This is a lovely flavourful winter dish, perfect for our
current chilly weather
Remember 1T = a Tablespoon, 1 t = a teaspoon
Remember 1T = a Tablespoon, 1 t = a teaspoon
Photograph per kind favour of https://www.bbcgoodfood.com
1 T olive oil - 2
onions sliced - 2 celery sticks, thickly sliced - 500g lean pork, in 4 to 5 cm
cubes - 2 tsp English mustard powder - 4 large garlic cloves, chopped - 2 T
flour - 4 T cider vinegar - 800ml veal or chicken stock - 1 Granny Smith apple,
peeled, cored and cut into chunks - 2 bay leaves - 1 T thyme - 2 leeks ,
thickly sliced - 4 medium carrots, cut into chunks
For the dumplings
140g flour - 1 t baking
powder - 1 t English mustard powder - 2 T finely chopped flat-leaf parsley - 1 T
fresh thyme plus a few sprigs to garnish - 2 T yogurt - 2 T canola or olive oil
Heat the oil in a flameproof and ovenproof dish. Add the
onions and celery and fry for about 8 minutes until softened. Add the pork and sear
quickly for a few minutes until it changes colour, but it doesn’t need to brown,
as you don’t want to overcook it. Stir in the mustard powder, garlic, flour and
vinegar; stir well to prevent lumps, then pour in the stock, stirring again to
blend everything
Add the apple, bay and thyme, leeks and carrots, bring the
liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hour,
stirring occasionally, until the pork and vegetables are tender
When the stew is nearly
cooked, heat the oven to 190ºC. To make the dumplings, tip the flour, baking
powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put
the yogurt into a jug, make up to 100ml with water, then stir in the oil.
Lightly stir the liquid into the flour to make a soft, slightly sticky dough.
Divide the dough equally into eight and shape into balls. Drop them on top of
the stew, drizzling each one with the remaining oil. Bake for 20 minutes until
the dumplings are golden. Scatter with the extra thyme, if you like, before
serving
© John & Lynne Ford, Adamastor & Bacchus 2018
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