Cidered pork stew with light herb dumplings

    Cidered pork stew with light herb dumplings

    95saves
    2hr15min


    22 people made this

    About this recipe: A spoonful of mustard peps up this simple, vegetable-rich pork stew. Fluffy 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.

    Ingredients
    Serves: 4 

    • 1 tbsp extra virgin olive oil
    • 450 g (1 lb) lean boneless pork, cut into 2.5 cm (1 in) chunks
    • 2 carrots, cut into 1 cm (½ in) cubes
    • 2 celery sticks, sliced
    • 2 leeks, sliced
    • 2 bay leaves
    • 2 tbsp finely shredded fresh sage or 1 tsp dried sage
    • 300 ml (10 fl oz) dry cider
    • 300 ml (10 fl oz) pork or chicken stock, preferably home-made
    • 1 tbsp Dijon mustard
    • 675 g (1½ lb) potatoes, peeled and cut into 1 cm (½ in) cubes
    • 225 g (8 oz) swede, cut into 1 cm (½ in) cubes
    • salt and pepper
    • Fresh herb dumplings
    • 100 g (3½ oz) fresh white breadcrumbs
    • 55 g (2 oz) self-raising flour
    • ½ tsp baking powder
    • 3 tbsp snipped fresh chives
    • 3 tbsp chopped parsley
    • 1 egg, lightly beaten
    • 3 tbsp semi-skimmed milk
    • 1 tbsp sunflower oil

    Method
    Prep:30min  ›  Cook:1hr45min  ›  Ready in:2hr15min 

    1. Heat the olive oil in a large flameproof casserole and add the chunks of pork. Cook over a high heat for 10 minutes or until well browned, stirring frequently. Use a draining spoon to transfer the meat to a plate.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Taste the casserole and add salt and pepper, if necessary. Use a draining 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.

    Some more ideas

    If you are short of time, instead of making the fresh herb dumplings, serve the stew with pasta. Tagliatelle or penne tossed with chopped mixed fresh parsley and chives would be a delicious accompaniment. * Serve herb scones with the stew instead of the dumplings. See our recipe for Lamb and barley soup on this site, for the recipe. * To make a delicious savoury cobbler, preheat the oven to 180ºC (350ºF, gas mark 4). After bringing the stew to the boil in step 3, cover and transfer it to the oven to cook for 1 hour. Prepare herb scones, arrange on top of the pork and vegetables and sprinkle with 40 g (1½ oz) grated Cheddar. Increase the oven temperature to 200ºC (400ºF, gas mark 6) and bake for about 15 minutes.

    Plus points

    Swede is a member of the cruciferous family of vegetables. It is rich in cancer- fighting phytochemicals and a useful source of vitamin C and beta-carotene. * Leeks are thought to assist in preventing heart disease and stroke. They are also a source of vitamin E and their green tops provide beta-carotene.

    Each serving provides

    A, B1, B6, B12, C * E, iron, phosphorus * B2, folate, niacin, calcium, selenium

    Recently viewed

    Reviews (4)

    5

    Something else. The potatoes need slightly longer than 30 mins, i put them in after the main dish had been simmering for 30 then left it for 45, rather than vice versa - 07 Mar 2009

    spam425
    by
    3

    We had this last night and thought it was great. Added some sweet potatoes to, also used more cider than stock, very nice recipe will use again - 03 Nov 2009

    3

    wow.... this is lush... I would double the cider used as tends to run dry of liquid and so needs more cider or stock... i would recommend the cider though... we love this reciepe, its become a household favourite - 07 Mar 2009

    Write a review

    Click on stars to rate