PILCHARD STEW WITH Chakalaka & Dumplings

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Cooking Time
20 Minutes

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Serves
2

INGREDIENTS

  • 410 g tin of Pilchards in tomato sauce
  • 410 g tin of Chakalaka Mild & Spicy
  • 1 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 2 medium carrots, sliced
  • 410 g tin chopped tomatoes
  • 2 cups (500 ml) water
  • 4 springs of thyme
  • Salt and pepper to season
  • DUMPLINGS
  • 120 g cold butter, cubed
  • 2 cups (500 ml) self-raising flour
  • 1 Tbsp fresh herbs, chopped
  • 1 cup (250 ml) cheddar cheese, grated
  • ½ cup (125 ml) full cream milk

METHOD

  1. In a medium pot sauté the onion and garlic. Add the carrots and cook for 5 minutes. Add tomatoes, stock, thyme and bay leaves.
  2. Simmer for 15 minutes then add the fish and cook for further 10 minutes.
  3. FOR THE DUMPLINGS:
  4. Rub the butter into the flour until it resembles breadcrumbs.
  5. Stir in the cheese and herbs and make a well in the centre. Add the milk gradually while you stir it with a knife.
  6. Shape the dough into 8 - 12 balls, flatten slightly and arrange them on top of the fish stew. Cover and simmer for 15 – 20 minutes or until dumplings are cooked.

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