Pork Stew With Corn Bread Dumplings Food

PORK RIB STEW WITH SAGE CORNMEAL DUMPLINGS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange pork pieces one layer deep in a large baking pan. Broil, stirring often, until meat is browned, about 10 minutes. Pour off and discard the fat.
• Heat vegetable oil in a Dutch oven or large skillet over medium heat. Stir in onions; cook and stir until the onions have softened and turned translucent, about 5 minutes. Add garlic and cook, stirring frequently, until the garlic is fragrant but not brown, 2 minutes more.
• Stir in potatoes and cook for 5 minutes. Pour in water, beef bouillon, sliced carrots, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt, and pepper. Bring to a boil, then reduce the heat and cover. Simmer until the meat and all of the vegetables are tender, about 3 hours.
• To make the Sage-Cornmeal Dumplings: combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt in a large bowl. Cut in the shortening until the mixture resembles a coarse meal. Add milk all at once, stirring just until the mixture holds together.
• When the stew is ready, remove the bay leaves. Bring the stew to a gentle boil over medium-low heat. Drop the dumplings by rounded spoonfuls evenly over the surface. Cover the pot and boil for 12 minutes, until the dumplings are cooked through. Ladle the dumplings into soup bowls and top with lots of stew.

SLOW-COOKED PORK STEW WITH DUMPLINGS

Steps:

• Combine first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.
• Mix eggs, stuffing mix and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Gently stir in stuffing balls; cook, covered, on HIGH 30 min.
• Turn off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.

BRAZILIAN PORK STEW WITH CORN DUMPLINGS

Steps:

• Start by getting your biggest flameproof casserole dish and sealing the pork chunks in the oil - they don't have to be very well browned. Do in batches, then transfer to a plate and tip three-quarters of the onions, the celery, bay and oregano into the dish. Add a splash more oil, if you need, and fry gently until softened.
• Tip in the spices, stir for 1 min to toast, then return the pork to the dish. Crumble in the stock cube and stir in the tomatoes, cocoa, sugar, 2 tbsp of the vinegar, the zest and juice from 1 orange, and 3 of the chilli halves. Bring to a simmer, then cover and leave to bubble for 1 hr.
• Meanwhile, finely chop the reserved chilli half and mix with the remaining onions, the spring onions, and red wine vinegar and the zest and juice from the last orange. Keep cold in the fridge.
• After 1 hr, stir the sweet potatoes and red peppers into the stew, then re-cover and simmer for another 30 mins.
• When the stew has about 15 mins to go, make the dumplings. Rub the butter into the flour until it resembles fine crumbs, then stir in the cornmeal, bicarb and sweetcorn. Finally, mix in the buttermilk and all but 1 tbsp of the egg to make a soft dough. Season with some salt and roll the mixture into 12 soft dumplings, then roll in a little more cornmeal to coat the tops. Brush the tops with the reserved beaten egg.
• Heat oven to 200C/180C fan/gas 6. Stir the beans into the stew, then taste for seasoning. Sit 6 of the dumplings on top of the stew and the rest on a baking tray lined with baking parchment. Put both in the oven - the stew without its lid - and cook for 25 mins until the dumplings are golden and risen.
• Carry the stew straight to the table, and sprinkle over a little more oregano before spooning into bowls. Serve the extra dumplings alongside for those who fancy another one, and the onion relish.

PORK & APPLE STEW WITH PARSLEY & THYME DUMPLINGS

Steps:

• Heat 1 tbsp of the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and thyme, and fry for about 8 mins until softened. Add the pork and cook for a few mins until it changes colour, but it doesn't need to brown as you don't want to overcook it.
• Stir in the mustard powder, garlic, flour and vinegar, then pour in the bouillon, stirring to prevent any lumps forming.
• Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender.
• When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. To make the dumplings, tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.

CHUCK WAGON STEW WITH CORNMEAL DUMPLINGS

Steps:

• FOR THE STEW: Cut beef into 1 inch pieces. In paper bag, combine 1/4 cup flour, chili powder, cayenne and 1/2 teaspoon salt. Add meat a few pieces at a time; close bag and shake to coat. Repeat with remaining meat. Reserve remaining flour mixture in bag.
• In 5 quart Dutch oven over medium heat, cook bacon until crisp; remove bacon, reserving drippings in pan. Drain bacon on paper towels; crumble and set aside.
• Over medium high heat in bacon drippings, cook meat until browned on all sides. With slotted spoon, remove meat to bowl, reserving drippings. In drippings, cook onion, green pepper, celery and garlic until tender. Stir in reserved flour mixture.
• Gradually stir in tomatoes, water, oregano and sugar. Over medium heat, cook until mixture boils, stirring constantly. Return meat to Dutch oven. Reduce heat to low. Cover; simmer 2 hours, stirring occasionally.
• FOR THE CORNMEAL DUMPLINGS: In medium bowl, stir together cornmeal, baking powder, 1/8 teaspoon salt and 1/4 cup flour. Add milk, egg and butter; stir just until smooth. Stir in reserved bacon. Drop batter by rounded tablespoonfuls onto simmering stew. Cover; simmer 15 minutes more without lifting lid. Yields 6 cups.
• Great American Cookbook.

PORK STEW WITH CORNMEAL DUMPLINGS (CROCK POT)

Steps:

• Cut the pork into 1 inch cubes.
• In a skillet, brown the pork and the garlic in hot oil; drain well.
• Meanwhile, in a crock pot combine carrots, potatoes, water, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper.
• Stir in the browned meat and undrained tomatoes; cover and cook on low for 9-11 hours or on high for 4 to 5 hours.
• If the stew was cooked on low turn to high.
• Prepare the cornmeal dumplings.
• Remove the bay leaves and stir the stew.
• Drop the dumplings by the tablespoon onto the stew.
• Cover and cook for 50 minutes more (DO NOT LIFT THE COVER UNTIL TIME IS UP).
• Sprinkle the dumpling with cheese.
• For dumplings: in a medium mixing bowl, stir together flour, 1/2 cup cheese, cornmeal, baking powder, and pepper.
• Combine beaten egg, milk, and oil; add to the flour mixture; stir with a fork just until combined.
• Use in the pork stew for the dumplings.

SLOW-COOKER PULLED-PORK CHILI WITH CORNBREAD DUMPLINGS

Steps:

• For the Chili: Blot pork dry with paper towels. Heat oil in a large pot or Dutch oven over high heat until shimmering. Add pork and cook until browned on the bottom, about 4 minutes. Turn pork and brown opposite side. Transfer pork to slow cooker.
• In a clean pot, add dried ancho and New Mexico chilies and toast over high heat until fragrant, about 2 minutes. Add chicken stock and bring to a boil. Reduce to a simmer and cook until chilies are softened and almost falling apart, about 15 minutes. Transfer to blender and add tomato paste, light brown sugar, cocoa powder, cumin, and Worcestershire sauce. Blend to a smooth paste. Scrape paste into slow cooker with pork.
• Add onion, jalapeño, and garlic to slow cooker, arranging them on and around the pork. Pour crushed tomatoes on top.
• In a medium bowl, whisk together beer and cornstarch. Pour into slow cooker. Gently stir in kidney beans. Cover and cook on low until pork is fall-apart tender, about 6 hours.
• Remove pork from sauce and shred using 2 forks. Return pulled pork to slow cooker, stir well, and season with salt and pepper. Add hot sauce for additional heat, if desired.
• For the Cornbread: In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Set aside. In a small pan, brown the butter. Make a well in the center of the dry ingredients and add browned butter, light brown sugar, eggs, and milk. Mix until no dry streaks remain, being careful not to over-mix. Fold in cheddar cheese.
• Spoon the batter gently onto the chili. Cover and increase heat to high. Cook until dumplings are fully cooked through, about 1 hour. Top with jalapeño slices and cilantro leaves and serve.