Cidered pork stew with light herb dumplings


  • 1 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 tablespoons finely shredded fresh sage or 1 teaspoon dried sage
  • 300 ml alcoholic dry apple cider
  • 300 ml chicken stock, preferably homemade
  • 1 tablespoon Dijon mustard
  • 700 g potatoes, cut into 1 cm cubes
  • 250 g swede, cut into 1 cm cubes
  • salt
  • pepper
  • 1¼ cups (100 g) fresh white breadcrumbs
  • ⅓ cup (50 g) self–raising flour
  • ½ teaspoon baking powder
  • ¼ cup (15 g) snipped fresh chives
  • ¼ cup (15 g) chopped fresh parsley
  • 1 egg, lightly beaten
  • 3 tablespoons low–fat milk
  • 1 tablespoon sunflower oil


  1. Heat the oil in a large flameproof casserole dish and add the pork.
  2. Cook over a high heat for 10 minutes or until well browned, stirring frequently.
  3. Use a slotted spoon to transfer the meat to a plate.
  4. Reduce the heat to moderate and add the carrots, celery, leeks, bay leaves and sage to the casserole.
  5. Cook for 5 minutes, stirring frequently, until the leeks are softened.
  6. Pour in the cider and stock.
  7. Return the pork to the casserole with any juices.
  8. Add the mustard and mix well.
  9. Bring to the boil, then reduce the heat to low and cover the casserole.
  10. Simmer gently for 45 minutes, stirring occasionally.
  11. Stir in the potatoes and swede.
  12. 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.
  13. Meanwhile, prepare the dumplings.
  14. Mix together the breadcrumbs, flour, baking powder, chives, parsley and a generous pinch of salt in a bowl.
  15. Make a well in the centre of the dry ingredients and add the egg, milk and oil.
  16. Mix the liquids together, then gradually stir in the dry ingredients to make a dough.
  17. Bring a saucepan of water to a steady but not too fierce boil.
  18. Dust your hands with flour, then divide the dumpling mixture into 12 portions and roll each one into a round dumpling.
  19. Keep dusting your hands with flour to prevent the mixture from sticking to them.
  20. 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.
  21. Add salt and pepper, if necessary.
  22. 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.
  23. Serve at once.

Serves 4
Preparation: 30 minutes
Cooking: about 1½ hours


Source: Soups & Casseroles
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