Tocanita de porc mistret (romanian)

serves 4

This should be served with mamaliga (see right), a cornmeal porridge similar to Italian polenta. It’s the perfect way to soak up the gravy.

Sear and seal the meat in hot oil until just brown; remove from the pan. Sweat onion in pan with olive oil.

Add garlic and chilli and after a minute return the meat to the pan along with the flour and stir.

Add wine, stock, tomatoes and bay leaves.

Add remaining ingredients, cover and simmer on a low heat for two hours. Remove the bay leaves and serve with the mamaliga.

To make mamaliga

This recipe belongs to an ex-pat who says, “My ironing lady taught me to cook mamaliga by telling me to wait until you hear it go ‘clomp clomp clomp’ in the pan, then it is done.”

Measure out 50g of polenta per person. Heat 200ml of water per serving in a pan until boiling. Add the polenta and stir with a balloon whisk until it thickens.

Reduce the heat and cook for two minutes. Add a large lump of butter and a couple of tablespoons of grated parmesan or sheep’s cheese. Serve hot.

ingredients 1kg wild boar meat, cubed

Olive oil for searing

2 large onions

5 cloves garlic, crushed

1 red chilli, finely chopped

1 tbsp plain flour

½ bottle red wine

400ml good-quality stock

400g chopped tomatoes

3 bay leaves

Pinch cinnamon

250g carrots

250g chopped celery or fresh lovage

100g prunes

Fresh thyme and rosemary

For the mamaliga: polenta, butter, parmesan or sheep’s cheese