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Pork and Dumplings

Preparation time 20 minutes,
Cooking time 2 hours 45 minutes,
Oven temperature 180°C, 350°F, gas 4,
Calories 570 per portion

ingredients

serves 4
575 g (1 1/4 lb) lean boneless pork, cut into cubes
25 g (1 oz) butter or margarine
2 onions, chopped
100 g (4 oz) no need-to-soak dried apricots
25 g (1 oz) plain flour
600 ml (1 pint) chicken stock
300 ml (1/2 pint) dry cider
salt and pepper
100 g (4 oz) self- raising flour
1 tablespoon chopped parsley
50 g (2 oz) suet
2 tablespoons water

Garnish
halved orange slices
rosemary sprigs

method

1. Cook the pork cubes in the butter or margarine until golden, then transfer to a casserole.

2. Cook the onion in the remaining fat until soft and add to the casserole with the apricots.

3. Stir the flour into the fat in the pan and pour in the stock. Bring to the boil and add to the casserole with the cider.

4. Mix all the ingredients together, season, cover, and cook in a moderate oven for 2 hours.

5. Sift the flour and a pinch of salt into a bowl, add the parsley and suet and mix well. Stir in the water and blend to make a soft dough. Divide and roll in to small balls on a lightly floured surface.

6. Add the dumplings to the casserole and cook for a further 30 minutes, or until the dumplings are cooked. Garnish as shown.

A flameproof casserole is useful for this type of dish. The ingredients can be browned and casseroled in the one pan.

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