Pork and Apple Cider Casserole with Sage Dumplings - BigOven.com

Source: www.bigoven.com --- Wednesday, October 18, 2017
4 Servings Pork and Apple American contains-white-meat, tree-nut-free, nut-free, contains-gluten, contains-red-meat, shellfish-free, contains-dairy Pork Shoulder Plain Flour Olive oil Shallot s Fennel Garlic Apple Cider Chicken Stock Bay leaves Baby carrots Dumplings: Self raising flour Sage Butter Buttermilk Green Beans Preheat oven to 160 degrees Celsius (320 F). Place pork on a plate and sprinkle with flour, then gently toss to coat. Heat half the oil in a large casserole dish and brown the pork (in batches if required). Transfer all pork to a bowl. Heat the remaining oil in the casserole dish over a medium heat. Add the shallots and cook until lightly browned. Add the fennel and garlic and cook, stirring occasionally for 5 minutes or until fennel is tender. Add the pork and cider, and bring to the boil. Add the chicken stock and bay leaves and stir to combine. Remove from heat. Bake, covered, stirring occasionally, for 1 hour or until pork is tender. Add the carrots and stir to combine. Bake for a further 30 minutes (uncovered) or until the sauce has thickened. Taste and season with salt and pepper. SAGE DUMPLINGS Increase the oven temperature to 200 degrees Celsius (~400 F). Place the flour and sage in a medium sized bowl. Add the butter and then use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Season with salt and pepper. Add the buttermilk and use a round-bladed knife to stir until ...

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