For my final post of A Week of Health & Fitness I’m going to share with you two of my favourite healthy meals.
Pea & Ham Soup
I have to admit to you that before I made this soup a couple of weeks ago, I had never eaten Pea & Ham soup! The idea of copious amounts of peas disturbs me; I’m not a fan of peas. But after my friend Mands bought in a delightful smelling pea & ham soup for lunch at work one day, I went searching for a recipe and found the most delicious, gourmet looking soup (above) from Gourmet Traveller. It makes 6 serves which freeze really well.
- 40 gm butter, coarsely chopped
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 2 ham hocks (about 800gm each)
- 750 gm dried green split peas
- 360 gm (3 cups) frozen baby green peas, defrosted
- 60 ml (¼ cup) extra-virgin olive oil
- 1 baguette, halved lengthways and cut into 5cm pieces
- Herb butter
- 60 gm softened butter
- ¼ cup finely chopped flat-leaf parsley
- 1 tbsp thyme
- ½ garlic clove, finely chopped
- Heat butter in a large saucepan over low-medium heat, add onion and garlic and sauté until tender (10-12 minutes). Add ham hocks, cover with cold water (about 4 litres), bring to the simmer, reduce heat to low and cook until ham is falling from the bone (1-1½ hours). Remove hocks from saucepan, set aside to cool and, when cool enough to handle, remove skin and bone (discard), coarsely shred meat and set aside.
- Meanwhile, add split green peas to stock and simmer until very tender (45 minutes-1 hour). Add baby peas (reserve some for garnish if desired) and simmer until bright green (1-2 minutes). Purée in batches in a blender until smooth, add shredded ham to soup (reserve a little for garnish if desired), season to taste and keep warm.
- Meanwhile, for herb butter, combine ingredients in a small bowl, season to taste and set aside.
- Preheat a grill to high. Place baguette cut-side up on a baking tray and grill until golden (1-2 minutes each side), then spread with herb butter. Serve with hot soup topped with reserved baby peas (steamed until bright green) and shredded ham.
Roast Trout with Fennel & Orange
Apologies for the lousy photo quality. This was from my Instagram feed a few months ago. I can’t even remember how I came up with this salad. It doesn’t really matter how, it just matters that it’s damn tasty!
I generally just adapt the quantity of the ingredients by how many people I’m feeding. You’ll get the hang of it!
- Roast trout (I buy it from the store already roasted and cold in a whole fillet side); flaked
- orange; segmented
- radishes, sliced finely (I use a mandolin)
- fennel; sliced finely (I use a mandolin)
- 1/4 cup EVOO
- 1/4 cup orange juice
- tsp honey
- salt & pepper to taste
- To make the dressing mix all ingredients well and set aside
- Assemble all salad ingredients by layering; fennel, radish, trout, orange, mint & coriander
- Pour over dressing & serve immediately