A Pork Hock at £2 doesn't in it's own right either sound or look very appealing. But cooked low and slow in a casserole it was taste and very tender The vegetable in the casserole were just what we had in the fridge, any firm root vegetable will do at long as they won't turn to mush.
Probably not something most folk would consider making at home. But we were chatting the other evening and the chef at a pub I used to live at came up in conversation. He used to made his own version of Salad Cream for event buffets as he wasn’t a fan of the wholesale version. So into the kitchen we toddled!
Ingredients:-
Mayonnaise
White Wine Vinegar
Mustard powder
Castor Sugar
Mix and match the quantities to suit your taste.
Method:-
(1) Blend everything!
As this has a high acidity it will keep for quite some time in the fridge. Not much chance here though!
