This recipe will serve 6
Ingredients
4oz Lean salt pork with the rind
removed and cut into 1/2 inch cubes
1 Cup finely chopped onions
2 Cups of parsnips scraped and cut into 1/2 inch cubes
3 Cups of boiling potatoes, peeled and cut into 1/2 inch cubes
3 Cups of boiling water
1 Cup of all-purpose flour
2 Teaspoons double-acting baking powder
1/2 Teaspoon Salt
1 Tablespoon of butter, chilled and cut into 1/4 inch cubes
2/3 Cup milk
1 Cup of heavy cream
Method
1. In a heavy Skillet or 4-5 quart
casserole, fry the salt pork over moderate heat until it is crisp
and brown and has rendered all its fat. With a slotted spoon, transfer
the pork to paper towel to drain.
2. Add the onions to the fat remaining in the
pan and, stirring frequently, cook for 8-10 minutes until they are
soft and golden brown.
3. Stir in the parsnips, potatoes and water and
bring to the boil over a high heat. Reduce the heat to low and simmer
partially covered for about 20 minutes, or until the parsnips and
potatoes are almost tender. Taste for seasoning.
4. Meanwhile, prepare the dumpling batter by
combining the flour, baking powder and salt and sift them into a large
bowl. Add the butter and with you fingertips, rub them together until
they resemble breadcrumbs. Pour in the milk and with a wooden spoon
continue to mix until the batter is smooth.
5. Pour the cream into the parsnip mixture and,
stirring constantly, bring to a simmer over moderate heat.
6. Drop the batter into the simmering liquid
by the tablespoonful, leaving about 1 inch between the dumplings to
allow space for them to expand. Reduce the heat to low, cover tightly
and cook undisturbed for 12-15 minutes longer, or until the dumplings
are puffed and a toothpick inserted in the center of one of them comes
out clean.
7. Sprinkle the stew with the reserved pork bits
and serve at once, directly from the casserole.
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