A Pork Hock at £2 doesn't in it's own right either sound or look very appealing. But cooked low and slow in a casserole it was taste and very tender The vegetable in the casserole were just what we had in the fridge, any firm root vegetable will do at long as they won't turn to mush.
A few days ago we decided to go on another of our little “Around The World for £4 or Less” adventures. Siberia isn't a nation state as such and this isn't a very traditional recipe. Our local butchers don't stock Bear Meat!
Our attempt at Siberian Pelmeni.
Ingredients:-
Dough:-
300 g flour (We used Gluten Free)
3 eggs, whisked
25 g Margarine, melted
100ml water
Salt
Filling:-
150g Pork / Beef mince
1 Beef stock cube dissolved in 100ml of warm water
25g Margarine
2 peeled garlic cloves, thinly sliced
¼ tube of Tomato Purée
Salt & Pepper to season
Method:-
(1) Mix the dough ingredients in a bowl to form a still dough which to will be able to roll out. If it feels too dry add a little extra water.
(2) Roll the dough into a ball by hand and let it rest covered.
(3) Mix the filling ingredients together.
(4) On a floured surface roll the dough out until it is about 2mm thick.
(5) Us a circular pastry cutter of large mug, in our case, to cut the dough into circles.
(6) In each dough circle add a little of the filling mix. Not to much as you need to close the dough around the meat fix.
(7) Form the dough into balls around the meat, using a little water to seal the edges. If you are feeling very patient you could try to form a more traditional Tortellini shape.
(8) Boil or deep fry your Pelmeni.
We served ours dressed with Sour Cream and chopped Coriander, with fried Courgettes, Red Cabbage, Sautéed Mushrooms.
