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SigurRos 09-25-2007 11:06 PM

This is England
 
I'm not sure whether most people on here are from America or not, so I thought I'd put this out; an old recipe from the heart of England. This recipe must be older than the beginning of time and presumably relates back to when there was 1) little money 2) regional/seasonal limitations.

This could be an absolute waste of time because I'm note sure how well travelled this is, you may already be more familiar with it than your own parents, but for those who've not had the pleasure, there's nothing more affirming in the winter months than a good Chicken casserole. Most of all, it's the easiest thing you can make.

Serves 1 (for easy multiplication)

1 Large potato
3 Carrots
1/3 cup of peas
1 Onion
2 small mushrooms
1 Chicken breast
Salt&Pepper
Veg Suet
Flour
Chicken stock cube
Gravy powder (not instant granuel stuff!)

Method:

Chop up all the veg. Chuck the pieces of potato, carrots, peas, onions (diced), mushrooms and pieces of chicken into a suitable tin. Add enough boiling water so that it's just about all covered. Season liberally with salt and pepper. Add around a tablespoon of gravy powder and a stock cube. Cook for 1 hour 30 in a 220 degree C oven. Then mix 2 table spoons of vegetable suet with 4 table spoons of flour and a pinch of salt. Slowly add tiny amounts of water until the mixture forms a dough. Cut into 2 large, shapely blobs and add them to the casserole when the hour and 30 are up. Continue to cook for a further 30-40 minutes until the dough has formed soft, crunchy dumplings. Then serve.

Not sure if that method is well written or easy to understand but it really is my favourite winer dinner.


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