…and with the leftovers of last nights dinner I shall make pork knuckle, sauerkraut and bean stew with mustard dumplings a la “Jamie’s Money Saving Meals” and by Jeeves he would have been proud. That pork knuckle only costs $8. Read it again, eight bucks! So yes, the leftover pork and cabbage shall be our “mothership” as Jamie calls it. In this case the whole “mothership” theory may not be applicable to many of you as you sit there in a field of crop circles with your crazy space hat made out of alfoil and pipe cleaners waiting for your “mothership” to arrive. Take a good hard look at yourself my friend – my kids costume for his year two fancy dress party looked more authentic then that… and lay off the coffee for gods sake.
Anyhow Jamie did a chicken thing with dumplings and stuff (you can google that yourself if you’re keen) and I shall be basing this meal very loosely on that.
Enough about Jamie, this is my blog after all and I’m sure that lad gets enough of his name in the spot light all by his self.
Pork knuckle, sauerkraut and bean stew with mustard dumplings from the pork knuckle “mothership” we had for dinner last night
(the measurements are in handfuls because it’s a use up your leftovers kinda recipe and not real specific. PS. I have big hands)
1 handful of leftover pork
1 handful of leftover sauerkraut
1 handful of whatever vegetables you had left over
1 cup of leftover gravy if you have some
1 onion, diced
1 large potato, peeled and diced
1 handful of chopped kale
1 375ml bottle of dark beer, or stock, or water if that’s all you got
dumplings (recipe below)
• Sauté the onion in a little butter or oil
• Add potato and beer/stock/water
• Simmer until potato is just about cooked
• All in like the end of year pool party
• Bring back to a simmer
• Add dumplings, cover and get that bad boy into a your oven at 180C for 30 minutes. remove from oven, serve in bowls, eat in your face
Mustard dumplings (gluten free)
1 cup quinoa flour (you can use self raising flour and omit the baking powder if your wife isn’t gluten intolerant)
1½ teaspoons baking powder
100g cold butter, grated
1 tablespoon seeded mustard
1 large pinch of salt
• Mix the flour, baking powder, salt and mustard together well
• Add butter and rub together until mix looks bread crumb-y
• Add egg and combine until mix looks exactly like a dough
• Form into little balls or something similar
Left-overs are the last true frontier! Viva la Jamie!!!