This recipe is in memory of a young man taken much to soon from this earth but whose memory lives on in the many hearts and lives he touched on his travels through life.
What could be more fitting on what would have been your 40th Birthday Philip, a recipe which you loved to cook and a big pot of it to “Boot” so your mum tells me!
Your mum has shared this with us…..These are my friends own unedited words…
To acknowledge what would have been Philip’s 40th birthday, I made his famous Stew and dumplings. It was delicious, but missing that original touch….. our son Philip. I have had a few people ask me for the recipe, so thought I would share it online. Here goes:-
1.5 kg diced meat (beef, lamb, pork) Yep he made a big pot of stew.
4 rashers of bacon or not if you don’t like bacon.
2 grated zucchini (spelling???)
2 diced carrots
2 tins diced Italian tomatoes (the 400 g or there-a-bouts size)
2 onions sliced
2 cups beef stock
2 stems of rosemary
4 cloves garlic (or to taste)
1 teaspoon oregano
3 cups good Red wine (YES 3. My boy liked his red wine)
2 teaspoons W/shire sauce
2 teaspoons Olive Oil
2 Tablespoons Rice Flour (or as required to thicken)
Cook bacon & brown beef in 1 tsp Olive Oil with 1/2 rosemary & oregano. Place in a container with Red wine and W/shire sauce. Mix periodically if the meat is not completely covered.
Lightly brown onions with garlic and remaining rosemary in 1 teasp. Olive oil. Add meat, tomatoes, stock, carrots and zucchini. Cook covered on a medium heat until meat is tender.Add rice flour to thicken and cook uncovered for 10 minutes or until stew thickens. Remove from heat. Gently place dumplings on the surface. Cook in oven as per dumpling recipe.
Parsley & Parmesan Dumplings
1 cup SR flour, pinch of salt Pepper to taste (optional)
1 egg slightly beaten 50 gm butter
1/4 cup milk (approx)
1/2 cup to 3/4 cup finely chopped parsley (to your taste)
1/4 cup grated parmesan
Sift flour, salt & pepper into bowl & rub in butter. Mix in egg, parsley, cheese and enough milk to make soft, slightly sticky dough.
Divide and roll into balls about golf ball size. (6 – 8 )
When stew is 20 minutes off being cooked, place dumplings on surface of stew and cook uncovered in the oven at 180 deg C for approx. 20 minutes or until dumplings are browned and cooked through.
Eat hearty and make sure you have another bottle of red to drink to the memory of a bloody fine cook and exceptional person. Our Philip !
Thank you for letting me share this Pat…..sending you a big virtual hug on what must be a very hard time for you all…..Much love Carol xxxxxx