Christmas Hock
Ingredients
Instructions
Pre-heat the oven at 220C degreed on the resistance setting.
Prep a deep pan or hull.
Wash the potatoes well and peel them if you want.
Leave them whole or cut them in half if they're on the bigger side and place them in the hull.
Wash the orange well and scrape half of it.
Juice both the orange and grapefruit and add the juice in the hull together with the potatoes.
Add the garlic, olive oil, honey, scrape, mustard and a cup of water.
Massage the potatoes really well and then add the hick and oregano in the hull.
Cover the food and bake it in the oven for about an hour at 200C degrees on resistance, on the lower rack in the oven and after uncovering it bake for another hour at 180C.
Meanwhile stir the potatoes every now and then and turn the hock so that it cooks on both sides.
Notes
- You could buy a hock that's not already marinated and marinate it yourselves. Keep in mind that it will take about a day for it to marinate properly before you cook it.
- While it's cooking make sure to keep an eye on the liquids. If the food is dry after the first hour and the potatoes haven't cooked yet, add a cup of chicken broth or warm water. Do this multiple times if needed.
- The secret to making your potatoes irresistible is the olive oil, salt and liquids.
- For the best results slow cook your food on resistance. Ideally you would want to lower the fire after the first 30 minutes and let it cook at 160C degrees for about 3-4 hours. Uncover the food so that both the potatoes and hock take a nice brown color.
- The liquids could be a combination of different fruit, broth, wine, beer etc. combos.
- Garlic is really necessary for this recipe, use it and you'll remember my words.
- If you don't have a hull you could make one yourselves by covering a deep pan with cooking paper and closing it carefully with foil.
- For a smaller portion you could bake it in any pot you have available as long as it has a lid.
A great recipe idea for your Christmas or New Year's table, or even a Sunday meal.
