for 4 person

Pears

1 tbsp	olive oil
3	pears, cut into wedges

Stew

	olive oil, for frying
600 g	pork ragout
¾ tsp	salt
350 g	king oyster mushrooms, in slices
250 g	mixed mushrooms, cut into pieces
80 g	diced bacon
2	onions, cut into strips
½ bunch	sage, cut into strips
1 dl	white wine
4 dl	chicken bouillon
1 tsp	pepper
40 g	hazelnuts, coarsely chopped, roasted
1	organic lemon, use grated zest and 1 tbsp of juice

How it's done

Pears

Heat the oil in a frying pan. Fry the pears for approx. 2 mins. on each side. Remove and set aside.

Stew

Heat a dash of oil in a frying pan. Brown the meat for approx. 5 mins. per batch, remove from the pan, season with salt. Reduce the heat, wipe the cooking fat from the pan, add a dash more oil if necessary. Fry the mushrooms and diced bacon for approx. 5 mins. per batch, remove from the pan. Sauté the onions and sage for approx. 3 mins. Pour in the wine, reduce to half the amount. Pour in the stock, bring to the boil, reduce the heat. Return the meat and mushrooms to the pan along with the cooking juices, season, cover and braise over a low heat for approx. 1½ hrs. Return the pears to the pan, simmer (uncovered) for approx. 30 mins. Top with the nuts, lemon zest and lemon juice.

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