Creamy pork and sherry casserole with parmesan dumplings

  • Serves 6
  • Hands-on time 45 min, 
oven time 2 hours 20 min
  • Medium
This pork and sherry casserole can be made in either an oven or a slow-cooker, but both methods yield delectably tender pork in a creamy sherry sauce. The cheesy dumplings make this a meal to remember.

Nutritional info per serving

  • Calories655kcals
  • Fat20.5g (7.5g saturated)
  • Protein64.4g
  • Carbohydrates39g (8.6g sugars)
  • Fibre5.7g
  • Salt1.3g
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INGREDIENTS

  • Olive oil for frying
  • 
1.5kg pork shoulder, cut 
into 3cm pieces and tossed 
in 3 tbsp plain flour
  • 6 banana shallots, halved lengthways
  • 
4 large carrots, halved, sliced diagonally into 1cm pieces
  • 2 garlic cloves, crushed
  • 1½ tbsp fennel seeds
  • 250ml dry sherry 
  • 500ml chicken stock
  • 
2 tbsp wholegrain mustard
  • 
40g plain flour
  • Zest and juice 1 lemon
  • 
60ml single cream
  • 
Small bunch fresh dill
  • 
30g parmesan, grated

For the parmesan dumplings

  • 
150g self-raising flour
  • 
150g full-fat greek yogurt
  • 
15g parmesan, grated
  • Handful fresh dill, finely chopped, plus fronds to serve

You’ll also need… 

  • Lidded flameproof casserole

METHOD

  1. Heat the oven to 160°C/140°C fan/gas 3. Heat a glug of oil in the casserole over a medium heat. In batches, cook the pork, stirring, 
for 5 minutes until lightly browned all over. Transfer to a bowl using 
a slotted spoon.
  2. Add a little more oil to the casserole along with the shallots and carrots. Fry for 10 minutes, stirring occasionally, or until the 
vegetables are starting to soften. 
  3. Add the garlic and fennel seeds and fry for 1 minute, then return 
the pork to the casserole with 
any resting juices. Add the sherry and bubble for 5 minutes until slightly reduced, then add the 
stock and wholegrain mustard. 
  4. Put the lid on the casserole and transfer to the oven. Cook for 2 hours. 
  5. Meanwhile, mix the 40g plain flour with the lemon zest and juice, then add a little water to form a smooth, creamy paste. Stir the paste into 
the casserole 5 minutes before the 
2 hours’ cooking time is up.
  6. To make the dumplings, put the 150g self-raising flour and yogurt in a mixing bowl with the parmesan and chopped dill, then season with salt and pepper. Using your hands, bring the mixture together to form a soft dough, then shape into 8 dumplings. 
  7. Remove the casserole and turn the oven up to 220°C/200°C fan/
gas 7. Stir the cream into the casserole along with most of the chopped dill, then top with the dumplings, evenly spaced. Sprinkle the 30g parmesan over the top, then return to the oven for 20 minutes until the dumplings are puffed and golden. Serve scattered with the extra dill fronds. 
  • To make in a slow cooker, follow the recipe to the end of step 3 but use a large saucepan and reduce the sherry 
to 125ml and the stock to 250ml. Transfer to the slow cooker, set 
to high and cook for 4-5 hours. 
If you’re not freezing the casserole before serving, put in a flameproof casserole, bring to a simmer and continue the recipe from step 5.
  • Make the casserole to the end of step 5 up to 48 hours ahead, then cool, cover and chill. Reheat until piping hot, then continue from step 6. The dumplings need to rise in the oven so they can’t be made ahead. To freeze the casserole, allow to cool fully, pour into a freezerproof container and mark with the date. Freeze for up to 3 months. Defrost thoroughly overnight in the fridge. Reheat in a casserole and continue with the recipe from step 6.

From November 2017

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