RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 Ham Hock
  • 2.5 cups Yellow Split Peas
  • 2 large brown onions, finely chopped
  • 3 large carrots, grated
  • 1 Litre Massel Salt Reduced stock
  • Water
  • Salt and Pepper

METHOD:

  • In a large stock pot or saucepan place the hock, peas, onions, carrots and stock and fill with water to cover all ingredients. Bring to a boil over a medium-high heat. Reduce heat, cover and allow to simmer for 3 hours.
  • Remove Bacon Hock bones from the soup and roughly break up the meat. Season to taste with salt and cracked pepper.
  • Serve with crusty buttered bread.
  • **Nan’s hot tip: Soak split peas overnight in water to reduce cooking time.

Our friends at Wine Selectors recommend pairing this dish with a Riesling to balance the sweet and salty nature of the ham

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