50g (2oz) Butter
1kg (2lb 4oz) Shoulder of pork, cubed
200g (7oz) Lardons or streaky bacon, cut into chunks
16 Shallots, peeled
1 Small onion, chopped
2 Celery sticks, chopped
300ml (1/2 pt) Dry cider
300ml (1/2 pt) Pork stock
2x15mlsp (2tbsp) Cornflour, mixed
6x15mlsp (6tbsp) Half-fat crème fraîche
2x15mslsp (2tbsp) Dijon mustard
2x15mlsp (2tbsp) Fresh tarragon leaves
For the Dumplings
110g (4oz) Self-raising flour
25g (1oz) Butter
25g (1oz) Strong cheddar cheese, grated
1 Egg, beaten
15mlsp (1tbsp) Milk
Cooking Time: 2 hours 30 minutes
- Preheat the oven to 170 ̊C, Gas Mark 3.
- Heat half the butter in a large casserole dish, add half the pork, season and fry for about 10 minutes until thoroughly browned.
- Remove the meat from the pot with a slotted spoon and reserve. Add the rest of the butter to the casserole and fry the rest of the pork for 10 minutes until evenly browned.
- Meanwhile, in another pan, dry-fry the lardons until crispy. Remove, set aside, then sauté the whole shallots, onion and celery for a few minutes, to soften slightly.
- Combine all the pork, the bacon lardons, shallots, onion and celery into a casserole. Pour over the cider and stock.
- Cover the dish and cook in the oven for 2 hours until the pork is tender.
- 35 minutes before the end of the cooking time make the dumplings. Sift the flour into a bowl and rub in the butter. Add the grated cheese and bind together with the egg, add a little milk if the mixture is too dry. Form the mixture into 8 soft balls.
- Blend the cornflour with 2x15mlsp (2tbsp) of water. Add the blended cornflour to the casserole with the crème fraîche, mustard and tarragon.
- Drop spoonfuls of the dumpling mixture on top, cover and return to the oven for a further 20 minutes or until the dumplings are cooked.
Serve with a mixture of steamed green vegetables