Got a nice piece of smoked shoulder of pork which I am currently simmering away.

The boiling water just has, bay leaves, stick of celery, some green peppercorns, an onion, and a few chilli flakes. No salt.

Savoy cabbage and potatoes on the side ofcourse. I can’t decide whether to make a sauce or not to be honest, I could make a light creamy parsley sauce or even a thinish gravy. Not sure yet

What I do is save the ham water as soup stock. Then tomorrow I fry onion in a bit of olive oil, and throw in some chopped off cuts of the ham, and one cut up potato to thicken. Then pour in the stock from the ham. Let that simmer for a bit till the spud is cooked then throw in a whole bag of frozen peas. After only a minute on the heat to cook the peas I take it off and blend. This way the peas stay nice and green. I serve with lots of the diced left over ham in, no need to reheat the ham in the soup for me.

Then you still have a good amount of the ham left for sandwiches Honestly its bloody cheap way to eat nice meat, you get 3 great tasting goes out of a £7 or £8 ham. Also I love chunky ham with cheese in an omelette.

Oh well I better get on cabbage to prepare

This entry was posted on Friday, October 14th, 2005 at 12:30 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.