Advertisement
The Joe Finnegan Show

Podcast: Chef Sham

Sep 16, 2024 14:37 By News Northern Sound
Podcast: Chef Sham
Share this article

Chef Sham spoke to Joe Finnegan about Ham hock & Barley broth

Ingredients
2 small smoked ham hocks or normal ham hock
3 fresh bay leaf
3 thyme sprig
1 each carrot (peeled and diced)
1 large onion ( diced)
2 celery (thinly sliced)
1 sage
300 gm pearl barley
1 garlic clove, crushed
1 litre brown chicken stock
25 gm butter, small Cube
1 teaspoon Salt
Pinch of Pepper

Method

Advertisement

1. Soaked the barley with 1 litre of water overnight.
2. Place ham hock in a large saucepan with bay, thyme and onion. Cover with cold water, bring to the boil over medium-high heat, then reduce heat to low and simmer until meat falls from the bone (2 hours). Cool hock in liquid (1-2 hours), then pull meat from bone, coarsely shred (discard liquid, bone and skin) and set aside.
3. For barley broth, combine pearl barley, vegetables, thyme and garlic in a saucepan and cover completely with cold water. Bring to the boil over high heat, then reduce heat to low and simmer until barley is tender .
4. Stir through chicken stock and butter, add ham, scatter with parsley and sage, season to taste and serve hot with nice homemade bread.

Take a listen here:

Share this article
Advertisement
Advertisement

NorthernSound Newsletter

Sign up now to keep up to date with the latest news.

Processing your request...

You are subscribed now! please check your email to confirm your subscription.

Copyright © 2024 Northern Sound FM. Developed by Square1 and Powered by PublisherPlus