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Pork & peppers with cornbread dumplings
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Serves: 4 - 6
1 pack essential Waitrose 4 British Pork Shoulder Steaks
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
1 medium Waitrose British Blacktail Free Range Egg, beaten
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.
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.
Typical values per serving:
This recipe was first published in November 2016.