two of the best | week of health & fitness

For my final post of A Week of Health & Fitness I’m going to share with you two of my favourite healthy meals.

WINTER FARE

Pea & Ham Soup

pea&ham

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.

Ingredients

  • 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

Optional

  • 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

METHOD

  1. 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.
  2. 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.

Optional

  1. Meanwhile, for herb butter, combine ingredients in a small bowl, season to taste and set aside.
  2. 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.

SUMMER FARE

Roast Trout with Fennel & Orange

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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!

INGREDIENTS

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)
  • coriander
  • mint

Dressing:

  • 1/4 cup EVOO
  • 1/4 cup orange juice
  • tsp honey
  • salt & pepper to taste

METHOD

  1. To make the dressing mix all ingredients well and set aside
  2. Assemble all salad ingredients by layering; fennel, radish, trout, orange, mint & coriander
  3. Pour over dressing & serve immediately

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