Search

On Facebook

Slow roast Pork Shank recipe

We’re in the cheap seats / meats again! Pork Shank for £1.29 This recipe takes a bit of time, but the meat is really tender and absorbs the flavour remarkably well. Oh and Sue had a few choices of vegetables, so she cooked them all it seems!!!!

Ingredients:-

1 Carrot
1 Onion
1 Potato
1 Bay leaf
A sprig of fresh Fennel (We have an Edible Garden nearby)
1 tbsp Cumin Seeds
1 tbsp Coriander seeds
4 cloves of Garlic
Garlic Salt
Onion Salt
Salt & Pepper to taste

Method:-

(1) In a large pan boil the Pork shank with all the above ingredients in enough water to cover the meat for an hour.
(2) Reserve the boiling Stock for later use or to make a soup from.
(3) Remove the Shank and allow to cool to room temperature.
(4) Cut the skin hoizontally half inch intervals.
(5) Sit the Shank in a roasting tray with some of the Stock and roast at 190C for about an hour.
(6) 20 minutes before removing from the oven increase the temperature to 220 to crisp the skin.

As you can see we had a few bits of veg with ours! Oh and the obligatory giant Yorkshire Pudding. I mean a roast dinner without Yorkshire Pudding would be travesty…..

Lactose and Gluten free Yorkshire Puddings

I bought Sue some Almond Milk yesterday as her morning Tea has been making her feel ill and we wondered if it was the Milk. Almond Milk does not work in Tea! It curdles. So Sue had a play with an experimental Yorkshire Pudding mix….

Ingredients:-

2 Eggs
45g Corrnflour
45Ml Almond Milk
1 dash of water
Salt & Pepper

Method:-

(1) mix and whisk vigorously.
(2) Oil a Yorkshire Pudding tin.
(3) Heat in the oven at 220C until smoking hot.
(4) Pour the batter into the tray and cook at 220C for 10 minutes
(5) Turn down to 220C and cook for a further 15 to 20 minutes.

We reheated a bit of gravy with red Cabbage, Peas and some chopped Polish smoked Sausage for a tasty little snack.

Grilled lamb steak with Rosemary and chargrilled Broccoli recipe

We found a leg of Lamb at the local Supermarket for a little over £11 which seems like a dreadful extravagance. But with a bit of basic butchery I steaked the thigh section and cubed the shank and then portioned the meal into servings and popped them in the freezer. This is the 5th meal from the leg with one portion remaining. So between the 3 of us each meals worth of meal has cost the princely sum of £0.61. Not quite so extravagant!

Ingredients:-

Boneless lamb leg steak, trimmed
1 sprig Rosemary, leaves picked (Acquired from the hedge of the closed B&B down the road)
2 Garlic cloves, grated
2 tbsp Oil
Half a head of Broccoli, blanched and drained
A baking Potato each
Crated Cheese
Chives (Acquired from the Edible York planters near The Barbican)
A tin of chopped Tomatoes
2 small Onions, sliced
Mixed Herbs
Salt and freshly ground black Pepper

Method for the Lamb:-

(1) Put the lamb steak, rosemary, garlic and oil into a bowl and stir. Leave to marinate foMethod for the Lamb:-r at least 10 minutes.
(2) Heat a frying pan until very hot. Remove the lamb steak from the marinade and season with salt and pepper. Fry for 2 minutes on each side for medium-rare meat, or longer if you like it well done. (3) Remove the lamb from the pan and leave to rest.
(4) Place the broccoli in the frying pan  and cook, turning frequently, until chargrilled.

We made a basic Ragu with the Tomatoes, Onions and mixed herbs and roasted the spuds, melted grated Cheese over them and dressed with the Chives.


 

Braised Pork Loin recipe

Pork Loin used to be prime cuts when I was at the butchers and probably the most expensive bit of a Pig weight for weight. Now our local Supermarket often have them for around about £2.

Ingredients:-


Pork tender Loin
Mixed Herbs
Oil
Margarine
Salt & Pepper

Method:-

(1) Marinate the Pork in Salt, Pepper, Oil and Cider Vinegar for half an hour
(2) Make a foil parcel and add mixed Herbs and dabs of Margarine and then fold over to seal.
(3) Roast at 140C for about half an hour.

We enjoyed ours in a giant Yorkshire Pudding with mixed red and green cabbage, roasted Carrots, Potatoes and lashings of gravy.

 

Pollo A La Ana - Venezuelan Creamy Chicken

Around the world for £4 or less took us to Venezuela this time!

Ingredients:-

1 Chicken Breast per person (We butchered a £2.35 Chicken and roasted the remainder yesterday)
1 Tbsp  Oil
1 Tbsp Worcestershire Sauce
½ Tbsp Soy Sauce
1 Teaspoon Adobo Seasoning (See below Sue made her own)
¼ Onion (chopped in small pieces)
2 Cloves or Garlic grated
½ Cup Sliced Mushroom
A slug of White Wine
1 Cup of single Cream
3 Spring Onions
Chopped Coriander to dress

Adobo Seasoning:-

2 Tbsp Salt
1 Tbsp Paprika
2 Tsps Black Pepper
1 1/ Tsps Oregano
1 1/2 Tsps Onion Powder
1 1/2 Tsps Cumin
1 Tsps Garlic Salt
1 Tsp Chilli Powder

Method:-

(1) Cut the Chicken breasts into halves.
(2) Season the chicken breasts with the Oil, Worcestershire, Soy sauce and Adobo seasoning in a bowl.
(3) Leave the chicken breasts to marinade. In the meantime cut the Spring Onions & Onions, and begin to sauté them along with the minced garlic in a large pan.
(4) Add the chicken to the pan and begin to sauté them.
(5) When the Chicken is partially cooked, add the Mushrooms and Coriander, and continue to cook for about 5 more minutes.
(6) Add the Wine to the pan and let it cook at medium heat.
7. When the Chicken breasts and the Mushrooms start to brown and there is little Wine left, you can add the Cream and let it cook for a while to allow the flavours to blend. Dress with a little Chopped Coriander and serve.

We served ours with Dauphinoise potatoes and sautéed Leeks and Broccoli. We made a mistake with the Mature Cheddar we had in the fridge and it split in the Dauphinoise Potatoes. But it still tasted good.

Social Links

Translate

English French German Italian Portuguese Russian Spanish