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NEW GREEN BEAN STEW WITH DEEP-FRIED BASMATI DUMPLINGS

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Sometimes, the only thing an old favourite needs is a makeover, and you’ve never seen a green bean stew like this before. When the rice is served as a side dish with your bredie (stew), it gives you creative license to experiment with a new look! Looks aside, however, one of the biggest treats about this multiple-dish meal is when the dumplings soak up the juices from the stew.

NEW GREEN BEAN STEW WITH DEEP-FRIED BASMATI DUMPLINGS

TIME: 4 hours | SERVES: 4

INGREDIENTS

for the deep-fried basmati rice dumplings

15 ml butter

15 ml olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

250 ml Spekko Basmati Long Grain White Rice

500 ml chicken stock

70 g (125 ml) cake flour

5 ml baking powder

5 g chives, finely chopped

2 eggs

salt and freshly ground black pepper

500 ml canola oil for frying


for the green bean stew

45 ml olive oil

1,6 kg lamb stewing meat

salt and freshly ground black pepper

½ onion, finely chopped

2 cloves garlic, finely chopped

125 ml chicken stock

6 baby carrots, cleaned and cut into 2 cm pieces

600 g green beans, thinly sliced

for the shallots

9 shallots

250 ml chicken stock

100 g (110 ml) butter

1 sprig fresh thyme


for the tomatoes

300 g cherry tomatoes

125 ml olive oil

METHOD

for the deep-fried basmati rice dumplings

Heat the butter and olive oil in a saucepan. Add the onion and garlic and fry until soft and translucent. Add the basmati rice and fry for about 1 minute.

Start adding the stock, one soup ladle at a time, while stirring continuously. Add the stock and cook until the rice is just soft. It should take about 15 minutes. Take the rice off the heat and spoon into a mixing bowl. Let the mixture cool completely. Add the flour, baking powder, chives and eggs. Season with salt and pepper and mix well.

Roll the mixture into balls with your hands. Heat the oil to a medium heat and fry them – not all at the same time – until crispy and golden. Drain on a kitchen towel and keep warm while you fry the rest.

for the green bean stew

Heat the oven to 180 °C. Heat the olive oil in a cast-iron casserole. Add the meat and fry over medium heat until brown. Give it a stir every now and then and season with salt and pepper. Add the onion and garlic and fry till soft, then add the chicken stock and close the casserole with a lid.

Place in the oven for 1½ hours. Check every now and then if the stew needs more liquid. If so, add a little water. Add the carrots and place back in the oven for another 30 minutes, then add the green beans and mix through. Place back in the oven for another 20 minutes.

for the shallots

Heat the oven to 180 °C. Place the shallots in a bowl and cover with boiling water. Let it stand for 20 – 30 minutes. The reason why you are doing this is to make them easier to peel.

Peel the onions and place them in a saucepan. Add the stock and cook uncovered over a medium heat. Turn the shallots over halfway through the cooking process. Cook until the stock has evaporated, then add the butter and thyme and place in the oven for 20 – 25 minutes.

 

for the tomatoes

Heat the oven 160 °C. Place the tomatoes in an oven dish and cover with the olive oil. Place in the oven for about 20 – 25 minutes until soft.

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