My love sent me these pics to show me what I was missing. Grand-mere has done it again. Created a lovely luncheon for her grandchildren, and I being half-way around the world am missing out on the delicious affair. And so, feeling left out the least I could do is share what is on the menu today and a helpful recipe below:
Ragoût de Porc, Salade de Thon and Fraises et crème
Ragoût de Porc
Simmered cubes of meat in beer broth. Parsnips, turnips and peppermint give an autumnal flavor to this rosemary and bay laurel.
2 parsnips1 turnip
1/2 pepper squash
15 mL (1 tablespoon) canola oil
750 g (1 1/2 lb.) stewed pork cubes
1 sprig of rosemary
1 bay leaf
10 ml (2 teaspoons) chopped garlic
1 341 ml lager
45 ml (3 tablespoons) molasses
750 ml (3 cups) chicken stock
Salt and pepper to taste
- Chop the onions and cut the remaining vegetables into cubes of the same size.
- In a saucepan, heat the oil and brown the meat with the onions.
- Add vegetables, herbs, garlic and other ingredients.
- Bring to a boil.
- Cover and simmer on low heat for 45 minutes, until meat is tender.
© 2018 RDLH