It has been a good weekend. We caught up with a good friend out in the rainy hills of Huia. Snaffled one of her children away for the night to play with ours. Is it just our kid who turns in to a complete dork when they have friends over? Master 7 gets all hysterical and turns his younger brother in to a target for pranks and general fun. We all camped in the lounge – fur children and all – watching animated movies until the lads were all asleep, and the grown ups could sneak off to our bed. This morning we took the boys plus dog up the mountain to have a run around in the rain and then we headed home so I could get dinner started.
I love slow cooking meat on a rainy wintery weekend. The house fills up with warmth and the delicious smells and you know you can relax and do stuff. While dinner was cooking I managed to proofread reports, hang with the kids – and we still had time to head up the hill to visit Nana this afternoon.
Anyway – this recipe was so delicious that I didn’t have time to get a photo – it was eaten up so fast! I got it from bite.co.nz and because our slow cooker is broken I just did it on the stovetop in a big saucepan.
1.8 kgs Ham hocks
2 Carrots, peeled and cut into 1cm dice
1 Leek, white part only, well washed and finely sliced
1 stick Celery, strings lightly removed with a vegetable peeler and cut into 1cm dice
1 Bay leaf, few sprigs fresh thyme and a few parsley stalks, tied with string
1 Ltr Chicken stock, hot
1 can Chopped tomatoes, 400g, in juice
½ cup Green lentils
- Soak the hock in cold water overnight in the refrigerator.
- Preheat the slow cooker for 20 minutes.
- Drain hock and place in a large saucepan. Just cover with fresh cold water. Bring to the boil, drain again and rinse. Set aside.
- Place the carrots, leek, celery, herbs and hock in the slow-cooker. Pour in the hot stock and cover with the lid.
- Cook on high for 2 hours. After 2 hours, add the tomatoes and lentils. Cook for a further 2 hours.
- Remove the hock to a chopping board and when cool enough to handle remove all the skin and bone. Shred the meat and return to the slow-cooker. Remove herbs and taste for seasoning.
- Ladle into warm soup bowls and serve with bread and butter.
It was SO yummy – I highly recommend it!
Tomorrow I am starting a 3 day course called ‘Restorative Justice in schools’. I am really looking forward to having three days to LEARN stuff and chat with other Deans. I have no doubt you’ll hear about it!
No photos of soup but here are some of the fam on the mountain;