91热爆

Serves 4

Dumplings

• 200g/7oz strong white flour
• ½ tsp salt
• 4g fast action dried yeast
• 200ml warm water
• Ground nut oil to fry

Sauce

• 25g/1oz butter
• 1 shallot, finely chopped
• 1 cob of white maize, kernels removed
• 4 tomatoes, halved, deseeded and roughly chopped
• 1 green pepper, roughly chopped
• 4tbsp vegetable stock
• 4tbsp double cream
• Sea salt and freshly ground black pepper

Pepper sauce

• 50g/2oz butter
• ½ onion, finely chopped
• 1 clove garlic, crushed
• 2 red peppers, diced
• 90ml/3 ½ floz dry sherry
• 150ml/¼ pt vegetable stock
• 4tbsp double cream
• 1tbsp chopped parsley
• Tabasco pepper sauce

1. Sieve the flour and salt into a bowl.
2. Mix the yeast and water together then add to the bowl and mix well until it forms a smooth dough. Cover the bowl with cling film, leave in a warm but not too hot place until mixture has doubled in size.
3. When the batter is ready, heat the groundnut oil in a wok to about 180°C.
4. Drop a teaspoon of batter into the oil and fry until it rises to the top of the oil and is evenly coloured. Remove and drain onto some kitchen paper.
5. Meanwhile, heat a sauté pan until hot, melt the butter and add chopped shallots and sweat for a couple of minutes.
6. Add the kernels of white maize, the tomatoes and green pepper and sweat for another minute. Add the stock and cream and gently simmer until just tender and the liquor nicely reduced.
7. Finally, make the pepper sauce. Heat a sauté pan until hot, add the butter, onions, garlic and peppers and sweat for five minutes without colouring.
8. Add the sherry and cook until reduced by half, then add the stock and cook for five minutes until tender.
9. Lastly add the cream and Tabasco then check seasoning, and add two tablespoons of the pepper sauce to the stewed vegetables. Stir to mix then add the parsley to the pepper sauce.
10. Serve the vegetables with the pepper sauce and dumplings alongside.