Golden Poppies our State Wildflower

Friday, April 10, 2015


Here is a wonderful dish, and perfect for any occasion either weeknight supper or entertaining.
You may also substitute chicken or veal  for the pork, ( if using chicken cook for less time)

Serves 4

2 pounds pork stewing meat, ( all fat and sinew removed) cut into 1 inch pieces

1 cup water or stock
1/2 cup minced onion
3 cloves garlic smashed and minced
1/2 tsp sea salt
1/2 tsp dried thyme
1/2 tsp dried oregano
Add everything to a 3 qt saucepan, and cook the meat, on high simmer for 45-60 mins until tender. Keep covered.
Drain the meat and reserve the broth, adding more water or stock to make up 1 1/2 cups.

Meanwhile in a  small saucepan:
1/2 cup chopped onion
1/2 cup chopped pecans or walnuts or almonds.
1 tbsp butter
3 tbsp all purpose flour
1 cup dairy sour cream or double cream

 Melt the butter and add the onion, cook to opaque then add the chopped nuts.
Remove from heat and add the flour and cream.
Gradually stir in the hot stock to make a thick sauce.
Then add the cooked meat and check seasonings.
Return to heat and continue to cook until sauce is nice and thick and warmed through, do not cook on high heat or it will burn/scorch.

Serve over hot steamed brown rice, quinoa or bulgur wheat.

This may be garnished with, cilantro leaves,  chopped nuts, raisins and/or fresh pomegranate seeds.

Variations :
Try adding some white wine to the cooking of the meat and finish the dish with some brandy or whisky.

No comments:

Post a Comment