Miguel Barclay's Super Easy One Pound Meals by Miguel Barclay

Author:Miguel Barclay [Barclay, Miguel]
Language: eng
Format: epub
Publisher: Headline
Published: 2018-07-25T23:00:00+00:00

CHORIZO DUMPLINGS

Instead of just being an accompaniment, the dumplings in this recipe are actually the main event. They are made with chorizo and are great dipped into the rich bean and tomato sauce.

To make 1 portion

½ onion, sliced

1 garlic clove, sliced

200g cannellini beans (from a 400g tin), drained

200g chopped tomatoes (from a 400g tin)

120g self-raising flour

2 tsp butter

20g chorizo, finely diced

A little grated Cheddar cheese

Olive oil

Salt and pepper

To cook

Preheat your oven to 190°C/gas mark 5.

Grab an ovenproof pan* and fry the onion and garlic in a splash of olive oil over a medium heat for a few minutes. Just as the garlic starts to brown, add the beans, chopped tomatoes and a tiny splash of water. Season with salt and pepper and simmer gently over a low heat for about 5 minutes while you prepare the dumplings.

Put the self-raising flour in a bowl with the butter and a pinch of salt. Gently combine the butter and flour by crumbling the mixture between your fingers until it’s the consistency of wet sand. Add the finely diced chorizo and a small splash of water, then mix to create a crumbly dough. Roll into four balls, place on top of the tomato stew and cook in the oven for about 30 minutes until the dumplings are golden brown, sprinkling the dish with a little grated cheese just before serving.

* If you don’t have a pan with an ovenproof handle, then just use your normal pan and transfer the tomato stew to an ovenproof dish before adding the dumpling dough.

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