Ham And Pea Casserole
|Dried peas||450 Gram|
|Soda bicarbonate||5 Milliliter|
|Chicken stock||700 Milliliter|
|Cooking oil||30 Milliliter|
|Ham steaks||4 , cut into 15 millimeter strips|
|Onion||1 , finely chopped|
|Celery sticks||4 , sliced|
|Carrots||2 , cut into sticks|
|Black pepper||To Taste|
Cover peas with 550ml (1 pt) cold water.
Add bicarbonate of soda and soak overnight.
Drain the peas and put into a pan.
Add the stock Bring to boil and continue to boil for 10 minutes.
Heat oil in a pan and gently fry but do not brown the ham.
Add onion, celery and carrots.
Continue to cook until all fat has been absorbed.
Add the peas and stock pepper, sugar and bouquet garni.
Bring to the boil and transfer to the Slo cooker.
Cook for the recommended time.
Add salt to taste.
If 'mushy' peas are preferred, cook for the longer time and add an additional 150ml (1/4 pt) stock at the beginning.