Peas and shallots in smoked pork broth

AT A GLANCE

  • Serves 6 people

  • 50 ml extra-virgin olive oil
  • 12 golden shallots or small pickling onions
  • 4 garlic cloves
  • 1 tbsp thyme
  • 250 gm podded peas (about 500gm unpodded)
  • To taste: sherry vinegar
  •  
  • Smoked pork broth
  • 900 gm bacon bones or 1 ham hock
  • 1 onion
  • 2 celery stalks, coarsely chopped
  • 2 fresh bay leaves
01   For smoked pork broth, combine ingredients in a large saucepan with 2 litres cold water. Bring to the boil over high heat, reduce heat to low and simmer until well-flavoured (2-2½ hours). Strain (discard solids; see note) and set aside. Makes about 500ml.
02   Heat olive oil in a large deep-sided frying pan, add shallot, garlic and thyme and sauté over low-medium heat, stirring frequently until golden (5-7 minutes). Add 300ml smoked pork broth, simmer until shallots are just tender (10-12 minutes), add peas, simmer until peas are bright green (3-4 minutes). Season to taste, drizzle with sherry vinegar to taste, serve hot.

Note If using ham hock, you can shred meat (discard skin, sinew and bone) and toss through peas at the end, or reserve for another use.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Dec 2010

Dec 2010

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