Food Country
Food Country is a weekly web series featuring Chef Michael Smith and the flavours, people and stories of Prince Edward Island.
One week Food Country follows Michael as he explores the island, searching for fresh ingredients. The next week Food Country visits Michael’s home kitchen as he cooks and creates simple healthy food.
New episodes every Tuesday.
Episode 22 > Ham hock soup
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
When you experiment with recipes you will introduce your family and friends to new flavours and turn ordinary recipes into extra special recipes with your special touch.
Ham Hock Lentil Cabbage Stew
Serves 4 to 6
1 smoked ham hock
2 bay leaves
1 large or 2 smaller onions
4 to 8 cloves of peeled garlic
1 cup of lentil
1/2 head of thinly sliced Napa cabbage
1/4 cup of mustard
sea salt and freshly ground pepper
Toss the ham hock and bay leaves into a stockpot and cover them with 8 cups of water. Bring the water to a full boil then adjust the heat so it just barely maintains a simmer. Continue cooking the hock until it’s tender and the broth is flavourful, about 2 hours. Using a pair of tongs pull out the bones and break the larger chunks of meat into smaller pieces. Reserve the meat and the broth.
Meanwhile chop the onions. Sautee the onions in a second soup pot with a splash of any cooking oil until the onions are tender and golden, about 5 minutes. Add the garlic and stir a few minutes longer. Pour in the reserved broth and meat. Bring the mixture to the simmer. Pour in the lentils, stir then cram in the cabbage. Continue simmering as the cabbage wilts and releases moisture. When the cabbage is tender stir in the mustard. Taste the stew and season to your taste with salt and pepper.
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Love the idea of cooking without or tweaking a recipe. This recipe is a keeper, thank you, although, I think I will sub barley for the lentils.
Thank you for your kindness towards my grandson, Quinn. He is enjoying your cookbook and trying out various recipes on us.
Yum, this looks fantastic. I think I will try this out!
I’ve always made my mum’s lentil soup recipe – she used only smoked ham hock, onions, carrots and red lentils. When done, the meat was removed and all was blended in a blender. Then served with nice bread and the ham hock on the side. Yummy. But now I’m going to try yours and compare!
Must be fall – I was thinking of lentil soup yesterday – synchronicity or what?
I made this yesterday, for last evenings dinner.. Very impressed..my hubby , and I both enjoyed.. Thank you….
We saw you and your family at a restaurant we were at in PEI a couple of years ago.. I wanted to say hello so much, but thought I would be intruding, since you were having a nice dinner with your wife and son… Maybe another time.. I have enjoyed all your shows on the food network.. awesome chef :)
This was an amazing ,hearty delicious soup. Even after 3 weeks in the freezer it was even better.
Thank you for this recipe.
Cheers…Dan in Etobicoke
Ham hock soup and prime rib turned out perfect! Thanks for the great advice.
thanks for the cooking lessons , every thing I cook, create taste great , love the on line videos
Amber from St Thomas Love your new kitchen
I am a huge fan of the recipes and personality.. keep up the great work.
You sure make me look great in the kitchen !!
Doug
like your cooking show very much, use many of your tips at home and
work, thank you very much. I am a cook , at a shelter
hoping to have you here to share some of your great dishes and culinary experiences in the future.hats off to you , you are #1 chef on my list.
best regards
monica