Ingredients per serve



Chive dumplings

  • Chilled butter, cubed 80.0 g
  • Wholemeal self raising flour 300.0 g
  • Milk 160.0 ml
  • Chives 15.0 g

A familiar style casserole to many diners, full of comfort, topped with scone like dumplings.  



  1. Method

    • Heat oil in a large pan over medium heat. Brown pork. Add onion, carrot, celery and garlic and cook for 5 minutes.
    • Combine KNORR Chicken Booster with 6 cups boiling water and stir to dissolve. Add to pan. Transfer mixture to a large gastronome, cover tightly.
    • Cook in combi oven for 3-4 hours at 160 degree Celsius until pork is very tender.
    • Meanwhile, blanch peas and silverbeet. Add to the casserole in last 15 minutes of cooking with parsley.
  2. Chive dumplings

    • To make chive dumplings rub butter through flour until it resembles rough breadcrumbs. Add milk, cutting through the mix with a flat bladed knife until it starts coming together. Stir through chives. Transfer to a lightly floured surface, knead lightly and form into a disc about 2 cm thick. Use a small round cutter to cut out rounds of dough.
    • Arrange dumplings on top of casserole. Brush with a little milk. Cook in combi oven for 10-15 minutes until golden. Serve with salad or roast vegetables.