Adam G on the ball once more, someone get this kid on the TV. Watched (and cooked so many of your dishes) you for years mate, smashing it as always - this one going on our table this week…
Hi Adam and Mogs. An even cheaper version of the dumplings, I used 2oz of frozen butter grated and 4oz of self raising flour. Makes 4 lovely sized dumplings. Add water slowly to combine, a little flour to coat the dumplings at the end (sticky fingers)….they turned out perfect!. You can add seasoning if you wish but I usually do after serving! No more Atora for us. Love to you both x
I save the chicken fat from making chicken stock, I scoop the fat and put it in a container in the fridge, it makes amazing dumplings and saves me from using butter, the chicken fat is free and keeps well in the fridge.
@@sarahstrand8895 it’s call smallz it’s great for cooking and dumplings. I skim it off and keep in a container in my fridge. Look it up Jewish recipes call for smallz all the time, not sure if I’m spelling it correctly though 😉
Hi Adam…oh yes, a lovely meal for these dark evening….this is Tuesdays tea sorted, my lot Will love it…..looking forward to your Christmas recipes too 👍
My Mum Breda has asked me to leave a comment on her behalf (she's not techno savvy 75 yrs young) she really enjoys your videos keep up the good work. 👍
Yep, freezes great. If you live in the UK, poundland do these packs of takeaway style plastic tubs. Ideal for portioning and freezing for individual meals
Hi Adam, from across the pond. So good to see you been a long time. This looks delicious and inexpensive. We had Thanksgiving and fortunately have a lot of turkey left over. I will substitute that for the chicken. We have to watch our pennies over here too. Take care and I love seeing your kitty cat. You make cooking so fun.
Just wondering what chicken dish I should make this week - and right on time you give us this delicious recipe! Can’t wait to try it! Edit: cooked it tonight - it’s really yummy!
Looks good. I've got steak and kidney gently bubbling away in my multicooker. Added leftover mini tomatoes, peppers, mushrooms straight from the freezer.... don't let them thaw or they will be mushy. Also various herbs and bits. Had one of those tiny bottles of red wine (Merlot) so slopped that in as well. I don't drink as don't like it but added to any stew is good. I have got some dumplings to add but cheat ones Aunt Bessie ones from the freezer! That'll make two meals for me and one for friend Tom who's 84
Thank you for another brilliant money saving recipe. We all need help and ideas to feed our families, and you are one of the best at making the most out of very basic and cheap ingredients..bless you keep up the good work Adam
What an absolute breath of fresh air you are.....Will make this pot of deliciousness this week ,but will double the recipe as I have 3 lads with hollow legs...so it could last a couple of days ,fingers crossed LOL...Greetings and Have a Happy Christmas time Adam and your furry baby from Cornwall🎄🐈🎄
Thanks Adam that was delicious! I used onion, carrot, celery and celeriac and made the dumplings using your method from your beef mince and dumplings video and got the tops of them crispy. It was really nice!
Hey Adam!! I hope y'all are doing well. I see your good boy Mogs is there helping out in the kitchen. I love it when he talks to you! Please pat him on the head for me! 😻❤ I too love chicken and dumplings. Your recipe looks amazing with all the good ingredients you have combined together! I cheat and use canned biscuits (not cookies) and cut them into small chunks, whereby they cook in the chicken stock with the roasted, cut-up chicken. I also add sauteed onions, carrots and celery and add that in to the pot. I season with Lawry's Chicken Seasoning to add some flavor. However, I am definitely going to have to make your recipe this winter as I think the bacon and leeks would be wonderful. Thank you for the video and recipe! Keep making your wonderfully great dishes! Take care and be safe! 😊💖🙏
While we have each other we won't starve X Thanks for what you do. You encourage me with good affordable meals X I love your humour. Hugs to you and Mogs x
An amazing dish Adam, with so many possibilities. I can use the stew as a pie filling as an option. How are you mate? I can’t believe that we are coming up to a year since your Greggs festive bake.
Watch your channel now and again have not watched for a while but love the fact most of your recipes have been money saving for everyone struggling out there keep up the great work
Executive Chef Mogs and Adam. What more can i ask for to make my day ! This is a fantastic meal. I only think of dumplings with meat so i have been educated as always with you and will be doing this. Thank you Adam.
All it needs is mushrooms 😂 Just joking, but for those of us who do like mushrooms, they are a great way to squeeze at least another portion or two for the freezer. My Mum always used her thumb to flatten the centre of the dumplings and they always turned out brilliantly, although she did make them from scratch with proper suet - the vegi suet just didn't work for her! A tip with the frying to use less gas. If you place the meat gently on the pan and LEAVE for a couple of minutes or so, it will release itself and be suitably browned and ready for turning over. I have found it is far quicker - presumably because the meat surface can't cool down. As for onions, I always add a little water with the oil, which is great at getting that caramelised gold off the bottom of the pan and stops it from burning. It also keeps the pans cleaner and reduces staining. I cover with the lid for a couple of minutes which softens the aliums quickly, as well as taking the rawness away before I remove it to allow the water to boil off completely and the onions to get a bit of colour as they now fry in the oil already in the pan. I find that it saves cooking time, and I actually prefer the result. It also gives me the opportunity to mention the lid again, which I feel that I have been neglecting for some time. I have almost stopped making pies, using a cheat's method instead. Yes I know that the purists will shout, but if they put half the effort they use berating others into helping people, I am sure that the world would be a better place! Anyway, I have a bit of an issue with pies. While I love them, I hate soggy bottoms and dry fillings, so often just have the 'lid', as mastering a juicy filling without a soggy bottom is beyond my skill level! Although not perfect, I have found it possible to get an acceptable puff pastry top cooked separately in the oven. I place this (no doubt abomination to some) over the filling on the plate. Just 15-20 minutes oven time, of which a good five is warming-up - significantly less than is needed for a pie. Keep up the good work.
Adam I've made this dish and very heartwarming it was too, Adam I've been inspired by your cooking for quite some time now and now have a battery or favorite Adam dishes, I also trust your in touch with the challenges of the day and wholeheartedly know you know the value and challenges of money but also a great enjoyable family meal, loved this post a great meal at an achievable reality, thanks again Adam
That looked absolutely scrumptious you should be on TV you'd give these so called chefs on there a run for their money I'd rather watch you than them any day..
hey adam, my 64 year old father actually put me on to your channel and I have to say I'm impressed. speaking of budget meals, I want to know if you could put a video out about tofu; maybe I could convince my dad that it's not scary and he can just cook it at home on his own. I've served it to him as tofu in miso soup or in a curry but I'd love to see your take on a more accessible use for tofu considering the cost of meat in canada (which is quite high). cheers and love
@@Adam_Garratt thank you! also, because of your cutaways in some of your videos I had the opportunity to show eric andre clips to my father. it was utterly hilarious.
Tonight’s Tea We are in a fortunate position that don’t need to watch the pennies that much !!!! I just love your wholesome recipes they taste so much better than processed rubbish also making them from scratch is good for the soul !!!! Keep them coming I really enjoyed you pork fillet recipe
@David Pearson that's great to hear mate. Its always a good litmus test when people tell me they actually make the food I teach people. Means I must be doing something right. I'd love to do cookery classes with some of you one day.
Oh Adam, I wish you wouldn't use chemical stock! I bought a jelly type chicken one once and it tasted revolting, so I threw the rest away. I now boil my Christmas goose carcass into stock, reduce it then clarify with egg white and freeze it in ice cubes, that go in a zip lock bag for use throughout the year. In summer I bought a chicken, roasted it and made various things with leftovers & the chicken carcass meat, and boiled the carcass to make chicken stock as with the goose stock. I know it costs gas but you know it only contains carcass, carrots, celery, onion, black pepper, maldon sea salt, maybe mace, tarragon, allspice, star anise or whatever spices & herbs you like. I also only use butter in blocks; real stuff & no plastic wastage. btw my current favourite healthy cheap meals are often dhall or bean curry with homemade chapattis! 😋
I do make my own stock as well, but it's not a regular thing as i live alone and I wait until I've got a couple of carcasses before I make a batch. Plus its usually used up fairly quick as I make soup with it 😁
@@Adam_Garratt I live alone too, with BF at weekends. Reducing makes it easier to freeze. Previously I froze big containers that took an age to thaw, so hardly used the homemade! 4-5 icecubes is enough to say give flavour to asparagus soup, or ramen noodles. 😋
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Hi adam do you remember your live show that you did a couple of months ago,well I couldnt watch it at the time it was on, and now I want to watch it but cant find it at all on your channel,unless that's it that you've removed that says private,I so wish I could watch it,i think well lots of people have already watched it so how can it be private.
