A quick recipe for using up leftover ham.
- 1 large onion, chopped finely
- 2 large carrots, chopped finely
- 2 sticks of celery, chopped finely
- 1 tablespoon vegetable oil
- 200g baked ham, chopped
- 300g tin “chip shop” mushy peas
- 1 ham stock cube dissolved in 1 litre boiling water
- 1 bayleaf
- white pepper
Put all the finely chopped veg in a large pan with the bayleaf and the oil, and heat gently, with a lid on the pan. This is called sweating your vegetables. After about 15 minutes the onions will be softened and transparent. At this point you can add the ham and the stock. Bring to the boil and turn down to simmering point. Then empty the tin of mushy peas into the pan and give it a stir. It’s ready when it’s all heated through. If it’s not thick enough for your liking, you can add some leftover cooked potatoes (if you want to add raw potato, peel one large potato and chop it finely and sweat it with the other veg right at the beginning). Season to taste with white pepper. Remove the bayleaf before serving.
This is the kind of soup which is very accommodating and will accept all manner of leftover cooked veg – although green cabbage, broccoli, and sprouts should be avoided as they stink when overcooked! If you have leftover veg you want to add, put them in at the same time as the peas.
Well not really, and not really a recipe, but it certainly helps you feel more human. It’s another Dutch speciality, uitsmijter, which literally means “thrower-out”, or bouncer. It’s traditionally served at the very end of a party as an untypically Dutch way of being polite and telling people to go home.
You will need:
- Some nice sliced bread – typically white sliced but I like Vogel‘s sunflower & barley bread
- Eggs – usually 2 per person, but depends on the size of your bread
- A slice of ham
- A slice of Gouda cheese (any hard cheese will do, including Cheddar or Edam, but young Gouda is the more authentic choice)
- A bit of butter
- A dessertspoonful of vegetable oil in a non-stick frying pan
Heat up the frying pan with the oil in it. Lay the bread on a plate – you can butter it but it’s not usual to do this in Holland, that would be a bit too profligate… Put the ham on the bread first, then the slice of cheese. It has to be this way round so that the hot egg can melt the cheese a bit. Crack the eggs into the frying pan and let them cook until they go brown and frilly round the edge. You can baste the yolks with the oil to get them to set slightly. When they are done to your satisfaction, lift them out of the pan with a fish slice and drain them on some kitchen paper before placing on the cheese/ham/bread you’ve already prepared. This is best accompanied by a large mug of koffie verkeerd and two paracetamol.
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.