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Bits of Pig Casserole

Bits of Pig Casserole I intentionally bought the least promising bits of Pork. Two Trotters and a Shank. When I was in the Butchers the Shanks were put in boiling bags in the Ham Boiler overnight and sold on the hot counter, but the ‘Running Gear’ as Geoffrey called them invariably went in the Bone & Fat bin outside. This was emptied every couple of weeks and taken away for rendering. So can you make anything good from these scraggly bits of meat in the slow cooker? Oh yes you can! Ingredients for the Casserole:- 2 Pigs Trotters 1 Pork Shank 1 Large Onion, roughly sliced 1 Tin of Kidney Beans 1 Tin of White Beans, whatever you have 1 Tin of Chopped Tomatoes ½ a Tube of Tomato Puree 1 Stock Cube / Stock Pot Salt & Pepper to season 1 Tsp of Chilli Flakes Cider, as cheap as you can get. 1 Tsp of Marmite (We use the Morrisons own brand as it is Gluten free) Method:- (1) Bung everything in the Slow Cooker on high. (2) Add enough Cider to cover everything. (3) After 4 hours push the meat down if it has floated to the top and give everything a good stir. (4) After another 4 hours remove the meat. (5) With a fort and reasonably sharp knife strip the meat from the bones and skin (These were a real threat for our Foxes). (6) Return the meat to the slow cooker and stir well. We served this over Garlic Mashed Potatoes and garnished it with sautéed Spinach. This would easily have fed a family of 4 and was actually really tasty.

I intentionally bought the least promising bits of Pork. Two Trotters and a Shank. When I was in the Butchers the Shanks were put in boiling bags in the Ham Boiler overnight and sold on the hot counter, but the ‘Running Gear’ as Geoffrey called them invariably went in the Bone & Fat bin outside. This was emptied every couple of weeks and taken away for rendering.

So can you make anything good from these scraggly bits of meat in the slow cooker? Oh yes you can!

Ingredients for the Casserole:-

2 Pigs Trotters
1 Pork Shank
1 Large Onion, roughly sliced
1 Tin of  Kidney Beans    
1 Tin of White Beans, whatever you have
1 Tin of Chopped Tomatoes
½ a Tube of Tomato Puree
1 Stock Cube / Stock Pot
Salt & Pepper to season
1 Tsp of Chilli Flakes
Cider, as cheap as you can get.
1 Tsp of Marmite (We use the Morrisons own brand as it is Gluten free)

Method:-

(1) Bung everything in the Slow Cooker on high.
(2) Add enough Cider to cover everything.
(3) After 4 hours push the meat down if it has floated to the top and give everything a good stir.
(4) After another 4 hours remove the meat.
(5) With a fort and reasonably sharp knife strip the meat from the bones and skin (These were a real threat for our Foxes).
(6) Return the meat to the slow cooker and stir well.

We served this over Garlic Mashed Potatoes and garnished it with sautéed Spinach. This would easily have fed a family of 4 and was actually really tasty.

 

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Chicken Liver Stir-Fry

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Category: Recipes

Chicken Liver Stir-Fry

When there’s 500g of Chicken Livers with a 33p discount sticker on it, you have to be inventive…..

So an 80p box of Chinese Stir-Fry bits, some Rice Noodles and a few bits and bobs from the cupboards and 20 minutes later we had this…

Ingredients:-

Chicken Livers
Milk
Breadcrumbs (Gluten free in our case)
Flour (Gluten free in our case)
Garlic Salt
Onion Salt
Mustard Powder
Black Pepper
Mixed Herbs
Chilli flakes
Rice Noodles
Stir-Fry Pack
Oil

Method:-

(1) Add Garlic Salt, Onion Salt, Mustard Powder, Black Pepper, Mixed Herbs and Chilli flakes to Milk and soak the Chicken livers.
(2) Add Garlic Salt, Onion Salt, Mustard Powder, Black Pepper, Mixed Herbs and Chilli flakes, Bread Crumbs to the Flour and mix well.
(3) Give the Livers a good hour in the Milk mixture.
(4) Dredge the Livers in the Flour coating and set aside.
(5) In a large frying pan or Wok fry the Stir-Fry ingredients.
(6) Boil a kettle full of water.
(7) Heat the deep fat Fryer.
(8) Heat a large pan of salted water.
(9) In a separate frying pan fry the livers in a little Oil, turning occasionally.
(10) Drop ½ of the Noodles in the boiling water for a minute or so.  Then drain and set aside.
(11) Pop the remaining Noodles in the fryer for a few seconds so that they puff up. Set aside to drain on kitchen paper.
(12) Run the Noodles through with boiling water so that they separate.
(13) Plate with the Noodles at the bottom, the Stir-Fry veg over the top, the crispy Chicken Livers and then dress with the crispy Noodles.

All in all for a cost of less than £3 for us and Tigger the Cat this was an outstanding meal!

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