Veal ragout with parmesan dumplings

Step 1

Heat the oil in a pressure cooker over medium-high heat. Add half the veal and cook, turning occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with the remaining veal.

Step 2

Add the combined mushrooms and cook, stirring, for minutes or until just soft. Add leek and carrot and cook, stirring, for 5 minutes or until soft. Add wine and cook for 2 minutes. Transfer half the mushroom mixture to a bowl.

Step 3

Place the veal on top of mushroom mixture in the cooker. Top with the reserved mushroom mixture. Cover and seal the cooker. Increase heat to high. Cook for 5-10 minutes or until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for a further 30 minutes. Release steam following manufacturer's instructions. Remove lid. Remove veal from cooker. Discard any excess fat and bones. Shred meat into pieces and return to cooker.

Step 4

To make dumplings, place scone mix, parmesan, feta, thyme, sage, chives and milk in a bowl. Use a round-bladed knife in a cutting motion to mix until a sticky dough forms. Divide into 8 portions and roll into balls. Place on top of veal in a single layer. Cover with lid but do not seal. Simmer for 15 minutes or until dumplings are cooked through.

Step 5

Combine cos, treviso and watercress in a bowl. Whisk together oil, mustard and vinegar in a separate bowl. Season with salt and pepper. Drizzle over cos mixture. Divide ragout among serving plates. Top with dumplings and serve with salad.