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Mister Gain

Rabbit Pies

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Terryd. Never tried that Atora. Gonna have a go in the morning. Jok.

 

I love it mate my nan used to make a suet pudding to go with our stew. Delicious with a lovely golden brown crunch top

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Terryd. Never tried that Atora. Gonna have a go in the morning. Jok.

 

That Atora suet has been around for donkey's years Jok, grew up on it in fact. Dumplings for stews, bacon and onion puddings, steak and kidney puddings, roly-poly's, spotted dicks etc etc.

 

When I bought my individual foil pie containers I also bought some individual 'pudding' containers, so will have to have another dig about in the freezer, as I have 2 boxes of Atora in the fridge. :yes:

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Stop, just bloody stop talking about pies, I love them and all these lovely pics and talk about pies is making me want to cook !

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Trying this suet thing but with some pheasant. First time and isn't it a gooey mess. LOL? I'll know in 20 mins from now. Jok.

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Well that went well. Not as light as I thought it might be. Them pictures are misleading with all them air holes etc. But heck. The inside stuff was tasty so what the hell. Good scram. Jok.

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Trying this suet thing but with some pheasant. First time and isn't it a gooey mess. LOL? I'll know in 20 mins from now. Jok.

 

 

First of all... Mister gain those pies look the nuts I bet they taste it also :thumbs: definitely something I'm going to do I love a good pie who don't?

 

Jok I always put my dumplings in on the hob with the lid on let them steam in the broth 15 minutes and swell then take the lid of and pop it all in the oven till there nice and crisp on top :thumbs:

 

_20160301_194639_zpszkbajjtg.jpg

Edited by kanny
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Kanny. Got you. Did that the other day with a nice beef stew. This was, however, a pie. I did as said with the mix kneading it lightly for a couple of minutes. Although it tasted fine, it was a bit hard as opposed to light and fluffy. Might I be doing something wrong? Jok.

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Kanny. Got you. Did that the other day with a nice beef stew. This was, however, a pie. I did as said with the mix kneading it lightly for a couple of minutes. Although it tasted fine, it was a bit hard as opposed to light and fluffy. Might I be doing something wrong? Jok.

I would say you put a little to much water in the mix its the hardest thing to get just right ...you want just enough for the mixture to just about bind and its a lot less than you think just add a little at a time also work it as little as possible I wouldent knead it you want the lumps as they will melt out creating the lightness ...as soon as it comes together in a stiff dough that's it ready! :thumbs:

Edited by kanny
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Trying this suet thing but with some pheasant. First time and isn't it a gooey mess. LOL? I'll know in 20 mins from now. Jok.

 

 

First of all... Mister gain those pies look the nuts I bet they taste it also :thumbs: definitely something I'm going to do I love a good pie who don't?

 

Jok I always put my dumplings in on the hob with the lid on let them steam in the broth 15 minutes and swell then take the lid of and pop it all in the oven till there nice and crisp on top :thumbs:

 

_20160301_194639_zpszkbajjtg.jpg

 

 

 

bloody hell pass that here love the colour on it

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Kanny. Got you. Did that the other day with a nice beef stew. This was, however, a pie. I did as said with the mix kneading it lightly for a couple of minutes. Although it tasted fine, it was a bit hard as opposed to light and fluffy. Might I be doing something wrong? Jok.

I would say you put a little to much water in the mix its the hardest thing to get just right ...you want just enough for the mixture to just about bind and its a lot less than you think just add a little at a time also work it as little as possible I wouldent knead it you want the lumps as they will melt out creating the lightness ...as soon as it comes together in a stiff dough that's it ready! :thumbs:

 

 

Agree with Kanny regarding the amount of water and amount of mixing. :thumbs:

 

I have in the past bought those dumpling mixes in sachets, and although they have recipe instructions the amount of water suggested is not always correct, sometimes you need a bit less, sometimes more.

 

I occasionally make what I refer to as a savoury 'cobbler', basically a casserole and once it's cooked remove the lid and cover most of the surface with dumplings and cook until they are golden brown, and the gravy bubbling in between.

 

A couple of years ago my son visited from Aussie, and his wife is a veggie so I made a chunky vegetable stew with chive dumplings. Yep, you can get vegetarian suet, fcuk knows how they do that... witchcraft :yes: and to be honest I couldn't tell the difference from proper suet.

She had never seen or tasted a dumpling before, and had never had a stew either, didn't like the look of the big chunks of veg, so after we had removed our portions I pureed the rest. She was happy with that and the baby loved it and it lasted them days, fcuking weirdo's these veggies. She never tried a dumpling even though they were very light. After that I just let her get on with her squirrel food.

 

Think I've posted this pic before...

 

post-84277-0-37824900-1480388851_thumb.jpg

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I've added extra ingredients and herbs to the dumplings with various success somethings can make them turn out a bit heavy but mustard powder or fresh sage are two of my favourites additives.

.your right terry dumplings are a gift from the gods :thumbs:

Edited by kanny
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