Dashed into the Sunday market on the weekend (on our way to see the fantastic film version of The Merchant of Venice with Al Pacino as a captivating Shylock) to grab, among other things, a few leeks. For I had in mind a particular dish … leek stew with a nackerjack. I love that word, nackerjack. Apparently it’s a kind of toad, but in Devonshire the local name for a kind of dumpling. So, this a very English dish, and perhaps what passed for peasant food in England. Leeks, potatoes & flour the core ingredients. I’ll give the recipe, but didn’t really pay attention to quantities. Three leeks, three medium sized Agria potatoes.
450 gms leeks, cut into 3 inch pieces, and washed
350 gms potatoes, peeled and quartered
350 gms bacon, diced
900 ml chicken stock
Salt & pepper
Put all in a casserole. Cover & cook at 200 C for an hour. In the meantime, for the nackerjack …
225 gms self-raising flour
½ tspn salt
100 gms shredded suet
Mix together with enough water to make a soft dough. Put on a floured board and pat out into a dumpling. Place on top of the stew, cover, and bake for a further 20 minutes. Or thereabouts.
Mind you, I found we had no suet, so used butter & rubbed it in to the consistency of coarse breadcrumbs. Slightly scone-like, but good. And the whole dish hearty winter fare. Next time, might try replacing the bacon with chicken. That I can imagine working nicely.