Pork & barley stew with dumplings

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For the stew;

A knob of Butter

300g pork (diced)

200ml cider

4 large handfuls of barley

2 turnips (peeled and and cut into chunks)

1 stick of celery (quartered and sliced)

1 leek (quartered and sliced)

A handful of kale

2 tsp black mustard seeds

1 sprig of rosemary (finely chopped)

A small bunch of thyme (finely chopped)

Salt & pepper (to taste)

For the dumplings;

50g suet

100g flour

100ml cold water


Melt the butter in a large cooking pot. Add the pork and cook until nicely browning

Add the rest of the ingredients and add enough water to just cover everything.

Bring to the boil and simmer uncovered. Don’t let the stew run dry, add a drop more water, if necessary.

While that’s cooking. Mix together the suet and flour and season with salt & pepper. Slowly add the water, while mixing with your hands, until it all comes together.

Divide the dough into 4 and press firmly into balls. When the stew has been on for about 90 minutes, carefully drop the dumplings into the stew and simmer for a further 20 minutes.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon 

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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