candis recipes


Beef stew with herby dumplings Serves 4-6 | Takes 15-20 minutes to make, 2½ hours to cook


900g (2lb) beef shin, cut into 3cm cubes 2-3 tbsp vegetable oil 2 large onions, chopped 2 large carrots cut into large chunks


1 heaped tbsp flour 500ml (15fl oz) beef stock 1 bay leaf 1 tsp dried thyme 1 level tbsp Marmite


2 tbsp Worcestershire sauce Salt and freshly ground black pepper


For the dumplings 200g (7oz) self-raising flour


100g (3½oz) vegetable suet


2 tsp dried mixed herbs


1 Heat 2 tablespoons of the oil in a large, flameproof casserole dish until it is smoking hot. Fry the beef to a really rich dark colour, removing each piece as it’s done to a plate until all the beef is browned. 2 Add a little more oil if necessary and fry the onions and carrots until they begin to soften and colour at


the edges. Return the meat to the pan and add the flour, stirring it thoroughly to soak up the juices. 3 Pour the stock into the pan, add the thyme, bay leaf, Marmite and Worcestershire sauce and bring everything slowly up to simmering point. Season well and cover with a lid or tight-fitting piece of foil. Transfer to the oven and cook for 2 hours or so, by which time the meat should be really soft. 4 Mix the dumpling ingredients together in a bowl and season well. Add just enough cold water to form a stiff but elastic dough. Divide the dough into 8-10 even pieces and roll into balls. Set aside on a plate. 5 When the stew is ready, remove from the oven and gently float the dumplings on the surface. Return the casserole dish to the oven, uncovered, and cook for around 20-25 minutes by which time the dumplings should be crisp on the surface and soft and fluffy inside. Serve immediately while still bubbling hot.


Bacon and split pea hotpot Serves 4-6 | Takes 15 minutes to make, 2-3 hours to cook


2 tbsp vegetable oil 600-700g (1¼-1½lb) bacon joint, cut into 2cm chunks


1 onion, chopped 2 carrots, chopped


2 sticks celery, finely chopped ½ swede, peeled and chopped into chunks 250g (9oz) split peas 1 litre vegetable stock


1 Preheat the oven to 160°C/R3. In a large, flameproof casserole heat the oil and the chopped bacon. Fry for a few minutes until the bacon is just starting to take on a little colour. Add the vegetables, followed by the split peas and vegetable stock and bring up to a steady simmer. Lastly, throw in


1 bay leaf


½ tsp ground mace Salt and freshly ground black pepper Crusty bread, to serve


the bay leaf, the mace and season well with black pepper. Do not add any salt at this stage as the bacon may be salty enough. 2 Cover with a tight-fitting lid and transfer to the oven to cook for 2 hours, after which the bacon will be coming apart if teased with a fork and the split peas will be soft.


3 Remove the lid for the final 30 minutes of cooking if the hotpot is looking a little too liquidy. It should have a thick, soupy texture. Check the seasoning and add more salt and pepper if desired. Serve with lots of crusty bread.


WWW.CANDIS.CO.UK | OCTOBER 2011 99


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