Ham hock, chorizo and bean stew
This recipe forms part of the September 3 meal planner created in partnership with New World. If you think your ham or bacon hock is going to be salty, soak overnight in cold water and keep in the fridge. Drain and rinse the following day.The stew can be made to the end of step 3, storing the stock and the shredded meat separately in the fridge for 2-3 days before bringing the stock back up to a simmer and continuing from step 4.
- Heat the olive oil in a large heavy-based saucepan. Add the onion and garlic and cook gently over low heat until the onion begins to soften, 5-7 minutes.
- Rinse the ham hock in cold water, then pat dry with kitchen paper. Add to the pan and cook on both sides until lightly seared, watching you don’t burn the onion and garlic. Add the bay leaf and 1½ litres of water. Bring up to a simmer, then cover the pan and simmer for 1½ -2 hours until the meat pulls away from the bone. If the liquid is reducing too much, add in some boiling water from time to time.
- Remove the ham hock and set aside to cool a little before shredding the meat from the bone.
- Add the potato and turnip to the pan and simmer until all are tender, about 20 minutes. Chop the reserved smaller, tender turnip leaves and add to the pan with the cannellini beans and Spanish chorizo and simmer for a further 5 minutes.
- Return the shredded meat to the pan. Taste stew for seasoning.
- Serve hot in warmed bowls topped with fresh thyme for a substantial meal.
This recipe forms part of the September 3 meal planner created in partnership with New World.