Any seasonal root vegetables can be used for this hearty stew. Serve with a bright vegetable to add colour to the plate. This is a recipe from Louise Walker’s Four Seasons cookbook.
Serves 8
2 tbsp oil
2 large onions, peeled and diced in to 1cm pieces
700g potatoes, diced in to 2cm pieces
125g carrot, peeled and diced
125g parsnip, peeled and diced
4 sticks of celery, sliced
4 pork chops, cut in to chunks
25g plain flour
Salt & pepper, as needed
600ml vegetable stock
1 bay leaf
225g plain flour
½ tsp baking powder
115g suet
2 tbsp chopped parsley
Water, to mix
Preparation Time: 25 minutes. Cooking Time: 2 hours 15 minutes.
1.Heat the oil in a frying pan on the boiling plate, hotplate on boiling setting or induction on high.
2. Add the onions, potatoes, carrots, parsnips and celery and sauté for about 5 minutes until softening.
3. Drain and transfer to a large casserole dish.
4. Place the flour, salt and pepper in a bowl and stir to combine.
5. Dip the pork chops in the seasoned flour to coat them.
6. Add the oil to the hot frying pan and then the pork chops, fry until browned on both sides.
7. Lay the chops on the top of the vegetables.
8. Add the stock and bay leaf to the pan, bring to the boil and pour over the meat and vegetables.
9. Cover the casserole and bring to the boil.
10. Transfer to the oven. CAST OVEN: floor grid placed on the floor of the simmering oven or oven on the B1 setting. FAN OVEN: preheated to B3/140°C/275°F. Cook for 1-1 ½ hours, until the meat is falling apart and vegetables are soft.
11. Meanwhile, make the suet dumplings. Place the flour, baking powder, salt, pepper, suet and parsley in a mixing bowl and mix with enough water to make a soft, but manageable dough.
12. Shape into 8 equal sized dumplings.
13. Remove the casserole from the oven and place the dumplings on top of the gravy.
14. Replace the lid and put the casserole back in the oven. CAST OVEN: grid shelf on the floor of the roasting oven or oven on the R8 setting. FAN OVEN: increase heat to R6/200°C/400°F. Cook for 20-30 minutes, until the dumplings have risen and browned.
