Hocks

These hocks were the biggest faff, for the least interest ever. Disappointing.

Two simmered hocks, pre skin removal. Mmmmm hairy.

In a process that took literally hours, the hocks which had soaked in water overnight, were put in the pot with a bottle of cider, a chopped red onion, 2 carrots, 2 celery sticks, some peppercorns, a couple of bay leaves and water. This was brought to the boil, then simmered for two hours.

The hocks were then removed, cooled, and stripped of all skin and fat, and the dark meat shredded off of the bone.

In keeping with the Nigella recipe which this was basically following, to accompany we made leeks in a white sauce and plain boiled potatoes.

Try to spot some flavour on the plate. Difficult innit.

Verdict
The whole plate was almost entirely devoid of flavour. The dark meat itself tasted quite nice when had with some extra English mustard, but on the whole the meal seemed Germanic in the worst possible way. 5 out of 10 (and all of those points are for effort).