Apple Golden Syrup Dumplings

INGREDIENTS
DUMPLINGS
2 granny smiths, peeled and quartered
1 cup SR flour
salt
2 tsp caster sugar
60g butter
2 tbsp water

SYRUP
30g butter, extra
1 cup brown sugar
1 tbsp golden syrup
1 ½ cups boiling water

METHOD
- In small bowl, combine flour, sugar and a pinch of salt.
- Grate butter into bowl, then combine with flour until coarse breadcrumb stage is reached.
- Add water and bring dumpling mixture together.
- Divide dough into eight equal parts, roll into a ball and then flatten with the heel of your palm.
- Place one quarter of an apple into middle of dough round and bring edges together.
- Mould dough so that all apple is completely covered.
- Repeat with remaining apple quarters and dough.
- Place dumplings in shallow oven dish.
- Combine hot water with extra butter, golden syrup and brown sugar, stir to dissolve.
- Gently pour golden syrup mixture over dumplings
- Place in moderate oven for approximately 25-30 minutes.
- Serve with cream, or Jules’ favourite, greek yoghurt.

SERVINGS
4

COMMENTS
These are so easy to make, do not need many ingredients from the pantry and are absolutely divine! Experiment with the cooking times and temperatures, as all ovens differ, and it is important to have the dumpling cooked and the apple soft on the inside. Aluminium foil can be placed over oven dish to aid the cooking of the apples.

SOURCE
Mum

Coq au Vin

INGREDIENTS
1.5kg chicken pieces
plain flour
40g butter
2 cloves garlic, crushed
3 bacon rashers (215g), chopped finely
10 spring onions (250g), trimmed
200g swiss brown mushrooms, halved
2 tbsp brandy
1 cup dry red wine
1 cup chicken stock
1 sprig fresh parsley
2 teaspoons finely chopped fresh thyme
1 bay leaf
2 tbsp tomato paste

METHOD
Toss chicken in flour, shake away excess flour.
Heat butter in large saucepan, cook chicken until browned all over.
Drain on absorbent paper.
Drain all but 1 tablespoon of liquid from pan.
Cook garlic, bacon, onion and mushrooms, stirring until onion is browned lightly.
Return chicken to pan.
Add brandy, wine, stock, herbs, bay leaf and paste.
Simmer, covered, 30 minutes or until chicken is tender.
Remove chicken from pan.
Simmer sauce until thickened slightly.
Discard bay leaf before serving.
Serve chicken with sauce.

SERVINGS
4

SOURCE
AWW Casseroles

Chocolate Brownie

INGREDIENTS
½ cup melted butter
1 cup firmly packed brown sugar
1 egg
½ cup self raising flour
¼ cup good quality cocoa
¼ cup chopped nuts (macadamias, almonds, hazelnuts etc, or ground almonds for texture)

METHOD
- Sift flour and cocoa into bowl, add nuts and sugar, mix well.
- Add melted butter and egg, stir until well combined.
- Press into round 20cm cake tin, bake at 180C for approx 25 minutes.

COMMENTS
Very more-ish!

SERVINGS
15

CATEGORY
Slices