Ingredients
-
2 tbsp (30ml) oil
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1 medium onionchopped
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1 green pepperdeseeded and chopped
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225g carrotssliced
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450g lean porkcubed
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2 tbsp seasoned flour
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1 bay leaf
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1 tsp dried sage
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salt and pepper
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300ml (½ pt) dry cider
-
Dumplings
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175g self raising flour
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75g suet
-
pinch of salt
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1 tsp mustard powder
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1 tbsp fresh parsleychopped
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150ml (¼ pt) cold water
Directions
This recipe shows you how to make the perfect meal, with juicy pork and tasty herby dumplings. Classic cuisine made easy.
Ingredients
| 2 tbsp (30ml) oil | |
| 1 medium onion | |
| 1 green pepper | |
| 225g carrots | |
| 450g lean pork | |
| 2 tbsp seasoned flour | |
| 1 bay leaf | |
| 1 tsp dried sage | |
| salt and pepper | |
| 300ml (½ pt) dry cider | |
Dumplings |
|
| 175g self raising flour | |
| 75g suet | |
| pinch of salt | |
| 1 tsp mustard powder | |
| 1 tbsp fresh parsley | |
| 150ml (¼ pt) cold water | |
Steps
|
1
|
Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
|
2
|
Place oil, onion, green pepper and carrots in a casserole dish. Place on base of oven and cook on Combi 1 for 6 minutes. |
|
3
|
Toss pork in seasoned flour and add to onion mixture. Stir in all other ingredients. Place on wire shelf in lower shelf position, cover and cook on Combi 11 for 1 hour or until pork is tender. |
|
4
|
Whilst cooking make the dumplings by combining the flour, suet, salt, mustard and parsley in a bowl. Add the water to make a stiff dough. Shape dough into 8 round dumplings. |
|
5
|
When pork is cooked, uncover and place dumplings around the edge of dish. Cook uncovered on Combi 11 for 15 minutes or until dumplings are cooked through. |
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