Pork, leek and cider stew with parsley dumplings

This wonderfully comforting pork, leek and cider stew with parsley dumplings is filled with exceptional flavour and is the perfect midweek meal to enjoy during the colder months
Pork, leek and cider stew with parsley dumplings
1H 30M
1H 45M


Parsley dumplings


1.Preheat oven to 170°C. Heat oil in a skillet or frying pan, then brown pork in batches. Set aside. Add vegetables to the pan and cook until leek is soft.
2.Add apple, thyme, sage and bay leaf, then meat and any juices. Stir in flour, stock and 250ml cider. Stir in mustard.
3.If using a frying pan, transfer to a casserole. Cover; cook in oven for 1 hour. Make parlsey dumplings (see below).
4.Add remaining cider, season, then add dumplings. Cover and cook in oven for 15 minutes without lifting the lid, then uncover and cook for a further 15 minutes.

Parsley dumplings

5.Combine flour, baking powder and salt in a bowl or food processor. Rub or pulse in butter. Mix in parsley and enough milk to make a dough. Form into a ball, then divide into 12 pieces. Roll into balls or simply drop into the sauce.

PER SERVE Energy 322kcal, 1350kj • Protein 27g • Total Fat 8.8g • Saturated Fat 2.5g • Carbohydrate 74g • Fibre 4g • Sodium 457mg • Sugar 8.3g – To make this meal gluten-free, substitute rice flour or cornflour when making the casserole and omit the dumplings. – If your dish is a large one, there will be more evaporation, so you may need to add a bit more chicken stock after 1 hour, to ensure plenty of sauce.


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