Page 48 - Demo

48 Ham Shank BrothPreparation time:10 minutesCewken time:4 hoursMacks enough fer: 4Ingredients1.5kg ham joint200g pearl barley200g yeller split peas5 carrots1 smarl narky1 leek3 litres er watter1 tsp dried marjoram1 tsp dried thyme1 tsp dried rosemary200g self raising flour100g shredded suetPinch er saltWatterYer knar waat? There%u2019s nowt better than a thick %u2018ot broth on a caard winter%u2019s day. This broth uses the north east staples er ham and yeller split peas, and woulder been a low cost way er macken a protein-rich dinner. An added bonus is that if yer kip is proper liften then macken this%u2019ll mask the smell.Waat ter dee1. Leave the ham ter sowk overneet if it%u2019s salty (changen the watter up ter 3 times if possible), an sowk the spilt peas while yer ar it.2. Put the ham in a wassaye pan an cover wir watter. Bring ter the boil then lerrit simmer fer 3 hours until the meat is tender.3. Tack out the ham, shred inter smarl pieces an purrit back in the pan.4. Peel the carrots an narky, chop finely (or grate) an hoy them inter the pan. Chop the leek an add wir the spilt peas, pearl barley an herbs.5. Bring the pan back ter the boil an simmer fer arund fotty minutes or till arl the vegetables are cewked.6. Fer the dumplings, sift the flour an purrit in a bowal wir the suet an salt. Mix them tergether, then add watter a little ar a time til it creates a firm dough. Divide inter barls an add ter the broth wir 20 minutes er cewken time remainen.7. Serve inter bowals wir a bit flat cake.Save the gissies: Use pease pudden as the base rather than ham. Add it ter the watter an start at step fower.