a dented can of Whiskers, a four pack of scrumpy jack with one missing or a split packet of something or other
I don’t often buy anything on the reduced shelf, not because I’m too proud or anything, but usually because it’s stuff I have no use for; a dented can of Whiskers, a four pack of scrumpy jack with one missing or a split packet of something or other stuffed in a plastic bag, not the sort of thing I can make dinner out of, but I do have a look as I’m passing and last week I picked up a reduced packet of dumpling mix for 25p, It was a month before it’s use by date and a good enough reason to make a stew..
In the last week I’ve seen two recipes for Mexican type stews, this one on The little GSP’s blog – Which looks absolutely gorgeous, and one in a magazine I was looking through at my mums.
So this is my
Mexican chicken stew with jalapeno and cheese dumplings:
Because I wanted it to be quick I took the chicken off the bone.
I cooked the peppers and onions first, then put them to one side and browned the chicken, added half a packet of taco seasoning and put the peppers back in.
Then I added a small can of refried beans and some over ripe tomatoes that needed using..
Added water using the swilled out bean can..
and cooked it for 10 minutes.
I made the dumpling mix up, had I made my own I’d have probably used 6 oz S.R flour and 3 oz suet.
(just mix the suet into the flour, add enough cold water to bring it together to form a dough.)
I added some grated cheese and chopped jalapeno, then formed 8 small dumpling.
I put some sweetcorn into the casserole and then placed the dumplings in.
Put a lid on it and stuck it in the over for about 20 minutes, I took the lid off for the last 5 minutes..
I added a little more cheese to the dumplings..
Certainly be making that again.