Speck Shoup

Its been a while, I know.

 Im aware millions of people around the world are collectively throwing up their arms in outrage at this gross negligence. HA.

To the one person who may have noticed, who may or may not be my Mum I have been busy moving into our first home.

 Diligently recipe writing and taking photos of everything that goes into my mouth, has been pushed back in the priorities list. Every waking hour has been dedicated to rearranging vases, pot plants, animal hides and heads. Painstakingly inch by inch, upon a thousand mantles. etc etc

Also I lost the Camera. 

Then the charger. 

Then the internet modem. 

A sea of excuses. 

This is very simple, full of vegetables and delicious.

Smokey speck and sweet peas is a classic flavour combination that never gets old. 

  

Recipe:

2 tsp of oil

200g smoked speck

1 onion 

2 cloves of garlic 

1 bulb of fennel 

1 cup of peas

1/2 cup of barley 

2 large  boiling potatoes  

1 bunch of silver beet

400ml chicken stock

1 tin of tomatoes

s&p

Heat oil in heavy based fry pan and gently sweat chopped onions and fennel. Once translucent and sweet add garlic and continue to cook for a minute more. Add the speck, barley and stock and tomatoes cook on a low temperature for 40 minutes adding the potatoes after 20 minutes. Add peas and chopped silver beet and simmer for another 10-15 minutes. 

Season well. 

Serve with crusty bread. 

mmm

x

Abbey