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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.
 

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Ray Wings with Lemon & Olives recipe

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Category: Recipes

Ray Wings with Lemon & Olives recipe

Ray wings were reduced to £2.38 a few days ago in the local Supermarket. So as we'd enjoyed them last time, Sue decided to combine two recipes and create this.
 
Ingredients:-
 
4 tbsp Oil
2 Ray Wings
Juice of 1 Lemon
8 Green  Olives finely chopped (Steeped in white wine vinegar)
2 tbsp chopped Parsley
150g of Mushrooms finely chopped
1 Onion finely chopped 
25g of Butter or Margarine (A little extra for dotting the fish)
25g Flour (Gluten Free in our case)
100g Crated Cheese (Cheddar)
1/2 Cup of Cider
Milk
Salt to season
 
Method:-
 
(1) Heat the oven to 200c.
(2) Scatter the Mushrooms & Onions on a shallow tray.
(3) Place the Ray wings on top and season.
(4) Dot a few pieces of butter over the fish.
(5) Add a squeeze of Lemon juice.
(6) Pour the cider around the fish and cover with foil.
(7) Cook for 10 minutes. Do not cook the fish completely as you will be grilling it to finish).
(8) Keep the fish warm as you melt the Butter and slowly add the flour to make a roux.
(9) Add the Mushrooms, Onions and cooking juices and whisk until thickened.
(10) Add a little Milk then mix in the grated Cheese and Parsley until combined.
(11) Add the chopped Olives and mix thoroughly.
(12) Place the Ray wings in an oven proof dish and cover with the sauce.
(13) Sprinkle with more grated Cheese.
(14) Place under the grill until the Cheese has melted.
(15) Garnish with either chopped Coriander or Parsley leaves.
 
We served ours with deep fried Potato scallops and a side salad.

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