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Jacket Potatoes with Pork Knuckle in Aspic

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Jacket Potatoes with Pork Knuckle in Aspic

The perfect jacket potatoes with pork knuckle in aspic recipe with a picture and simple step-by-step instructions.

  • 400 g Small waxy potatoes (here: 8 pieces!)
  • 1 tsp Salt
  • 1 Small can / 250 g pork knuckle in aspic (here: own production)
  • 2 Dollop of cream horseradish
  1. Wash the potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, drain, rinse with cold water and peel off. Open the chilled ice-cream can, turn it out onto a plate and cut into slices. Serve jacket potatoes with pork knuckle in aspic and a dollop of cream horseradish.
Dinner
European
jacket potatoes with pork knuckle in aspic

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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