while (yes, I know that it defeats the object of a slow cooker). Cj, your recipe sounds good. I will definitely try it. Just a word of warning for dumpling novices, they don't freeze successfully.
Never drive faster than your guardian angel can fly.
Post by Lancashire Lass on Feb 1, 2021 21:52:27 GMT
I threw my slow cooker out recently as it was 38 years old and i thought it might be unsafe. However, luckily i have an Aga but unluckily its not working brilliantly (again) but we don't want to get the engineer in again till life feels safer. The reason my old fella laughed at me is because he normally does all the cooking. I'll show him! He said he'd like them crispy but I only thought you got soft ones so your crispy comment was interesting Bellatrix. The suet has arrived but it might be a few days before I get round to trying my hand at them.
Post by Lancashire Lass on Feb 4, 2021 18:21:05 GMT
What a numpty am I? Why did I go and look for a dumpling recipe when you’d written it all out Cj? I’ve just made my dumplings and waiting for the oven to warm up to put my casserole in. I’m looking forward to eating them and hope they are as good as my memory remembers them to be.
I love dumpling on a stew but I haven’t made them in ages because I know I’ll eat too much. They were great when the boys were teenagers and could eat like horses. I’ve never made them with anything other than suet.