Wednesday, 6 August 2014

A Summer Garden Casserole


For those of you who don't know me I'm a little on the weird side.....and just to emphasis that point ....whilst everyone around me is eating summery foods - salads, iced soups and 'lite bites' (what ever the heck they are?)  I'm hankering after a good old comfort food casserole! - but hey sometimes weird can be a wonderful thing ......

So in order to satisfy my craving I gave a nod to all the summer veg in my garden and, using the chicken left over from Sundays roast, I created a summer time casserole - with dumplings because you've got to have dumplings if your having casserole!!

So here we go...

Recipe for 2 large portions

1 large onion - roughly chopped
1 yellow pepper - de-seeded and again roughly chopped
1 or 2 courgettes - chopped
1 young aubergine - chopped (roughly if you wish!)
1 celery stick cut in to large chunks
1 handful frozen peas
1 handful frozen sweetcorn
2 cloves garlic - peeled and sliced
about 4-6oz cooked chicken pulled into large bite size pieces
half pint chicken stock
1 tin coconut cream
1 dessert spoon curry powder


Grab your casserole pot (one that can sit on a stove top) or tagine and throw all the vegetables in


Mix together the chicken stock, coconut cream and curry powder and pour over the veg


Place on your chicken and press it down into the liquid -do not stir it in or you may run the risk of breaking up the chicken. Season with salt & pepper and I also added a few chilli flakes.

Pop the top on and leave it on the stove on a gentle heat for about an hour.

After an hour have a quick check and make sure the veg is cooked through and tender.

Now make your dumplings

(I only made a few so double your recipe if you want more)

1oz suet
2oz Self Raising flour
handful chopped parsley & chives (or spring onions)
1 tablespoon finely grated Parmesan
salt & pepper


pop all the ingredients in a bowl and add some cool water to make a dough - add a little at a time until you get a slightly sticky mix


Flour your hands and form into balls - I wanted these to be small for this casserole so made mine about 2cms in diameter.

Place them in your casserole on top of the veg and spoon over some of the liquid. Place the lid back on an leave for about 20 minutes. The steam created will make lovely light fluffy dumplings.


Serve it up as it is .....

                     or add a salad ......

                                             or a jacket potato....

 Perfect for a weeknight dinner and enjoy it.....it's really yummy!

 Summer casserole