This hearty recipe can feed a family of four and will definitely have diners coming back for seconds.
Smoked ham hock broth
- 1 smoked ham hock
- ½ cup pearl barley
- ½ cup green lentils
- ½ cup bulgur wheat
- 2 carrots chopped
- ¼ leek chopped
- 1 Bay leaf
- 2 stalks celery chopped
- 1 onion diced
- 3 cloves crushed garlic
- 1 cup diced pumpkin
- Pinch of dried thyme
- Salt and pepper
1. Put the ham hock into a pot, cover with water and simmer for about 45 minutes to an hour until the meat is soft and can be shredded off the bone easily.
2. Strain the liquid and keep it to one side.
3. Shred the meat from the ham hock, discarding the skin and bone.
4. Add the pearl barley, green lentils and bulgur wheat to the reserved liquid and bring to the boil. Simmer for about 10 minutes. Please note you may need to increase the liquid buy adding water to the grains and lentils as they cook.
5. Add the diced carrots, leek, bay leaf, chopped celery, diced onion, diced pumpkin, garlic, thyme and salt and pepper to the pot and cook through.
6. Add the reserved shredded ham hock meat to the pot and stir until heated.
7. Serve in bowls and garnish with fresh herbs.
- Silverbeet and garlic bread
- 4 stalks silver beet
- 3 cloves garlic
- 100g butter
1. Pre-heat oven to 180 degrees.
2. Add the silverbeet leaves (stalks removed) to a pot of boiling water, count to 10 and then remove the silverbeet and put straight into cold water to drain. Squeeze the leaves to get rid of any excess water.
3. In a blender, add the crushed garlic cloves and softened butter until mixed.
4. Slice a loaf of bread, thickly, and spread the garlic butter along with a bit of the blanched silverbeet in between each slice.
5. Wrap the whole loaf in tinfoil and place in the oven for around 25 minutes.