PORK AND AP­PLE CIDER CASSE­ROLE WITH SAGE DUMPLINGS

YOURS (UK) - - Inspiring You Food -

SERVES: 6 PREP: 25 MINS COOK: 2 HOURS 15 MINS

1kg (2lb 4oz) bone­less pork shoul­der, trimmed, cubed

80g (3oz) sea­soned flour (plain flour with a lit­tle salt and pep­per added)

2 tbsp olive oil

12 shal­lots, peeled

2 ap­ples, cored, cut in chunks 2 gar­lic cloves, crushed 350ml (12fl oz) ap­ple cider 125ml (¼pt) chicken stock

2 fresh bay leaves

1 bunch of baby car­rots, trimmed, peeled

Steamed beans, to serve

To make the dumplings:

240g (9oz) self-rais­ing flour 60g (2½oz) grated Parme­san 1 tbsp chopped sage leaves, plus ex­tra to serve

50g (2oz) but­ter, chopped 165ml (5½ fl oz) but­ter­milk

1. Pre­heat the oven to 180°C/350°F/Gas Mark 4.

2. Toss the pork in the sea­soned flour, shak­ing off any ex­cess. In a large flame­proof casse­role dish, heat half on high. Brown the meat in 3 batches, 3-4 mins each. Trans­fer to a plate.

3. In the same dish heat the re­main­ing oil on medium. Sauté shal­lots for 4-5 mins un­til ten­der. Add the ap­ples and the gar­lic and cook, stir­ring for 3-4 mins.

4. Re­turn the pork to the pan with cider, stock and bay leaves. Bring to the boil. Re­move from the heat. Sea­son to taste.

5. Bake un­cov­ered for 1 hour un­til the pork is ten­der, stir­ring halfway through cook­ing. Mix in car­rots. Bake, un­cov­ered for 2530 mins un­til pork is ten­der and the sauce is slightly thick­ened.

6. To make the dumplings, sift the flour into a bowl. Stir in the Parme­san and sage. Rub in but­ter us­ing fin­ger­tips, un­til the mix­ture re­sem­bles bread­crumbs. Sea­son to taste. Add the but­ter­milk and use a knife to mix quickly to a soft, sticky dough. Spoon ta­ble­spoons of the mix­ture over the casse­role.

7. In­crease oven to 200°C/400°F/ Gas Mark 6. Bake for 20-25 mins un­til dumplings are golden brown and puffed. Sprin­kle casse­role with ex­tra chopped sage and ac­com­pany with beans.

Per serv­ing: 629 cals 21.5g fat (9.5g sat fat), 14g sugar, 1.2g salt food­tolove.com.au

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