Serves 6-8
3 ham hocks (roughly 2kg/4lb 8oz in total)
2 leeks, trimmed
1 celery stalk, trimmed
3 carrots
Olive oil
2 bay leaves
100g (3½oz) pearl barley
1 chicken stock cube
400g (14oz) frozen peas
1 small bunch of fresh curly parsley, leaves finely chopped
1 heaped tbsp mint sauce
Bread and English mustard, to serve
The day before you want to cook this recipe, soak the ham hocks in a pot of cold water overnight.
The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil.
Discard the water, rinse the hocks, and repeat once more.
Finely slice the leeks, celery and carrots in your food processor or using a mandolin.
Add the veg to a casserole pan with a glug of olive oil, a pinch of salt and pepper, and the bay leaves.
Sweat over a medium heat, stirring occasionally, for 15 minutes, till the veg are soft but not coloured.
Add the drained ham hocks, pearl barley and stock cube and 2 litres (3½pts) of water to the casserole.
Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours or until the ham is very tender.
Check on it occasionally, and top up with more water if needed.
Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas. When they’re tender, stir the parsley and mint sauce into the broth, adding a little more water if needed. Serve with bread and English mustard.
'via Blog this'
3 ham hocks (roughly 2kg/4lb 8oz in total)
2 leeks, trimmed
1 celery stalk, trimmed
3 carrots
Olive oil
2 bay leaves
100g (3½oz) pearl barley
1 chicken stock cube
400g (14oz) frozen peas
1 small bunch of fresh curly parsley, leaves finely chopped
1 heaped tbsp mint sauce
Bread and English mustard, to serve
The day before you want to cook this recipe, soak the ham hocks in a pot of cold water overnight.
The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil.
Discard the water, rinse the hocks, and repeat once more.
Finely slice the leeks, celery and carrots in your food processor or using a mandolin.
Add the veg to a casserole pan with a glug of olive oil, a pinch of salt and pepper, and the bay leaves.
Sweat over a medium heat, stirring occasionally, for 15 minutes, till the veg are soft but not coloured.
Add the drained ham hocks, pearl barley and stock cube and 2 litres (3½pts) of water to the casserole.
Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours or until the ham is very tender.
Check on it occasionally, and top up with more water if needed.
Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas. When they’re tender, stir the parsley and mint sauce into the broth, adding a little more water if needed. Serve with bread and English mustard.
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