Filter
Top Products
19
Smoked Ham and
Split Pea Soup
Serves 8
1 tablespoon olive oil
1 large brown onion, diced
3 cloves garlic, minced
1 ham hock (800g)
500g green split peas, washed
1 bay leaf
4 sprigs thyme
2 carrots, peeled, diced
3 stalks celery, diced
2 teaspoons black peppercorns
1 cup white wine
1 litre vegetable stock
1. Preheat oil on the high sauté setting
and then sauté onion and garlic until
golden brown, about 6 minutes.
2. Add the ham hock and place the lid
on for 5 minutes.
3. Stir through the peas, herbs,
carrot, celery, wine and stock.
Stir until combined and place onto
‘SLOW COOK’ for 8 hours.
4. Remove hock and separate meat,
add meat back to soup and stir
to combine.
5. Serve with crusty Italian bread.
Dahl
Serves 8
60g butter
2 brown onions, peeled, diced
4 cloves garlic, minced
2 teaspoons ginger, minced
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon fennel seeds
1 teaspoon ground nutmeg
3 cups dried yellow lentils, washed
2 teaspoons salt
1500ml vegetable stock
300ml light coconut milk
1. Preheat oil on the high sauté setting
and then sauté onion, garlic and
ginger until golden brown, about
6 minutes.
2. Add the spices and stir for 2 minutes.
3. Stir through the lentils and stir for 1
minute. Add the stock and stir until
combined and place onto ‘SLOW
COOK’ for 6 hours.
4. Stir through the coconut milk and
serve with mango chutney, greek
yoghurt and coriander.
KMC200_IB_D11_FA.indd 19 18/08/11 3:06 PM