Name: Frankfurt and bean hotpot
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Dumplings; 1 1/2 cup self-raising flour; 1/2 cup plain flour; 1/2 cup fresh parsley, finely chopped; 3/4 cup milk; 60 gram butter, melted, cooled; 1 tablespoon olive oil; 1 onion, chopped; 2 teaspoon harissa paste; 1 teaspoon crushed garlic; 1 teaspoon sweet paprika; 6 frankfurts, thickly diagonally sliced; 425 gram can baked beans; 400 gram cherry tomatoes, halved; 270 gram jar char-grilled capsicum, drained, chopped

Ingredients

Dumplings

1 1/2 cup self-raising flour

1/2 cup plain flour

1/2 cup fresh parsley, finely chopped

3/4 cup milk

60 gram butter, melted, cooled

1 tablespoon olive oil

1 onion, chopped

2 teaspoon harissa paste

1 teaspoon crushed garlic

1 teaspoon sweet paprika

6 frankfurts, thickly diagonally sliced

425 gram can baked beans

400 gram cherry tomatoes, halved

270 gram jar char-grilled capsicum, drained, chopped

Method

1.Preheat oven to 180°C (160° fan-forced).

2.In a flameproof casserole dish, heat oil on medium. Saute onion, harissa and garlic for about 3-4 minutes. or until golden. Stir in paprika and cook for about 1 minute, or until fragrant.

3.Add frankfurts and cook for 2-3 minutes, turning, until lightly browned. Add beans, tomato and capsicum. Cover and transfer to oven. Bake for 20 minutes.

4.Meanwhile, to make dumplings: sift flours into a medium-sized bowl. Stir in parsley and make a well in the centre. Pour in combined milk and butter, stirring, to form a soft dough. Using floured hands, roll tablespoons of mixture into rounds to form dumplings.

5.Remove casserole from oven. Arrange dumplings over the top. Return to oven, uncovered, and bake for a further 15-20 minutes, or until puffed and golden.

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Ingredients

Method

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