Saskatchewan Menu of the Week -- 11 December 2005
Breakfast – Scrambled eggs and cornbread.
Lunch – Yogurt. Christmas orange.
Dinner – Pork and Fruit Stew.
PORK STEW WITH APRICOTS AND PRUNES
This recipe from Russia is plucked from the pages of the latest Saveur magazine, so credit is given where credit is due. Like most stews, this one is better the day after it's made, so if you're serving it to company make it a day ahead.
3 pounds pork roast, trimmed of fat, cut into bite-sized cubes
6T vegetable oil
6 carrots peeled and sliced into rounds
4T tomato paste
1 cup dried apricots
5 cups water
1 pound onions peeled and cut into wedges
1 cup pitted prunes
salt and pepper
Season the pork with salt and pepper. Heat half the oil in a heavy bottom pot. When the oil is hot, cook the pork until it is no longer pink. (If pork fat has accumulated in pan, pour it off before proceeding.) Add the carrots, tomato paste, apricots and water. Boil, then reduce to a simmer. Cook gently, uncovered for 45 minutes.
Meanwhile, heat the rest of the oil in a skillet and sauté the onions until golden brown. When the stew has simmered for 45 minutes, add the onions and prunes. Continue to simmer until the stew has thickened, about 30 minutes. Taste and add more salt and pepper if needed. Serve with boiled potatoes.