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Mince and
Dumplings A traditional Scottish meal
- often served with oatmeal
stuffing, greens and mashed potatoes.
Ingredients
for mince:
a
little sunflower oil
1
onion, chopped
2
or 3 carrots, diced
Approx
2 cups of frozen vegemince or re-hydrated dried
soya mince
About
1 cup of water or stock
Dash
of soy sauce
1
fresh bayleaf or half a teaspoon of dried bayleaf
salt
and pepper to taste
For
the dumplings:
100g/4oz
self raising flour
50g./2oz
hard vegetable margarine or vegetable suet,
broken into small pieces
1
teaspoon of dried herbs (optional)
a
little salt
water
to mix to a dough (about a quarter cup)
Fry
the onion and carrot in the oil for a few
minutes. Add the mince, water, seasoning and soy
sauce. Make small tears in the bay leaf and place
in the pan with the other ingredients
(alternatively add dried bay). Bring to the boil
and turn down to simmer. For the dumplings: rub
the fat into the flour, add herbs if using and
salt. Gradually add water and mix until you have
a workable dough. Form into about 10 small balls
and place in the simmering pan of mince for about
20 minutes until cooked. If the pan of mince is
quite shallow you may need to turn the dumplings
halfway through cooking. If you used a fresh
bayleaf you should remove it before serving
(though I have sometimes forgotten and had no
complaints!!).
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Cooking
with soya, beans grains and veggies
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