4 small pork knuckles
4 each onions, sliced
3 each carrots, sliced
315 ml spoon (3 tb.) vinegar
1 each bay leaf
1 each clove
25 g (1 oz.) german butter, melted
3 each cooking apples, peeled, cored & cut, into thick sli
150 ml (1/4 pint) german apple juice
15 ml (1 tb.) cranberry jelly (optional)
Directions
Place the pork knuckles in a large saucepan w/ the onions, carrots,
vinegar, bay leaf & clove. Cover w/ water & bring to the boil. Cover &
simmer very gently for 45 minutes. Drain the meat , retaining the
vegetables, bay leaf & clove. Brush the meat w/ butter & place in a
large braising dish. Add the vegetables, herbs, apple slices & apple
juice. Cover & bake at 180 celcius/ 350 F degrees/ Gas mark 4 for
about 2 hours until the pork is very tender. Serve w/ the vegetables
& a little of the cooking liquor ( which may mixed w/ cranberry
jelly, reheated & poured over the meat), & potatoes dumplings & red
cabbage. Braised Knuckle of Pork With Apples
Servings: 1 servings
Braised Knuckles Of Pork With Apples Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Meat; Pork
The History of Recipes
It is possible to read the history of written recipes way back into the distant past, in fact as far as ancient Egypt, and possibly even further. Interesting though that is, these, early cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to experts in ancient history is a series of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in Roman times around 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by his fellow Romans. In his works, he recounts how the meals were split into appetizers, entrees and afters, something that is very familiar to us today. Aspicius recounts how the cooks of Roman times made use of many different herbs and spices, including some that we all recognise such as thyme, mint and asafoetida. For the next few years, the upper classes strove to serve the most exotic meals, and consequentially cooks and their collection of recipes increased in prestige. However, it was during the 1800s that cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cookbooks were starting to become popular mostly due to better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Braised Knuckles Of Pork With Apples recipe.
