Blackface Mutton & Vodka with Vegetables and Herb Dumplings.

Serves 16


Ingredients:



  • Bison vodka.
  • 2 kgs diced mutton 
  • 6 cloves of garlic.
  • 3 chopped onions.
  • 4 diced carrots.
  • 4/6 sticks chopped celery in a little oil.
  • Salt and pepper to taste.
  • Rosemary.
  • Wilted salad leaves (hot rocket etc).

For the Dumplings:



  • 8oz self raising flour.
  • 4oz of suet.
  • Salt.
  • Cracked black pepper.
  • Chives.
  • Sage.
  • Parsley.

Method:



  1. Marinate 2 kilos of diced mutton overnight in 6 tablespoons Bison vodka.
  2. Next day, fry 6 cloves of garlic,
  3. 3 chopped onions,
  4. 4 diced carrots and 4 to 6 sticks chopped celery in a little oil.
  5. Add the mutton and seasoning, rosemary and any wilted salad leaves (hot rocket etc).
  6. Cover with water and simmer gently for around 2½ hours.
  7. Cool and chill the casserole and when it is completely cold, take off the layer of fat on top.

To serve:


Make up dumplings:



  • 8 oz of self raising flour.
  • 4 oz of suet.
  • salt.
  • cracked black pepper.
  • chives.
  • sage.
  • parsley.

Method: Add enough water to make a dropping consistency. This should make 4 portions of 2 dumplings; best made daily.


Courtesy of Port Logan Inn.