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Taylor's
Pease Pudding HT MC
English 110mins plus soaking
Serves 4 Hot Pork Bacon Main Course British
Mr Taylor commented: "I was very disappointed to find that the only recipe you have for pease pudding is VEGETARIAN! .... Here's how me mam made it, and I still do..."
Ingredients
Instructions
1. Submerge the ham shank in cold water and leave to soak for at least 12 hours, preferably overnight.
2. Put the shank in the big pan (or pressure cooker) add the herbs, peppercorns and 3.3L/120fl.oz of cold water. Bring slowly to the boil, skimming off all the scum which will rise to the top.
3. Meanwhile, put the soaked split peas into the clean cloth together with the grated onion, potato and carrot, which you have grated. Tie off with string, but LEAVE IT VERY LOOSE -REMEMBER IT'S ALL GOING TO SWELL UP!
4. Add the cloth containing the peas etc., to the pan. In a pressure cooker, once it is up to hissing stage, turn the heat down and forget about it for about 40 minutes. If cooking in a big pan, cover it and cook gently for about an hour and a half or longer if you like.
5. Once the cooking time is up, remove the cloth from the pan, empty its contents into a bowl or food processor and beat or process until smooth. Serve hot with the meat.
Mr Taylor added:- "You will have also some brilliant stock and also some wonderfully sweet meat. Take
the fat and skin off the meat (unless you fancy eating it) and chop it up,
adding it to the stock with loads of chopped vegetables, which when cooked will
give you a fantastic soup! Remember that
the shank will probably be well salted even after you have soaked it. Enjoy!
"
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