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lucky star chakalaka mild & spicy

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PILCHARD STEW WITH CHALALAKA DUMPLINGS

INGREDIENTS

410 g tin of Pilchards in tomato sauce
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
for the 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

In a medium pot sauté the onion and garlic. Add the carrots and cook for 5 minutes. Add tomatoes, stock, thyme and bay leaves.
Simmer for 15 minutes then add the fish and cook for further 10 minutes.
For the dumplings:
Rub the butter into the flour until it resembles breadcrumbs.
Stir in the cheese and herbs and make a well in the centre. Add the milk gradually while you stir it with a knife.
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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