Pork casserole with dumplings

Pork Casserole with Dumplings (serve 4-6)

Ingredients:

Casserole:

• Olive or canola oil spray

• 500g pork fillet, cubed

• 200g white onions, peeled

• 1 carrot, peeled and thickly sliced

• 300g butternut pumpkin, peeled, deseeded and cubed

• 1 cup white wine

• 2 cups chicken stock

• 2 bay leaves

• 2 sprigs fresh rosemary

• 1 red capsicum, deseeded and chopped

• 2 zucchini, sliced

• 1 tbs cornflour

• 4-6 corncobs, steamed

• 4 large bread rolls

Dumplings:

• 1 cup self-raising flour, plus extra to dust

• 20g reduced-fat canola margarine

• 2 tbs chopped fresh herbs (such as rosemary, chives, parsley)

• 1/3 cup skim milk

Method:

1) Add pork and cook over high heat for 3-5 minutes or until browned.

2) Add onions and cook for 5 minutes, until browned.

3) Add wine, stock, carrot, pumpkin, bay leaves and rosemary and bring to the boil.

4) Cover the pot and reduce heat to low and simmer for 30 minutes.

5) Add the remaining vegetables and cook for a further 15 minutes.

6) Blend corn flour with 1 tablespoon water and stir into casserole.

7) Cook, stirring, until casserole boils and thickens.

8) Meanwhile, to make dumplings, sift flour into a bowl, then rub in margarine until mixture resembles fine breadcrumbs.

9) Stir in milk and herbs until mixture comes together to form a soft dough.

10) Turn dough out onto a lightly floured surface and gently knead for 1 minute.

11) Divide dough into 8 portions and shape into balls.

12) Place dumplings on top of casserole, then cover and cook over medium heat for 15 minutes or until a skewer inserted into the centre of a dumpling comes out clean.