Cidered pork stew with light herb dumplings
A spoonful of Dijon mustard peps up this simple, vegetable-rich pork stew. Fluffy herb dumplings served on top help to mop up every bit of the full-flavoured sauce, and turn the stew into a well-balanced meal in a bowl. You can vary the herbs in the dumplings for a different result.
- Quantity: 4 SERVES
- Prep Time:
- Cooking Time:
- Nutrition Facts:Each serving provides 2135 kJ, 510 kcal, 34 g protein, 16 g fat (4 g saturated fat), 56 g carbohydrate (10 g sugars), 5 g fibre
Ingredients1 tablespoon extra virgin olive oil
500 g lean boneless pork cut into 2.5 cm chunks
2 carrots cut into 1 cm cubes
2 stalks celery sliced
2 leeks white part only, sliced
2 bay leaves
2 tablespoon finely shredded fresh sage or 1 teaspoon dried sage
300 alcoholic dry apple cider
300 chicken stock preferably homemade
1 tablespoon dijon mustard
700 g potatoes cut into 1 cm cubes
250 g swede cut into 1 cm cubes
1 1⁄4 cup (100 g) fresh white breadcrumbs
1⁄3 cup (50 g) self-raising flour
1⁄2 teaspoon baking powder
1⁄4 cup (15 g) snipped fresh chives
1⁄4 cup (15 g) chopped fresh parsley
1 Egg lightly beaten
3 tablespoon low-fat milk
1 tablespoon sunflower oil
- Heat the oil in a large flameproof casserole dish and add the pork.
- Cook over a high heat for 10 minutes or until well browned, stirring frequently.
- Use a slotted spoon to transfer the meat to a plate.Reduce the heat to moderate and add the carrots, celery, leeks, bay leaves and sage to the casserole.
- Cook for 5 minutes, stirring frequently, until the leeks are softened.
- Pour in the cider and stock.
- Return the pork to the casserole with any juices.
- Add the mustard and mix well.Bring to the boil, then reduce the heat to low and cover the casserole.
- Simmer gently for 45 minutes, stirring occasionally.
- Stir in the potatoes and swede.
- Bring back to simmering point, cover again and cook over low heat for a further 30 minutes or until the pork and vegetables are cooked.Meanwhile, prepare the dumplings.
- Mix together the breadcrumbs, flour, baking powder, chives, parsley and a generous pinch of salt in a bowl.
- Make a well in the centre of the dry ingredients and add the egg, milk and oil.
- Mix the liquids together, then gradually stir in the dry ingredients to make a dough.Bring a saucepan of water to a steady but not too fierce boil.
- Dust your hands with flour, then divide the dumpling mixture into 12 portions and roll each one into a round dumpling.
- Keep dusting your hands with flour to prevent the mixture from sticking to them.
- Add the dumplings to the water, adjust the heat so that they simmer gently and cook for about 10 minutes or until risen and firm.Add salt and pepper, if necessary.
- Use a slotted spoon to lift the dumplings out of the water, shaking gently to drain them well, and arrange them on top of the casserole.
- Serve at once.
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