Steamed dumplings

Lamb stew and homemade dumplings in a slow cooker

This is the first time I’ve ever made homemade dumplings and I have to say I am completely in love them. Granted I absolutely underestimated how big these get after they’ve been steamed so if you try this I’d recommend one large or two small person. It does however now completely make sense that this was done in more frugal times in history to make a really hearty meal. Complete genius if you ask me.

Stew Recipe:

Ingredients:

  • 500g lamb cubed
  • 1 garlic clove
  • 100ml of Guiness beer (or any dark beer)
  • 1 carrot peeled and chopped
  • 1 large potato peeled and chopped
  • 1 bay leaf
  • Thyme
  • 1 tbsp of plain flour
  • 1 tbsp of tomato paste
  • 1 onion chopped and dcied
  • Salt and pepper
  • 200 ml of water
  • 1 beef stock cube
  • 1 splash of sunflower oil
  • 50g peas
  1. Add your lamb to a pan with the oil and brown on a high heat to get a good crust on the outside but not cook them through
  2. Add your onions to give them a little colour
  3. Add the flour to coat the beef and dump everything into a slow cooker. If you don’t have one I’ve dropped a link below to one similar to mine
  4. Add all of the other ingredients and mix. Set the slow cooker to low for 4-6 hours
  5. Stir occasionally
  6. 30 minutes before the end add the dumplings
Lamb Stew

 

Slow Cooker:

https://www.amazon.co.uk/gp/product/B007XEJ322/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=B007XEJ322&linkCode=as2&tag=melmosparkly-21&linkId=6c3a8a40cc3a26687153625b622378aa

Dumplings Recipe:

  • 100ml milk
  • 1/2 tsp baking powdr
  • 50g butter
  • 125g self raising flour
  • Salt and pepper
  1. Rub the butter into the flour until it resembles breadcrumbs. I cheat on rubbing in recipes and use my pastry cutter as it reduces the time your warm hands handle the mix which tends to help with most recipes and keeps your hands less sticky. See a link below of mine from Amazon.
  2. Add the rest of the ingredients and form into balls
  3. 30 minutes before the end of the stew cooking add gently to the top of the slow cooker and close the lid
  4. Serve!

Pastry Cutter

https://amzn.to/2×60600

Dumplings

Dumplings Before

Dumplings steaming

Dumplings steaming!

 

Buffalo Honey ‘copycat’ Boneless wings

Have you ever been to America and eaten the boneless buffalo wings in any of their famous restaurants? Myself and my husband literally adore them. Here’s a recent review I did of a ‘Wingstop’ that we stumbled across in central London and that’s the closest we could get to recreating the experience.

https://modernmrsbeeton.blog/2019/06/03/wing-restaurant-review-wing-stop-london/

That experience inspired me to try it at home. They would very good but not 100% perfect, however they were better than any you can order my any of my local takeaways in the UK.

Ingredients:

Chicken

  • Chicken breast strips
  • Cup of plain flour
  • Cup of milk
  • Salt and Pepper
  • 1 tsp of paprika
  • 1 tsp garlic powder
  • 1 tsp of cayenne pepper
  • Inch of sunflower oil in a frying pen
  1. Add all the dry ingredients into one bowl
  2. Put the milk in another
  3. Drop the chicken into the flower and then into the milk
  4. Drop back into the dry mix and lay on a baking sheet
  5. Repeat until all the chicken is coated and refrigerate for 30 minutes
  6. Heat the oil until when you drop some batter mix onto it the mix sizzles and starts to cook
  7. Fry the chicken until golden brow
  8. If you are worried it’s not completely cooked you can pop in the oven for 10 minutes to cook through

 

Sauce

  • One jar of buffalo hot sauce
  • 1/2 jar honey
  • 1 tsp garlic powder
  • Salt and pepper
  • 50g butter (melted)
  1. Add all the ingredients to a large bowl and mix
  2. When the chicken is cooked add to the bowl and coat the chicken by turning the sauce over the chicken
  3. Serve!

Some buffalo sauces to try out:

https://www.amazon.co.uk/gp/product/B01HGOJCXI/ref=as_li_tl?ie=UTF8&tag=melmosparkly-21&camp=1634&creative=6738&linkCode=as2&creativeASIN=B01HGOJCXI&linkId=bd5d73ecbcd3ce7f05d47b51e3c39ef0

https://www.amazon.co.uk/gp/product/B00CWCNQRI/ref=as_li_tl?ie=UTF8&tag=melmosparkly-21&camp=1634&creative=6738&linkCode=as2&creativeASIN=B00CWCNQRI&linkId=f424cb3bd1c017dd3b47d078b0c58f24

My ‘saucing’ dish – the largest one

https://www.amazon.co.uk/gp/product/B01BPDXW8M/ref=as_li_tl?ie=UTF8&tag=melmosparkly-21&camp=1634&creative=6738&linkCode=as2&creativeASIN=B01BPDXW8M&linkId=560865ee89f7887d0a7048841c6ebf41

 

My ultimate tip for making pasta sauces

Not a recipe but more of a tip that we now do every single time we make a pasta sauce or in fact a lot of other sauces but it’ll make more sense in the first instance with pasta.

We randomly received a free jar of jalapenos (three large ones to be exact) and were pondering what to do with them.

Pasta tip

We started with the obvious by adding them to fajitas and pizzas and then any other funky sandwiches we were making. I definitely think your resistance/ability to withstand the heat goes up the more you eat them.

Then one night we were doing our usual recipe after work making pasta sauce for our evening meal, to which we have progressively been making it more and more spicy (probably linked to the previous point!). We add a mix of chill power; onion powder, garlic powder and different types of paprika for a nice balanced background to the sauce. All credit for this goes to my husband who then proceeded to chop up some of jalapenos and add to the sauce.

The result is an immensely flavored sauce with loads of background.

A word of warning though.. do not add to many or you end up eating each spoonful with a dash or soured cream (not necessarily a bad thing!). I’d also recommend adding a little of the juice from the jar for a bit of background sweetness.

If you can’t get them in large quantities easily like we do try this link from Amazon:

https://www.amazon.co.uk/gp/product/B00FEHRNK4/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=B00FEHRNK4&linkCode=as2&tag=melmosparkly-21&linkId=33948d5ab4e3ac5bb2d88b4bbe1d3188