hock is tender. Remove hock and set aside. Strain stock though a fine sieve. Discard solids.
Step 3: Heat 1/4 cup of oil in a clean saucepan on medium. Cook extra garlic, fennel, onion and celery for 2-3 mins, until fragrant. Add freekeh, tomato and strained stock. Simmer for 15 mins, until freekeh is almost tender. Add macaroni and cook for 15 mins, until pasta is tender.
Step 4: Meanwhile, remove meat from bone of hock and roughly chop. Add to soup with cavolo nero, peas and broad beans. Season to taste and simmer for 5 mins, until peas and beans are tender.
Step 5: Meanwhile, preheat a chargrill on high. Cook sourdough for 1 min each side, until toasted. Drizzle with remaining oil. Squeeze roasted garlic from skin and spread over toast.
Step 6: Ladle soup into large serving bowls and serve with garlic toasts.
SMOKED HAM HOCK, VEGETABLE & WHEAT SOUP
Prep Time : 30 minutes Cook time : 3 hrs , 40 minutes Serve : 4
Ingredients 1.
1 garlic bulb, unpeeled, plus 4 cloves extra, finely chopped
2. 1 large (600g) smoked ham hock 3. 1 fresh bay leaf 4. 6 black peppercorns 5. 2 thyme sprigs 6.
6 cups (1.5L) chicken stock
7. 1/3 cup (80ml) extra virgin olive oil 8. 9.
1/2 small fennel bulb, finely chopped 1/2 onion, finely chopped
10. 1 celery stalk, finely chopped 11. 100g freekeh (roasted green wheat) 12. 2 x 400g cans chopped tomatoes 13. 1 cup (180g) macaroni 14. 1/2 bunch cavolo nero or kale, washed, shredded 15. 1/2 cup (80g) fresh peas 16. 1/2 cup (60g) peeled broad beans 17. 4 slices sourdough bread (optional)
Tips- Freekeh is a lovely, slightly chewy green wheat. You can substitute with pearl barley, faro or dried white beans.
• For a cheaper alternative, smoked bacon bones work really well in this soup, producing a delicious stock.
• I love cavolo nero. It’s meaty, dense and full of goodness. Chard or savoy cabbage can be used as a substitute.
• If you don’t have three hours to cook the ham hock, why not try a pressure cooker – the job will be done in a third of the time!
Method
Step 1: Preheat oven to 180C or 160C fan. Wrap garlic bulb in foil. Place on a baking tray and bake for 45 mins, until soft. Cool.
Step 2: Meanwhile, place ham hock, bay leaf, peppercorns and thyme in a large saucepan. Pour over stock and heat on medium until just boiling. Reduce heat to low, cover and simmer for 3 hrs, adding a little water if necessary to keep ham hock covered, until
GRILLED VEAL CUTLETS WITH ASPARAGUS & MUSHROOMS
Prep Time : 15 minutes Cook time : 30 minutes Serve : 4
Ingredients 1.
1 garlic bulb, cloves separated
2. 100ml extra virgin olive oil 3. 800g baby potatoes 4. 1 tbsp chopped rosemary 5. 4 French-trimmed veal cutlets 6. 2 bunches asparagus, trimmed, stalks peeled 7. 4 king brown or flat mushrooms, trimmed, halved lengthways 8.
2 tbsp vincotto, aged balsamic vinegar or balsamic glaze
Tips- Vincotto is made by cooking the juice of wine grapes until it is reduced to a thick syrup. It’s available from delis, or substitute aged balsamic vinegar or balsamic glaze.
54 I INDIAN MIRROR JUN 2018
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