I need a recipe for potatoes and ham hocks?

Answer 1

INGREDIENTS

2 pounds fresh green beans, rinsed and trimmed
1 large onion, chopped
3 ham hocks
1 1/2 pounds new potatoes, quartered
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoning salt
1 tablespoon chicken bouillon granules
ground black pepper to taste

DIRECTIONS

1)Halve beans if they are large, place in a slow cooker with water to barely cover, and add onion and ham hocks. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
2) Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
3) To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

Answer 2

Braised pork hocks

4 pork hocks
200g carrots
200g onions
100g mushrooms
2g Aniseed myrtle
2g Oz lemon
2g Mountain pepper
2 ltr demi glace
500ml port wine
100ml soy sauce
pinch salt
pinch pepper
butchers twine

Method

· Trim and tie the hocks.
· Finely dice all the vegetables (brunoise) and place in a braising dish, with the demi , port wine, soy sauce and all the native herbs.
· Place the hocks in the dish and cook for approximately 1½ – 2 hours or until the meat is tender.
· Place a hock on a plate with some of the sauce. Serve with your favourite wild food chutney.


Mashed Potato with Paperbark Smoke Oil

Many restaurants around the world these days serve Truffled Mash Potato on their menus mainly since mashed potato carries the truffle flavour elegantly. You’ll find this recipe just as interesting. Mashed Potato with Paperbark Smoke Oil is great served as a side dish or alternatively can be served under ocean trout, beef fillet, lamb loin or pork cutlets.

500g potatoes
60ml cream
40g butter
10g Alpine pepper
10ml Paperbark Smoke oil
10g salt

Peel the potatoes and place them in a saucepan of cold water. Bring to a boil and cook until soft. Drain and return to the pot. With a potato masher, roughly mash the potatoes. Ideally, use a potato ricer and pass the potato through to get a fine mash. Alternatively, keep mashing to smoothness. Add the cream, butter, Alpine pepper and season with salt to taste.

To serve as a side dish, try simply drizzling the Paperbark Smoke Oil over the top. Alternatively, mix it through for a delicious mash potato.





Pea & Ham Soup

A very easy, nourishing soup to make during the colder months - and another great way of using the slow cooker.

You need:

Ham Hocks
Split Peas
Bay Leaves
Onion
Carrot
Potato

Method:
Soak split peas overnight, drain and rinse a couple of time.

Place in crock pot with a litre of water and bay leaves and onion with your ham hocks, cook for 5 hours and then take the bone and and skin from the ham hock, take out.

Chop carrot and potato into smallish pieces and place in crock pot and cook for another hour.

Enjoy it

Nancy