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Stew and Dumplings

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Comments

  • foreign_correspondent
    foreign_correspondent Posts: 9,542 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    I bang the slow cooker pot into the micro (minus lid), get the stew hot and then bung it back into the SC on high, when its bubbling nicely I plop the dumplings on top, bung the lid on and leave it for 20-30 mins. Easy peasy!
  • Rikki
    Rikki Posts: 21,625 Forumite
    SC stew help for bloke please Taken from Mr Badexamples Cooking Index.

    This has advice, pictures and plenty of humour. ;)
    £2 Coins Savings Club 2012 is £4 :).............................NCFC member No: 00005.........

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  • Yorkshirechick
    Yorkshirechick Posts: 369 Forumite
    Oh no!!! I put far too much stock in, and it's like soup not stew :eek: . Is there anything I can do to rescue it, or is it too late, and I've got loads of soup??
    Debts May 09 [strike]£100 Od[/strike], [strike]£1550 boiler[/strike], [strike]£1750[/strike] £400 credit card :mad: Goal - to 3k of savings by Oct 2009 in time for Baby num 2 :j Total so far £1200
  • Rikki
    Rikki Posts: 21,625 Forumite
    Yorkshirechick wrote: »
    Oh no!!! I put far too much stock in, and it's like soup not stew :eek: . Is there anything I can do to rescue it, or is it too late, and I've got loads of soup??

    Take some of the stock out and freeze it ready for next time.
    £2 Coins Savings Club 2012 is £4 :).............................NCFC member No: 00005.........

    ......................................................................TCNC member No: 00008
    NPFM 21
  • tanith
    tanith Posts: 8,091 Forumite
    Part of the Furniture Combo Breaker
    Yorkshirechick wrote: »
    Oh no!!! I put far too much stock in, and it's like soup not stew :eek: . Is there anything I can do to rescue it, or is it too late, and I've got loads of soup??

    You could put in more veg/potatoes and thicken it with some cornflour or gravy powder if you have either...

    EDIT: Rikki has a good idea too...
    #6 of the SKI-ers Club :j

    "All that is necessary for evil to triumph is for good men to do nothing" Edmund Burke
  • Yorkshirechick
    Yorkshirechick Posts: 369 Forumite
    If I take out some of the stock and freeze it, do I add cornflour now while it's cold or will it go disgusting? Should I add it when I warm it back up?
    Debts May 09 [strike]£100 Od[/strike], [strike]£1550 boiler[/strike], [strike]£1750[/strike] £400 credit card :mad: Goal - to 3k of savings by Oct 2009 in time for Baby num 2 :j Total so far £1200
  • Yorkshirechick
    Yorkshirechick Posts: 369 Forumite
    Rikki wrote: »
    SC stew help for bloke please Taken from Mr Badexamples Cooking Index.

    This has advice, pictures and plenty of humour. ;)

    This looks great, just what I need!!
    Is there a link to Mr Bad Examples index please? Would be fab if I could read through all his attempts ;)
    Debts May 09 [strike]£100 Od[/strike], [strike]£1550 boiler[/strike], [strike]£1750[/strike] £400 credit card :mad: Goal - to 3k of savings by Oct 2009 in time for Baby num 2 :j Total so far £1200
  • tanith
    tanith Posts: 8,091 Forumite
    Part of the Furniture Combo Breaker
    Yorkshirechick wrote: »
    If I take out some of the stock and freeze it, do I add cornflour now while it's cold or will it go disgusting? Should I add it when I warm it back up?

    Don't add it while its cold heat it up when you are ready to do your dumplings and before it actually boils, mix some corn flour with cold water then gradually stir into the stew, you might have to experiment a bit by adding it a bit at a time till it gets to the right thickness for you, we like ours quite thick and not watery so I usually add some bisto/cornflour to flavour , colour and thicken.. but its all according to your taste... then when its thickened add your dumplings and bung on the lid... do come back and tell us how it turned out pleaseeeeeeeeeeeeeeee
    #6 of the SKI-ers Club :j

    "All that is necessary for evil to triumph is for good men to do nothing" Edmund Burke
  • Rikki
    Rikki Posts: 21,625 Forumite
    Yorkshirechick wrote: »
    This looks great, just what I need!!
    Is there a link to Mr Bad Examples index please? Would be fab if I could read through all his attempts ;)

    Mr Badexamples Cooking Index


    Please take precautions when reading. :D
    £2 Coins Savings Club 2012 is £4 :).............................NCFC member No: 00005.........

    ......................................................................TCNC member No: 00008
    NPFM 21
  • foreign_correspondent
    foreign_correspondent Posts: 9,542 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    I would just bang a load of gravy powder or cornflower (mixed with water) in till its thick! Everyone likes plenty of gravy!
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