Name: Peas and shallots in smoked pork broth
Prep time: 10 min
Cook time: 140 min
Total time: 150 min
Yield: 6
Ingredients: 50 ml extra-virgin olive oil; 12 golden shallots or small pickling onions; 4 garlic cloves; 1 tbsp thyme; 250 gm podded peas (about 500gm unpodded); To taste: sherry vinegar; Smoked pork broth; 900 gm bacon bones or 1 ham hock; 1 onion; 2 celery stalks, coarsely chopped; 2 fresh bay leaves

Peas and shallots in smoked pork broth

Australian Gourmet Traveller recipe for peas and shallots in smoked pork broth.

Serves 6

Prep

10M

Cook

2H 20M

Total

2H 30M

Ingredients

50 ml extra-virgin olive oil

12 golden shallots or small pickling onions

4 garlic cloves

1 tbsp thyme

250 gm podded peas (about 500gm unpodded)

To taste: sherry vinegar

Smoked pork broth

900 gm bacon bones or 1 ham hock

1 onion

2 celery stalks, coarsely chopped

2 fresh bay leaves

Method

Main

1.For smoked pork broth, combine ingredients in a large saucepan with 2 litres cold water. Bring to the boil over high heat, reduce heat to low and simmer until well-flavoured (2-2½ hours). Strain (discard solids; see note) and set aside. Makes about 500ml.

2.Heat olive oil in a large deep-sided frying pan, add shallot, garlic and thyme and sauté over low-medium heat, stirring frequently until golden (5-7 minutes). Add 300ml smoked pork broth, simmer until shallots are just tender (10-12 minutes), add peas, simmer until peas are bright green (3-4 minutes). Season to taste, drizzle with sherry vinegar to taste, serve hot.