PORK STEW WITH DUMPLINGS

SERVES 4 PREP 15 MINS COOK 8 HOURS 10 MINS

Woman’s Day (Australia) - - Food To Love -

✦ 2 tbsp oil ✦ 1kg bone­less pork shoul­der, cut into 5cm pieces ✦ ¼ cup sea­soned flour ✦ 2 car­rots, chopped ✦ 2 stalks cel­ery, chopped ✦ 1 onion, roughly chopped ✦ 2 cloves gar­lic, crushed ✦ 4 sprigs thyme ✦ 2 tsp fen­nel seeds ✦ 1 cup chicken stock ✦ ½ cup white wine ✦ chopped pars­ley, steamed broc­col­ini, to serve

DUMPLINGS

✦ 1 cup self-rais­ing flour, sifted ✦ 50g but­ter, diced ✦ 1 egg, lightly beaten ✦ ¼ cup milk ✦ 2 tbsp finely chopped pars­ley

1 In a 4.5-litre (18-cup) slow cooker, heat oil on High. Coat pork in flour, shak­ing off ex­cess. Cook pork, in batches, 5 mins each batch un­til browned. Re­turn all pork to cooker.

2 Add car­rot, cel­ery, onion, gar­lic, thyme and fen­nel. Pour in stock and wine. Cook, cov­ered, on Low 7 hours.

3 DUMPLINGS Sift flour into a bowl and sea­son. Rub in but­ter, us­ing fin­ger­tips, un­til mix­ture re­sem­bles fine bread­crumbs. Make a well in cen­tre. Stir in com­bined egg, milk and pars­ley. Drop ta­ble­spoons of mix­ture, about 2cm apart, on top of stew. Cook, cov­ered, on Low 1 hour un­til dumplings are firm to touch and cooked through.

4 Sprin­kle stew with pars­ley and serve with broc­col­ini.

TIP You could also bake dumplings for 12 mins at 180°C, then serve with the stew.

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