Real vegetarian food, served in an imaginary world...

Saturday, 9 March 2019

Fantasy Veggie Dinner Guest - RONNIE DREW


When I first decided to cook this, I didn't have anyone other than Dave in mind to share it with. But, as I always like to cook along to music, the Guinness made me think of Ireland and The Dubliners, so the next natural step was to invite Ronnie Drew to share it, too.

Joseph Ronald Drew was born in 1934 and, giving his very heavy drinking, lived for a somewhat remarkable 73 years. When he died in 2008, Dave and I went out for a glass of Jameson's whiskey.

His rendition of Nora is a thing of beauty.

GUINNESS AND VEGETABLE STEW WITH PARSLEY DUMPLINGS

For the stew:
2tbsp sunflower oil
2 medium onions
3 medium carrots
2 large parsnips
2tbsp plain flour
500ml vegetable stock
440ml can Guinness (or other stout)

For the dumplings:
125g self raising flour
60g vegetable suet
1 egg yolk
2tbsp fresh parsley, chopped
1 tsp dried thyme
sprinkle of salt and pepper

First make the stew:
Heat oven to Gas 3/ 160°C/ 320°F
Peel the onions and cut into sections.
Peel the veg and chop it all into similar-sized chunks.
Heat the oil in a large casserole dish with a lid on the hob.
Add the veg and cook for about 10 -15 minutes until it starts to brown and soften.
Pour in the stock and Guinness and bring to the boil.
Cover and place in the oven for about 2 hours.

Meanwhile, make the dumplings:
Place dry ingredients in a bowl and place the egg yolk in a well in the middle.
Mix all together with cold water, adding it a spoonful at a time until you have a firm dough.
Pull/ cut off small pieces and roll into balls. You should be able to make about 12.

Place these on a plate and put in the fridge to chill until needed.

Then:
Take the stew out of the oven.
Arrange the dumplings on top.  
Put the lid back on and return it to the oven. Turn it up a notch and cook for 20 minutes.
Remove the lid and cook for a further 10 minutes.

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