mmmm BeerBeer Is Proof God Loves Us

Rosted to perfection

Dripping with goodnes

This weeks feast was a turkey manwich.

You will need one turkey hind quater approx 2.2 kg
Rub with a spice mix of equal quanities paprika, Cumin, powdered chicken stock, marjoram add salt and pepper to taste.
Roast leg for three hours at 180°c till crisp and meat is falling from bone.
Build your sandwiches to you taste.

Pork Knucle, Sauerkraut and mash potato

Place scored Pork Knuckle in a large pot and add bayleaves, peppercorns and 350ml of Wheat beer (home brew of course) add water to cover. Simmer pork for 3-4 hours and allow to cool in pot this can be done the day before if required. To finish cooking heat a oven to a high heat 220-250 set to top heat if possible. Rub Pork knuckle skin with white vinegar and salt, standing the knuckle upright so all sides of the skin will be crisp. Cook till crisp then cook for a futher 40-60 minutes at 180. Serve with mashed potato and sauerkraut heated with garlic and onions with a little oil in the pan.

Beaten by almost all who try but ever so delicious.

Ingredients:

1 onion chopped
2 Cloves of Garlic finely chopped
1 Chorizo sausage the skin taken off and sliced.
1 Large tin of chopped tomatoes.
2 teaspoons of Smoked Paprika.
1 teaspoon of Spanish Oregano.
Salt and pepper to taste and a pinch of Sugar.
2 eggs per person.

Fry onion, garlic and chorizo in a small amount of olive oil till onion is translucent.
Add tomato, smoked paprika and Spanish oregano allow to simmer for approx 5 minutes, then season with salt ,pepper and sugar.
Use a spatula to make a space to add an egg repeat until all eggs are added cook over a medium heat.
Cover the frypan with a lid and allow eggs to set with yolks still runny.
Serve with crusty bread.