Search

Random Recipe

Pork Shank Casserole

 

Pork Shank Casserole

OK Pork Shanks aren't the most appealing looking cut of meat, let's be honest. But neither are Lamb Sharks and they command premium prices in restaurants. It's just a matter of cooking them slowly and infusing great flavours into the meat. We had two Sharks between us and probably had twice the quantity of  meat we would usually eat. We also had enough casserole for another meal each which is now loitering in the freezer for a rainy day!
 
Ingredients:-
 
Pork Sharks
1 Onion
2 Cloves of Garlic, minced
2 Carrots, cut into batons
¼ tube of Tomato Purée
A glug of Cider vinegar
½ tsp Chilli flakes
A spring of fresh Rosemary
¼ tsp toasted Cumin / Coriander seeds
¼ tsp Dill
¼ tsp Paprika
A tin of chopped Tomatoes
2 Bay leaves
1 pint of Stock
Oil
Salt & Pepper
 
Method:-
 
(1) Season the Pork with Salt & Pepper and on a medium heat seal the meat on all sides in a frying pan with a little oil.
(2) Remove the meat from the pan and add the Onions, Garlic and Carrots and cook gently for about 5 minutes.
(3) Stir in the Tomato purée and continue to cook until the vegetables are caramelized.
(4) Add the Vinegar and stir until the Vinegar has evaporated.
(5) Add the stock and bring to the boil.
(6) Reduce the heat an simmer for 5 minutes.
(7) Return the Pork to the pan and add the Chilli flakes, Rosemary, toasted Cumin / Coriander seeds, Dill, Paprika, Bay leaves, tinned Tomatoes and bring to the boil.
(8) Transfer to a casserole dish and cook at 170c for at least 2 hours. Alternatively transfer to a slow cooker and cook on high for about 4 hours.
(9) The meat should be very tender and almost falling off the bone
 
We served our with boiled Turmeric Rice and dressed with a little deep fried Cabbage to add some colour.
 

On Facebook

Gnocchi

Details
Category: Recipes

Gnocchi

We’re at “G” in our Vegetarian Alphabet gig. Gnocchi fits the bill nicely. I’m not sure there is a definitive recipe realistically, but this was our attempt.

Ingredients:-

4 medium Potatoes, pealed, boiled and very smoothly mashed
Gluten free Flour
50g Grated Italian style Cheese
Rice Flour
1 Egg
Salt & Pepper
Chopped Chives to garnish

Method:-

(1) Allow the mashed Potato to cool to room temperature so you don’t scramble your Egg.
(2) Mix all the ingredients excluding the Rice Flour and add sufficient Flour to make a very stiff dough.
(3) On a board sprinkled with Rice Flour roll the dough out into a Sausage.
(4) Cut into 2cm slices are roll into balls.
(5) Press between your thumb and the back of a fork.
(6) Bring a pan of salted Water to the boil and then reduce to a simmer.
(7) Boil in batches until they float.
(8) Drain in kitchen paper and serve as you would with Pasta.
(9) Dress with chopped Chives.

OK (9a) We decided they were a bit bland on their lonesome so Sue knocked up a Tomato and Red Pepper sauce and with the addition of a good shovel of grated Cheese we made Gnocchi bake…...

Social Links

Translate

English French German Italian Portuguese Russian Spanish

Latest Recipes

Latest News