Wahl James Martin ZX771 Manual page 9

Mulled Wine
2 bottles dry red wine, like
a Cabernet Sauvignon
75g caster sugar
1 cup water
1 orange zest
1 cinnamon stick, broken
into 2 or 3 pieces
8 whole cloves
1 whole nutmeg
orange slices
Beef Stew and Dumplings
Serves 4
Beef Stew
4 tbs Olive Oil
450g / 1lb Stewing Beef, diced
50g / 2oz plain flour
10 Baby Onions, peeled left whole
100g / 3 ½ oz 1 inch Diced Celery
100g / 3 ½ oz 1 inch Diced Carrot
½ 1 inch rounds Chopped Leek
2 Cloves Garlic, crushed
150 ml / 5fl oz Good Red Wine
500 ml / 18 fl oz Fresh Beef Stock
3 tbsp Fresh Flat Parsley, chopped
Salt and pepper
Dumplings
125g / 4 ½ oz plain flour
1 tsp baking powder
Good pinch of salt
50g / 2oz shredded suet
Water
J a m e s M a r t i n
1. Combine the wine and water into the crockpot then
add the spices and oranges.
2. Cover with the lid and turn to high for 2 1/2 hours
then it can be turned to stand by to keep warm.
3. Ladle into the heat proof cups or mugs to serve.
1. Turn the James Martin Slow cooker on to
preheat.
2. In a large frying pan drizzle a little olive oil over
a high heat then dust the meat with the flour
place the meat into the pan and seal until golden
brown then transfer to the slow cooker repeat the
process until all the meat is done.
3. Add all the other stew ingredients except the
parsley to the Slow Cooker and mix to combine.
Cover and cook for at least 6 hours.
4. For the dumplings mix the flour, baking powder
and salt in a bowl then add the suet and the
chopped herbs and gradually add the water only
enough to form slightly sticky dough. Dust your
hands with a little flour then roll the dough into
little balls (about the size of a ping pong ball)
and set to one side. When the stew is about 20
minutes away from finishing, place the dumplings
into the Slow Cooker and cook for the last 20
minutes.
5. When the stew is cooked, sprinkle over the
chopped parsley and serve.
b y W a h l
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