Ham And Pea Casserole Recipe


Difficulty LevelEasyHealth IndexAverage
MethodInterest Group


 Dried peas450 Gram
 Soda bicarbonate5 Milliliter
 Chicken stock700 Milliliter
 Cooking oil30 Milliliter
 Ham steaks4 , cut into 15 millimeter strips
 Onion1 , finely chopped
 Celery sticks4 , sliced
 Carrots2 , cut into sticks
 Black pepper To Taste
 Sugar10 Milliliter
 Bouquet garni1
 Salt 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.