Pork & apple stew with parsley & thyme dumplings 2016

Pork & apple stew with parsley & thyme dumplings

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(4 ratings)

Prep: 25 mins Cook: 1 hr, 35 mins

Easy

Serves 4

This healthy family supper has dumplings that soak up all the flavours of cider, mustard and a hint of apple, and it's 3 of your 5-a-day

Nutrition and extra info

  • stew only
  • Healthy

Nutrition: per serving

  • kcal526
  • fat17g
  • saturates3g
  • carbs50g
  • sugars17g
  • fibre13g
  • protein36g
  • salt0.7g
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Ingredients

    For the stew

    • 1 tbsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 2 onions, halved and sliced
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 3 celery sticks, thickly sliced
    • 2 bay leaves
    • 1 tbsp picked thyme leaves
    • 500g lean pork fillet, cut into large chunks
    • 2 tsp English mustard powder
    • 4 large garlic cloves, grated
    • 2 tbsp spelt flour
    • 4 tbsp cider vinegar
    • 800ml bouillon or chicken stock
    • 1 Granny Smith apple, peeled, cored and cut into chunks
    • 2 leeks, thickly sliced
      Leeks

      Leek

      lee-k

      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 4 carrots, cut into chunks
      Carrot

      Carrot

      ka-rot

      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    For the dumplings

    • 140g spelt flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp English mustard powder
    • 2 tbsp finely chopped flat-leaf parsley
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 1 tbsp picked thyme leaves, plus a few sprigs to garnish
    • 2 tbsp bio yogurt
    • 2 tbsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    Method

    1. Heat 1 tbsp of the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and thyme, and fry for about 8 mins until softened. Add the 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.

    2. Stir in the mustard powder, garlic, flour and vinegar, then pour in the bouillon, stirring to prevent any lumps forming.

    3. Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender.

    4. When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. To make the dumplings, tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in 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 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    jennid
    22nd Jan, 2017
    3.8
    Tasty stew with a light sauce, the apple and cider flavours come through nicely. The stew needed seasoning towards the end of cooking. I used plain flour for the dumplings instead of spelt flour. The dumplings turned out light and fluffy, my favourite dumpling recipe so far.
    louweeza
    27th Jul, 2017
    If I make the stew ahead of time, do I have to reheat it to 190C before putting my dumplings in or can I drop them in cold and bang the whole thing in the oven? If the latter, does it need longer?
    goodfoodteam's picture
    goodfoodteam
    31st Jul, 2017
    We'd suggest reheating it on the hob or in the oven to simmering and then continuing from Step 4.
    Willmott57@goog...
    10th Nov, 2016
    why spelt flour particularly? Is there an alternative? TIA
    goodfoodteam's picture
    goodfoodteam
    14th Nov, 2016
    Thanks for your question. We chose spelt as a healthier alternative to plain white flour but you can use this instead if you like.
    adanjoux
    17th Oct, 2016
    1.3
    I tried to make this in the slow cooker with about a third less liquid but was very disappointed with the flavour. I wouldn't recommend that however I cannot speak for the method stated in the recipe
    goodfoodteam's picture
    goodfoodteam
    26th Oct, 2016
    Hi there, thanks for getting in touch, sorry to hear that you did not have success with this recipe. We haven't tested this using a slow cooker so cannot guarantee perfect results, however, reducing the liquid is definitely a good idea when adapting recipes for the slow cooker. In this specific case you may need to reduce the liquid even further, perhaps by half. Can we also ask if you browned the ingredients in a frying pan first? This will much improve the flavour, and we would also suggest adding the vinegar and stock to the pan and letting it sizzle a little too before adding it to the slow cooker. We do have a collection of slow cooker recipes here: http://www.bbcgoodfood.com/recipes/collection/slow-cooker and also this recipe is quite similar and has been specially written for the slow cooker http://www.bbcgoodfood.com/recipes/normandy-pork-apples-cider should you be tempted to try one of our recipes again, best wishes,BBC Good Food Team.