Dec 12 2008

Jamie Oliver – Ham Hock and Cabbage

Published by at 2:42 pm under Ham Hock

Jamie Oliver – Ham Hock and Cabbage

recipe

Duration : 0:6:11


11 responses so far

11 Responses to “Jamie Oliver – Ham Hock and Cabbage”

  1. Eggtixon 12 Dec 2008 at 2:42 pm

    πŸ˜€ +++++++++++++++ …
    πŸ˜€ +++++++++++++++++

  2. 4king2queenon 12 Dec 2008 at 2:42 pm

    master !!! amazing …
    master !!! amazing staff !!!

  3. Sydneysider1310on 12 Dec 2008 at 2:42 pm

    Bloody YUM!
    Bloody YUM!

  4. caramimion 12 Dec 2008 at 2:42 pm

    yes, this is humble …
    yes, this is humble food.. but i can’t believe how much of the vegetable he wasted. we cook hamhocks and these types of soups, in my culture, but we save all the veg pieces for a later veg stock, or for compost. humble food makes the most out of a little.

  5. RaspberryJam94on 12 Dec 2008 at 2:42 pm

    awesome incredible …
    awesome incredible brilliant food
    i really get excited about that kind of food!
    wish i could cook things like that,but all this vegtables,the pork…this is quite expensive ( at least here in germany) πŸ™

  6. MissAmber520on 12 Dec 2008 at 2:42 pm

    That looks so …
    That looks so incredible…wish i could have eaten that πŸ™‚

  7. QuinzeZeroon 12 Dec 2008 at 2:42 pm

    O famoso cozido das …
    O famoso cozido das furnas Açoreanas. É sempre bom ver Portugueses a falar da nossa gastronomia no estrangeiro. As maravilhas da tecnologia. Hehe. Sou de Setúbal. Grande Jamie.

  8. SorthNarolinaon 12 Dec 2008 at 2:42 pm

    this is def the …
    this is def the most humble meal I’ve ever seen on a cooking show, nice to show real food done well

  9. chickalinahon 12 Dec 2008 at 2:42 pm

    mmm how good is …
    mmm how good is this kind of food!!!!! like 100 goods..

  10. neohubrison 12 Dec 2008 at 2:42 pm

    brilliant proper …
    brilliant proper cooking

  11. MeninaEspertaon 12 Dec 2008 at 2:42 pm

    I grew up with this …
    I grew up with this kind of food.
    In the Azores we killed a pig every year in January, and we would have pork meat for one Year. We don’t do that anymore. I’m in Boston now.
    But, I still cook this kind of food every Sunday when I am home from work, and need comfort food.

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