Posted in: Alexa Recipes
Retro Recipe Revival: Herb Dumplings with Aubergine & Tomato SauceWe recently found yet another old-school promotional Tower recipe book nestling in the archives. This latest find focuses on the iconic Tower Pressure Cooker sold throughout the early to mid-90s and has provided us with further fuel for our Retro-Recipe Revival series, allowing us to send some vintage pressure cooker recipes your way, updated to modern tastes and appliances! This week we turn our hand to Herb Dumplings with Aubergine & Tomato Sauce - perfect for vegetarians and great for those wanting to avoid heavy ingredients, as these tasty bundles are suet-free!
Recommended applianceTower 6 Litre Pressure Cooker Total time to table: 45 minutes Total Cost Per Serving: 1.79p Contains Nuts? No Suitable for Vegetarians? Yes Serves: 4
IngredientsTo make dumplings:
- 450g potatoes (dices 2.5cm squared)
- x 2 tbspns finely chopped, fresh mixed herbs (basil, flat leaf parsley and chives)
- 150g self-raising flour
- x 1 egg
- 450g aubergine
- x 2 tspns fine sea salt
- x 6 tablespoons
- x 1 onion (finely chopped)
- x 2 garlic cloves (crushed)
- 150ml red wine
- 400g tinned, chopped tomatoes
- 1 tbspn finely chopped marjoram
- Sea salt and freshly ground black pepper
- To make dumplings, place the potatoes with 300ml of water in your Tower pressure cooker and cook for 6-7 minutes. Then, using the cold water quick release method, drain the crockpot, mash the spuds and leave to cool.
- Mix the herbs into the cooled mashed potato and season well. Stir in the flour and gently mix together until a soft dough is formed, add the egg and mix until completely combined, then season well. Take care not to overwork the mix otherwise it will become tough and stringy.
- With floured hands, halve the dough and roll into two sausage shapes, then cut each ‘sausage’ into x10 pieces.
- Roll each piece of the ‘sausage’ into little balls and then poach in a saucepan filled with boiling salted water until they float. When this happens, continue to cook for a further two minutes. Drain well and then set aside.
- To make the aubergine & tomato sauce, quarter the aubergine lengthways and then cut into 2cm cubes. Next, place the aubergine in a colander set over a bowl and sprinkle over with salt. Leave for 20 minutes and then rinse thoroughly under cold running water. Pat dry using kitchen towels.
- Put the olive oil in the pressure cooker and set over a high heat. When hot, put in the aubergine and fry until golden brown. Add the onion and garlic, reduce the heat slightly and stir-fry until the onion has softened.
- Pour in the red wine and tomatoes, replace the lid. Bring to full pressure and cook for 8 minutes and then open using the cold water quick release method.
- Return the sauce to the boil and the cook for 2-3 minutes until reduced and thickened. Season well, add the dumplings and majoram and warm through for a further minute or so.
- Divide between four serving bowls and garnish with some marjoram to serve.
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