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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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Crying Tiger Beef with Nahm Jim Jaew

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Category: Recipes

Crying Tiger Beef with Nahm Jim Jaew recipre, eat well on universal credit


Sometimes amongst our evening collections we get on date or out of date meat. Generally if it’s cooked well even the out of date things are good for the Foxes.

On this occasion we took a bit of a chance on this Topside Roasting Joint. It was out of date so we couldn’t pass it on. So I trimmed all the outside away to create two thick steaks. The trim will be very much appreciated by the Foxes tonight.

This was actually one of the best meals we’ve had for a long time. The flavour combinations were incredibly good!

Marinade Ingredients:-

2 Steaks

1 Tbsp of Oyster Sauce
1 Tbsp of Fish Sauce
1 Tbsp of Soy Sauce (Gluten free for us)
2 Cloves of Garlic, minced
1 Tsp of White Pepper
1 Tbsp of Brown Sugar

Nahm Jim Jaew Ingredients:-

2 Tsp of Glutinous Rice (Raw)
1 Tbsp of Tamarind Paste
3 Tbsp of Fish Sauce
1 Tbsp of Lime Juice
1 Tbsp of Honey
1 Tbsp of Chilli Flakes
2 Tsp of finely chopped Coriander
1 Shallot, diced

Method:-

(1) For the marinade mix all the ingredients and massage into the Steaks. Place in the fridge fully immersed for at least 2 hours.
(2) For the Nahm Jim Jaew dry fry the Rice until it starts popping.
(3) Remove from the heat and allow to cool.
(4) In a grinder, grind to a fine powder.
(5) Combine with the other ingredients and add to the plates as a dipping sauce.
(6) Fry your steak to your liking. We like ours quite rare.
(7) Allow to rest and then slice thinly.
(8) Boil and present your  Glutinous Rice using a ramekin to form into a tower.

We served ours with baby Sweetcorn, Mangetout and a slice of Lime. 

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