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Menu and Recipes

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   Day 1
   Day 2
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   Day 4
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pork with bay
Braised Pork with Laurel (Bay)

potatoes carrots
Potatoes and Carrots with Bay

 

Menu Plan for the week of Oct. 4, 2013: Day 2 Recipes

Braised Pork with Laurel (Bay)
Potatoes and Carrots with Bay

Cooking time: 1 hour 45 minutes with hour break      Cooking schedule: see below for instructions

     The first or our slow-cooked dinners this season.  You could actually do this in a slow-cooker if you have one or a low oven if you need to leave it unattended for longer.  The pork will be for 2 meals.

Braised Pork with Laurel (Bay)             Preparation and cooking time: 1 hour 45 minutes
    Yes, 12 bay leaves.  We are actually going to taste a hint of bay in this roast and it's quite lovely. You can use either fresh or dried.

1 pork loin roast, 1 1/2 - 2 lbs  (750gr)
1 onion, sliced
12 bay (laurel) leaves
1 cup (8oz, 240ml) of white wine
1 cup (8oz, 240ml) chicken stock
2 tsp juniper berries
1 tbs olive oil

In heavy pot or oven with tight-fitting lid, brown pork in olive oil.  After turning pork, add sliced onions to brown as well.  Add remaining ingredients, turn heat to low, cover and braise for 1 1/2 hours.  Remove pork and keep warm.  Strain juices, then return to pan.  Reduce pan juices over high heat until slightly thickened and syrupy.   Slice pork, pour pan juices over and serve. You can remove bay leaves before serving or leave as a garnish. 

Potatoes and Carrots with Bay                         Preparation and cooking time: 35 minutes
   The potatoes and carrots are cooked together in stock with bay leaves.  They will absorb most of the stock, giving them a deep flavor and light glaze.

2 carrots, cut into large sticks
2 potatoes, cut into large chunks
1 large, or 2 medium bay (laurel) leaves
1 cup (8oz, 240ml) chicken stock - or enough to just cover vegetables to start

Put everything into a saucepan and bring to a boil.  Cook, uncovered, until vegetables are done and chicken stock has been absorbed, 25 - 30 minutes.  If there is any stock left, pour it off or use it in elsewhere.  Remove bay leaves and serve.

Cooking Schedule: 1 hour 45, hour break
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
heavy pot or Dutch oven, medium saucepan

Brown pork roast on all sides in heavy pot
Slice onions, add to pork to brown
Add remaining ingredients, reduce heat, cover, braise
      hour break  or more
Back? Cut potatoes, carrots

Put potatoes, carrots, bay, stock into pan
Bring to a boil, reduce heat slightly, cook  
    15 minute break
Stir potatoes, carrots, gently
    10 minute break
Remove pork and strain juices
Return juices to pan, cook
Finish potatoes, carrots
Slice pork, Serve