|Jane Grigson's Fish Book|
|by Jane Grigson|
Jane Grigson's book on fish cookery takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and...
Did you mean: pork hocks
Results 1 - 10 of 18 for fresh pork hocks
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This recipe was ... replaces the salt pork or pancetta in ... prosciutto. Cook's Note: Fresh herbs are preferred ... soup tastes even better the next day!
Par-boil meats. Chop greens fine. Fry bacon to get 3 tablespoons of drippings. Remove bacon. Add greens and cover with water (but not too much). Add ...
1. In a ... ham bone, salt pork, salt and ... frequently and mash the softest beans against the sides of the pan to form a thick sauce for remaining beans.
Bring salt pork or ham hocks to boil until just about tender. Add fresh peas cook until tender.
Wash beans and cover with water, bring to a boil and skim off sediment which appears, or soak overnight. Add half of the onions and the bacon. When ...
Cook fresh pigeons in the ... back or salt pork, ham hock, onion, sweet ... 30 minutes in low heat at half time stir and cover again until rice is cooked.
Place beans in ... Throw in the pork hocks and bring to ... total cooking time. Taste for salt and pepper. Serve with grated cheese on top. Serves 8-10.
Simmer pork, onion, salt ... Traditionally served with fried whole potatoes. Use small unpeeled potatoes. Boil until done; skin. Fry in butter until browned.
Wash and drain mustard greens. Put in pot with meat, add just enough water to cover. Simmer, covered, until meat is tender. Wash and drain turnip ...
Clean collard greens well. Cut fat from pork. Bring water ... Simmer all day. Add salt to taste and serve. Cabbage may be substituted for the collard greens.
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