Some people dont seem to like it (I do) I have also seen some people include half a finely chopped onion in the broth??
I put in ham, potatoes, swede (or what we call turnip), carrots, leeks and lentils (or sometimes a broth mix). Got to have dumplings in though, and crusty bread.
Same as mine, but was wondering has anyone included onion? Wish I knew someone who owned an allotment as the shop bought leeks are crap
I have plenty of Leeks, its a bloody big pan, may split it in 2 and try some added onion in one, having said that, sod it, my taste buds are not that good so why bother?
Love the Autumn & Winter food, stews, broth, suet puddings, brought up on it all. My favourite though has to be pie crust, absolutely delicious with potatoes, carrots and peas.
Looks fantastic that - but I have to pick fault with your ingredients list . It’s not swede ( what we call turnip). It’s turnip ( what you’d call swede) ( Obviously I’ve got nothing better to do at the moment . )
I call it turnip at home, but when I order it in at work I have to ask for swede....otherwise turnips turn up.
Found a cafe here in Puerto de la Cruz that serves the best tortilla I've ever had at lunchtime. Just cooked, still a wee bit runny in the centre and it has loads of lightly caramelised onions in it. Off there shortly for my daily ration.
Broth using a ham hock , Both onion and leeks, carrots, turnip and spuds, barley mix with lentils etc. Huge pan, best the day after with dumplings proper winter fayre. Best part of the autumn arriving for us.
The Ham is done, will be having a slice tonight with some hash browns and baked beans. Didnt start soaking the barley mix until today so will start the actual veg in the morning
Gammon joint, hoy in a pan with some lentils (canny few) cover, bring to boil, then simmer until cooked. Maybe a couple of hours. Remove gammon and allow to cool. You will probably eat some now, so get a bigger gammon joint. Add a couple or three of sliced carrots, chopped leeks, diced turnip, and diced potato. Once veg is cooked hoy in whats left of the chopped gammon, then hoy in some dumplings (self raising flour & suet, water to bind it together. Cover and simmer till dumplings are cooked. Give it a gentle stir every now and then, the veg and gammon will sink and stick to the bottom of the pan. Once the dumplings are cooked its ready. Black pepper and crusty bread.
Im not criticising Snaggey but 2 pots of pease pudding mixed into the broth thickens it up nicely and takes it up a level. Christ Im starving reading this
