A real ribsticker. It took Chris a while to crack this one, but he’s got the recipe pretty much perfect and it’s so much better than the stuff in the Unox tins we used to bring back from NL!
- 500g split peas
- 500g of bacon spare ribs, or two small ham hocks
- 100g streaky unsmoked bacon
- 1 horseshoe-shaped smoked sausage (rookworst) – Mattessons brand is the best known in the UK
- 2 large onions
- 1 large carrot
- 1 celeriac
- 2 potatoes
- 1 small head celery
- 2 litres water
Rinse the split peas in a sieve. They don’t need soaking. Put the 2 litres of water, the peas, the ribs or hamhocks and the bacon into a big pan and bring gently to the boil. Skim off the floating scum, pour off the water, rinse again and put the peas and meat back onto the heat with 2 litres of clean water. Let them simmer gently while you get on with preparing the vegetables. Peel and dice the celeriac and potatotes and the carrot, and peel and chop the onion finely. Add all the vegetables except the celery to the pan and let it all simmer very gently for about 2 hours.
Take the meat out of the pan, remove the rind and bones, and cut the meat into small pieces. Return it to the pan with the finely chopped celery, and the chopped smoked sausage. Add salt and pepper to taste before serving (it probably won’t need any salt).
This freezes very well, but make sure that you reheat it GENTLY or you’ll get exploding pea soup splashes all over your kitchen.