Dutch split pea soup

My variation on a traditional Dutch recipe. It is a one pot wonder, cheap to make and will fill you up good and proper!

Prep

  1. To remove excess saltiness in gammon joint, put in a large bowl and cover with cold water and leave in the fridge for 12 to 24hrs. Pour the water off twice and replace.
  2. Drain water off for final time and place the gammon into a pan large enough to take the meat and all remaining ingredients.
  3. Put split peas into a sieve and wash thoroughly with cold water. Add to the pot with the spare ribs and 2L of water.

Cook

  1. Cover the pan with a lid, bring to a simmer and cook for 1h30, removing any scum with a metal spoon. Stir occasionally.
  2. Remove the pan from the heat, take the meat out and place onto a board. As it cools prep your vegetables. Peel and slice carrots, peel and roughly dice celeriac, wash and slice the celery, remove the green tops from the leeks and slice the remaining vegetable (be careful to wash all the dirt off). This Is a rustic dish so fine chopping isn’t necessary, go chunky (about 2cm²).
  3. Remove the rind from the cooked gammon with a sharp knife, discard it. Dice and tear the remaining joint into smallish pieces and strip the meat from the spare ribs, discarding the bones.
  4. Add the vegetables and meat to the pot. Cover and simmer for another 26 minutes on a low heat, stirring with a wooden spoon occasionally. After the 26 minutes are up, add the frankfurters into the pot and cook until they are done (see packet for info, mine took 4 mins)

Serve

  1.  Once done, remove frankfurters from the pot and slice roughly. Ladle the soup into bowls and serve with the griddled bread covered in mustard.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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