Chocolate risotto or is it rice pudding..? It is risotto because it is made…well, like risotto, but there’s nothing stopping you from using pudding rice (is there much of a difference between the two, I wonder?). Regardless of the ins and outs, it is as good as you hope it will be.
Conflict and drama the world over could be resolved with a bowl of this and some sensible conversation.

This is another brainwave as a result of a reduced bottle of Gold Top (again). We eat mushroom risotto a lot and I have been having a terrible yearning for a chocolate version (without mushrooms at all, in case you just had a panic).  I have made chocolate rice pudding before, but a risotto version seemed like a more interesting option, especially when the liquid is the divine Gold Top.

I must issue a disclaimer. Risotto takes a long time to cook, and it seemed to take longer using milk than stock.
But you know, it was a dire morning here. The rain is still lashing down – enough to half drown Alex and me on the way to school; no exaggeration – I had to come home and wring out my jacket – and the wind is howling.
So, with some music in the background (I’m getting to that) a stormy, dark kitchen and a wooden spoon, stirring a vat of sweet risotto was an absolute pleasure. Practically a meditation.

You’re wondering about the music, I know you are.
I was quite happy with the radio on, although I was useless at Ken Bruce’s Popmaster today. But if you’re really lucky, your husband will actively search for lots of 70s and 80s bands performing on youtube, whilst you are stirring.
Boston and Journey have a way of making the time pass. Especially when they’re played loudly enough that the cat adjourns to the living room.

I had a whole string of thought about big hair and moustaches whilst I stirred. Did they not have hair conditioner in the 70s? Maybe it was illegal? Or maybe there were a lot of electrical storms that decade. Someone explain the endemic frizziness to me, please, because there was nothing natural about all that facial and head hair.

About 10 mins in, he found a Christmas album from Richie Blackmore and promptly purchased it from Amazon. It was astonishingly good – very folky and traditional. If the female singer had been stirring the risotto instead of me, she would have gone up in flames instantly. Never has so much sheer fabric adorned one human arm. Alex is a fan of Fireman Sam and I found myself saying the words ‘Water on, Penny! Water on, Sam!’ to myself. That girl needed a portable smoke alarm.

I was still stirring. Richie and the blond bint were singing their hearts out. I’m ready for Christmas right NOW. It’s OK though – I can hang on for it. I have a lot cooking to do for Christmas. Help.

In a medium saucepan, on a low-medium heat, melt a knob of butter.
Stir in 125g of arborio (risotto)  rice thoroughly so that each grain is covered with a slick of butter.

Stirring constantly, slowly add 800ml Gold Top milk, allowing the rice to absorb each addition. You don’t have to use Gold Top – whole or even semi-skimmed would be OK.  Skimmed would be a waste of time, as would water.

This will take around 30-45 min, maybe even more if you keep the heat very low.
Like any other risotto, it’s important to go slowly. The stirring releases the starch from the rice, so if you flood it with the milk, it will not be a velvety in texture. It will also be pretty soul-destroying to stir a vat of soup for what could begin to feel like forever.

The milk will not absorb completely, but when you’re there, the mixture will be more cohesive. Until that point, you will have a layer of rice pudding lurking beneath a layer of milk.

When you’re nearly there, like this,

add 1 tsp of (my own! Details to follow) vanilla extract,

then about 40-50g granulated sugar. Don’t add the sugar early on, because you’ll just increase your chance of it catching.

Add 150g chopped chocolate,

stir to melt and combine, then taste and add a tiny pinch of salt.

It’s all come together now….

Serve warm or decant into bowls, press clingfilm on to the surface, cool and refrigerate.

I liked it best hot, Ian liked it best warm and Alex just wanted to sit down with the saucepan and a teaspoon. Try and find an hour this weekend; luxury has never been so calming.

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Chocolate Risotto

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knob of unsalted butter
125g risotto (arborio) rice
800ml milk – I used Gold Top
1 tsp vanilla extract
40-50g granulated sugar
tiny pinch of salt
150g dark chocolate, chopped

In a medium saucepan, on a low-medium heat, melt the butter.
Stir in the rice so that each grain is covered with a slick of butter.

Stirring constantly, slowly add the milk, allowing the rice to absorb each addition. This will take around 30-45 min, maybe even more if you keep the heat very low.
Like any other risotto, it’s important to go slowly. The stirring releases the starch from the rice, so if you flood it with the milk, it will not be a velvety in texture. It will also be pretty soul-destroying to stir a vat of soup for what could begin to feel like forever.
The milk will not absorb completely, but when you’re there, the mixture will be more cohesive. Until that point, you will have a layer of rice pudding lurking beneath a layer of milk.

When you’re nearly there, add the vanilla extract, then the sugar. Don’t add the sugar early on, because you’ll just increase your chance of it catching.

Add the chopped chocolate, stir to melt and combine, then taste and add the (tiny) pinch of salt.

Serve warm or decant into bowls, press clingfilm on to the surface, cool and refrigerate.

AKA how to use up the reduced items from the bakery that you bought and stashed in your freezer.

You have Ian to thank for this. He was supposed to go fishing, but the forecast was very, very wrong so when he arrived at the beach he decided against being drowned for the sake of a potential Dover Sole. I’m still undecided on that one because Dover Sole is extremely nice and arguably worth some level of sacrifice, but most importantly gives us the delicious opportunity to say ‘ahhhhhhhhhh … sole’  to each other quite a lot.
So you think that because he came home dejected and damp, I prepared him a bread and butter pudding? No.

He wasn’t alone on his return.
He had 2 boxes of frozen squid with him. Useless things; wouldn’t know one end of a hoover from the other, but they needed a home, well, a freezer for the night.
I rifled through the freezer, (good GRIEF we have a lot of berries, and some pork ribs that I have no memory of purchasing, ever) and found a little niche for them.
Only problem was, that spot had been inhabited by some croissants…oh dear… what to do…

So, I asked them, but they just said ‘meh’ and scowled at me – about as much use as the squid. Inflamed by this, I found 2 hot cross buns that had resided with us since Easter and left them all out to defrost.

Thanks Ian!

It doesn’t get much more Brit dish than this warm, spiced, silken, custard pudding.

Preheat oven to GM4/350F/180C
Butter an ovenproof dish – mine is about 9″ round and 4″ deep. If you like it more crispy than moist, use a longer, shallower dish.
Obviously, you can use any bread, pastry or patisserie item. Traditionally, stale bread was used.

—
Take 2 hot cross (or fruited) buns and 4 small croissants.

Slice the buns into 3 horizontally and the croissants in half.
Butter each slice.

Start to arrange the slices. Lay the first 3 slices of bun on the bottom of the dish and scatter with some raisins (I used around ¾ cup in total). Sprinkle with about ½ tbsp sugar.

On top of that, arrange 4 halves of croissant. Scatter with some raisins and another ½ tbsp sugar.

Another layer of 3 bun slices, raisins and sugar.

Finally, the last 4 halves of croissant, raisins and 1 tbsp sugar. You can cut these down a bit if you like a craggier, therefore more crispy, topping.

Whisk 3 eggs well with a fork in a large jug.

Slowly add 700ml or 24 fl oz milk, whisking to incorporate.

Pour this eggy milk mixture through a sieve on to the bread layers.

Sprinkle ¼ tsp mixed spice, 1 ½ tbsp sugar and a fine, even covering of nutmeg over the top.
Allow to stand for around 10 mins to allow it all to soak in.

Bake for 45-60 mins. Check after 45 mins, obviously. It should be just set, puffy and golden.

Let it catch its breath for 10 mins or so, then serve. Cold leftovers are pretty fabulous too.

———————–

Hot Cross Croissant and Butter Pudding
or ‘how to use up leftover bakery items from your freezer’

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2 hot cross (or fruited) buns
4 small croissants
butter
4-5 tbsp sugar
3/4 cup raisins (optional, but if you don’t use them, I would increase the sugar)
3 eggs
700ml or 24fl oz milk
¼ tsp mixed spice
scrape of nutmeg

Preheat oven to GM4/350F/180C
Butter an ovenproof dish – mine is about 9″ round and 4″ deep. If you like it more crispy than moist, use a longer, shallower dish.
Obviously, you can use any bread, pastry or patisserie item. Traditionally, stale bread was used.

Slice the hot cross buns horizontally into 3 slices.
Slice the croissants in half horizontally.
Butter each slice.

Start to arrange the slices. Lay the first 3 slices of bun on the bottom of the dish and scatter with some of the raisins. Sprinkle with about ½ tbsp sugar.
On top of that, arrange 4 halves of croissant. Scatter with some raisins and another ½ tbsp sugar.
Another layer of 3 bun slices, raisins and sugar.
Finally, the last 4 halves of croissant, raisins and 1 tbsp sugar.

Whisk the eggs well with a fork in a large jug. Slowly add the milk, whisking to incorporate.
Pour the eggy milk through a sieve over the pastry layers.
Sprinkle the mixed spice, 1 ½ tbsp sugar and a covering of nutmeg over the top.
Allow to stand for around 10 mins to allow it all to soak in.

Bake for 45 – 60 mins until set, puffy and browned.

Let it catch its breath for 10 mins or so, then serve. Cold leftovers are pretty fabulous too.

Wild Mushrooms? Wild?! They were livid! Actually, they weren’t wild because they came from the supermarket, but let’s not be pedantic.

So. Wild and livid?  There’s nothing to get worked up about when making this lovely soup. There’s no getting away from the mushroom flavour. This is mushroom soup that wears a big sign saying, ‘I am SO a Mushroom soup’. Super.

Melt 1/2 stick (2oz) of butter in a large pan.

To that, add 1 finely chopped onion and cook down until soft and translucent.

Start slicing your mountain of mushrooms. I used 300g baby Portabella Mushrooms, 180g Shiitake mushrooms and 100g white mushrooms.

I used these quantities because that’s how they were packaged, so you don’t need to be exacting if yours are slightly different weights or ratios. You do want good mushrooms though. I don’t think a heap of white mushrooms would be particularly exciting.

Slice them up, not too thick, not too thin. That’s helpful, isn’t it? Add them to the onion and stir around.

It will take about 10 mins for the juices to run…

… and for them to then re-absorb them. Keep giving them a stir, because that’s a lot to start with, although, as you can see, they cook down impressively.

Take the pan off the heat and stir in 2 tblsp plain flour.

Put the pan back on the heat and gradually stir in 1 litre (4 cups) beef stock. I used 500ml of proper beef stock and 500ml made up with a stock cube.

Once that’s all in, add 1/4 tsp white pepper, a couple of good rasps of a nutmeg, a tbsp of fresh lemon juice and 1/4 cup Madeira (the booze is optional, of course)

Simmer that for about 10-15 mins.

Taste and adjust the seasoning – it will need some salt and probably some black pepper, but I am a black pepper fiend, so that might just be me.

Remove 2 ladles of soup to a bowl

and liquidise the rest,

then return the 2 ladles back to it and stir through. This gives a nice variation of texture, but you could leave the lot as it is for a chunky soup, or liquidise it all for a smooth experience.

Stir through a little single cream and serve, with some chopped chives or parsley on top to give it a little colour.

———–

Wild Mushroom Soup

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(adapted from ‘The Pastry Queen’)

1/2 stick or 60g butter
1 onion, finely chopped
300g baby portabella mushrooms, sliced (known as Cremini in the US, apparently)
180g Shiitake mushrooms, sliced
100g brown cap mushrooms, sliced   (NB. I used these quantities because that’s how they were packaged – you don’t have to be exact to the gram.)

2 tblsp plain flour
1 litre stock (I used 500ml beef stock made with a stock cube and 500ml beef stock, proper)
1/4 tsp white pepper
1/4 tsp, or a couple of good rasps of nutmeg
1 tbsp fresh lemon juice
1/4 cup Madeira (optional)

salt and black pepper
drizzle of single cream to serve (optional)

Melt the butter in a large pan.
Add the onion and saute until translucent.
Add the mushrooms and fry on a medium heat until the juices run and are then reabsorbed. Takes about 10 mins.

Take the pan off the heat and stir in the flour.

Return the pan to a low heat and slowly, stirring, add the stock. I warmed my stock to help things along a bit.
Add the pepper, nutmeg, lemon juice and Madeira. Simmer for 10-15 minutes.

Remove 2 ladles of soup and liquidise the remainder. Return the 2 ladles worth to the pot and stir to combine. This gives a nice mix of textures. Equally, you could leave it as it is or liquidise the lot. Your choice.
Add a drizzle of cream, stir in and serve with chopped chives or parsley as a garnish.

Liquid Autumn.

Warming, vaguely sweet, easy and delicious. My butternut squash cost me £1 and I have a saucepan full of soup that will freeze well, so I should have added economical to its list of attributes.

I love this pretty colour.

Peel, remove the seeds and chop up your butternut squash. Mine weighed 1 kg.

Peel and chop an onion, then put a drizzle of oil and about 1oz salted butter in a large saucepan. Heat to melt the butter, then add the onion and saute until translucent.

Add the butternut squash to the onion and continue to cook, stirring now and again for about 10 mins. It starts to blur at the edges and gets a ‘butternut squash being fried’ smell when it’s ready.

If your squash weighs less than mine did, reduce the stock you will add – you don’t want it watery. But if we’re in the same kind of weight range, add 1 litre of chicken stock, put on the lid and bring to the boil. Then reduce the heat to low and simmer for 20-30 mins.

If you’re particular about the thickness of your soup, add less stock to begin with because you can always add more to water the consistency down after you’ve liquidised it.

It’s ready when tender and can be mashed against the side of the saucepan.

If you want to live on the edge, cautiously stick your hand (stick) blender in and blitz it. If you are more sensible, you might like to let it cool down.

Silky, velvety smooth

Maybe a grind of black pepper, maybe even a drizzle of cream, but how ever you look at it, it’s Autumn in a bowl.

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Butternut Squash Soup

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1 butternut squash, peeled, seeds removed and chunked
1 onion, chopped
drizzle oil
1 oz salted butter
1 litre chicken stock

Melt the oil and butter in a large saucepan.
Saute the onion until translucent.
Add the butternut squash and cook for a further 5-10 mins until it’s softening at the edges and you can smell squash, not just onion.
Cover with a lid, add the chicken stock and bring to the boil.
Reduce the heat to low and simmer for 20-30 mins or until the squash is tender and can be mashed.

Cool and liquidise – I use a hand (stick) blender.
Serve with a grind of black pepper and maybe a drizzle of cream.

Freezes well.

Good old fashioned Beef stew. What is there to say about it? Nourishing, thick, warming, tasty and packed with good stuff. Just the thing for the colder months. Economical too as it uses a cheaper cut of meat and root vegetables which as always gratifyingly reasonable. Increase the meat a little and you can feed an army.

Here’s the veggie quota – please note the tin of baked beans. Vital, it is. VITAL. (According to my Grandad, thus according to my Mum, thus according to me)

It’s a lot of veggies, so I fry them off in two batches in my casserole.  A knob of butter and a drizzle of oil, then start with the sliced carrots and parsnips with the diced swede. Fry them off a bit, then remove

and replace with the chopped onion and celery.

Remove that lot too and add a packet (about 450g) of casserole or stewing steak. You might need to add a little more oil. Fry the meat off until it’s browned.

Return the veggies and empty the tin of beans into it.

Pour in about a pint if beef stock and a crumbled Oxo cube. Lid on and into the oven. GM3/160C/325F for about, well it depends on the meat. Look at about 3 hours.

Here it is after 1.5 hours. the veg is happy, but the meat is still tough.

After about 2hr 45 mins, the meat is tender and everything is softened and thick (thanks, baked beans!)

Yes. Dumplings. (tut) The male people of the family were outraged that I didn’t offer dumplings, so I made some.  Good thing, really. They were very nice. Have a look at the mince and dumplings post to see dumplings.

As with all stews, freezes beautifully – it’s always worth having a portion in the freezer. So to speak.

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Beef Stew

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1 onion, chopped
2 carrots, peeled and sliced
1/2 swede, diced
1 parsnip, sliced/chopped
2 sticks celery, chopped
1 (400g) tin baked beans
450g pack casserole or stewing steak
1 pt beef stock
1 oxo cube

Preheat oven to GM3/160C/325F

In a large hob-proof casserole, heat a knob of butter and a drizzle of oil.
Fry off the onion, carrot, celery, swede and parsnip – in batches if necessary.
Remove veg to a bowl and – adding more oil if necessary – fry off the meat.

Once the meat is browned, return the veg to the casserole.
Empty the tin of baked beans into it with the stock and oxo cube. Stir to combine.
Put the lid on and into the oven for around 3 hours or until the meat is tender and the gravy has thickened.

Pop some dumplings into it if you like!

2oz beef suet
4oz self-raising flour
salt and pepper
approx 5 tbsp cold water

Combine the suet, flour and s+p in a medium bowl.
Going cautiously, add around 5 tbsp cold water and stir into the flour mix with a blunt ended knife to combine into a firm dough.
Shape the dough into balls – 8 average balls is about right.

Place your dumplings on top of your simmering mince, slap the tight fitting lid back on and cook for 20-25 minutes.
Serve piping hot.

]]> http://www.creamuntilfluffy.co.uk/beef-stew/feed/ 2 http://www.creamuntilfluffy.co.uk/lamb-stew/ http://www.creamuntilfluffy.co.uk/lamb-stew/#comments Tue, 29 Sep 2009 11:25:08 +0000 Anna http://www.creamuntilfluffy.co.uk/?p=629

Warming, tasty lamb stew; beloved by man, woman and child alike. The cats always hang around when we eat it as well, but that comes firmly into ‘you’re fresh out of luck’ category.

Easy-peasy, keeps in the fridge for about 3 days or freezes brilliantly. I love this recipe and Alex practically leaps with joy when I tell him I’m making it, so one for the kids, too.

This recipe will be the quantity that I tend to use because it feeds us, with plenty leftover for frozen portions, but you know, it’s a stew! Fiddle with the quantities as much as you like. No harm will come.

First get some lamb (neck) fillet. Having said that, I have used the cheaper shoulder fillet and it’s fine – it just isn’t quite as melting. If neck fillet is the Queen, then shoulder fillet is the Princess. I usually get 2 packs because the two pieces of fillet inside one pack aren’t enough to feed all 3 of us for 2 days. Slice the fillets thickly.

Next, the veg. About 4 carrots and 2 or 3 leeks.

Slice them up. You can cut pretty thickly with the leeks, but whilst I  slice the carrots fairly thickly, I don’t like them chunky.

Heat a tbsp of oil and a knob of butter in an casserole (if your casserole can’t go on the hob, do all this in a deep frying pan and transfer it into a casserole to cook). You could also transfer it into the slow cooker, but it does need this ‘frying off’ stage to be really tasty.

Saute the leeks and carrot for about 5 – 10 mins, until they’re hot and the leeks are beginning to soften. Remove them from the pan and let them wait in a bowl whilst you deal with the lamb.

Put a couple of spoons of plain flour and plenty of salt and white pepper into a bowl. Stir round to mix.

Dust the sliced fillet pieces in the flour and give them a little shake to get rid of any excess.

*shake shake*

Lay a few slices at a time into the casserole and brown them nicely on both sides then stick them on top of the pile of veg so that you can fry the next batch of lamb

Add it all back into the casserole and pour over about 3/4 pint of lamb stock. Give it a really good stir because there is some really good stuff on the bottom of that pan!

Lid on and into the oven at GM3/325F/160C for a couple of hours.

Here it is after 1hr 30 mins – looks great, but the meat hasn’t softened yet. When it’s ready, you can halve a piece of meat with a wooden spoon – yeah, it’s that tender.

At this stage I removed the lid and put the stew back in for about another 45 mins to let the juices reduce. Perfect.

Now it’s ready to serve, or pop into the fridge until tomorrow or cool and freeze in portions.Serve with green veg and mash if you wish.

————————

Lamb Stew

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around 400g lamb fillet
3-4 carrots, peeled and sliced
2 leeks, trimmed and sliced
3/4 pint lamb stock
2 tbsp plain flour
salt and white pepper

Preheat oven to GM3/325F/160C

Thickly slice lamb fillet.
Combine flour, salt and pepper in a dish and turn the lamb over in it to coat. Shake off any excess flour.

In a large (hob proof) casserole or frying pan, put 1 tbsp oil and a generous knob of salted butter.
Add the sliced carrots and leeks and fry off on a low/medium heat for 5-10 mins until the leek is beginning to soften. Remove to a bowl.

Adding more oil if necessary, fry the lamb off in batches until both sides are browned.
Return all lamb, carrots and leeks to the casserole/frying pan and stir in the lamb stock. Scrape the bottom well to dislodge the tasty stuck bits.
Put the lid on the casserole (or transfer to one) and put in the oven for 1 hr 30 mins.

Check after this time that the lamb has softened and that it doesn’t need any salt or pepper. Remove the lid and give it another 30-45 mins to reduce the juice.

Serve with green veg and, if you wish, mashed potato or a slice of rustic bread.

When August becomes September, there is a psychological shift from Summer to Autumn; not just that, but the weather is driving the point home. Summer’s almost gone. Nothing better when the wind is howling and your short sleeved tops are feeling a bit inadequate than making some warming mince with dumplings. Just to gently ease you back into seasonal comfort eating; reserving, of course, your right to return to salad and ice cream should an Indian Summer make an appearance.

This is not a finely tuned recipe, no disaster involving poor measuring can ruin this meal. This recipe is not the definitive recipe, it’s just a record of the way we like savoury mince.

So I start with about 4 carrots, a stick of celery and a large onion.

I halve the carrots and celery lengthways and then finely slice them. I finely chop the onion.

Heat a drizzle of olive oil and a knob of butter in a pan. I use a le Creuset pot, but prior to owning that, I used my largest saucepan or saute pan.

Add the vegetables and gently fry them for 5-10 mins or so to soften slightly.

Add the beef mince and stir it round whilst it browns.

I then add 1 tbsp plain flour and cook that out

see how glossy it’s gone? It’s also at greater risk of catching now, so keep it moving.

Repeat with a tbsp tomato puree.

Then I add ½ tsp Marmite,

a splattering of Worcestershire Sauce, a scrape of nutmeg and sometimes, some salt and pepper.

Add ½ pint beef stock – stirring it in well to get any tasty bits dislodged from the bottom of the pan.

Cover and simmer for around 30-45 mins until the veg is softened and the flavours are coming together. Do keep popping in to stir it whilst it cooks though. Sometimes when I taste it, it’s spot on, but sometimes it needs….well, something. My go-to remedy is a crumbled Oxo cube and a restrained squirt of tomato ketchup.

Oh, yes, there’s nothing to stop you transferring it to an oven proof dish once the stock is added – it could sit in a low oven happily for a couple of hours.

At this point, you could serve it as is – with a baked potato, or mash, some green veg – whatever.

Or you could cool and freeze it.

Or pop it in the fridge until tomorrow – it will only enhance the flavour if it’s left to ponder itself for a day.

Or you could make some dumplings….

Put 2oz suet, 4oz of self raising flour and some salt and black pepper into a medium bowl. Snip some herbs in too if you like. Thyme would be nice.

Mix that to combine, then going carefully, add about 5 tbsp cold water and stir together with a blunt ended knife to combine into a firm dough.

Separate the dough into about 8 and roll into balls. Well, dumplings.

Make sure your mince is simmering and place them on top.

Cover with a tight fitting lid and simmer for 20-25 mins until they are voluminous and fluffy.

Serve piping hot. Delish.

Savoury Mince and Dumplings

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Mince:
500g beef mince
4 carrots, halved lengthways and sliced
1 stick celery, finely sliced
1 onion, finely chopped
1 tbsp plain flour
1 tbsp tomato puree
a splatter Worcestershire Sauce
½ tsp Marmite
scrape of nutmeg
½ pt beef stock
Oxo cube (optional)
squirt of ketchup (optional)
salt and pepper

To make the mince:
Heat a little oil and a knob of butter in a large saucepan or saute pan.
Add the vegetables and fry on a low-medium heat for about 5-10 mins to soften slightly.
Add the mince and cook until browned.

Stir in the flour, letting it cook out for a couple of minutes – watch it doesn’t catch.
Add the tomato puree and cook out again for a couple of minutes.
Add the Worcester sauce, marmite, nutmeg and some salt and pepper.
Add the stock – stirring well to get any tasty bits off the bottom of the pan.
Put lid on and simmer for at least 30-45 mins until the veg has softened and the flavours are coming together. Be sure to stir it every now and again.
If it needs ‘something’, consider adding a crumbled Oxo cube and a squirt of tomato ketchup.

At this point, you can cool and refrigerate it then freeze it or keep in the fridge overnight. It does it no harm to sit for a day before eating.
Or you can serve it now with vegetables and maybe some potato.
Or you can keep it at simmering point and

Make some dumplings:

2oz beef suet
4oz self-raising flour
salt and pepper
approx 5 tbsp cold water

Combine the suet, flour and s+p in a medium bowl.
Going cautiously, add around 5 tbsp cold water and stir into the flour mix with a blunt ended knife to combine into a firm dough.
Shape the dough into balls – 8 average balls is about right.

Place your dumplings on top of your simmering mince, slap the tight fitting lid back on and cook for 20-25 minutes.
Serve piping hot.