Pork and apple are a classic pairing.
Ingredients
Prep/Cook time: Approx 2 hours
For the stew:
- 1 tbsp vegetable oil
- 2 onions, sliced
- 4 cloves garlic, finely chopped
- 3 sticks celery, sliced
- 2 bay leaves
- 1/2 tsp fennel seeds, toasted & crushed
- Sprig of thyme
- 500g cleaned pork fillet cut into chunks
- 3 tsp mustard powder
- 2 tbsp plain flour
- 5 tbsp apple cider vinegar
- 850 ml low salt chicken stock
- 2 Granny Smith apple, peeled and cut into chunks
- 2 leeks, thinly sliced
- 4 carrots, peeled and diced
- Salt and pepper
For the dumplings:
- 140g plain flour, sifted
- 1 tsp baking powder, sifted
- 1.5 tsp English mustard powder
- 2 tbsp chopped parsley
- 1 tbsp thyme leaves chopped
- 1 tsp chives, chopped
- 2 tbsp natural yoghurt
- 2 tbsp vegetable oil
- 100 mls water
Method
1. Preheat the oven to 180°C.
2. Heat 1/2 the vegetable oil in an ovenproof casserole dish and fry the onion and celery for 5 minutes. Add garlic, bay leaves, fennel seeds and the thyme.
3. Cook for a few minutes, then transfer to a dish until needed.
4. Place the dish back on the heat and add the remaining oil. Add the seasoned pork and cook for a few mins until it changes colour, but it doesn't need to brown as you don’t want to overcook it. Add back in the onion mix and then the mustard powder and flour.
5. Coat all the ingredients and then finally add the stock and bring to the boil.
7. Allow to come to a simmer. Add the apple and the leeks. Put a lid on top and place in the preheated oven.
8. Allow to cook for 45 mins until the pork and vegetables are tender, stirring occasionally.
9. To make the dumplings, place the flour, baking powder, mustard powder, parsley, chives and thyme into a bowl and stir to combine.
10. In a jug mix the water, yoghurt and oil.
11. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls.
12. Drop them on top of the stew, drizzling each one with a little oil.
13. Place back in the oven and bake for 20 mins, until the dumplings are golden.
14. Sprinkle with extra thyme, before serving.
