I'm slowly working my way through my cook books from Christmas (tending to use one more often at the moment). Through this process I'm also using more local producers - I enjoy going to the local farmer's market at the weekends if I'm not at work. I've also started using one of the butchers in town. At least I can provide him with a giggle every now and then as I go in with very specific requests.
This week I slowed cooked ham hocks that had been soaked in a pale ale brine with lemon zest. I only just had a bowl bigger enough to hold both of them. It's a great recipe and we still had a whole ham hock untouched which meant lots of tasty ham to having for lunches during the week.
I went local again for the ale I used. Adnams is brewed not that far from where I lived so I picked their Explorer beer to use for the brine. The kitchen definitely smelt of it as the recipe requires 1.5 litres.
xxx
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