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Mrs. Fezziwig's Stew With Cheddar Dumplings

Here's how you make Mrs. Fezziwig's Stew With Cheddar Dumplings
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  • Servings: 4-5
  • Prep: 15m
  • Cook: 65m
    • The following recipe serves 4-5 people.

Ingredients

The ingredients are:
  • 2.2 pounds pork shoulder (cut into cubes, 1 kg )
  • 2 onions, finely sliced into half-moons
  • 1 leek, roughly chopped
  • 6 garlic cloves, finely sliced
  • 1 stick celery, roughly chopped
  • 545 grams apples (3 apples, cored and sliced)
  • 4 1/4 cups cider (preferably good quality hard cider, 1 liter. Use equivalent to Chaplin & Cork’s Somerset Reserve Cider-refer to Note below)
  • 1/4 to 1/2 cup sage, chopped (or 2tsp. dried sage, 1 handful, refer to Note II, below)
  • 1 tablespoon olive oil (or sunflower oil)
  • Salt, to taste
  • Black pepper, to taste
  • FOR CHEDDAR DUMPLINGS
  • 3.5 ounces self-raising flour (100 grams, 7/8 cup. Note that the 3.5-ounce measurement is by weight, not to be confused to measure by the cup)
  • 2 ounces butter (50 grams. or use shredded beef suet if you can find it)
  • 4 ounces cheddar cheese, grated (100 grams, mature cheddar)
  • 2.5 ounces water, cold (75 ml)
  • Salt, to taste
  • Black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Stew

  • Step 1: Fry the onions, leek, garlic and celery in oil in a cast-iron casserole dish or large ovenproof saucepan until soft and slightly golden.

  • Step 2: Add in the pork and stir to brown. Add the apples and allow to fry for a couple of minutes, before generously seasoning. If you’re using dried sage, add it to the pot now, before pouring in the cider.

  • Step 3: Leave to simmer for 30 minutes or until tender, before stirring through with the fresh sage (if using) and prior to topping with dumplings.

  • Cheddar Dumplings

  • Step 4: Combine the flour (there’s no need to sift it), butter or suet, salt, pepper and half of the cheese in a mixing bowl.

  • Step 5: Add enough water to make a dough and roll 8–10 dumplings between your hands. Pop them on top of your pork and apples, put on a lid and leave to simmer for a further 20 minutes.

  • Step 6: Just before serving, scatter over the remaining cheese and pop under a hot broiler until the cheese melts and turns slightly golden (keeping a very watchful eye so as not to have it burn. Goes perfect with a side of side green vegetables or some good roasted root veggies.

  • NOTE I: Not to be confused with the cider bought at farmstands or supermarkets that contain no alcohol. Chaplin & Cork’s Somerset Reserve Cider" is a hard cider that is smooth, airy with soft carbonation, 6.8% alcohol. Any other brand will do that is a good tasty brand.

  • Step 7: *NOTE II: this recipe calls for a handful of sage, but it all depends on the size of your hand. I figure it's about 1/4 - to 1/2 cup.

We hope you enjoy this recipe!

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