Wade Murphy's pork & apple stew with herb dumpling
Quick, cosy one-pot comfort food for those chilly evenings.
Quick, cosy one-pot comfort food for those chilly evenings.
Ingredients
For the stew:
1 tbsp vegetable oil
2 onions, sliced
4 cloves garlic, chopped
3 sticks celery, sliced
2 bay leaves½ tsp fennel seeds, toasted
1 sprig thyme
500g pork fillet, chunked
3 tsp mustard powder
2 tbsp plain flour
5 tbsp apple cider vinegar
850ml low salt chicken stock
2 Granny Smith apples, peeled & chunked
2 leeks, sliced
4 carrots, diced
Salt & pepper
For the dumplings:
140g plain flour
1 tsp baking powder
1½ tsp English mustard powder
2 tbsp parsley, chopped
1 tbsp thyme leaves
1 tsp chives, chopped
2 tbsp natural yoghurt
2 tbsp vegetable oil
100ml water
Method
Preheat oven to 180°C. Heat half the oil in a casserole dish and cook onions, carrots & celery for 5 mins.
Add garlic, bay leaves, fennel, thyme and cook briefly. Remove veg mix.
Add remaining oil, season pork and cook until just changing colour.
Return veg, stir in mustard powder and flour, then add cider vinegar and stock. Bring to a simmer.
Add apples, leeks, cover and cook in the oven for 45 mins.
Mix all the dry dumpling ingredients. Combine water, yoghurt & oil, then stir in to form a soft dough.
Shape into 8 balls, place on stew, drizzle with oil and bake for 20 mins until golden.
Finish with extra thyme and serve.
Chef's Top Tip
Don’t brown the pork too much at the start — keeping it just sealed means it stays beautifully tender after baking.
