So after packing up all our meal deliveries for today’s round of Good from Scratch meal packs. I had a bit of time, and an open gate to the beach for the first time in 8 weeks.
WOW, I wish we were still in lock-down! The beach was full of twits. Racing around in 4×4’s and motocross bikes without a worry in the world. At least put a helmet on!
I must be getting old as I’ve started to notice things like this.
Back to food.
The air is certainly starting to chill and tonight is the first night we have lit a fire. I’m not sure about everyone else but these nights just start to scream hearty winter dishes, and this dish has to be one of my favourites, Split Pea & Ham Soup.
This recipe calls for a smoked ham hock, the hock will give you all the flavour you need, and the smoked gouda toasts on the side add to the smoky goodness.
Split Pea & Ham Soup with Smoked Gouda Toasts
- 1 smoked pork hock
- 1 carrot, peeled and quartered
- 2 onions, peeled and quartered
- 2 bay leaves
- 2 ltrs vegetable stock
- 2 cups green split lentils
Place all the ingredients in a large pot with a lid. Bring to the boil, reduce heat and simmer (covered) for 1 hour. Remove bay leaves and discard. Remove pork hock and set aside, blitz the rest of the soup until smooth. Pick the meat from pork hock and add into the soup. Serve soup hot with smoked cheese toasts.
Smoked cheese toasts
- 8 slices ciabatta or sourdough
- 4 tbsp Dijon mustard
- 1 cup smoked gouda cheese, grated
Spread Dijon mustard over ciabatta slices then top with grated smoked cheese. Place under a hot grill until cheese is golden and bubbling.