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    Pork & peppers with cornbread dumplings

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    Pork & peppers with cornbread dumplings

    • Preparation time: 20 minutes
    • Cooking time: 1 hour 20 mintes
    • Total time: 1 hour 40 minutes

    Serves: 4 - 6

    Ingredients

    1 pack essential Waitrose 4 British Pork Shoulder Steaks
    75g butter
    1 large fennel bulb, sliced
    125g self-raising flour, plus 2 tbsp
    300ml chicken or pork stock
    1 tsp dried chilli flakes
    3 orange peppers, deseeded and diced
    100ml double cream
    175g pack baby corn, halved
    ½ x 28g pack fresh coriander, chopped
    125g polenta
    1 medium Waitrose British Blacktail Free Range Egg, beaten
    100ml milk

     

    Method

    1. Pat the pork dry on kitchen paper, then cut into chunks. Melt 25g of the butter in a frying pan and briefly fry the pork on all sides. Lift out onto a plate. Add the fennel to the pan and fry gently for 5 minutes. Add the 2 tbsp flour and cook, stirring for 1 minute.

    2. Add the stock and chilli flakes to the pan, and stir to scrape up the pan juices, bring to the boil. Return the pork to the pan. Cover with a lid and cook over a low heat for 30 minutes. Add the peppers and cook for a further 15 minutes until the pork is tender. Stir in the cream, baby corn and coriander, and transfer to a shallow, freezerproof baking dish.

    3. Heat the oven to 180°C, gas mark 4. Combine the flour and polenta in a mixing bowl. Melt the remaining butter and cool slightly. Stir in the beaten egg and milk. Add to the dry ingredients, stirring with a round-bladed knife to mix. Arrange 12 spoonfuls of the mixture around the edge of the baking dish allowing a small gap between each one.

    4. Bake, uncovered for 25 minutes until the dumplings have risen and are just firm. Leave to cool in the dish.
     

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    Cook's tip: TO FREEZE Cover the dish with foil or a double layer of clingfilm. Label and freeze.

    TO REHEAT Transfer the dish to the fridge the day before serving to defrost thoroughly. Preheat the oven to 180°C, gas mark 4. Unwrap and bake for about 50 minutes until piping hot throughout.  

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