North East broth |
|
There’s nothing like a cold night to send you rushing to make home made soup, here in the north-east, we enjoy the cold nights with our own broth. But you cannot rush this, keep an eye on the weather forecast for a cold snap, and this will warm the cockles of your heart. It was a regular Friday night special in my house (and just about everyone else I knew) INGREDIENTS Ham shank broth mix yellow split peas root veg (whatever’s in season) METHOD Soak Ham Shank overnight. Soak broth Mix Overnight (in separate water) Drain Both next day Boil Ham shank in about three litres (6 pints) of water. (about 3 hours or 90 mins in pressure cooker) Chop all veggies into small cubes (or grated for a smoother broth) remove shank from pan and remove all of the meat split the liquor into two containers one litre in one, two litres in the other. Put all of the veg and most of the meat from the shank in a pan with the broth mix and pour over two litres of the liquor. Bring to the boil then simmer for a couple of hours on the hob or place in the oven on a low heat. Optional Dumplings Near the end mix 2oz of Self raising flour with 1oz of suet add water till a sticky mess is achieved, split this into four or five blobs and drop into the broth allow to simmer for a further 20 mins. Serve in a bowl With the other litre of liquor boil some yellow split peas (about three-four handfuls) until they are like thick mushy peas,(or porridge) leave this to cool, when cool it forms a yellow paste - Pease Pudding. Take the left over meat place in quarter of a buttered stottie spread the Pease pudding over the meat
|
|||||||||||||||||
|
|
|||||||||||||||||
|
|||||||||||||||||
|
 |
|
|