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SharePreparation time: 30 minutes
Cooking time: 120 minutes
Bonfire Night Chilli
SERVED WITH
CABBAGE AND APPLE SLAW
Ingredients:
300g celeriac
300g swede
3 carrots
Olive oil
4 bay leaves
280g jar of
silverskin pickled onions
½ tsp all spice
75g pearl barley
330ml smooth porter
2 tsp blackcurrant jam
1.5 litres of vegetable
stock
300g self-raising
flour
50g unsalted butter
¼ red cabbage
1 apple
1 tbsp red wine
vinegar
1 tsp whole grain
mustard
Method:
1. Peel the celeriac, swede and scrub the carrots.
Roughly chop and place in the Cooking Bowl with oil over direct heat along with
bay leaves, salt and pepper. Drain the pickled onions and add with the ground
all spice and cook for 15-20 minutes
2. Throw over the pearl barley and the porter and
leave to bubble and cook away then add the stock and Jam whilst you make the
dumplings
3. Tip the flour into a bowl with a good pinch of
salt, then chop or grate the butter into the flour and rub through the flour
then mix in roughly 100ml of water and bring together into a dough
4. Roll into 10-12 balls and then place on top of
the stew. Drizzle with olive oil and then then cover with Barbecue Cloche. Cook
for 1 hour or until the stew has reduced and the dumplings are nice and golden.
5. Whilst the stew is cooking, make the slaw by finely
shredding the cabbage thinly as possible along with the apple. Then toss with
vinegar and mustard and season with salt and pepper and serve.
PRODUCTS USED:
Recycled Kadai w/ High
Stand
Tripod
36cm Cooking Bowl
Barbecue Cloche
Ladle
Kadai Gloves