PORK & APPLE CIDER CASSEROLE WITH SAGE DUMPLINGS

SERVES 6 PREP 25 MINS COOK 2 HOURS 15 MINS PER SERVE 2430kj COST $$$

1 1kgkg boneless pork shoulder shoulder, trimmed, cubed ⅓ cup seasoned flour (see tip) 2 tbsp olive oil 12 pickling onions, peeled 2 apples, cored, chunks 2 garlic cloves, crushed 355ml bottle apple cider ½ cup chicken stock 2 fresh bay leaves 1 bunch baby carrots (see tip), trimmed, peeled steamed green beans, to serve SAGE DUMPLINGS 1 ½ cups self-raising flour ¼ cup grated parmesan 1 tbsp chopped sage leaves, plus extra to serve 50g butter butter, chopped ⅔ cup buttermilk

1 Preheat oven to moderate, 180°C. 2 Toss pork in seasoned flour, shaking off excess. In a large flameproof casserole dish, heat half oil on high. Brown meat in 3 batches, 3-4 mins each. Transfer to a plate. 3 In same casserole, heat remaining oil on medium. Saute onions 4-5 mins until tender. Add apples and garlic and cook, stirring, 3-4 mins. 4 Return pork to pan with cider, stock and bay leaves. Bring to boil. Remove from heat. Season to taste. 5 Bake, covered, 1 hour until pork is tender, stirring halfway through cooking. Mix in carrots. Bake, uncovered,uncovered 25 25-3030 mins untiuntil pork is tender and sauce is slightly thickened. Increase oven to hot, 200°C. 6 SAGE DUMPLINGS Meanwhile, sift flour into a bowl. Stir in parmesan and sage. Rub in butter using fingertips, until mixture resembles breadcrumbs. Season to taste. Add buttermilk and use a butter knife to mix quickly to a soft, sticky dough. Spoon tbsps mixture over casserole. 7 Bake 20-25 mins until dumplings are golden brown and puffed. Sprinkle casserole with extra chopped sage and accompany with beans.