Ham and ChorizoPrep.Time: 10 mins
Cook.Time: 45-60 min
ToolsLarge Saucepan with lid
Ingredients225g/8oz Unsmoked Ham or
1 Unsmoked Gammon Steak
10cm/4" Sausage Chorizo
2 Red Onions
2 Large Carrots
1 Large Potato
1 Tin Chopped Tomatoes
2-3 Cloves Garlic
2 Tbsp Olive Oil
2 Pork Stock Cubes
3 Tbsp Pearl Barley
1.1 ltr/2 pts Hot Water
1 Bay Leaf
1 tsp Mixed Herbs
½ tsp Basil
½ tsp Oregano
1 tsp Paprika
MethodPeel and finely chop the onions.
Fry the onions gently over a low heat with a lid on.
Put the pearl barley in a cup and fill with boling water to soften them.
Peel and crush the garlic.
Add the garlic to the onions and sauté for a few minutes.
Cut ham into 1cm / ½" pieces then add to the pan or if using gammon remove any rinds and fat fron the gammon steak and cut into 1cm / ½" pieces then add to the pan.
Cut the length of sausage chorizo into ½cm / ¼" pieces then add to the pan.
Turn heat up slightly and cook for 5 minutes, stirring occassionally.
Crumble stock cubes into hot water and stir to dissolve.
Pour over ham/gammon and chorizo, add the cup of softened pearl barley, the tinned tomatoes and stir well.
Dice root vegetables into 1cm / ½" cubes and add to saucepan.
Add bay leaf, basil, oregano, mixed herbs, paprika, black pepper and stir well.
Simmer gently for 30-45 minutes with a lid on until the vegetables are soft.
Serve in warmed bowls with crusty bread.
Homepage Print this recipe
Copyright 2020, soupheaven.info