Homes+ (Australia) - - EASY FOOD -

2 ta­ble­spoons olive or veg­etable oil 700g pork shoul­der, cut into 3cm pieces 12 pick­ling onions 2 ta­ble­spoons plain flour ¾ cup white wine 3 cloves gar­lic, finely chopped 2 tea­spoons fen­nel seeds 2 large chicken stock cubes 825g can apri­cot halves, drained 2 parsnips, peeled, cut into 3cm pieces 2 cups self-rais­ing flour 60g chilled but­ter, chopped 1 ta­ble­spoon thyme leaves, chopped ¾ cup milk 2 eggs

STEP 1 Heat oil in a 2.5-litre flame­proof oven­proof dish over mod­er­ately high heat. Cook pork, in batches, for 5 min­utes or un­til browned. Trans­fer to a heat­proof plate.

STEP 2 Add onions to dish; cook and stir for 3 min­utes. Add pork, sprin­kle over flour; cook and stir for 1 minute. Add wine, gar­lic, fen­nel seeds and stock cubes. Place half the apri­cots in a food pro­ces­sor and process un­til smooth. Add to pan with 2 cups wa­ter. Bring to boil, re­duce heat, cover and sim­mer for 1 hour.

Add parsnips; sim­mer, cov­ered, for 25 min­utes or un­til ten­der. Stir in re­main­ing apri­cots.

STEP 3 Pre­heat oven to 200ºC/180ºC fan forced. Place flour and but­ter in bowl; rub in but­ter to make fine crumbs. Stir in thyme. Whisk milk and 1 egg in jug; add to flour mix­ture us­ing flat-bladed knife and cut­ting mo­tion to mix un­til just com­bined. Turn dough onto a lightly floured sur­face; knead un­til smooth. Press into 2cm-thick disc. Us­ing 5cm round pas­try cut­ter, cut dough into 12 rounds.

STEP 4 Place dumplings around edge of pork mix­ture, leav­ing cen­tre un­cov­ered. Brush tops with whisked egg. Bake, un­cov­ered, for 25 min­utes or un­til dumplings are golden. Re­move from oven. Stand for 5 min­utes.

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