It’s getting colder and wetter here in New Zealand as we stumble towards autumn. I say stumble because at this time of year we can still swing between glorious warm days or wet and blustery days, particularly on our wild West Coast. But that’s no reason to be sad, we have hearty winter fare to look forward to, roasts, stews and dishes with dumplings! Not only that I get to wear my new boots that have been in a box for several months waiting for colder days. I have a thing for UK shoes still even after 13 years here and buy online out of season, the benefits are two fold. Something different to what is selling on the high street and picking up the out of season sales price.
Enough shoe talk and onto the ham hock and cannellini bean stew. I used a pressure cooker to make this dish being short on time and just a tad impatient so if you don’t have one you will probably have to cook the ham at least an hour and a half or until it falls off the bone. Recipe below the pics from a misty Muriwai morning.
Ingredients – serves 4
1 small smoked ham hock (uncooked)
1 onion, peeled, halved & thinly sliced
4 cloves garlic, crushed,
1 tin chopped tomatoes
2 tins cannellini beans
small bunch parsley, finely chopped
zest of 1 lemon
Place the onion in the pan/pressure cooker with olive oil over a medium heat and cook for 5 minutes until the onions are soft.
Add the tinned tomatoes, garlic and ham hock.
Cook in pressure cooker per manufactures instructions for 35 minutes.
Once cooked pull the ham off the bone and remove the bone from the pan.
Add the cannellini beans, chopped parsley and lemon zest.
Season with black pepper, it won’t need salt as the ham hock should be salty enough.
Serve with crusty bread