Kambrook KMC200 manual Smoked Ham Split Pea Soup

Smoked Ham and

Split Pea Soup

Serves 8

1 tablespoon olive oil

1 large brown onion, diced

3 cloves garlic, minced

1 ham hock (800g)

500g green split peas, washed

1 bay leaf

4 sprigs thyme

2carrots, peeled, diced

3stalks celery, diced

2 teaspoons black peppercorns

1 cup white wine

1 litre vegetable stock

1.Preheat oil on the high sauté setting and then sauté onion and garlic until golden brown, about 6 minutes.

2.Add the ham hock and place the lid on for 5 minutes.

3.Stir through the peas, herbs, carrot, celery, wine and stock.

Stir until combined and place onto ‘SLOW COOK’ for 8 hours.

4.Remove hock and separate meat, add meat back to soup and stir to combine.

5.Serve with crusty Italian bread.

Dahl

Serves 8

60g butter

2 brown onions, peeled, diced

4 cloves garlic, minced

2 teaspoons ginger, minced

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 teaspoon fennel seeds

1 teaspoon ground nutmeg

3 cups dried yellow lentils, washed

2 teaspoons salt 1500ml vegetable stock 300ml light coconut milk

1.Preheat oil on the high sauté setting and then sauté onion, garlic and ginger until golden brown, about

6 minutes.

2.Add the spices and stir for 2 minutes.

3.Stir through the lentils and stir for 1 minute. Add the stock and stir until combined and place onto ‘SLOW COOK’ for 6 hours.

4.Stir through the coconut milk and serve with mango chutney, greek yoghurt and coriander.

19

KMC200_IB_D11_FA.indd 19 18/08/11 3:06 PM