Chicken Stew on the Cobb
Ingredients
- Chicken breast cube
- Carrots cut in thick slices
- Parsnip
cut in thick slices
- Swede cut into cubes
- Butternut squash cut
into cubes
- Sweet potato cut into cubes
- Potatoes cut into cubes
-
Red onion cut into thick chunks
- Tinned chopped tomatoes
- Tin
of beer/lager
- Oil
- 2 chicken oxo cubes
- 1 vegetable oxo
cube
- Salt and Pepper
Optional extras (and / or's )
- Celery cut into thick slices
- Broccoli florets
-
Cauliflower florets
Dumpling Ingredients
- 2-4-6 oz's suet
- 4-6-8 oz's flour
- pinch of
salt
- mixed herbs
- Water
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Cooking Instructions
1) Light Cobb with six heat beads,
2) Using the wok, Seal the chicken cubes in oil,
3) Add the veg and mix in well,
4) Cook for 5 mins,
5) Add oxo cubes and stir well,
6) Add tinned toms and can of beer/lager,
7) When liquid is bubbling cover with the dome and leave to cook for an hour an
a half,
8) Add 2/4 more heat beads (depending on how long you want to cook for),
Make dumplings
1) Use double the flour to the suet,
2) Add salt and herbs,
3) Mix together with a knife and add water a tablespoonful at a time,
4) Once mixture is bound together .... make into small balls,
5) Then add to wok .... replace dome and leave 15/20 mins,
6) Turn dumplings over and leave for another 15/20 mins.
Can be ready to serve
My times are not strict, I just leave till everyone is rounded up lol
Never measure veg, just throw in what I have ....
I just used equal amounts of each veg
Dumplings on meets - I normally do 4 suet and 8 flour lol |
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