After having a taste of The Core Cider House's Apple Cider i had a think of what would compliment it. It was a sunday arvo when i cooked this and as you do every sunday! you have a roast. Nothing sounded better than a thick juicy pork belly cooking the the cider. ve paired it with a cauliflower puree (trying to get my daughter, and me! to try more veggies!!) Grilled pumpkin and a cider jus (Fancy name for cooking juice sauce)

Ingredients:

500g Pork Belly 
Salt (for the crackling, this amount can vary)
1 bottle Core Sparkling Apple Cider
1/2 Cauliflower, Diced
250ml Chicken Stock
5 Tablespoons Cream
2 Tablespoons Honey
1/2 Red Apple, Sliced thinly
150g Pumpkin, Sliced Thinly
2 Teaspoons Cornflour mixed with a little water to make a paste

Method:

Preheat oven to 180'c. Salt pork skin generously and place skin side up in a roasting pan (make sure pork fits snug). Pour all but 2 Tablespoons of the cider into the pan around the pork, you will use the remaining for the cauliflower puree. Make sure pork is fully submerged up to the layer of fat at the top if it isn't top up with water.  Cover dish with al foil and cook in the oven for 45-50mins. 
Towards the end of the pork cooking add Cauliflower, the remaining 2T of cider and chicken stock into a medium saucepan. Bring to the boil, then turn to a simmer and cook cauliflower until it is tender when pressed between your fingers (this should take about 25mins). Once cauliflower is tender add it (and stock liquid) to a food processor and blitz until smooth.
Once meat is cooked remove foil ( but keep the foil for the resting stage), turn up the heat on your oven to maximum and cook until crackling crisps up (keep an eye on this as it can happen quickly). Once crackling is to your liking bring meat out, drain remaining liquid into a saucepan for the juice and rest the pork on a board covered with foil to rest for 15-20mins.
Grill pumpkin in a griddle frying pan to achieve griddle lines for around 3-4 mins on each side, set aside. 
To make sauce to the cider/pork cooking juices add mustard, cream and honey. reduce by half, then add cornflour mixture to thicken (add bit by bit of cornflour to get the thickness you like).
Reheat the cauliflower puree if it has cooled down. Cut the rested pork into cubes. To arrange the plate spread a layer of puree top with pork, pumpkin an apple slices and drizzle with cider jus.

One thing you should all know is my father in law CAN COOK! he cooks the most amazing and tasty things so its only fair i share them with you. During a family dinner poppy pete released his latest secret recipe, these sweet, caramelized apple dumplings and i instantly fell in love. Serve with warm custard, cream or ice cream. 

Ingredients:
4 sheets Puff Pastry
1 cup Golden Syrup
4 Granny Smith apples, peeled and quartered
1 Cup Butter
2 Cups Boiling Water
3/4 Cup Caster Sugar
1 Teaspoon Ground Cloves


Method:
Preheat oven to 160'c. Grease a baking dish.
In a small bowl combine caster sugar and ground cloves. Coat each piece of apple in the sugar mix. Cut each piece of pastry into 4 equal squares (total of 16 squares). Place one piece of apple diagonally on a square of pastry and wrap over from corner to corner and press together firmly encasing the apple.  Place each parcel into a baking dish sealed side down.
Mix Boiling water, butter and golden syrup in a saucepan over a medium heat until dissolved. Pour hot mixture over apple dumplings. Bake in a preheated oven for 45mins or until golden brown. 

Note: As dumplings absorb alot of syrup you may want to have extra syrup for serving.