Ham Hock & Pea Soup with Marmite Monkey Bread
A fresh tasting filling soup, accompanied by a tear & Share Marmite flavoured monkey bread, which can be used in social dining.
Pork
Autumn
Winter
Summer
Spring
Ingredients
Ham Hock & Pea Soup with Marmite Monkey Bread
−
+
£908.12
For the Soup:
Button onions
/g
200.0 g
0%
Carrotsdiced
/g
20.0 g
0%
Leeks
/g
200.0 g
0%
Water
/l
2.0 l
0%
KNORR Paste Bouillon Vegetable 2 x 1kg (as sold)
/g
25.0 g
0%
Yellow lentils
/g
100.0 g
0%
KNORR Professional Mixed Herbs Puree 750g
/g
30.0 g
0%
Frozen peas
/g
100.0 g
0%
Flat leaf Parsleychopped
/g
10.0 g
0%
Gammon, cooked
/g
300.0 g
0%
For the Marmite Monkey Bread:
Whole milk
/ml
165.0 ml
0%
Water
/ml
50.0 ml
0%
Yeast
/g
15.0 g
0%
Caster sugar
/g
30.0 g
0%
Egg
/g
25.0 g
0%
Plain flour
/g
170.0 g
0%
Strong Flour
/g
100.0 g
0%
Salt
/g
5.0 g
0%
Butter
/g
85.0 g
0%
/
For the Soup:
-
Button onions 200.0 g
-
Carrotsdiced 20.0 g
-
Leeks 200.0 g
-
Water 2.0 l
-
KNORR Paste Bouillon Vegetable 2 x 1kg (as sold) 25.0 g
-
Yellow lentils 100.0 g
-
KNORR Professional Mixed Herbs Puree 750g 30.0 g
-
Frozen peas 100.0 g
-
Flat leaf Parsleychopped 10.0 g
-
Gammon, cooked 300.0 g
For the Marmite Monkey Bread:
-
Whole milk 165.0 ml
-
Water 50.0 ml
-
Yeast 15.0 g
-
Caster sugar 30.0 g
-
Egg 25.0 g
-
Plain flour 170.0 g
-
Strong Flour 100.0 g
-
Salt 5.0 g
-
Butter 85.0 g
Preparation
-
For the Soup:
- Place the vegetables apart from the peas in to a suitable saucepan,then cover with the water and KNORR Vegetable Bouillon paste and cover with a lid.
- Place the saucepan on to a medium heat and simmer for 20 minutes then remove lid and add yellow lentils. continue to cook for a further 30 minutes.
- Add the shredded gammon to the soup and add the KNORR Professional Mixed Herb puree then stir through.
- Add the frozen peas, simmer for 2 minutes.
- Season if required and serve. Garnish with parsley.
-
For the Marmite Monkey Bread:
- For the dough: Warm the butter (25g), milk and water to 37c.
- Whisk in the fresh yeast, sugar and egg.
- In a mixing machine place the plain flour, strong flour and salt. Start to mix with the dough hook.
- Slowly add in all the liquid and mix for 5-10 minutes or a smooth dough is formed.
- Transfer into a floured bowl and cover with a damp tea towel.
- Leave to prove in warm place until the dough has doubled in size. Heat the butter (60) and the MARMITE then blend till smooth.
- Take the proved dough out and cut into balls of different weights and sizes, this will help create a random look to the loaf.
- Take each ball and coat in the marmite.
- Build up the loaf in the savarin mould.
- Wrap the savarin tin in a damp cloth and prove again until doubled in size.
- Once proved bake in the oven until cooked.
- Serve warm
