2 small onions
4 baby turnips
1 small apple
1 x 15ml spoon fresh sage
3 celery stalks
3 x 15ml spoon fresh parsley
3 x 15ml spoon fresh thyme
1 bay leaf
400g pork neck
3 x15ml spoon oil
75 g self-raising flour
40 g vegetable suet
5-7 x 15ml spoon water
600ml chicken stock
¼ litre demi-glace
4 x 15ml spoon cider
Knife, chopping board, kitchen string, weighing scales, casserole dish with lid, plate, measuring spoon, oven gloves, mixing bowl, flour dredger, sauteuse , mixing spoon, small saucepan, strainer, serving bowls
1. Preheat the oven 230°C or Gas mark 8.
2. Prepare the ingredients:
• peel the onions, slice one and finely dice the other;
• peel and dice the carrot;
• peel and dice the parsnip;
• peel the baby turnips;
• peel and finely chop the apple;
• finely chop the sage;
• finely slice two celery stalks;
• cut the remaining stalk in half and tie the parsley stalks, thyme sprigs and bay leaf inside the two halves of celery with kitchen string to create a bouquet garni.
3. Place the onion slices, carrot, parsnip, baby turnips, celery slices and bouquet garni in the bottom of a casserole dish.
4. Using a clean knife and chopping board, trim off the sinew and fat before cutting the pork into two equal portions.
5. Season the pork and place each piece on top of the vegetables.
6. Drizzle the oil over the pork.
7. Cover with a lid and place in the oven.
8. Cook for approximately 1½ hours, basting occasionally.
9. Combine the self-raising flour, suet, apple, diced onion, sage and enough water to form a soft dough.
10. Divide the dough into four portions.
11. Roll each portion into a ball using lightly floured hands.
12. 10-15 minutes before the end of the cooking time, bring a small saucepan of chicken stock to boil and add the apple and sage dumplings.
13. When the pork is cooked, remove it from the dish, pour off the fat from the casserole and remove the bouquet garni.
14. Deglaze the casserole dish with the cider and demi-glace.
15. Pour the sauce into a sauteuse, boil, skim and correct the seasoning and consistency.
16. Pass the sauce through a fine strainer.
17. Remove the apple and sage dumplings from the chicken stock.
18. Place the roasted vegetables into the serving bowls, place the pork on top, drizzle the sauce and top with the apple dumpling.
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