Use delicious British pork in this smoked hock broth with mustard and pea dumplings recipe from Jamie Oliver
1. You can do this step the day before. Soak the hock in water for 2 hours to remove excess salt. Put in a deep pot, cover with cold water and bay leaves, peppercorns and half each of the onion, carrot and celery. Bring slowly to the boil, reduce heat and simmer for 2¼ hours, skimming as needed.
2. When cooked, remove the hock, reserve and allow to cool slightly. Strain the stock and reserve. Discard the veg. Pull the meat apart using two forks and reserve. Finely chop a few spoonfuls of ham and reserve for the dumplings.
3. For dumplings, mix the flour, suet, baking powder, mustard powder and a little nutmeg with your fingertips, then add the chopped ham and half the peas. Season and add cold water to bind. Dust your hands with flour and roll the mixture into brussels sprout-sized balls. Makes 16–18 dumplings.
4. Preheat the oven to 200°C/gas 7. In a large saucepan, heat 2 lugs of olive oil over a medium heat. Add the remaining onion, carrot and celery and sweat until soft. Add the ham and pour over 2½ litres of reserved stock. Drop in the dumplings and poke down under the surface. Cover and bake for 20 minutes or until the dumplings have soaked up some liquid and are fluffy. Add the remaining peas, cook for 2 minutes, sprinkle with celery leaves, then serve.
Recipe taken from Jamie Magazine – an exciting new, bimonthly magazine from Jamie Oliver. Subscribe online through the Jamie Magazine website.
©Jamie Oliver 2009.
Photography Copyright © 2009 David Loftus .
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