Pork stew with mushrooms

Simple but very reassuring (especially in the winter time) pork stew with mushrooms. Not a lot to say about it, just cook it and see for yourself. I can’t remember how many people it will feed but, if you use a 1.5 kg meat and you consider 250gr per person than, it will feed six people or four hungry one.

You will need i.e. ingredient :

1.5kg Pork shoulder cut into cubes roughly 1”x1”.
3 Medium size onions sliced, not to thin.
2 celery stalk roughly sliced.
300gr chestnuts mushrooms, halved.
Few parsley stalks chopped.
500ml Chicken stock.
400ml Coconuts milk.
1.5 teaspoon coriander powder.
50gr Butter.
1.5 Tablespoon olive oil.
Black pepper and salt.

How to cook it:

Use heavy pan, preferably cast iron one. In it melt some butter and the oil, brown the meat on all sides for several minutes than, add the onions and the celery and sallow fry (sauté rather) the all lot for fifteen minutes or there about, until the vegetables are soft but make sure they are not over cooked to become sort of slimy mix.
Add the mushrooms and keep frying for two more minutes. Add the stock and the coconuts milk and gently mix. Bring to gentle boil then lower the heat and keep it on the fire for fife more minutes.
Take it out of the hob (remember to turn off the fire) and put it in 170 degrees C in a  pre heat oven.
after one hour check the stew to see if it’s getting too dry, if so add more boiling water.
You can now lower the temp’ to 150 degrees for another one hour +. Some time you will have to leave it  in for another half an hour or so but that is to do with your experience and not set in stone.

Scattered the parsley on top of the stew and cover back. Let it rest for ten minutes. and it’s ready.

Try it and if good (or not) comment about it in the blog.
Bon appétit.

Ronen

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Primitive but effective knife sharpener.

Hi everybody

It just occur to me (actually it’s not truth) that I don’t really need to write anything, as nobody read it anyway.

However, this blog, is a way for me, of keeping archive of my work and, maybe one day my children will read it and, will think about me.

But enough with that cheerful thinking. I just recently finish to build a knife sharpener (prototype). It is base on design that I saw on the internet and I can’t remember the author name. so if it is you, please let me know and I will give a due credit.

As most of my knife have a distil taper on them, it is very difficult to fix them to good old knife sharpening system that hold the blade in one spot. My kit is fixing the blade in two location and that does the trick. It is very, but very effective piece of kit. Plus with that system it’s easy to swap blade sides as you progress to finer grit sharpening stone.

By the way you can read all about distil taper knife in article by Steve Shackleford from August the first 2017 in Blade Magazine (see below link).

https://blademag.com/blog/distal-taper-means-quick-lightweight-knives

Problem is that I am going to visit my family in Israel tomorrow so, I don’t have time to write a full post. When I be back I will. So now you have something worth waiting for, Ha Ha.

Until next time.

Ronen

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