Smoked Neck and Pea Puree

Last Updated on August 5, 2024

Smoked smoked neck pork cooked in water, served sliced together with soaked, then boiled peas, thickened with roux, seasoned with other ingredients, finally whipped with a stick blender into a puree. Porridge garnished with fried onions.

Ingredients:

Rule for 2 servings: 400 g of smoked neck 100 g smoked bacon 4 pcs garlic strips /td> 3 pcs of allspice 1 pc bean leaf 2 tbsp plain flour 2 tsp crushed dried marjoram

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1 cup yellow dried half peas water pepper salt Other: onion sautéed in butter or oil for garnish

Procedure:

1. Boil the pork neck until tender in water, to which add the bay leaf and allspice
2. Rinse the peas and put them in cold water overnight
3. Strain the smoked broth, drain the water from the peas and cook the peas until tender in the strained smoked broth
4. Cook the bacon cut into cubes, add the flour and mix a light roux
5. Add this to the cooked peas, season with crushed garlic, salt, pepper and marjoram, blend with an immersion blender to a smooth puree
6. Slice the neck of pork, serve with fried onions and pickled cucumber.

Recommendation:

Prepare the roux see recipe: Stir-fry.

Note:

Recipe from Cooking with Tom, photo and text by Nadia Indruchova