Recipes
Marmite and mushroom broth with a smoked cheese dumpling
Ingredients
-
Mushroom broth
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10g of thyme (tired so it can be removed after cooking)
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150g sliced white onions
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20g crushed garlic
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1kg mushrooms
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30g balsamic vinegar
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1.5 ltr of water
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1g xanthan gum (if unavailable use cornflour)
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25g marmite
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5g sherry vinegar
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Cheese dumplings
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145 vegetable suet
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250g s/r flour
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2 eggs
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100g grated mozzarella
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100g smoked apple wood cheese
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15g chopped flat leaf parsley
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15g chopped chives
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15g salt
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150g milk
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100g melted butter to be saved until the end
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2 x hispi or savoy cabbage
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20g rapeseed oil
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100g butter
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Season to taste
Method
Mushroom broth- Sauté the mushrooms, onions, thyme and garlic until cooked
- Cover with water and balsamic vinegar, simmer for one hour.
- Strain the mushrooms, add the xanthan gum, marmite and sherry vinegar and bring back up to a simmer.
- (Note the mushroom that have removed will not be used for this dish but could be used in something else)
- Mix everything together to make a dough, being careful not to over mix.
- Roll into 10 x 75g balls.
- Bake in the oven that is set on stream roast at 175c for 8 mins,
- Remove from the oven and brush with butter and return to the oven for another 4 mins
- Cut the cabbage in half and cover with the oil and cook in medium pan flat side down until the cabbage is black.
- Remove the cabbage and cut out the root, then roughly chop into large pieces.
- Return to the pan and warm back though and add the butter
- Place the cabbage on to the plate and top with the dumpling and then finish with the broth and serve
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