Phil Vickery welcomes us into the New Year with a winter warming stew which will help to clear out those Christmas cobwebs.
Preparation time: 20 minutes
Cooking time: 50 minutes
4 tbsp extra virgin olive oil
2 medium onions, peeled and finely chopped
4 cloves garlic, peeled and chopped
4 chicken thighs, chopped, no skin or bone
2 sweet potatoes peeled and chopped roughly, but fairly small
2 medium potatoes, peeled and chopped the same size as the sweet potatoes
1 small carrot roughly chopped
1 leek roughly chopped
3 sticks celery, roughly chopped
2 vegetable stock cubes
2 litres cold water, roughly
125g self raising flour
½ egg white
2 tbsp spicy horseradish sauce
- Heat the oil then add the onions, garlic and chicken thigh meat.
- Cook for 5 minutes to take a little colour.
- Next add the potatoes, veg, stock cubes and water, and bring to the boil.
- Season well with salt and pepper, then turn down the heat and simmer for 35-40 minutes.
- Bring a pan of water to the boil and add a little salt.
- Mix the flour, suet, egg white, salt together, then add the horseradish, egg white and a little water and mix to a softish dough.
- Roll into very small balls the size of a large marble.
- Drop into the simmering salted water and cook for 20 minutes until cooked and puffed up.
- Once the potatoes are cooked and very soft, mash VERY roughly, want to keep a very rough broth consistency with big chunks.
- Add the cooked dumplings to the broth and add the chopped parsley, stir well, season and serve.