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Pork Hock Roast

Pork Hock Roast

When I worked at the Butcher Geoff (The real butcher! With 45+ years of knowledge) used to grumblingly cut the Hocks off, pop them in boiling bags and shove them in the ham boiler over night. They were a sort of twice weekly special the morning after our delivery and never lasted until lunchtime. We’ve tried Chilli Pork Hock casserole which was really very good. But are they any good roasted (asked nobody apart from us I’m guessing!)

There’s a reason the Geoff popped it the ham boiler. It’s tough as old boots and very greasy roasted! Even slow roasted it didn’t take on the flavour of the liberal bunch of foraged herbs. Yes hands up, this was not a great idea. But Sue’s Gluten free Yorkshire Pudding and stuffing balls saved the day…

The remained is going in a Chilli Pork Hock casserole tonight – at least we know that works!

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Banana & Ginger Chutney recipe, eat well on universal credit

Due to a very odd stocking issue at the Co-Op where I collect I’ve had a vast amount of Bananas to move around over the last couple of days. Some were too bashed up to pass on, so we made a Chutney and it’s very good!

When life gives you Lemons - No cancel that - When life gives you Bananas…..

Ingredients:-

900g of Bananas, chopped
500g of Dates, chopped
1 Large Onion, diced
2 Lemons, Juice & Zest
40g of Ginger, grated
1 Red Chili, finely chopped
200g of Brown Sugar
500ml of Distilled Vinegar
1 Tsp of Hot Curry Powder
1 Tsp of Tamarind Paste

Method:-

(1) Place all the ingredients in a large pan and stir over a medium heat until the Sugar dissolves.
(2) Increase the heat to bring to the boil.
(3) Reduce the heat and allow to simmer for 40 minutes stirring occasionally.
(4) Allow to cool and then spoon into sterilized jars.

According to the recipe we are supposed to allow this to mature for 4 weeks. Some of it might make it, maybe…….

We actually had so many Bananas to deal with that we doubled the quantities!


 

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