recipes 3

pea and ham soup

top stuff this one.  my recipe.  developed over 20 years.  i don’t think anyone can make it better.  takes about 7 hours from start to finish.  freezes well, so good to heat up in a billy when in the wilds on birding expeditions.  my personal best is 3 big bowls at one go

what is needed

  • big sized crock pot, now called a slow cooker
  • masher
  • 1 xyz packet of dried peas.  i prefer the green ones.  soak these in water overnight
  • 2 big brown onions, peeled and chopped
  • 2 smoked ham hocks
  • 3 or maybe 4 potatoes – my tip, use ruby lou.  for some reason they seem to work well in soups.  peeled and chopped into 2 cm pieces
  • a cople of bay leafs
  • 2 or 3 biggish carrots, peeled and chopped
  • 3 or 4 sticks of celery, sliced and chopped
  • fresh ground pepper
  • 3 or 4 litres – what ever it takes – of chicken stock, salt reduced.  those supermarket packs work real good

drain the water off the peas.  put the peas on the bottom of the crock pot.  followed by the onions.  put the two hocks on top of the onions.  then the spuds.  add the bay leafs.  ditto carrots.  ditto celery.  grind some pepper over the top.  pour in the chicken stock until almost at the top of the crock pot.  put on the lid, turn on at low and cook for 6 hours

now the tricky bit.  extract the ham hocks.  remove and throw away the skin, fat and bone leaving the smoked meat.  shred and chop the meat.  return to the soup.  use a masher to squish the meat, vegies and peas in the crock pot.  cook for a bit longer until you reckon it is done

 

bbq atlantic salmon

it sounds easy.  it sounds delicious.  it is if you follow my rules

imagebotbuy freshest.  not from the supermarket.  visit a fishmonger

normally the salmon is filleted into individual sizes

 

imagebottell the fishmonger which pieces you want.  no not that one – the bit in the middle!

keep the salmon fillets in the fridge

when you are ready to cook do this stuff first

imagebotheat the bbq plate – get it hot

season the plate – I favour rice bran oil because it has a very high smoke point.  it holds itself together and doesn’t taint the flavour of the salmon

pat the salmon fillets dryimagebot

check the bbq is hot.  check again

 

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check the bbq is hot

place salmon fillets skin down on the plate

 

imagebotwhile it cooks on this side put a few drops of oil on the topside of the salmon fillet..  n.b. a few drops.  that means don’t drown it

 

 

imagebotcook salmon fillet for about 3 minutes on this side

gently turn the salmon over

cook salmon fillet for about 3 minutes on this side

imagebotwhen the segments in the fillet should start to cleave 

salmon should just be cooked through.  don’t overdo it.  if you are wondering if it is cooked, then it is.  in any case everybody likes sashimi

 

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remove from bbq plate and put on warmed dinner

plate.  important!

don’t fuss about with other stuff before you eat it.  fish gets cold really quickly

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prepare this other stuff before you cook to serve with the salmon fillets.  squeezed lemon.  mashed potato.  green salad with tomato.