Autumn Cobbler
Serves
4
·
100
mins
·
Intermediary
Ingredients
Stew
- 3 medium onions, thinly sliced
- 250g mushrooms, chopped small
- 2 tbsp hendersons relish or worcester sauce 1 tbsp bouillon powder 1 tsp garlic powder
- 60g Rocket
- 1 large fennel bulb, thinly sliced
- 2 tbsp tomato puree
- 1 tin of carlin peas (with water)
- Splash of apple cider vinegar
- 400ml water
- 1 tbsp cornstarch diluted in 1 tbsp water
Dumplings
- 4 springs finely chopped tarragon
- 100g vegetable suet
- 200g self raising flour
- Salt
- 125ml water
This is a fantastic recipe for those darkening autumn nights, making the most of the veg available as the summer fades. Definitely don’t skip out on making the delicious herby dumplings to soak up the delicious sauce and really finish off this comforting dish.
Method
- Add the chopped mushroom to a hot, dry cast iron casserole dish. (If you don’t have one of these you can use a deep pan/saucepan and transfer the stew to a roasting tin to bake the dumplings.) Cook the mushrooms until most of the moisture has evaporated. Intiatialy, do not move the mushrooms around the pan. When they’ve shrunk a little and given up a bit of moisture, turn them to stop them sticking.
- Remove the mushrooms from the casserole dish/pan and add the onions on a low heat. Sprinkle with salt to draw the moisture out of the onions so they caramelise nicely. Cook on a low heat with a lid on, checking periodically until the onions have started to caramelise, around 15-20 minutes.
- Next, deglaze the pan with a splash of apple cider vinegar and add in some oil and the tomato puree. Cook for 2 minutes, until the puree has darkened.
- Add in all the other ingredients, including the cooked mushrooms, and simmer for 20 mins, season to taste with salt and pepper.
- While the stew’s cooking preheat the oven to 170℃, and make the dumplings by mixing the dry ingredients and the tarragon together in a mixing bowl. Add the water slowly until a slightly sticky dough forms (you may not need all the water). Portion this into 7 dumplings.
- If using a casserole dish, place the dumplings on top of the stew and cook in the oven for 20 minutes covered followed by 15 minutes with the lid off. If not using a casserole dish, allow the stew to cool for 10 minutes and decant into an oven proof roasting tin or dish. Place the dumplings on top of the stew, cover with tin foil and bake for 30 minutes, then remove the foil and cook for a further 15 minutes.
- Remove the cobbler from the oven and serve with your choice of seasonal greens.
Share
Last updated:
22
May
2024
Ingredients
Stew
- 3 medium onions, thinly sliced
- 250g mushrooms, chopped small
- 2 tbsp hendersons relish or worcester sauce 1 tbsp bouillon powder 1 tsp garlic powder
- 60g Rocket
- 1 large fennel bulb, thinly sliced
- 2 tbsp tomato puree
- 1 tin of carlin peas (with water)
- Splash of apple cider vinegar
- 400ml water
- 1 tbsp cornstarch diluted in 1 tbsp water
Dumplings
- 4 springs finely chopped tarragon
- 100g vegetable suet
- 200g self raising flour
- Salt
- 125ml water
This is a fantastic recipe for those darkening autumn nights, making the most of the veg available as the summer fades. Definitely don’t skip out on making the delicious herby dumplings to soak up the delicious sauce and really finish off this comforting dish.
Method
- Add the chopped mushroom to a hot, dry cast iron casserole dish. (If you don’t have one of these you can use a deep pan/saucepan and transfer the stew to a roasting tin to bake the dumplings.) Cook the mushrooms until most of the moisture has evaporated. Intiatialy, do not move the mushrooms around the pan. When they’ve shrunk a little and given up a bit of moisture, turn them to stop them sticking.
- Remove the mushrooms from the casserole dish/pan and add the onions on a low heat. Sprinkle with salt to draw the moisture out of the onions so they caramelise nicely. Cook on a low heat with a lid on, checking periodically until the onions have started to caramelise, around 15-20 minutes.
- Next, deglaze the pan with a splash of apple cider vinegar and add in some oil and the tomato puree. Cook for 2 minutes, until the puree has darkened.
- Add in all the other ingredients, including the cooked mushrooms, and simmer for 20 mins, season to taste with salt and pepper.
- While the stew’s cooking preheat the oven to 170℃, and make the dumplings by mixing the dry ingredients and the tarragon together in a mixing bowl. Add the water slowly until a slightly sticky dough forms (you may not need all the water). Portion this into 7 dumplings.
- If using a casserole dish, place the dumplings on top of the stew and cook in the oven for 20 minutes covered followed by 15 minutes with the lid off. If not using a casserole dish, allow the stew to cool for 10 minutes and decant into an oven proof roasting tin or dish. Place the dumplings on top of the stew, cover with tin foil and bake for 30 minutes, then remove the foil and cook for a further 15 minutes.
- Remove the cobbler from the oven and serve with your choice of seasonal greens.
Share
Last updated:
22
May
2024
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