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.
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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