Hi, I’m Mel and I blog at The Diary Of A Jewellery Lover. I love blogging about the things that interest me which include food, travel, jewellery, food, restaurants, competitions, did I say food, fashion, and technology – oh and more food. So when Bex asked me to do a guest post I jumped at the chance to create a post for my new gadget, my slow cooker. This recipe is utterly delicious and is very easy to make. Let me know if you make it and what you think?!
Ingredients
A little oil for frying
4 pork shoulder steaks cubed and fat removed
1 large leek sliced and washed
6oz of button mushrooms cut into halves
2 tablespoons of flour (plain or SR)
300 ml ( 1/2 pint) cider
300 ml ( 1/2 pint) chicken stock
2-3 large carrots sliced into chunks or batons
2 dessert apples cored, peeled and sliced into chunks
sage ( 2-3 leaves) or a sprinkle of dried sage
any other herbs (optional – e.g. thyme, rosemary)
salt and pepper
Dumplings
150g (5 oz) self raising flour
75g (3 oz) vegetable suet
Chopped fresh or dried sage
Chopped fresh or dried thyme
Cold Water
Method
Heat the oil in the pan and brown the pork all over.
Stir in the flour then gradually mix in the cider and the stock.
Add the leeks, apple, carrots, sage and any other herbs if used and salt and pepper.
Bring to the boil stirring until thickened.
Put the mixture into the slow cooker pot and cook on low for 6 hours.
Make the dumplings
Put the SR flour, suet, herbs and salt and pepper in a bowl.
Gradually stir in enough water for the mixture to come together and not be too sticky.
With clean hands take some mixture and roll into balls.
Make 6-8 dumplings.
Take the lid off the slow cooker and stir the mixture.
Add the dumplings on the top of the mixture.
Put lid back on and cook for another hour.
Serve with fresh steamed vegetables and Yorkshire Puddings.
What do you think of this slow cooker dish? Do you have a slow cooker? If so what recipes have you made?
OOh this sounds and looks wonderful x
Beautyqueenuk xx