麻豆社

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Smoked Ham Hock, Vegetable and Potato Stew听

1 smoked ham hock

2 sticks celery, coarsely chopped

2 onions, peeled and quartered

1 carrot, peeled and sliced thinly

4 medium potatoes, peeled and diced

1 leek, split washed and chopped

Chopped parsley

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Place the ham hock in a pot and cover with cold water.

Add the onions and celery and bring to the boil. Simmer until fork tender.

Alternatively put in a pot, cover with a lid and bake in a 160oc for about 3 hours or until fork tender.

Remove the meat from the hock and discard the bone.

Add the carrots, and potatoes to the remaining stock and simmer for 20 minutes. Add the leeks and cook until soft. Stir in the ham hock meat and parsley. Serve.

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Whole Roast Cauliflower with Cheddar, Onion and Mustard Crust

1 medium cauliflower

2 small onions, peeled and finely sliced

25g butter

100g cheddar, coarsely grated

1 tablespoon cream

1 tablespoon wholegrain mustard

Wash the cauliflower well and place in a pot.

Cover with water and season with salt. Add a few sprigs of thyme to the water.

Bring to the boil, cover and simmer for about 30 minutes or until the core is tender. Drain.

Set oven to 200oc.

Fry the onions in the butter until soft and golden.

Mix into the cheese with the cream and mustard.

Place the cauliflower in a buttered baking dish.

Cake the cheddar paste onto the white part.

Bake for 15 minutes or until golden brown and crisp.

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