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WINTER WARMERS; Summer still feels a long way off, but we don't care, because Hairy Bikers Dave and Si have shared two of their favourite winter suppers with us Hairy Bikers two of their.

WINTER VEGETABLE SOUP

This soup is like a cosy overcoat of tasty goodness.

SERVES 6

INGREDIENTS

2 tbsp vegetable oil

1 onion, finely sliced

3 garlic cloves, finely sliced

2 carrots

2 turnips

1 large potato (preferably

Maris Piper)

1 large parsnip

2 heaped tsp sweet smoked paprika,

plus extra to serve

1 heaped tsp hot smoked paprika

400g can chopped tomatoes

1 tbsp tomato puree

125g chorizo sausage, skinned and

cut into 5mm sliced

100g puy lentils, rinsed

1.75l chicken stock

100g cavolo nero, kale or spring

greens, tough stalks removed,

shredded

Soured cream or creme fraiche,

to serve

Sea salt and black pepper

1. Heat the oil in a large pan and fry the onion and garlic gently for 5 mins, or until softened but not coloured, stirring occasionally. Cut the carrots, turnips, potato and parsnip into large chunks about 1.5cm.

2. Add the veg to the onion and garlic and cook over a low heat for 5 mins, or until they are beginning to soften, stirring occasionally. Stir in both the sweet and hot paprikas and fry for a few minutes. Add the tomatoes and the tomato puree, turn up the heat a little and cook for another few minutes, stirring regularly.

3. Add the chorizo, lentils and the stock and bring to the boil. Reduce the heat and simmer the soup gently for 45 mins or until the vegetables and lentils are tender, stirring every now and then.

4. Add the cavolo nero, kale or spring greens to the pan and cook for

5 mins or until softened. Season with salt and pepper and serve in deep bowls with a dollop of soured cream or creme fraiche and a sprinkling of paprika.

NB: The Hairy Bikers' British Classics by Si (hardback, PS22, published by Seven Dials) MINCE & HERBY DUMPLINGS A total Northern classic.

SERVES 6

INGREDIENTS

2 tbsp vegetable oil

1 large onion, thinly sliced

2 garlic cloves, finely

chopped

2 celery sticks, finely

sliced

2 carrots, diced

500g beef mince

400g can of chopped

tomatoes

2 tbsp tomato puree

450ml beef stock

Pinch of caster sugar

1 bay leaf

Salt and black pepper

FOR THE DUMPLINGS:

250g self-raising flour

125g beef suet, shredded

1/2 tsp fine sea salt

2 tbsp finely chopped

fresh parsley

1 tsp finely chopped

rosemary

1 tsp finely chopped

thyme

1. For the mince, heat the oil in a large pan and cook the onion, garlic, celery and carrots for 15 mins. Stir occasionally until the veg are softened and lightly coloured. Add the beef and cook for a further 5 mins until the mince begins to brown, stirring regularly to break up the meat.

2. Add the tomatoes, tomato puree, beef stock, sugar and bay leaf. Season with salt and black pepper, then bring to the boil. Reduce the heat and simmer the mince gently for 20 mins, stirring occasionally.

3. To make the dumplings, put the flour in a bowl and stir in the suet, salt and herbs. Make a well in the centre and add enough cold water to make a soft, spongy dough - you'll need about 200ml. Lightly flour your hands and roll the mixture into 12 small balls.

4. Stir the mince well and remove the pan from the heat. Drop the dumplings on top of the mince, then cover with a tightly fitting lid and return the pan to a medium heat. Cook for 18-20 mins or until dumplings are well risen. See tip above if you prefer them browned. Serve with green vegetables.

Tip: If, like Si, you prefer your dumplings slightly tanned, just pop the dish under the grill to brown them and give them a good crunch. glove love Hot accessories.

Sheep, PS16, Sophie Allport Follow the herd.

Ralph The Dog, PS18, John Lewis The pan's best friend.

Chicken, PS15, Cath Kidston Clucking marvellous.

Avocado & Toast, PS8, Next Home Celebrate the good fats.
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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Feb 17, 2019
Words:654
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