TARRAGON & THYME

A Pork hock is a relatively cheap way of providing meat for sandwiches during the week. Its something that my family have done for a lot of years. My Mum always did this for us and she always stored the hock in a dish with the stock poured over. It kept the meat better until it was all used up and then the jellied stock as it goes into a thick jelly was used for the basis of home made soups. Mum still does this and my two nephews are both very keen on Gran's home done ham. Ingredients 1 ham hock with or without trotter 1 carrot onion bay leaf cloves (stud the onion with a couple) black pepper thyme Traditionally before cooking the ham hock the ham hock has been soaked overnight in a bowl of cold water to remove as much salt as possible. Then throw away the water put the ham hock into a fresh pan of water bring to the boil and then discard this water. Put into a fresh pan of water with the rest of ingredients and cook until the meat starts to fall off the bone. Decant into a bo...

This can be served in sandwiches, as part of a party table, or as part of a salad and/or with toast. Ingredients: 1 Pork hock with trotter (this is used to form the jelly) Pepper 6 Sage leaves finely chopped. Its surprising what you can do with a Pork Hock and this simple brawn is just one way to maximise a very useful ingredient. Brawn is traditionally made from a pigs head or half a pigs head, but this produces quite a pleasant version and is easier to prepare. Place the hock in a pan and just cover with cold water, cover the pan and then simmer gently for about 1 1/2 hours or until the meat starts to come away from the bone. Take the meat off the bone and cut into small pieces and place into a pot or bowl. Keep the cooking liquid to one side. Season the meat lightly with the salt and pepper and chopped sage. Put the bones from the meat back into the cooking liquid and carry on simmering until the liquid has reduced by half and is thicker. Strain over the meat stir well and either ...