| pig trotter and split pea soup
Posted: 12/6/2007 6:20:13 AM | This is a really hearty winter concoction that will most certainly keep out the cold. The natural gelatine in the pig's trotters gives a delicious sticky texture to the soup, causing your lips to smack together.
Now you may be thinking that a soup made with pig's trotters is potentially an unpleasant eating experience – but in my opinion, you'd be quite wrong.
Just take the plunge and give it a go; your local butcher will be glad to part with a few pig's trotters, and you can ask him to saw or chop them up, too.
2 large onions, peeled and finely chopped
4 pig's trotters, each chopped into 4 or 5 pieces
3 litres of chicken stock
A few sprigs of thyme
4 cloves of garlic
500g green split peas
Salt and freshly ground black pepper
Put the onions in a saucepan with the trotters, stock, thyme and garlic. Bring to the boil, season and simmer for 1 hour. Add the peas and continue cooking for another 45 minutes to an hour or until the trotters are tender and the peas are beginning to disintegrate.
This soup is MMMmmm ....enjoy | |
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| pig trotter and split pea soup
Posted: 12/6/2007 6:24:38 PM | ^^^OMG! It is our good friend Classic! Well my my! How have ya been? Great to see you back for sure! You guys all watch out cuz this gal has super recipes!!!
OT: I thought pigs trotters were feet but was unsure. A soup that is sticky? Hmmm...don't think I would go out of my way to make it, but if offered a taste, guess I would try! | |
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| pig trotter and split pea soup
Posted: 6/21/2008 9:35:39 PM | | Salidan really enjoyed cooking this soup .So lovely . Salidan believes in eating all parts of an animal .Has anyone got a soup recipe made with offal . | |
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| pig trotter and split pea soup
Posted: 6/22/2008 12:20:06 PM | | this recipe is also good when you add rabbit,my father used to make it every week in the winter months,only with out the garlic. | |
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| pig trotter and split pea soup
Posted: 6/23/2008 4:43:28 PM | Same as bacon ribs and cabbage. Same as chicken soup. Same as stovies. Same as fish fingers. Soul food. Heart food.
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| pig trotter and split pea soup
Posted: 9/14/2008 3:43:21 PM | I love pea soup, but could someone tell me the secret to softening the peas? How long do I soak them and what are the best split peas to buy???
I would love to try this recipe. | |
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| pig trotter and split pea soup
Posted: 9/14/2008 4:15:04 PM | There's a rumour that the word Stovies comes from the French "étouffée", to steam, but we think that's a load of old leftovers. Truth is that's exactly what stovies is - something to do on Monday with all that delicious meat and veg, fat and gravy, left over on the stove from the Sunday roast.
Often you'd get stovies in a pub during a darts match, or before and after the rugby or football. It'd be made more in winter to warm you up, and there'd be loads of salt in their recipes - why? So's you drink more! "Wee Stovies" - the scrapings off the stove - the basic recipe,
3 lbs tatties (potatoes)
1 large onion or 2 small
1 lb steak mince or lamb
or diced pieces of meat
or cheese or vegetables
2 ozs beef dripping or lard
or butter or olive oil
1/2 pint of water
Meat stock cube or veg
Salt to taste, and Pepper
You don't have to be exact with the quantities
Chop the onions into a pot, add fat, and gently cook for 4-5 mins until soft. Add meat, stir into the onions and cook until a light brown. Peel, slice and dice your potatoes as you'd normally do. Hurtle them into the pot with the onions and meat. Chuck in the water, stock, salt, pepper. Bring to the boil and simmer for 30 minutes with the lid on, shoogling (shaking!) or stirring the pot occasionally to make sure it doesn't all stick. Cook until the potatoes are soft (push a table knife through a piece to test). Don't worry if the bottom layer is a bit burnt as this adds to the flavour of the rest. Mmmm.
Serve on its own, or with a bowl of fresh green beans or garden peas
Mix it all up a little more, if necessary, and serve steaming hot onto plates or bowls. Traditionally serve with milk for some extraordinary reason, or more commonly with beer or whisky. Use oatcakes or French bread to mop up the plate. Tuck in!
* * * * * * * * * * * *
Variety is the spice of life, so try some of these varieties:
Add herbs for your health and a delicious flavour
Grate cheese over the top and brown under the grill
Leftover vegetables; gravy instead of a stock cube
A carrot or two, grated or sliced, cooked or raw
Tomato puree, or even swirl some ketchup over
Split peas, lentils, barley or oats (cooked well)
Try some garlic, crushed and cooked with the onion
For an Exotic flavour add cumin or curry powder
sure tae warm yir****es! | |
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| pig trotter and split pea soup
Posted: 9/15/2008 12:01:05 AM | pinciperro writ:
but could someone tell me the secret to softening the peas? How long do I soak them ....
I buy whatever's on sale at the market. Bagged peas are bagged peas. Not much difference I've been able to see, and the more expensive ones usually have more stones and junk in the bag- YMMV. Usually a pound of green and another of yellow for when I make soup. After cleaning the peas- spread onto a cookie tin and look for stones, etc. they go into a large pot of warm water for about 1/2 hour. I drain them, then back into the pot and just covered with vinegar and lemon juice for another 15-30 minutes.
While the peas are soaking, total time about 1 hour, I'm prepping the rest of the soup ingredients:
2 large onions cubed
1 medium onion sliced
2 large stalks celery diced
3-4 carrots diced
Saute the sliced onion in plenty of butter in a large pan or your soup kettle, when it just gets to soft stage, (drain the peas and reserve the liquids) toss in the peas and saute for a few minutes until the onions just start to caramelize. Deglaze the kettle with a little of the vinegar and lemon juice, then add the rest of the veggies and rest of the liquids plus a couple of quarts of stock. Toss in a leftover ham shank bone, some diced pork belly, or other piggy parts as you have them. I almost never season the soup, just use whatever seasoning was cooked into the piggy leftovers going into the pot. Adjust Salt as needed. Bring to boil and turn to simmer.
I simmer for at least 4 hours- VERY LOW HEAT. After 4 hours, remove about 1/2 of the solids and process to moosh, return to kettle. Simmer another hour whilst you're making giant garlic croutons or overcooked (hard) biscuits for dipping.
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| pig trotter and split pea soup
Posted: 9/15/2008 12:53:54 AM | | about 12 hours is best, and mymum put a little bicarb in them, with all dried beans etc,. al your doing is germinating them , bringing them back to life, pete | |
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| pig trotter and split pea soup
Posted: 9/15/2008 1:02:58 AM | | yes they are delicus,, but trotters were poor peoples food, by tradition along with tripe and ofal,, pete | |
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| pig trotter and split pea soup
Posted: 9/15/2008 1:06:09 AM | | stovies ,, my dad was a brummy and mum from the pottries,, stovies was called fryup, and yes all the left overs, pete | |
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| pig trotter and split pea soup
Posted: 9/15/2008 7:07:56 AM | Sheesh you folks don't speak my lingo in here! lol
Thanks for the information though. I love to make a nice yellow pea and ham soup. Serve that up with fresh homemade bread and it is to die for. As opposed to calling them trotters, here we call them pork hocks. Sounds a tad more appealing I guess! | |
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| pig trotter and split pea soup
Posted: 9/15/2008 11:52:59 AM | Just my two cents, but when I make yellow split pea soup... I don't soak them overnight. I just rinse and pick over and bring to boil to soften..... add more water as needed. Up till the point they are softened, DON'T add any salt! They will never soften.
At that point, you can add stock or whatever weird things that were mentioned.
Hope that helps. | |
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| pig trotter and split pea soup
Posted: 9/15/2008 10:54:03 PM | The best recipe is to eat "trotters" as you call them after you have used them for flavouring something else: your veggies!!
Among the most traditional of historic recipes from Bavaria to the least of us, you would use these pigs' feet for flavouring up your sauerkraut - or rather, your saltied-cabbage.
Add a bay leaf and/or a stick of cinnamon.
Add some sugar too.
Cook and cook a bit faster than just slowly...until absolutely tender.
Then enjoy the meat .
And then enjoy your now-heavenly cabbage...
VERY healthy too!
Especially for your nerves, your brain and against cancer- prevents the worst of cancers in your gut of guts!
These tasty meats are highly "nerved"...and very strong representatives of the "soul on earth".
So...eat with a sense of what you are eating to give you the same consistency in your own experiences.
Or, skip this and just eat with other veggies: potatoes, leek tops, and ohh - yummy apples!! | |
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