I can feel it! The weather is cooling.
We are not a huge soup-loving family so let's call this dish a veggie, pea and ham stew! It's chunky, salty, tasty and warming - ideal for the weather change.
We are not a huge soup-loving family so let's call this dish a veggie, pea and ham stew! It's chunky, salty, tasty and warming - ideal for the weather change.
I have it on good authority that a ten-month old baby will inhale this stew! I gave a friend some over the weekend and her daughter went back for thirds!
I posted this on my Facebook page this week too.
The recipe is simple and versatile. You can add whatever veggies you have in your crisper (even if they aren't too crisp anymore!)
There's a great butcher down the road from us. Before you buy products it's good to know the origin and producers commitment to animal welfare. Our butcher supplies free range, hormone, chemical-free meats.
Ingredients
1 ham hock
2 onions, diced
10 garlic cloves, minced or sliced
Spices - coriander, cumin, mustard seeds (all about 2 tspns, freshly ground in mortar and pestle)
Veggies - 2 zucchinis, 2 carrots, half bunch celery including chopped celery leaves
Stock or water
Split peas - green and/or yellow
Method
Simply chuck a ham hock in to hot pan to brown off a bit turning every 2 minutes for 8-10 minutes. I like the caramelised flavour this adds to the soup.
Throw in onions, garlic cloves and spices to sweat for about 3 minutes.
Add any veg you like and a few litres of water. I added 5L because mine is a big pot. You can use stock or part stock/part water or a stock concentrate mixed with water (the TMX one is great for this).
Add about 300g split green (or yellow of both) peas.
Bring to boil then simmer (covered) for 2hrs or so. I retain the ham meat (not fat) and chop it up then add it back to the soup. We like oursoup stew chunky but you could blend it if you prefer it to be smooth.
Serve garnished with parsley. And bread... with butter.... yum!
This can be cooled (you might want to remove fat from top) and frozen for later meals.
With our Baby #3 due in 7 weeks I think I'd better start filling the freezer!
Miss May Blossom http://www.facebook.com/MissMayBlossom
I posted this on my Facebook page this week too.
The recipe is simple and versatile. You can add whatever veggies you have in your crisper (even if they aren't too crisp anymore!)
There's a great butcher down the road from us. Before you buy products it's good to know the origin and producers commitment to animal welfare. Our butcher supplies free range, hormone, chemical-free meats.
Ingredients
1 ham hock
2 onions, diced
10 garlic cloves, minced or sliced
Spices - coriander, cumin, mustard seeds (all about 2 tspns, freshly ground in mortar and pestle)
Veggies - 2 zucchinis, 2 carrots, half bunch celery including chopped celery leaves
Stock or water
Split peas - green and/or yellow
Method
Simply chuck a ham hock in to hot pan to brown off a bit turning every 2 minutes for 8-10 minutes. I like the caramelised flavour this adds to the soup.
Throw in onions, garlic cloves and spices to sweat for about 3 minutes.
Add any veg you like and a few litres of water. I added 5L because mine is a big pot. You can use stock or part stock/part water or a stock concentrate mixed with water (the TMX one is great for this).
Add about 300g split green (or yellow of both) peas.
Bring to boil then simmer (covered) for 2hrs or so. I retain the ham meat (not fat) and chop it up then add it back to the soup. We like our
Serve garnished with parsley. And bread... with butter.... yum!
This can be cooled (you might want to remove fat from top) and frozen for later meals.
With our Baby #3 due in 7 weeks I think I'd better start filling the freezer!
Miss May Blossom http://www.facebook.com/MissMayBlossom
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