30 ml (2 tbsp) oil
1 medium onion, chopped
1 green pepper, deseeded and chopped
225 g (8 oz) carrots, sliced
450 g (1 lb) lean pork, cubed
30 ml (2 tbsp) seasoned flour
5 ml (1 tsp) ground bay leaves
5 ml (1 tsp) dried sage
salt and pepper
300 ml (1/2 pt) dry cider
175 g (6 oz) self raising flour
75 g (3 oz) suet
pinch of salt
5 ml (1 tsp) mustard powder
15 ml (1 tbsp) fresh parsley, chopped
150 ml (1/4 pt) cold water
1. Place oil, onion, green pepper and carrots in dish, cover and cook on HIGH power for 5 mins. or until soft.
2. Toss pork in seasoned flour and add to onion mixture. Stir in all other ingredients, cover and cook on Combination: Convection 160 C WARM power for 1 hr or until pork is tender, or on AUTO PROGRAM CASSEROLE.
3. Whilst cooking make the dumplings by combining the flour, mustard, salt, suet and parsley. Add the water to make a stiff dough. Shape dough into 8 round dumplings.
4. When pork is cooked uncover and place dumplings around the edge of dish. Cook uncovered on Combination: Convection 160 C WARM power for 15 mins. or until dumplings are cooked through.