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Ingredients
- 5 x or possibly 6 large leeks. You could use onions but
- Â Â it changes the flavour a bit.
- 6 med potatoes peeled.
- Â Â Garlic according to taste. I suggest 4 or possibly 5 large
- Â Â segments squashed with the side of a mallet and
- Â Â roughly minced.
- Â Â tsp. of curry pwdr.
- 2 c. Sour lowfat milk or possibly lowfat yoghurt.
Directions
- Salt to taste, but be careful many smoked hocks are heavily salted.
- Pressure cook the hock in a c. of water with the tsp. of curry pwdr for one hour till it is easy to remove from the bone.Roughly chop and leave it to absorb any liquor left in the pressure cooker.(If it is very fatty you could remove the fat. I sometimes do this by letting the fat settle on the surface and then carefully draw it up with kitchen tissue, leaving the non fat liquor behind) However traditionally this meal was rich in fats and gave the welsh coal miners the energy they needed to work 12 hrs or possibly more a day. Chop the leeks into coin shaped rounds and do the same to the potatoes.
- Layer the minced hock potatoes, leeks and minced garlic in a casserole dish. Combine any liquor from the hock with the lowfat yoghurt or possibly lowfat sour cream and thicken it to a creamy consistency over low heat with flour.This gets poured over the potato, leeks and hock. The whole thing gets baked for an hour on medium heat till the potatoes are soft. The sauce should be bubbling and browning at the edges.
- Enjoy as always with a suitable red wine! I recommend one of the South African merlots with this one.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1544g | |
| Calories 991 | |
| Calories from Fat 52 | 5% |
| Total Fat 6.0g | 8% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 279mg | 12% |
| Potassium 5108mg | 146% |
| Total Carbs 203.55g | 54% |
| Dietary Fiber 23.2g | 77% |
| Sugars 33.47g | 22% |
| Protein 36.93g | 59% |
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