As far as recipes go this is a very simple and I rarely use set amounts of each vegetable. The quantities listed here are intended as a rough guide and can be varied as much as you like. I tend to go for as many vegetables as will fit in the pot as I prefer a very hearty filling stew. The ham hock used here was produced by Ballencrieff Rare Pedigree Pigs and purchased at the Edinburgh Farmers Market.
- 1 ham hock
- 4 medium sized potatoes.
- 2 large carrots.
- 2 onions.
- A handful of kale.
- 1 cup of frozen peas.
- Knob of butter.
- Place your hack hock in a saucepan and cover with water. Bring this to the boil and then reduce the heat to a simmer. Simmer for about 2 hours until the meat easily parts from the bone.
- Remove the hock from the water and allow it to cool enough to separate all of the meat from the bone. Shred the meat into small pieces and return these to the pan.
- Next peel and chop the potatoes, carrots and onion in to bite-sized pieces, add these to the pan and bring the pan back to the boil and then reduce to a simmer. I use as many vegetables as will fit in the pan and remain covered by the liquid. Use whatever ratio of the different vegetables you prefer.
- Add any herbs to spices of your choice to the pan. I usually add some black pepper with some dried rosemary and thyme.
- Then simmer this for about 30 minutes until the potatoes and carrot are cooked. After about 15 minutes of this add a large handful of chopped kale to the pan and mix this into the other vegetables.
- Finally when the other vegetables are cooked through add a large handful of frozen peas, bring it back to the boil and then allow it to simmer for a couple of minutes.
- When cooked serve up and add a knob of good quality butter to melt into each bowl for extra flavour. I usually add a pinch of salt on top.
Ham hock stew with optional beer.