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
Experts have traced the existence of recipes way back into the far past, at least as far back into history as early Egypt, and possibly even further. Interesting though that is, sadly, these old cook books were just primitive hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. During the time of the Roman Empire a roman called Apicius assembled a collection of documents describing recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something we still use today. Additionally, he describes how the ancient chefs used many different aromatic flavors, including some that we all recognise such as bay, rue and parsley. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from the East, such as coriander, parsley, and basil. These new foods and tastes created an explosion in recipe publications, most of which are now in private collections. Over the following few hundred years, the upper-class families of Europe competed with each other to offer the most extravagent meals, and as a result cooks and their recipes were highly sought after. However, it wasn`t until the 19th century that haute cuisine and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking books are in great demand, mostly as a result of increased literacy, more spare time and being a little richer. |
We hope you enjoy this Braised Knuckles Of Pork With Apples recipe.
