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.
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