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!
Well some things are just meant to go together, but I did used to get told off as a kid for playing with my food. We're both in our 50s now so nobody can tell us off!
So Beef Kofta are cool. Onion Bhajis are cool. Why not combine them?
We made the Beef Kofta first and let them cool – Recipe here