A match made in heaven, cheddar dumplings on a bed of warming ratatouille. This is a special one MOB.
Cooking Time (Includes Preparation Time): 1 Hour 20 Minutes
Make sure your dumplings have enough rise on them, then they will have a light and fluffy texture.
Bunch of Basil
200g Wyke Farms Vintage Cheddar
250g Self-Raising Flour
1.5 Tsp of Baking Soda
150ml Whole Milk
2 Tsp of Oregano
1 Tsp Chilli Flakes
2 Sticks of Celery
3 Peppers (Red, Orange or Yellow)
2 Brown Onions
2 Cloves of Garlic
1 Veggie Stock Cube
2 Tins of Chopped Tomatoes
Place your pan on a medium heat and preheat the oven to 180 degrees. Slice up your onions, celery and aubergine and add them to the pan. Slice up your courgettes and red peppers adding them to the pan as well. Mix well.
Slice up your garlic cloves and add them to the pan followed by your oregano and chilli flakes. Mix well.
Add two tins of tomatoes, refill the tins with water and add to the pan. Add one stock cube and another tin of water, mixing everything in. Cover and simmer for 30 minutes.
Add the self-raising flour to a mixing bowl, a knob of butter, a pinch of salt and baking soda. Knead everything together to form a dough. Grate 150g of cheddar into the bowl, add a teaspoon of oregano and continue to mix.
Add your milk and mix together using a spoon. Create a baguette shape with the dough and slice into 8 pieces, form balls out of these pieces and place around the ratatouille pan. Grate the remaining 50g of cheese over the dumplings.
Place the pan in the oven for 35 minutes to bake. Once cooked garnish with some chopped basil and enjoy.