Pork griskins with homemade tomato ketchup and butterbean succotash
Tomato Ketchup
500g fresh ripe tomatoes
1 onion, peeled and chopped
2 cloves garlic, crushed
1 tablespoon olive oil
25g Castor sugar
100ml Cider vinegar
2 cloves
1 teaspoon celery seeds
1 teaspoon crushed peppercorns
Pinch paprika
Salt and pepper to taste
Heat the oil and cook the onions and garlic until soft.
Add the other ingredients and simmer for 30 minutes. Remove the cloves and blend
the remaining mixture. Return to the pan and simmer to desired consistency.
Strain if you wish.
750g pork griskins
1 onion
1 tablespoon olive oil
Heat the oil in a large frying pan over high heat. Add the griskins,
season with salt and pepper and cook until sealed on both sides. Add
4 tablespoons of the tomato ketchup and 100ml of water. Simmer for
30 minutes, adding a little more liquid if necessary. Check for seasoning.
Pork griskins with homemade tomato ketchup
and butterbean succotash>>
Blackcurrant icecream sliders>>
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