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.
chicken-with-quince-1024

Azeri Chicken and Quince Stew

Quince has a hard flesh that makes it very suitable for slow stews because it doesn’t fall apart.

  • A chicken, cut in pieces
  • 2 onions
  • 2 quinces
  • 1 teaspoon of turmeric
  • 1 lemon
  • Salt
  1. Put everything but turmeric in the pot, cover and stew over low heat until chicken is tender
  2. Add turmeric and squeeze lemon over the stew, stir and cook for a few more minutes. That’s it.

It freezes well.