Irish Stew With Goats Cheese Dumplings; Steamed Artichoke - Russell Hobbs 21850 Instructions Manual

irish stew with goats cheese dumplings

for the stew:
1.8kg 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 carrot, diced
2 celery sticks, diced
2 sprigs fresh rosemary
2 tbsp tomato purée
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
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
program. 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, and cook for about 5 minutes.
Add the stock and the tomato purée and select the stew option.
The dumplings: 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 program. A
fabulous bowl of comfort food!
Note: if you do not have any cooked lamb – take a shoulder and take the meat off the bone
– chop into bite sized chunks. Do as you would with the cooked lamb but select the slow
cook option instead of the stew program. When done, go back to the above recipe from the
dumplings moment.

steamed artichoke

2 globe artichoke
1 lemon
fresh herb sprigs such as tarragon, mint, parsley and/or thyme
1 clove garlic, peeled and sliced
Cut the top quarter off the artichokes, snap off and discard any battered outer leaves. Rub
the cut surfaces with a slice of lemon. Cut the stem flush with the artichoke body. Slice the
remaining lemon and place that in the steaming basket of your Russell Hobbs Multi Cooker. Add
the sprigs of fresh herbs and the garlic to the basket and place the Artichoke on top. Fill with
water to the 2 level on the rice scale on the inside of the bowl. Place the steaming basket into
the bowl and close the lid. Select the steaming program. The artichoke is cooked when the outer
leaves can be easily removed. Serve the artichoke warm or cold with a vinaigrette. Amazing!
14
stew j
steam S