NW Magazine – June 03, 2019

Red wine beef stew with

parmesan

dumplings

Four-cheese

pizza

Serves: 4

Ingredients

• 100g bocconcini, sliced
  thinly
  
  
  • ½ cup finely grated
    parmesan
    
    
    • ½ cup coarsely grated
      fontina cheese
      
      
      • 50g gorgonzola, crumbled
        PIZZA DOUGH
        
        
        • 1½ cups bread flour or
          plain flour
          
          
          • 1 tsp dried yeast
            
            
            • 1 tsp caster sugar
            
            
            • 1 tsp fine table salt
              
              
              • 1 tbsp olive oil
              
              
              • ½ cup warm water,
                approximately
              
              
              
              
            
            
            
            
          
          
          
          
        
        
        
        
      
      
      
      
    
    
    
    
  
  
  
  

Method

1. PIZZA DOUGH. Combine
   flour, yeast, sugar and salt in
   a medium bowl, make a well
   in the centre. Stir in oil and
   enough of the water to mix

to a soft dough. Knead

dough on a floured surface

10 mins or until smooth and

elastic. Place in a large oiled

bowl, cover. Stand in warm

place 1 hour or until dough

doubles in size. Turn dough

onto a floured surface. (Do

not knead again.)

2. Preheat oven to 240°C. Oil
   a pizza tray, place in oven.
   3. Roll dough into 25 x 35cm
   oval shape. Remove tray
   from oven, place dough on
   hot tray. Cover with greased
   sheet of plastic wrap, stand
   30 mins until puffed slightly.
   Remove wrap. Using a fork,
   prick the dough all over,
   leaving a 2cm border.
   4. Top pizza base with
   bocconcini, sprinkle with
   remaining cheeses.
   5. Bake onthelowestshelf
   in hot oven^15 until
   base is brown isp.

Tip!

For individual pizzas,

divide the dough into

four pieces. Roll

each piece on a floured

surface into a

10 x 20cm slipper

shape.

Tip!

Handle dumpling

dough as little as

possible to keep

the texture light

and fluffy.

Serves: 6

Ingredients

• 2 tbsp olive oil


• 350g piece flat pancetta,
  chopped


• 2 red onions, chopped
  coarsely


• 1kg beef chuck, trimmed,
  cut into 3cm pieces


• 2 garlic cloves, chopped finely


• 1 carrot, chopped coarsely


• 2 celery stalks, sliced thickly


• 400g can diced tomatoes


• 2 cups dry red wine


• 2 fresh bay leaves


• 2 tbsp finely grated parmesan
  PARMESAN DUMPLINGS


• 1 cup plain flour


• 1 cup self-raising flour


• ½ cup finely grated parmesan


• 125g butter, chilled


• ½ cup chilled water,
  approximately

Method

1. Preheat oven to 160°C. Heat oil
   in a flameproof casserole dish over

medium heat. Add pancetta and

onion, cook, stirring, 2 mins or

until pancetta is golden. Remove

pancetta and onion with a slotted

spoon, reserve.

2. Increase heat to high, cook
   beef, in batches, 3 mins or until
   browned all over. Return beef and
   pancetta mixture to pan, add garlic,
   carrot, celery, tomato, wine and
   bay leaves, bring to a simmer.
   Cover, transfer to oven. Cook
   1½ hours or until beef is almost
   tender. Season.


3. PARMESAN DUMPLINGS.
   Meanwhile, sift flours into a bowl,
   stir in parmesan. Coarsely grate
   butter into bowl. Rub in the butter
   with your fingertips. Using a
   flat-bladed knife, cut enough of
   the water through flour mixture
   to just bring together. Roll dough
   into 16 even-sized balls.


4. Increase oven to 180°C. Place
   dumplings on stew, sprinkle with
   parmesan. Return to oven, bake,
   uncovered, 30 mins or until
   dumplings are cooked through
   and browned lightly.

so

dand is

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