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Bits of Pig Casserole

Bits of Pig Casserole I intentionally bought the least promising bits of Pork. Two Trotters and a Shank. When I was in the Butchers the Shanks were put in boiling bags in the Ham Boiler overnight and sold on the hot counter, but the ‘Running Gear’ as Geoffrey called them invariably went in the Bone & Fat bin outside. This was emptied every couple of weeks and taken away for rendering. So can you make anything good from these scraggly bits of meat in the slow cooker? Oh yes you can! Ingredients for the Casserole:- 2 Pigs Trotters 1 Pork Shank 1 Large Onion, roughly sliced 1 Tin of Kidney Beans 1 Tin of White Beans, whatever you have 1 Tin of Chopped Tomatoes ½ a Tube of Tomato Puree 1 Stock Cube / Stock Pot Salt & Pepper to season 1 Tsp of Chilli Flakes Cider, as cheap as you can get. 1 Tsp of Marmite (We use the Morrisons own brand as it is Gluten free) Method:- (1) Bung everything in the Slow Cooker on high. (2) Add enough Cider to cover everything. (3) After 4 hours push the meat down if it has floated to the top and give everything a good stir. (4) After another 4 hours remove the meat. (5) With a fort and reasonably sharp knife strip the meat from the bones and skin (These were a real threat for our Foxes). (6) Return the meat to the slow cooker and stir well. We served this over Garlic Mashed Potatoes and garnished it with sautéed Spinach. This would easily have fed a family of 4 and was actually really tasty.

I intentionally bought the least promising bits of Pork. Two Trotters and a Shank. When I was in the Butchers the Shanks were put in boiling bags in the Ham Boiler overnight and sold on the hot counter, but the ‘Running Gear’ as Geoffrey called them invariably went in the Bone & Fat bin outside. This was emptied every couple of weeks and taken away for rendering.

So can you make anything good from these scraggly bits of meat in the slow cooker? Oh yes you can!

Ingredients for the Casserole:-

2 Pigs Trotters
1 Pork Shank
1 Large Onion, roughly sliced
1 Tin of  Kidney Beans    
1 Tin of White Beans, whatever you have
1 Tin of Chopped Tomatoes
½ a Tube of Tomato Puree
1 Stock Cube / Stock Pot
Salt & Pepper to season
1 Tsp of Chilli Flakes
Cider, as cheap as you can get.
1 Tsp of Marmite (We use the Morrisons own brand as it is Gluten free)

Method:-

(1) Bung everything in the Slow Cooker on high.
(2) Add enough Cider to cover everything.
(3) After 4 hours push the meat down if it has floated to the top and give everything a good stir.
(4) After another 4 hours remove the meat.
(5) With a fort and reasonably sharp knife strip the meat from the bones and skin (These were a real threat for our Foxes).
(6) Return the meat to the slow cooker and stir well.

We served this over Garlic Mashed Potatoes and garnished it with sautéed Spinach. This would easily have fed a family of 4 and was actually really tasty.

 

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Kung Pao Shrimps

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Category: Recipes

Kung Pao Shrimps recipe, eat well on universal credit

Yes – Yes it’s yet another Asian recipe. We’re with sight of our target of “100 Asian recipes” now. We’ll probably be moaning that British food is boring before you know it…..

Ingredients:-

12 King Prawns
½ A Red Pepper
½ A Green Pepper
3 Cloves of Garlic, minced
1 Tbsp of minced fresh Ginger
2 Tbsp of Peanuts
1 Onion, diced
3 Tbsp of Honey
4 Tbsp of Soy Sauce (Gluten free here)
¼ Tsp of Szechaun Pepper Corns
½ Tsp of Salt
2 Tsp of Cornflour
3 Tbsp of Rice Wine Vinegar
2 Tsp of Sesame Oil
1 Tbsp of Oil
8 Dried Chillies
5 Tbsp of Water
2 Spring Onions, White part chopped, Greens sliced
1 Egg White
¼ Tsp of White Pepper

Method:-

(1) Season the Prawns with Salt and Pepper.
(2) Coat with Egg White then coat in Cornflour.
(3) Fry until pink and then set aside.
(4) Heat the Oil in a Wok and toast the Szechaun Pepper Corns over a low heat for 2 minutes.
(5) Discard the Pepper Corns.
(6) Saute the Garlic, Ginger, Dried Chillies and the white part of the Spring Onions until aromatic.
(7) Add the Onions and gently fry until translucent.
(8) Add the Peppers and continue to stir-fry for a further minute.
(9) Add the Kung Pao Sauce which consists of Soy Sauce, Rice Wine Vinegar, Sesame Oil, Honey and White Pepper.
(10) Mix well and allow to simmer for 2 minutes.
(11) Mix the Cornflour and water in a cup.
(12) Add the Prawns to the Sauce then add the Cornflour and water mixture.
(13) Stir gently until the sauce thickens.
(14) Add some of the greens from the Spring Onions and some of the Peanuts.

We served ours on a bed of boiled Rice, dressed with the remaining Spring Onions and Peanuts. With the addition of a few Prawn Crackers this was a very tasty quick dish.

 

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