hock

Smoked ham hock, mushrooms, sage and polenta

Smoked ham hock (Main)

Carrots

Onions

Bay leaves

Thyme

Black peppercorns

Mushrooms

Water

Sage leaves

Salt

Polenta

Unsalted butter

Tbsp Parmesan cheese, grated

Place the hock in a deep saucepan. Peel and chop the carrots and onions, add to the saucepan and cover with water.

Bring to the boil, then remove any surface froth. Simmer for 20 minutes, then add the bay leaves, thyme and peppercorns.

Cover the saucepan with a lid and simmer for an hour. Remove the hock to a plate and continue to cook the stock until reduced by half.

Strain, and discard the vegetables. Return the stock to a clean saucepan and continue cooking until it reduces.

Meanwhile, pull the meat off the bone and cut into large pieces.

Quarter the mushrooms and add to the saucepan with the sage leaves, then cook until it has reduced by half.

Add the shredded meat, cook for a few minutes and serve, spooning the mushrooms, stock and sage leaves over the polenta.

To make the polenta, put the water into a large, heavy-bottomed saucepan with a good pinch of salt and bring it to the boil.

While whisking, pour in the polenta. It will thicken almost immediately, so use a wooden spoon to keep stirring.

Reduce the heat as low as possible, cover the saucepan with a lid, and bring it to a simmer.

Cook for 45 minutes, stirring occasionally. Stir in the butter and parmesan and place a spoonful of polenta on each serving plate.

Ham hock and winter vegetable soup

Ltr Water

Bacon hock, or ham (Main)

Celery stalks, finely sliced

Carrots, medium sized, grated

Leeks,

Swede, grated

Tbsp Pesto,

Tbsp Fresh parsley, chopped

Bread, toasted, grainy

Place the bacon bone in a large saucepan and cover with at least 2 litres of the water. Simmer covered for 1½ hours.

Remove the bone and meat and set aside to cool. Add the remaining water to the saucepan and bring to a boil.

Add the soup mix and simmer for 40 minutes, then add the sliced and grated vegetables. Simmer for a further 15 minutes.

Meanwhile, remove any meat form the bone and dice. Return to the soup and heat through.

Check for seasoning, then ladle into bowls and top with a small teaspoon of pesto and sprinkle with parsley.

Perfect roast pork hock

Pork hock (Main)

& pepper

Score the skin of the pork hock with a sharp knife. Rub liberal amounts of sea salt into the sliced hock and season with a bit of black pepper. Place in a roasting dish upright with a half a cup of water.

Place in the oven and cook for 20 to 30 minutes until the skin begins to bubble and crackle. Turn the heat down to about 140C, cover with foil and cook for a couple of hours.

The hock is ready when the meat pulls away from the bone with little or no resistance. If the crackling hasn't crisped up enough, blast the hock at high heat under the grill for 5-10 minutes, or until crisp, golden and puffed.

Set aside to cool slightly. Take a knife and cut/pull the crackled skin from the hocks, exposing the pork. Serve.

Ham hock and lentil soup with harissa

tsp Garlic, crushed

Fresh coriander, chopped

g Green chillies, de-seeded and chopped

tsp Coriander seeds,

Tbsp Fresh mint, chopped

Olive oil, enough to make a paste

Carrot, large, diced

Tbsp Olive oil

Onion, diced

Celery,

Lentils (Main)

½ Ltr Chicken stock, or vegetable stock

Pide bread, to serve

Salt &

To make the harissa, put all the ingredients into a food processer and blend while adding enough olive oil to make a paste. The harissa can be put into a jar and covered with a film of oil and will last for at least three months like that.

To make the soup, heat the olive oil in a heavy based saucepan then add the vegetables and cook while stirring for approximately 3 minutes or until softened.

Add the stock, lentils, ham hock and bay leaves. Simmer for approximately 50 minutes, making sure the lentils are soft.

Remove the bay leaves and hock, take the meat off the bone and return to the soup. Season then ladle into warmed bowls and add a swirl of harissa before serving with pide.

This recipe for Pork Shanks its simple and yet so good it will blow everyone away. The BBQ Sauce marinade and Rosemary will give the meat a delicious flavour and by following my cooking method the meat will be so tender it will just fall off the bone.

Pork Shank with BBQ Sauce

Pork Shanks

Rosemary Branches

garlic cloves

BBQ Sauce

Marinade

Prepare your meat with a marinade if possible the day before. Cut little incisions in to each pork shank and fill them with small pieces of garlic. Now cover the meat with BBQ Sauce. Place in an airtight container and refrigerate until you are ready to cook.

Add Rosemary

Add the Rosemary before cooking so the flavour doesn&#039;t overpower the meat or sauce. Cut one branch for each pork shank approximately the height of the shank. Using butchers twine or cooking string, tie the rosemary to the pork shank.

Cook

Set the oven to 180 C or 350 F and roast for 2:30 to 3 hours. Baste the meat with its own juice every 20 minutes. With the marinade and meat juice you should have enough to last for the whole cooking process. In case you don&#039;t you can use vegetable or pork broth to baste the meat.Let the meat rest for 7-8 minutes before serving. Don&#039;t let it rest too long as it can get dry.

This looks so GOOD! I love meat and this is definitely on my list to try!
Angie

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