Ham hock

Green split pea and ham soup! Still fart worthy!

Posted by Gary

Green split pea and ham soup needs to be green

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Introduction

Last Sunday I made the most fart worthy pea and ham soup. It lived up to expectations in terms of flatus, however, it had an awful faeculent colour and wasn’t what I was hoping for in terms of a pea and ham soup. I was hoping for a nice deep green colour. So this week I’m having another go at making green split pea and ham soup.

Snapchat

I snapped about the soup before I began preparation. If you snap please add me as a friend. My user name is garydlum

What did I put in it this time?

Split green peas, Stock, Potato, Onion, Jalapeño, Celery
Split green peas, Stock, Potato, Onion, Jalapeño, Celery

Okay last week I used carrot, this week I’m using potato.

  • Ham hock—I bought a big one this time from the delicatessen at Coles.
  • Speck—No pulled pork this week. I had a lump of fatty speck that was approaching its best use by date. I hoping the fat will dissolve nicely in the soup.
  • Potato—I diced two spuds
  • Onion—I diced a slightly smaller onion than the one I used last week. Last week, the whole apartment took on a slightly onion smell and I figure the more onion meant more farting too.
  • Celery—I used three sticks. I want this soup to be green.
  • Jalapeño—I used two for some extra kick and for the green!
  • Stock—This time I used Coles brand salt reduced chicken stock. Last week the soup was well seasoned but it didn’t need to be that salty. This stock was also considerably cheaper.
  • Split peas—I used a 500 gram packet. But I forgot to wash them first.

What to do with all the stuff

  1. In the slow cooker vessel, I added the diced vegetables and the unwashed split peas.
  2. Give it all a good stir around.
  3. Add the two litres of stock and stirred.
  4. Put in the speck and the ham hock.
  5. Cook for six hours.
  6. After six hours I removed the ham hock and speck. I pulled the skin off both and discarded it. I then pulled the muscle bundles apart into chunk sized portions. Discard the bones.
  7. With a stick blender smooth the remaining soup.
  8. Add some of the ham to the bottom of a bowl and ladle in some soup to the desired volume.
  9. Top with spring onions, chives and red chilli.
  10. Aliquot the remaining soup into containers for freezing.
  11. Shoot a photograph and make a nice picture.
  12. Drink the soup and enjoy the salty goodness.
  13. Prepare to fart for another 24 hours and hope the meetings I attend have ventilation.
  14. Write the recipe.
  15. Blog (verb)

What does it look like?

Slow cooker split green pea and ham soup with Jalapeño peppers and chilli for kick
Slow cooker split green pea and ham soup with Jalapeño peppers and chilli for kick

It’s a pleasant shade of green. Well almost green. Better than last week anyway.

What does it taste like?

It’s a great soup and worth waiting six hours for.

The ham was nice and tender. The speck added a great touch.

Final words

I prefer the green look rather than the mustard yellow of last week’s soup.

Check out the video of some of the preparation.

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The most fart worthy pea and ham soup ever

Posted by Gary

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Introduction

Last week I watched a video by Greg’s Kitchen on pea and ham soup and for some reason he’s taken it down. [He’s now posted it again Tuesday 2016-07-19]

It inspired me to make pea and ham soup in my slow cooker today. I haven’t had a good pea and ham soup for ages. I know that whenever I have pea and ham soup I fart like a demon all night long. I reckon tonight if someone lights a match in Belconnen we’re all doomed. At least it will keep me warm.

Ingredients

  • Ham hock—You can buy one from the delicatessen section of Coles or any other supermarket
  • Carrot—I used a big one. If you want your soup green use a potato instead. If you use a carrot the colour is quite faeculent. The carrot (or potato) needs to be finely diced.
  • Onion—I used a big brown one. It should be finely diced.
  • Celery—I used two sticks. It should be finely diced.
  • Stock—I used two litres of chicken stock.
  • Leftover pulled pork—You don’t have to use this but I still had some left over from last week.
  • Split peas—I used a 500 gram packet. The spilt peas should be washed first.

What to do with the ingredients

  1. In the slow cooker vessel add the diced carrot, onion, celery and split peas.
  2. Add the leftover pulled pork.
  3. Add the two litres of chicken stock.
  4. Stir everything through thoroughly.
  5. Add the ham hock.
  6. Cook for six hours.
  7. After six hours remove the ham hock and dissect away the skin and separate the muscle from the bone. Pull apart the muscle and put in a bowl. Discard the skin and bones.
  8. With a stick blender smooth the remaining soup.
  9. Add the ham to the bottom of a bowl and add the soup.
  10. Aliquot the soup and ham into containers for refrigeration for lunches.
  11. Shoot a photograph.
  12. Drink the soup and enjoy the salty goodness of the ham.
  13. Write the recipe
  14. Blog (verb).

What does it taste like?

Slow cooker pea and ham soup
Slow cooker pea and ham soup

The soup looks more yellow/orange than green like peas. But it tastes really good. It’s thick salty and filling. The ham is soft and tender and fatty full with flavour.

Final words

This is a nice soup and worth waiting six hours to cook.

It will keep me in lunch for three days at work.

I’d happily recommend it.

If you try it let me know what you think.

 

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The Cupping Room Restaurant Review

Posted by Gary

Sunday in Canberra was pretty glorious. The sun was shining and the sky was a beautiful blue. Bron suggested we have breakfast at The Cupping Room.

The Cupping Room is open for breakfast and lunch every day. They don’t take reservations; just walk in and ask for a table. I suggest getting there early because it doesn’t take long for a queue to form. 

We arrived just before 8.30 and there were plenty of tables available. The staff are pretty friendly and helpful. 

Coffee was the first order of business. The Cupping Room doesn’t do lattes and flat whites as such. They do milk based coffees to create a balance of espresso and textured milk. The milk based coffees are served at 60 °C. We were offered the ‘house’ or the seasonal coffee. The house coffee being more chocolatey while the seasonal is more fruity with cherry overtones.

We both asked for the house coffee to begin with knowing that there will be an opportunity for a second coffee at the end of breakfast.

For breakfast I asked for the Ham hock fritters (Ham hock, corn and potato fritters with two poached eggs, ‘cuppers hot sauce’ and a cress and alfalfa salad) and Bron asked for Avo and his mates (Half an ‘A grade’ avocado, whipped goats curd, snow pea sprouts, herb infused Maldon salt and sourdough toast) with poached eggs.

Ham hock fritters with poached eggs, Cuppers hot sauce and alfalfa salad. Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/40sec, ISO 32
Ham hock fritters with poached eggs, Cupper’s hot sauce and alfalfa salad. Apple iPhone 6 with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/40sec, ISO 32

The fritters were full of lovely ham hock meat and the fritters weren’t too salty. The Cupper’s hot sauce was amazing. It complemented the fritters and the lovely oozy runny egg yolk from the perfectly cooked eggs. The cress and alfalfa salad was lightly dressed and very refreshing. 

I’d happily recommend eating here. The coffees we had were excellent. Starting with the house coffee was a good move and then finishing with the seasonal coffee was better. 

 
The Cupping Room on Urbanspoon
 

The Cupping Room has its own Facebook page at https://www.facebook.com/canberracuppingroom

You might also want to read what other Canberra bloggers have written. Here’s a small selection:

http://inthetaratory.wordpress.com/2014/01/12/the-cupping-room-civic/

http://foodpornjournal.com/2013/12/brunch-cupping-room/

http://www.le-bonvivant.com/2013/12/the-cupping-room-canberra/

http://goodfoodweek.blogspot.com.au/2014/08/review-cupping-room.html

http://capitalfoodjournal.com/mushroom-burger-the-cupping-room-canberra-cbd-act/

http://fineeating.wordpress.com/2014/08/02/the-cupping-room-canberra-city/

 
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