Perk up your pork with some apples.
|50.00 g||flour — cake|
|salt and freshly ground black pepper|
|5.00 ml||fresh thyme|
|1.00 kg||pork — stewing,deboned,cubed|
|2.00||onion — sliced|
|3.00||celery stalks — sliced|
|250.00 ml||stock — chicken|
|250.00 ml||apple juice|
|6.00||potatoes — small, peeled and halved|
|500.00 ml||baby carrots — fresh or frozen|
|2.00||green apples — peeled, cored, diced|
|125.00 ml||maize meal|
|salt — pinch|
|1.00||eggs — whisked|
|60.00 g||flour — cake|
|5.00 ml||Robertson's baking powder|
|397.00 g||sweetcorn — tinned|
Season the cake flour with salt, pepper and thyme.
Roll the meat in the flour mixture until well coated.
Heat the oil in the potjie and sauté the onion and celery until soft.
Add the meat and brown.
Add the stock and apple juice and simmer until the meat is nearly done.
Add the potatoes and simmer until nearly done.
Finally, add the carrots and diced apple and simmer until all the ingredients are tender and a thick sauce has formed.
In the meantime, prepare the dumplings and place them on top of all the ingredients in the pot 30 minutes before the end of cooking time.
To make the dumplings, blend the maize meal, salt and water and bring to the boil.
Cook until the ‘dough’ begins to thicken, stirring continuously.
Remove from the heat and rapidly stir in the egg.
Sift the cake flour and baking powder together and add to the maize meal mixture.
Finally, add the sweet corn and blend well.
Drop spoonfuls of the mixture on top of the ingredients in the pot and simmer for 30 minutes or until the dumplings are done.
Serve with rice. Serves 6-8.