Irish Stew With Goats Cheese Dumplings
For the stew:
- 1.8kg cooked lamb shoulder
- Olive oil
- 5 rashers streaky bacon, chopped into bite sized pieces
- 3 garlic cloves
- Salt and pepper to taste
- 950ml lamb stock
- 1 large onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 2 sprigs fresh rosemary
- 2 tbsp tomato puree
- 2 tsp cornflour
For the dumplings:
- 100g self raising flour
- 50g suet
- 1 tsp baking powder
- 1 tsp salt
- 5 tbsp water
- 40g soft goat's cheese
- 1 tsp parsley, marjoram and thyme
- 1 tsp pepper
Method (click to mark as completed)
- Take all the meat off the bone and chop into bite sized chunks.
- Slice the bacon and chop the onion carrots and celery.
- Turn on your Russell Hobbs Multi Cooker and select the Steam programme – place the onions with the oil into the bowl and cook for a few minutes until they soften.
- Add the meat, garlic, rosemary and the other vegetables – cook on for about 5 minutes. Add the stock and the tomato puree and select the stew option.
- Place the flour, baking powder, herbs and suet into a bowl add the water and then mix in the goat’s cheese. Portion into 6 dumplings and leave to rest for 20 minutes.
- In a cup add the cornflower and a little cold water and mix until smooth.
- When the stew has had 30 minutes left on the timer add the cornflower mix and stir well. Then place the dumplings into the stew. Close the lid and leave until the end of the programme.
Completed steps (click to remove last step)