The other ingredients of the stew are: shredded carrot, half a red pepper, one red onion, celery, haricot beans (actually half a standard tin of baked beans), tomato passata (about 150g), spinach and coriander. Plus chicken stock and vegetable stock.
Start with the vegetables. Stir fry the carrot, pepper, onion and celery in sunflower oil at a medium heat until tender. Shred the spinach and the coriander and stir into the pan. Add about 200g of boiling water, then add the passata and the haricot beans.
Slice a six inch length of the sausage into thin slices (about half a centimetre) and add to the sauce. Add the chicken and vegetable stock, plus a little pepper. Stir for a couple of minutes, and then simmer under glass for twenty minutes to half an hour. The smoked paprika flavour of the sausage will suffuse the sauce during that time.
The dumplings are made with boiled and mashed potato (two of them), half a cup of cornmeal, some salt, and one beaten egg. Cool the potato and mash. Add to a glass bowl. Add the beaten egg, the cornmeal and the salt (two pinches), and work together by hand. When the ingredients are properly mixed, take out small handfuls, and roll into cylinders about half the length of a standard cigar. When they are all prepared, cut them in half crossways. Cook six at a time in an omelette pan, with a little sunflower oil at a middling heat for about ten minutes, turning once. Allow to brown.
Serve the dumplings with the chicken stew. Delicious!
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