26
2.
Add the peas, bay leaf, thyme,
carrots, celery, peppercorns, wine
and vegetable stock and stir well to
combine. Securely place and seal
the lid onto the pressure cooker and
ensure the pressure release valve is
set to the sealed position. Turn the
selection control dial to setting ‘5’ and
allow to cook until the dial returns to
OFF and the heating light goes out.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
4. Remove the hock and pull away any
meat that is still left. Roughly chop
the meat and set aside. Pour half the
soup into another bowl and using a
stick mixer gently blend that half of
the soup. Add the chopped ham and
the non-blended soup back together
with the blended soup and stir until
well mixed.
5. Serve with sour cream and parsley.
NOTE: Do not use a stick mixer in the pressure
cooker bowl as this could damage the
non-stick coating.
Cooking with Pressure:
NOTE:
Pressure Cookers are great
for cooking large serving sizes
of casseroles, curries and such. If
you want to reduce the serving
quantity however, use half the
ingredients stated, but follow the
same preparation and cooking
steps. Or if quantity is over 1 litre
(for combined food and liquid)
why not place leftovers in an
airtight, freezer safe container
and freeze for another day?
Smoked Ham and Split Pea
Soup
Serves 8
1 tbsp 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 tsp black peppercorns
1 cup white wine
1 litre vegetable stock
½ bunch parsley washed, roughly
chopped to serve
Sour cream (to taste) to serve
1. Turn the selection control dial to the
‘Sauté’ setting on the pressure cooker
and heat the oil. Add the onion, garlic
and ham hock and sauté until golden
brown.
Recipes
