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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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Posh Pig Wellington

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Category: Recipes

Posh Pig Wellington

There was a whole Pork Fillet with a yellow sticker at £2.45 in the discount fridge. Well that deserved a decent recipe and quite a few of our recent meals have either been under budget or they have fed us for two days. So…..

Ingredients:-

450g Pork Fillet
1 Onion, finely diced-be150g Mushrooms, finely sliced
1 Tsp of dried Sage
1 Tsp of Mixed Herbs100g Spinach
1 Tbsp of fresh Parsley, chopped
50g of Butter / Margarine
10 Sliced of Prosciutto
50g Pate
500g of Puff Pastry (Gluten free for us)
Eggs, beaten for an Egg Wash
Flour to dustWe served ours with New Potatoes, Purple Sprouting Broccoli and Corn on the Cob. A real treat and well worth the effort.
2 Cloves of Garlic, minced
Oil to fry

Method:-

(1) Sear the Pork fillet on all sides in a little Oil. Leave it to rest and cool.
(2) Fry the Onions in the same pan adding a little Butter / Margarine until softened.
(3) Add the Mushrooms & Garlic and fry over a low heat for a few minutes.
(4) Add the Herbs and season.
(5) Cook for a further 2 minutes and set aside.
(6) Heat Oil in another pan and wilt the Spinach. Set aside to cool and the squeeze out any excess liquid.
(7) Chop the cooled Spinach and add to you first pan to absorb all the juices.
(8) On a board overlap two pieces of cling film.
(9) Lay the Prosciutto on the cling film in two rows slightly overlapping.
(10) Spread the Pate over the Prosciutto then sit the Pork fillet on top.
(11) Pack with the Mushroom combination and then add the Spinach on top.
(12) Using the cling film draw the Prosciutto around the Pork fillet.
(13) Roll into a sausage shape, twisting the cling film around the ends and chill for 30 minutes.
(14) Dust your work surface with flour and roll our Pastry.
(15) Undo the cling film and roll the contents onto one side of the Pastry.
(16) Fold the Pastry over and crimp the edges to encase everything.
(17) Preheat the over to 180c.
(18) Brush the Pastry with the Egg Wash and place in the over for 30 minutes.

We served ours with New Potatoes, Purple Sprouting Broccoli and Corn on the Cob. A real treat and well worth the effort.
 

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