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Air Fryer Golonka

Air Fryer Golonka recipe, eat well on universal credit

I have a confession to make. When I got the initial Ham Hock we looked at it and thought there didn’t seem it be much meal on it. I bought another. Eyes bigger than belly! We’ve enough Cooked Ham left for another meal tonight……

Ingredients:-

A Ham Hock for two. Or one each if you are ravenous!

Glaze ingredients:-

Honey
Mango Wine
Chilli Jam
Sliced Green Chillies

Method:-

(1) In a pan of water boil the Hock for 20 to 30 minutes. This partially cooks the meal and also removes some of the Salt.
(2) Drain and allow to cool.
(3) Pat dry with kitchen paper.
(4) In a pan bring the Glaze ingredients it a low simmer.
(5) Pre-heat the Air Fryer to 160c.
(6) Baste the Hock with half of the Glaze and pop in the Air Fryer for 25 minutes.
(7) Remove and pour the remaining Glaze over the Hock and return to the Air Fryer for a further 20 minutes.

This is really not traditional as such, but recipe mangling is fun! Sorry to our Polish friends for tinkering with your recipe, but it was good!!!

 

 

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Latvian Pork Chops (Karbonade)

Around the World for £4 or less took us to Latvia for “L” yesterday evening. The following is certainly not traditional, Sue though the recipe was a bit boring so she added her unique twist. We probably went over budget as well, but the Karbonade was a meal on its own without crispy frying the Pork and certainly without the giant Yorkshire pudding!
 
Ingredients:-
 
4 Pork Chops, cut into strips
Spring Cabbage, sliced
1 Carrot, cut into batons
2 Eggs
Oil for frying
Salt & Pepper to taste
2 tbsp of Butter / Margarine
1 Onion, chopped
Mushrooms, chopped
Single Cream
1 tbsp Lemon juice
2 tbsp Dill
 
Method:-
 
(1) Season the Pork with Salt & Pepper.
(2) Heat Oil on a medium heat.
(3) Put flour (We used Gluten Free) on a plate
(4) Beat the Eggs in a bowl.
(5) Dredge the Pork in flour and then Egg.
(6) Fly for 3 to 4 minutes until golden brown and set aside.
(7) Return the pan a medium heat, add Onions and cook until softened.
(8) Add chopped mushrooms, Carrot and Cabbage, stirring occasionally.
(9) Add Cream and cook for a further 2 minutes.
(10) Stir in the Lemon juice and Dill
(11) Season to taste with Salt and Pepper.
 
We served our Karbonade I a giant Yorkshire Pudding with the crispy fried Pork over the top. Traditional? I suspect not in the slightest!
 
 

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