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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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Piquant Monkfish

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Category: Recipes

Piquant Monkfish recipe, eat well on universal credit

This intact fish should have been £14.38 but I happened upon it with a yellow sticker price of £5.76. Probably the best £5.76 we’ve spent for a long time. Breaking it down into 2 fillets was a bit of fun for an old ‘Butchers Boy’, but we got there in the end and totally boneless it was one of the best meals we’ve had for ages!

Ingredients:-

1 Monkfish Tail de-boned. It’s not a very complex fish to de-bone but ask you fishmonger if you’re not confident with a sharp knife
2 Anchovies, chopped
2 Sun-dried Tomatoes, chopped
2 Tsp of Capers, chopped
The Zest of a Lemon, and wedges to garnish
Slices of Parma Ham, to wrap
A handful of Flat Leak Parsley, finely chopped
1 Tbsp of Olive Oil
2 Tbsp of Balsam Vinegar
A selection of Vegetables of your choice to tray bake, including Vine Tomatoes
Rocket leaves to garnish
Salt & Pepper to season

Method:-

(1) In a bowl mix the Anchovies, Sun-dried Tomatoes, Capers, Parsley, Lemon Zest and season with Salt & Pepper.
(2) Slightly overlap slices of Parma Ham and spread this mixture down the middle. You are aiming to be able to wrap each fillet entirely.
(3) Add the Monkfish Fillet.
(4) Wrap tightly to enclose and seal.
(5) Place your vegetable and Vine Tomatoes in an oven tray, drizzle with Olive Oil, Balsamic Vinegar and season with Salt & Pepper.
(6) Roast in a preheated oven at 170c for 10 minutes.
(7) Remove from the oven and add the Monkfish parcels.
(8) Return to the oven for 15 minutes, or until the Fish is cooked through.
(9) Remove from the oven and set the Fish aside for a moment.
(10) Plate the vegetables and slice the Fish parcels diagonally.
(11) Place the Monkfish over the roasted vegetables and drizzle with a little of the remaining juices.

We garnished ours with Lemon wedges and Rocket. This was one of those meals which we didn’t want to end!

 

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