Marmite mince and tatties with dumplings
Ingredients
- 4oz self-raising flour
- 1 onion
- 500g beef mince
- 1/2 swede
- 1 handful frozen peas
- 3 potatoes
- 2 carrot
- 1 tsp Marmite
- 2oz suet (vegetarian or animal)
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Yummy beef and marmite mince and tasty tatties with hearty dumpling stew
Method
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1
Brown off the mince and add the onion (chopped), fry them together and then add carrot and turnip.
Cover with water and stir in the marmite, add a few dashes of Worcestershire sauce. Bring this to the boil and simmer for an hour.
Add the peas around 5 minutes before the potatoes are done or when adding the dumplings.
Add the flour and suet to a bowl with ground salt and pepper, then add water (just a little).
Add flour if it gets too sloppy. knead the mixture together and split into 8 round balls. Drop each one into the bubbling mince mixture and leave for 20 minutes.
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