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So I've got a ceramic dish which can go in the oven
And I'm going to empty a four portion
Which we've partially defrosted
Into a dish
And then I'm just going to cook that in the oven
For half an hour and after half an hour
We're going to add the dumplings which I'm about to make
This is actually a great way to use up some slightly old bread
So I've just got some foccaccia
So I'm just going to break it up into quite rough
Small-ish chunks
100mls of milk
Going to add a whole egg
Which has just been beaten
Just going to add a pinch of nutmeg
And a good grounding of pepper
And then I just want to squash the bread into the milk
I'm just breaking it down a bit
And squidging it together, just to help it along its way
A small hand flu of flour
Small bits at a time
You don't want to put too much flour in
Otherwise they're going to become very heavy
Just turn it our of the bowl
And then you kind of knead it
Right so we want to make
About two per portion
So we've taken the Beef Bourguignon out of the oven
After about 25 minutes
So you can see it its kind of getting there
It was defrosted beforehand so it won't take quite so long
So now we're just going to nestle the dumplings in around it
So the bottoms will go quite soggy
And the top will go much drier
And we're going to put it in for 10 minutes
With the lid on, and then we'll take it off
So it can kind of brown up a bit
So we're going to push that into the sauce
So it doesn't catch
And then we're just going to pop it back in
So the Beef Bourguignon's out the oven now
And you can see the dumplings have got a lovely colour
And the sauce has actually reduced down.