- 6 ham hocks (soaked 24 hrs)
- 1 boiling fowl
- 1 veal tongue
- 60g tomato purée
- 400ml soy sauce
- Bouquet garni
- 8 carrots peeled and split lengthways
- 3 large onions skin on, in half, blackened on solid top
- ½ head garlic
- ½ bunch sage
- ½ bunch flat leaf parsley
- 1 bottle Madeira reduced to 200ml
- Garnish
- Peas
- Broad beans, shelled
- Skinned, roasted and diced red pepper
- Tomato concasse
- Rondel of green beans
- Julienne of parsley
- Chopped chervil
- Rondel baby carrot
- Flaked ham hock
- Macaroni cut in half
- Mange tout diamonds
Smoked ham and spring vegetable minestrone
Tony Fleming
10th February 2012
Smoked ham and spring vegetable minestrone
1. Put all ingredients into a pan and just cover with water.
2. Bring to the boil quickly and ensur...
Ingredients
Method
1. Put all ingredients into a pan and just cover with water.
2. Bring to the boil quickly and ensure that you are there when it boils to give a good skim and turn down to a simmer.
3. Simmer gently for 2hrs 30 – 3hrs or until the hocks are cooked. If it simmers gently and regularly all the time and it is skimmed it will be clear.
4. Pass off through double muslin. Keep the ham hock meat and shred.
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