At less than 3€ a kilo this is a must have stable recipe that is easy to prepare and cook and full of flavour!

Inroduction

Roast Knuckle of Pork with Beer

RAW KNUCKLE OF PORK

This is a joint that many people don’t want to cook which is a shame as it is full of flavour and when cooked properly is fall off the bone delicious!

Servings

2

Prep. time:

10 mins

Cook:

100/120 mins

Difficulty:

Fairly simples!

Ingredients

  • Knuckle of Pork  650/700 gms

    Stick of celery cut into ‘rings’

    Carrots (2) quartered lengthwise and chopped

    Small onion finely chopped

    Garlic (2 cloves) thinly sliced

    Small green pepper chopped

    3-4  bay leaves

    Glug of Olive oil

    Ground black pepper

    Salt

    Bottle /Can beer (I used Mahou) a dark beer would be even better.

Step by Step Instructions

Step 1
  • Rub the meat with olive oil, salt and black pepper, place in a bowl and add all the chopped vegetables and cover with the beer. Leave for 60/100 minutes (If you are doing it for the next day overnight in the fridge would be even better)
Step 3
  • Place the meat into a shallow baking tray and pour over the beer stock and vegetables Cook for one hour. Remove after one hour and turn. Cook for a further 45 minutes then turn the oven up high for five minutes.
Step 5
  • Serve with ‘hassle back’ potatoes (See separate Recipe) and green vegetables.

Bon appétit !

Step 2
  • Heat oven to 200*
Step 4
  • Serve on a hot plate and pour over the liquid or alternatively, blend the vegetables into a sauce and pour over the meat.

Inroduction

My French Onion Soup

By: Garry Waite

My French Onion Soup takes a bit of time to make, but worth it in the long run. This will make about eight portions and is good for freezing down. If you wish to keep it vegetarian obviously omit the bacon and the beef stock cube and substitute the beef stock for veggie. If you look at other recipes you will find variations but this particular recipe guarantees a full, rich and warming soup that would claim pride of place in the Bistros of Paris.

Servings

6 – 8

Prep. time:

20 mins

Cook:

1 hr

Difficulty:

Easy

Ingredients

  • 1 x 2lb 12oz/ 1.25k fresh, whole chicken
  • 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
  • 4 oz/ 100g long grain rice, washed
  • 3 – 4 medium sized carrots, peeled and grated
  • Handful of chopped prunes
  • Salt and crushed black pepper

Servings

6 – 8

Cook:

1 hr

Prep. time:

20 mins

Difficulty:

Easy

Ingredients

  • 1 x 2lb 12oz/ 1.25k fresh, whole chicken
  • 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
  • 4 oz/ 100g long grain rice, washed
  • 3 – 4 medium sized carrots, peeled and grated
  • Handful of chopped prunes
  • Salt and crushed black pepper

Step by Step Instructions

Step 1

In a large pan sauté off the onions, garlic, bacon and apple

Step 3

When the pan is still hot pour in the brandy and ignite to burn off the alcohol and then add the red wine.

Step 5

Bring to the boil and then gently simmer for about 20 minutes. Return to boiling point, mix the corn flour with cold water and add to the mix. Bring back to the boil and simmer for a further 10/15 minutes.

Step 2

Caramelise the onions. The sugar in the apple will help this process but now add the brown sugar. Crumble the stock cubes into the mixture. Add the black pepper.

Step 4

Add 2 litres of water and the tomato purée.

Step 6

TO SERVE pour in to a deep bowl place some dry bread on top (or toast) grate over some cheese (I use cheddar but you can use gruyere) and place under a grill until golden brown.

Bon Appétit !