Ham pot-au-feu

By: Mike Robinson From: Good Food Bites

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Prep time:
25 mins
Cook time:
2 hrs 10 mins
Serves:
4

Ham hock, Toulouse sausages and assorted vegetables combine to flavourful effect in Mike Robinson's hearty pot-au-feu

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Ingredients

  • 6 Toulouse Sausages
  • 1 ham hock
  • 110g smoked Bacon, cut into strips
  • 55g pearl barley
  • 3 Carrots, chopped
  • 2 Onions, quartered
  • 4 clove Garlic, skin on
  • 4 medium Potatoes, cut into big chunks
  • 2 Leeks, coarsely shredded
  • 1 red pepper, sliced
  • 1 small Savoy Cabbage, cut into quarters, core removed
  • 1 tsp Turmeric
  • 2 tbsp vegetable bouillon
  • 1 bouquet garni, (a bundle of thyme, sage, parsley and rosemary)
  • black pepper

To serve:

  • olive oil croutons
  • flat leaf Parsley
  • pesto
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Method

1. Preheat the oven to 190C/375F/Gas 5.

2. Heat a griddle pan until hot. Place the Toulouse sausages on the griddle and cook briefly on each side until lightly browned.

3.Place the ham hock in a large casserole dish, then add the bacon, Toulouse sausages, pearl barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and bouquet garni.

4. Season with salt and freshly ground pepper. Add in enough cold water to cover the ingredients, cover the casserole dish and bake in the oven for two hours.

5. To serve, ladle the vegetables into a bowl, place the meat on top and serve with olive oil croutons, flat-leafed parsley and basil pesto.

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Latest Comment

Absolutely delicious very moreish

Blocka Blocka Posted 16 Sep 2008 2:58 AM