I have an oven, a cute wee kitchen, lots of time on my hands and no cash. I’ve been rediscovering the pleasures of cooking.

Orange Stew (Serves 2 - or lunch and dinner)

1 lamb chop with bone(s) still semi-frozen
dash of olive oil
1 large onion, finely chopped
2 rashers bacon, finely chopped (or as much as you would eat for breakfast)
1 carrot, cubed
a decent chunk of pumpkin, cubed
a decent chunk of sweet potato, cubed (kumara here in Oz, maybe skip it and add extra pumpkin if you’re in Japan)
1 can of chopped tomatoes, or 1 can of whole tomatoes you have savagely run a knife thru a few times
boiling water
salt and pepper to taste
1 bay leaf
1 tsp cumin
Optional:
1 tsp chicken stock
chopped mushrooms

Preheat over to 220C. Chop up the chop into small pieces, cutting the meat away from the fat and bone. Heat oil, fry fat, onion, bacon and bone(s) on a low heat, covered. Stir occasionally; fry until its getting stuck nicely to the bottom of the pan and the onions are well browned. Add a little water and simmer until its lifted, pour frypan contents, bones and all, into a medium casserole dish. Add all other ingredients and enough hot water to just cover everything (or a bit extra if you are making dumplings). Cover and place in the oven for 1 hour (it drips a bit, a tray underneath is a good idea esp. if you are making dumplings). After 40 mins remove from oven, stir and mash up some of the veg to thicken the stew naturally. Add dumplings at this point if you are making them. Replace in the oven for 15-20 more mins. Serve!

Did you ever make dumplings? This is the perfect kind of casserole for dumplings, but remember; you need a half cup more water. Heres a few ideas:

Polenta dumplings
50g instant polenta
50g plain flour
1 egg
90ml plain yoghurt
.5-1 tsp baking powder

Whisk egg and yoghurt, add dry ingredients, mix well. Drop big dollops onto the top of the stew at the 40 min mark. Continue cooking uncovered until they are brown on top and a skewer comes out of them clean, about 15-20 mins.

I was gonna give you Nana’s dumplings, but i cant find the recipie and will have to call her and check first! Maybe tomorrow...?

Got it! (a bit late, i know...)

Nana’s Dumplings
1 1/2 cup flour and 2 tsp. baking powder, or 1 1/2 cup self-raising flour
1/4 cup chopped parsley (or less if you prefer, but a bit is nice)
1 pinch salt
2/3 cup milk
2 tbsp. oil
1 egg, beaten

In medium bowl mix flour, parsley, baking powder and salt. Stir in remaining ingredients just until blended.

• jean-Francois ROSSIGNOL said on 06/02/12 at 07:46 PM.....

  Hello,

  
  I’ve tried to send e-mail several time to your hotmail adress, but it seems it does work anymore….please give me your new e-mail…lots of nippon news !!!

  
  Bisous

  
  Jean-Francois !!!

  
  PS/ Are you turning Okusama ????

• Kristen said on 06/02/12 at 11:04 PM.....

  “whole tomatoes you have savagely run a knife thru a few times” made me laugh aloud. This looks delicious; will try it next time there’s a sparte lamb chop about. (Could be soon, I won the meat auction at the gala!)