Lamb with Chestnuts

Lamb with Chestnuts

A simple combination of meat, onions and time that creates a warm and profound dish.

  • 1 kg lamb, cut in small pieces
  • 3 onions, sliced
  • Chestnuts
  • Vegetable oil and salt.
  1. Brown the meat over medium heat, stirring once in a while.
  2. Add onions and keep cooking over medium-low heat until meat is tender and onions have melted into a rich brown sauce.
  3. Add chestnuts and keep cooking for 15 minutes. Done.

This dish freezes very well.

Autumn Pot Roast

Autumn Pork Pot Roast

I love autumn. It’s my favorite time of the year both in the kitchen and outdoors. There are not many things I enjoy more than an afternoon walk on the woods looking for mushrooms and end the day by a fireplace.

  • A generous pork shoulder or 3 pork shanks
  • A large bottle of cider
  • 2 quince
  • Chestnuts
  • French onions
  1. Cover the meat with cider and stew uncovered over low heat.
  2. When the liquid has reduced to a third of its original volume, add the rest of the ingredients and keep cooking until it’s becomes sticky and shinny. Serve with mashed root vegetables.

Tips&Tricks:

  • Pork shanks are great. After proper cooking, their flesh is giving and flavorful and it gives a wonderful glaze to the dish.