Pork, leek and cider stew with parsley dumplings
This wonderfully comforting pork, leek and cider stew with parsley dumplings is filled with exceptional flavour and is the perfect midweek meal to enjoy during the colder months
- 1 tbsp oil
- 600 g diced pork
- 1 leek, white part only, sliced
- 2 stalks celery, chopped
- 1 carrot, peeled, chopped
- 1 apple, skin on, cored, chopped
- 1 tsp dried thyme, or a few sprigs fresh thyme
- 1/2 tsp sage
- 1 bay leaf
- 2 tbsp plain flour
- 250 ml chicken stock
- 300 ml apple cider, approx
- 1 tbsp wholegrain mustard
- 1 cup plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tbsp butter
- 2 tbsp chopped parsley
- 1/3 cup milk
- Preheat oven to 170°C. Heat oil in a skillet or frying pan, then brown pork in batches. Set aside. Add vegetables to the pan and cook until leek is soft.
- Add apple, thyme, sage and bay leaf, then meat and any juices. Stir in flour, stock and 250ml cider. Stir in mustard.
- If using a frying pan, transfer to a casserole. Cover; cook in oven for 1 hour. Make parlsey dumplings (see below).
- Add remaining cider, season, then add dumplings. Cover and cook in oven for 15 minutes without lifting the lid, then uncover and cook for a further 15 minutes.
- Combine flour, baking powder and salt in a bowl or food processor. Rub or pulse in butter. Mix in parsley and enough milk to make a dough. Form into a ball, then divide into 12 pieces. Roll into balls or simply drop into the sauce.