Ham And Pea Broth
In this recipe, fresh peas are transformed into a flavorful dish that combines the sweetness of honey with the savory notes of soy sauce and chicken stock. The dish is further elevated with crispy fried cabbage, tender ham, fragrant mint, and a kick of green chili. This vibrant and aromatic creation brings together a symphony of textures and flavors that will delight your taste buds.
— Constant Cookbook
Ingredients
- 1kg/2lb 4oz fresh peas
- 100g/3½oz runny honey
- 100ml/3½fl oz soy sauce
- 1.5 litres/2½ pints chicken stock
- 1 Savoy cabbage
- , for deep-frying vegetable oil
- 300g/10½oz good-quality ham
- ½ bunch fresh mint
- 2 punnets pea shoots
- 1 bunch spring onions
- 1 green chilli
Instructions
- Cook the peas in boiling water for 1-2 minutes or until cooked. Drain.
- Heat the honey in a heavy-bottomed saucepan until caramel coloured. Carefully add the soy sauce and chicken stock and bring the mixture to the boil. Add the reserved pea pods and remove the pan from the heat.
- Cover with clingfilm, set aside to infuse for 10 minutes, then pass the mixture through a fine sieve and set aside.
- Meanwhile, remove the outer leaves from the cabbage (use the rest of the cabbage for another recipe). Finely slice the leaves and blanch in boiling water for 1-2 minutes. Drain and pat dry.
- Heat the oil in a deep fat fryer to 140C/285F (CAUTION: Hot oil may be dangerous. Do not leave unattended.)
- Deep-fry the cabbage pieces until crisp, then remove from the oil and set aside to drain on kitchen paper. Season, to taste, with salt and freshly ground black pepper.
- To serve, divide the peas, ham, mint, pea shoots, spring onions and chilli among four serving bowls. Return the stock mixture to the boil and pour it in the bowls, then top with the crispy cabbage.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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