HAM HOCK & LENTILS RECIPE | BBC GOOD FOOD
A homely, no-nonsense rustic stew that keeps the ham moist and rich
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Supper
Total Time 4 hours 10 minutes
Prep Time 40 minutes
Cook Time 3 hours 30 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Before starting the cooking process, first blanch the hocks to rinse away any impurities. To do this, just put the joints in a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 minute, then carefully move the pan to the sink and drain off the hot water. Refresh the hams under cold running water for a minute or so, then tip out the water.
- The cooking process can now begin. To the blanched hams in the pan, add the onion quarters, along with the quartered carrots and the celery sticks, the thyme and bay leaf. Pour in enough fresh cold water to cover and bring to a simmer. The pan can now be covered with its lid and the hams cooked, keeping the liquor at a gentle simmer for 3 hours.
- To check if hams are cooked, pull out the small bone close to the large one – it should be loose and come out easily. Rest hams in the stock for 15-20 minutes (30 minutes, ideally), so the meat softens and relaxes. Lift out the hams and set aside until cool enough to handle. Strain off 900ml/1½ pint ham stock into a jug and set aside. Reserve leftover stock.
- Now prepare the lentils. First blanch them by plunging them into a pan of boiling water, then drain into a sieve and refresh under the cold tap. This process not only rinses the lentils well, but it also speeds up the entire braising process.
- Melt the butter in a medium saucepan. Add the diced onion, carrot and celery, cover the pan and cook without colouring for 5-6 minutes. Tip in the blanched lentils, then pour in 900ml/1½ pint strained stock. Bring the lentils to a simmer and cook for about 30 minutes – check occasionally and top up with more stock if needed – until tender. I prefer the braised lentils to have quite a loose final consistency without being over watery.
- About 10 minutes before the lentils are ready, strip off the skin and fat from the hams with a knife, then remove the meat from the bones and cut it into rough pieces or shred it with your fingers. To serve, add the shredded ham and the coarsely chopped parsley to the lentils, and season with a twist of pepper. If you think you need a little more liquid, simply stir in an extra ladle or two of strained stock.
Nutrition Facts : Calories 390 calories, FatContent 20 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, FiberContent 5 grams fiber, ProteinContent 28 grams protein, SodiumContent 3 milligram of sodium
EASY SANGRIA RECIPE | BBC GOOD FOOD
Embrace balmy summer days with a jug of sangria. With red wine, Spanish brandy, sparkling water, cinnamon and chopped fruit, it's a lovely sharing cocktail
Provided by Miriam Nice
Categories Cocktails, Drink
Total Time 10 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
- Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.
Nutrition Facts : Calories 232 calories, CarbohydrateContent 22 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 3 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.03 milligram of sodium
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