1.5kg Pork Neck – Cubed
½ Cup Flour
1tsp Ground Pepper
1 Large Onion
1 ½ tsp Mixed Masala
1.5 Litres Vegetable or Chicken Stock – Or 2 Stock Cubes Dissolved In Water
• In a plastic bag mix flour and salt.
• Add pork cubes and mix well to coat the pork in the flour mixture.
• In a heavy based frying pan add a little oil and brown the pork pieces. Remove once browned and add to a shallow casserole dish or the dish in which you’ll be using to serve.
• Reduce the heat and add onion and garlic, allow to sweat but not burn.
• Remove from the heat and add the masala and stock.
• Cut the apple into wedges, leaving on the skin but removing the core. Add to stock mixture, place it back on the heat and the leave to simmer.
• Pour over the pork and season if required.
• Mix all the ingredients together in the casserole dish.
• 3 Cups Self-Raising Flour
• 1tsp Chopped Fresh Thyme
• 450ml Buttermilk / Yoghurt
• 1tsp Salt
• 1tsp Pepper
Dumpling Crust Method
• In a bowl add all the ingredients together and mix together to form a soft dough.
• Tip out onto a lightly floured board and kneed lightly just to combine the ingredients into a soft ball.
• Press out flat to about 2cm thick and cut into round of your desired size – place the rounds onto the casserole pushing slightly into the juices of the casserole, close together but not quite touching.
• Brush with a little milk and bake for 20 minutes or until lightly browned and serve.
TIP – This dumpling recipe can be made into scones by removing the herbs and pepper. When placed on a baking tray they must touch. Bake at 200 degrees for 15 minutes.