World-renowned chef and author Simon Majumdar is making the ultimate Winter comfort food.
Pork & Cider Stew with Cheese & Herb Dumplings
FOR THE STEW:
- 2 ½ lbs pork shoulder (cut into 1-inch cubes)
- 1 white onion (thinly sliced)
- 3 cloves garlic (minced)
- 2 large carrots (diced)
- 2 sticks celery (diced)
- 1 x 12oz can chopped tomatoes
- 1 tablespoon tomato paste
- ½ cup hard cider (optional – if you don’t use it, increase the stock amount accordingly)
- 1 ½ cups beef stock
- 1 teaspoon Worcestershire sauce
- 1 tablespoon dried oregano
- ¼ cup Italian parsley (chopped)
- Olive oil for sautéing
- Kosher salt
- Ground black pepper
FOR THE DUMPLINGS:
- 2 cups ap flour
- 1 stick unsalted butter (cold & cubed)
- ½ stick unsalted butter (melted for glaze)
- 1 teaspoon baking powder
- 1 cup grated cheese (I used cheddar)
- 1 teaspoon rosemary (finely chopped)
- 1 teaspoon sage (finely chopped)
- 1 teaspoon Italian parsley (finely chopped)
- 1 teaspoon thyme (finely chopped)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Add two tablespoons olive oil to a large oven proof baking dish (I used a cast iron skillet) and bring to a medium heat.
- Sear off the cubed pork shoulder until each side has a even brown color.
- Remove the pork and keep to one side
- Add two more tablespoons of oil to the pan and bring to a medium heat.
- Add the onions.
- Season with salt and pepper and cook gently until the onions are soft and golden.
- Add the garlic and cook gently for two minutes
- Add the carrots and celery and sauté two to three minutes.
- Add the tomato paste and combine
- Cook for two minutes.
- Add the oregano and combine.
- Add the chopped tomatoes and cook for two minutes.
- Add the pork cubes.
- Add the cider, the beef stock and the Worcestershire sauce.
- Combine well and place a lid on the pot.
- Simmer on a low heat for sixty minutes.
- Remove the lid and simmer for another thirty minutes.
- By this time, the pork cubes should be tender and the sauce should have reduced by half. If you want a thicker stew, you can mix a little cornstarch and water and whisk in to thicken the sauce more.
- Check for seasoning and add more salt and/or pepper to taste
- Add the chopped parsley.
FOR THE DUMPLINGS:
- While the stew is simmering after the lid has been removed you can make the dumplings.
- Place the flour in a mixing bowl.
- Add in the salt, pepper, baking powder and chopped herbs.
- Combine well.
- Add in the grated cheese and combine well.
- Add in the cold cubed butter.
- With your hands, rub the flour mixture and butter together until the end result resembles breadcrumbs.
- Slowly add the water, a bit at a time, and combine until the mixture is a very sticky dough.
- Using a spoon, place drops of dough a little bigger than a golf ball around the top of the pan of stew.
- Pre-heat an oven to 350of
- Cook the dumplings for around 20 minutes.
- At the 10 minutes stage, brush the dumplings with the melted butter and sprinkle with a little salt.
- Top with more chopped parsley before serving.
- Serve with mashed potatoes, crunchy bread or plain steamed rice.