Pea and Ham Soup

This is a classic soup – so classic that I couldn’t find it in any recipe book. Apparently we are to learn how to make it as a hereditary skill. This recipe makes a huge vat of soup, but I don’t see how you could make much less.

INGREDIENTS:

  • 1 large ham bone, ham hock, left-over cooked ham
  • 1 large onion, finely chopped
  • 3 cloves of garlic, chopped
  • 3 medium carrots, chopped into small chunks
  • 3 stalks of celery, finely chopped
  • 3 potatoes, diced (optional)
  • 500g bag of yellow or green split peas – rinse the peas.
  • 1.5l stock (ham stock, chicken stock or vegetable stock)
  • 2 bay leaves
  • 1 level tsp smoked paprika
  • olive oil
  • salt and pepper to taste

METHOD:

  • In a large soup pan, fry the chopped onions and celery gently in the olive oil, until soft. Add the garlic and cook for a minute or two longer
  • Add the carrots, peas, stock, ham, paprika and bay leaves to the pan, and bring to the boil.
  • Cover and simmer for 30 minutes. Stir occasionally and add water if it is becoming too thick.
  • If you are going to add potatoes, do so at this point, and simmer for another thirty minutes.
  • Remove the ham bone from the pan and set it aside to cool. Pull any meat off the bone, shred it and return it to the pan.
  • Season with salt and pepper if required, and heat to a simmer before serving.

If you want to freeze this soup, don’t add any potato. If you’d like a smoother soup, you can blend it with a soup wand before adding the shredded ham.

Tagliatelle with ham and cheese

This is a quick recipe from Elizabeth David’s ‘Italian Food’. This is a classic recipe book, lots of recipes, along with descriptions of context and history of individual dishes. It was first published in Britain in 1954.

I had some ham that I purchased from the reduced section in the co-op, and it was a work night tonight, so something quick and easy was required.

INGREDIENTS:

  • 50g tagliatelle per person
  • 50g cooked ham per person, cut into strips
  • 25g freshly grated parmesan per person
  • Butter
  • Black pepper

METHOD:

  • Cook the pasta in boiling water for around 8 minutes, or until done.
  • Meanwhile, melt the butter and cook the ham for around 3 minutes, until warm through.
  • When the pasta is done, drain it and add all of the butter and ham and half of the parmesan, stir together and serve with the rest of the parmesan and black pepper for seasoning.

Ham and leeks in a cheese sauce

This is a good quick supper, easy and tasty. I scored some cheap ham at the co-op this afternoon. Top tip – if you want to eat cheaply and feel good about stopping food waste, Sunday afternoons at the co-op is peak bargain time.

After we ate this, we reflected that we could have snuck in a layer or two of lasagne as well.

INGREDIENTS:

  • 3-4 leeks
  • approx 4 slices of cooked ham, chopped
  • 40g butter
  • 40g flour
  • salt and pepper
  • 150ml of cooking liquid from the leeks
  • 300ml milk
  • nutmeg
  • 1/2 tsp prepared mustard
  • 100g grated cheese
  • breadcrumbs

METHOD

  • Prepare the leeks, cut them into 1 cm slices and cook in boiling water for around 7 minutes.
  • Drain the leeks and reserve the cooking liquid.
  • Put the leeks into the bottom of a gratin dish, and cover with a layer of ham.
  • Fry the flour in the butter, for around a minute, and then add the liquid to make a smooth sauce, and simmer for a couple of minutes.
  • Add half the cheese, along with the mustard and a grating of nutmeg, salt and pepper to taste. Cook until the cheese is all melted into the sauce
  • Pour the sauce over the ham and leeks, then top with the rest of the cheese and then the breadcrumbs
  • Cook for 10 minutes under a moderately hot grill, until the topping is nicely browned.