Pork casserole with chive dumplings recipe
information
Calories per serving 415
ingredients
low fat cooking spray
450 g (1 lb) pork tenderloin, cubed
2 red onions, cut into wedges
225 g (8 oz) carrots, sliced
225 g (8 oz) swede, cubed
600 ml (20 fl oz) pork stock
1 teaspoon dried sage
1 tablespoon Worcestershire sauce
salt and freshly ground black pepper
450 g (1 lb) pork tenderloin, cubed
2 red onions, cut into wedges
225 g (8 oz) carrots, sliced
225 g (8 oz) swede, cubed
600 ml (20 fl oz) pork stock
1 teaspoon dried sage
1 tablespoon Worcestershire sauce
salt and freshly ground black pepper
For the dumplings
175 g (6 oz) self raising white flour
1 teaspoon baking powder
a pinch of salt
2 tablespoons finely chopped fresh chives
1 tablespoon olive oil
1 teaspoon baking powder
a pinch of salt
2 tablespoons finely chopped fresh chives
1 tablespoon olive oil
method
1. Heat a large, flameproof casserole dish and spray it with low fat cooking spray.
2. Add the pork and cook, stirring, for 5 minutes to seal the meat.
3. Add the onions, carrots and swede to the pan, and stir well.
4. Pour over the stock and add the sage, Worcestershire sauce and seasoning.
5. Bring to the boil, reduce the heat, cover and simmer for 40 minutes.
6. Meanwhile, in a mixing bowl, sift the flour with the baking powder and a pinch of salt.
7. Stir in the chives and olive oil, and then add enough 'hand hot' water to mix to a soft dough.
8. Divide the mixture into eight small balls and arrange them around the edge of the casserole.
9. Cover and simmer for a further 20 - 25 minutes, until the dumplings have risen and are firm to the touch.
10. Serve on four warmed plates, allowing two dumplings per person.
2. Add the pork and cook, stirring, for 5 minutes to seal the meat.
3. Add the onions, carrots and swede to the pan, and stir well.
4. Pour over the stock and add the sage, Worcestershire sauce and seasoning.
5. Bring to the boil, reduce the heat, cover and simmer for 40 minutes.
6. Meanwhile, in a mixing bowl, sift the flour with the baking powder and a pinch of salt.
7. Stir in the chives and olive oil, and then add enough 'hand hot' water to mix to a soft dough.
8. Divide the mixture into eight small balls and arrange them around the edge of the casserole.
9. Cover and simmer for a further 20 - 25 minutes, until the dumplings have risen and are firm to the touch.
10. Serve on four warmed plates, allowing two dumplings per person.
serving amount
serves 4
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