Beef & Potato Pies
Chilli Con Carne with Corn Bread
Flat Bread Vegetable Slice
Homestyle Beef Casserole with Herb Dumplings
Homemade Egg-Free Pasta with Mushroom & Pea Sauce
Olive & Parmesan Damper Rolls
Oven Baked Fish Dippers with Avocado Mayonnaise
Parmesan Veal Schnitzel
Pumpkin & Sesame Seed Cheese Loaf
Ricotta & Zucchini Hotcakes
Roast Pumpkin & Feta Pizza
Roasted Vegetable & Goats' Cheese Flan
Ricotta, Vegetable Tart with Kale Crisps
Roasted Vegetable Rustic Tart
Sweetcorn & Dill Fritters
Texan Pulled Pork & Beans with Cheese Dumplings
You can make this tart using any combination of roasted vegetables. Use whatever you have at hand. This is the best pastry.
1 brown onion, chopped
3 garlic cloves, crushed
400g can diced tomatoes
½ cup (125ml) chicken stock
2 tbsp brown sugar
2 tbsp Worchestershire sauce
2 tsp sweet paprika
1 tbsp Dijon mustard
½ cup (125ml) red wine vinegar
1.2 kg pork scotch fillet
For the dumplings:
2 cups (300g) Healthy Baker fibre-enriched self-raising flour
60g cold butter, cut into cubes
½ cup (55g) grated vintage cheddar
¾ cup (185ml) milk
Preheat oven to 160°C/140°C fan-forced. Combine onion, garlic, tomatoes, stock, sugar, Worchestershire sauce, paprika, mustard and vinegar in a large oven-proof casserole dish. Add pork, spoon over cooking ingredients and cover tightly. Bake for 3 hours or until very tender. Season to taste with salt and freshly ground black pepper. Remove pork from dish and set aside in a warm place while you make the dumplings.
For the dumplings: place self-raising flour and butter in a large bowl. Using fingertips, rub the butter into the flour until mixture resembles breadcrumbs. Stir in the cheese. Make a well in centre of flour mixture and stir in enough milk to make a soft, sticky dough. Add a little more milk if necessary.
Increase oven heat to 200°C/180°C fan-forced. Using floured hands, roll dough into 16 dumplings about the size of a walnut. Arrange dumpling, about 3cm apart, on top of cooking liquid left in the casserole. Bake, uncovered for 15-20 minutes or until dumplings are fluffy and cooked through.
While the dumplings are cooking, transfer pork to a clean chopping board. Pull into large shreds using 2 forks. Serve with cheese dumplings.