Ingredients
• 1 ham free-range ham hock
• 1/2 white onion (finely diced)
• 1 cup soup mix (soaked overnight, rinsed & drained)
• 4 garlic cloves (finely diced)
• 30g ginger (chopped finely)
• 1 hot chill (chopped finely)
• 1 carrot (peeled & chopped into half moons)
• 1 celery stick (chopped finely)
• 1 cup cauliflower florets
• 1 cup broccoli florets (save the stalk! You can use it when you do mashed veges)
• 3 potatoes (boiled, drained & mashed)
• Handful silverbeet (roughly chopped)
• 2 litres water
• 1 TSPN white pepper
• 1 TSPN Lucky Taco Chilli Salt
• 1 TSPN ground cumin
• 1 TSPN turmeric
• 3cm piece lemon peel
• 1 bay leaf
• 1 TBSPN worcestershire sauce
• 1 TBSPN dark soy
• 1TBSPN white wine vinegar
• Salt & pepper to season
• Juice of half an orange
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Method
• In a large pot over a medium heat, gently fry off your onions, garlic, chilli, ginger, carrot & celery.
• Nestle the ham hock in the centre of the pot
• Pour in the water.
• Then add EVERYTHING else to to pot.
• Give it a jiggle and bring everything to the boil.
• Then turn it down to a simmer with the lid half on - half off.
• Cook for an hour.
• After an hour, turn off the heat and remove the hock.
• Let the hock cool and then pull the meat off the bone.
• Put the meat back into the soup and mix well.
• The soup should have thickened.
• TASTE TASTE TASTE!
• It'll need adjusting with seasoning.
• If it's too chick - add some chicken stock. If it's too watery - then cook it down some more.
• The last bit's up to you!
• Faff until it's 'just right'.
