RECIPE NO. 10: STICKY PORK KNUCKLES + BROCCOLI, BACON AND MARINATED MUSHROOM SALAD, WITH ALMONDS, AVO AND PARMESAN. 

RECIPE NO. 10 (16th SEPTEMBER 2017)
THE MEAL:  STICKY PORK KNUCKLES + BROCCOLI  BACON AND MARINATED MUSHROOM SALAD, WITH ALMONDS, AVO AND PARMESAN. 
WHO CHOSE IT: ELIZABETH

Elizabeth’s side of the story: 

fullsizeoutput_2ff1| S L O W    D O W N |
I feel I need this reminder on a hourly basis at the moment. Two weeks ago we got news that we need to move out of our house by the end of the month and yet again, with only two weekends to spare and a cram packed week: proper cooking seemed to be something my days are just not accommodating at the moment. With such a full schedule I had been looking forward to a bit of home cooked goodness, so much so, that even the intimidation of hosting a German for dinner whilst cooking pork knuckles wasn’t enough to waiver my excitement.

THE INGREDIENTS:
Pork knuckles, carrots, celery, onion, chutney, tomato sauce, soya sauce, honey and seasoning.

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For the salad we needed broccoli, bacon, mushrooms, almonds, avocado, mayonnaise, wholegrain mustard, balsamic vinegar, soya sauce, lemon zest and thyme.


THE METHOD:

The pork knuckles were so simple to prepare. A few of the ingredients are chopped, a stock prepared and the knuckles simmered for an hour. The deliciously sticky glaze is then smothered all of them, and continue to roast in the oven. The smell was intoxicating.

The salad on the other hand requires some effort.
The broccoli gets blanched, the mushrooms are cooked and then marinated in their separately prepared mixture, the almonds roasted, the bacon fried, a mayonnaise dressing mixed, an avo sliced and some lemon zest grated.

The end result makes up for all the effort as the salad is mouthwatering. But time is needed to prepare this one.

 

THE EXPERIENCE:

The glaze was such a tasty edition to these over roasted knuckles and so enjoyed that my husband has been suggesting we try it with chicken and ribs.

The pork knuckles were perfectly done, the glaze thick and sticky and the meat tender. The stock had created a lovely flavor in the meat.

The salad was devine. One of our favorites for sure. I paired our choices with mashed potato and it was the perfect accompaniment.

THE COST:

I had run out of a few staples in our house like tomato sauce, chutney, mayonnaise and so these added to the costs of the meal but if I had to remove these costs it was an average costing meal.

TOTAL: R220.00 / £12.94

DID WE RATE THIS:
NEVER AGAIN | OCCASIONALLY | ONCE A MONTH | A FAMILY FAVOURITE

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Ingrid’s side of the story:

I always start the “month” with the very best intentions and even while cooking, I’m editing my blog in my mind, making notes of the smells and sights – it always sounds so good in my head. But after the food has been consumed and the kitchen cleaned and put back into order, I inevitably fall into bed and by the time I awaken the following morning, life takes over and last nights dinner becomes a distant memory.  Every month I challenge myself to write the blog the same day as we cooked the meal and to surprise Lizzy with my efficiency. The year is not over yet, I may still surprise her.

THE EXPERIENCE:

I had my in-laws staying with me for the last few weeks, so they got to be here to watch the preparations and taste this months meal. And then my brother and his wife popped in and ended up also joining us. So it was a full, but happy house.

It was, as always hectic and a mad rush on a Saturday grabbing last minute ingredients between ParkRuns and hockey tournaments – but once I started my cooking, it was relatively straight forward. The Pork Knuckles were absolutely delicious and so very very easy to prepare. As Lizzy said above, the glaze was so easy and so tasty – making it a perfect marinade to make for other meats too. We have in fact since made it for a chicken braai/bbq and it was yummy.

The salad was a little more time consuming in terms of the preparations – but absolutely delicious (and thats coming from someone who hates mushrooms). The combination of flavours and textures was just perfect. I also think that it is one of those recipes that will take less time to make, the more often you make it.

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THE COST:

Since we had more people (with big appetites) I doubled this recipe to make sure we had enough food for everyone. Some ingredients had to be purchased whether or not I doubled the recipe, but ingredients like the pork knuckles and salad ingredients needed to be doubled – making this meal cost a little more. However, it did feed 6 adults with some leftovers.

TOTAL:R420.43 / £23,34

DID WE RATE THIS:
NEVER AGAIN | OCCASIONALLY | ONCE A MONTH | A FAMILY FAVOURITE

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