I can appreciate that this soup is about as unattractive as it comes, but don’t hold that against it. This soup is really delicious, bursting with flavour, really meaty and filling while still being pretty healthy. I’ve been sick with a pretty bad sore throat and head cold and so today decided to make a pot of soup with some of the leftover Christmas ham, in the hopes that it would make me feel better in time for New Year’s Eve.
This is actually really delicious, and really hit the spot. The ham and butter beans make it a really filling meal. I definitely plan on making another pot tomorrow. If you have any leftover Christmas ham, try this recipe to use it up.
200g chopped or shredded ham
1 can butter beans
2 leeks finely chopped
2 carrots finely chopped
2 garlic cloves finely chopped
2 sprigs of thyme (remove the leaves from the stalks)
750ml cold water
1 tsp cracked black pepper
1 pinch salt
1 splash rapeseed oil
Pop the garlic, thyme leaves, leeks and carrots in a large heavy bottomed pot with the splash of oil and stir on a medium low heat until soft.
Add the water and after a few minutes blitz with a hand blender to liquidize the vegetables.
Add the drained can of butter beans, the ham, salt and pepper.
Let the pot simmer away on a medium low heat for about 15 minutes until hot and then serve.
You can’t beat a really good potato salad. Not the kind supermarket versions slathered in mayonnaise that make you feel sickly after a helping, but this fresh delicious kind bursting with punchy flavours and with some cooked ham thrown in for a meaty and filling addition.
I made this dish for a picnic a few weekends ago for my house-mate and I when we were still experiencing the Irish heatwave. Luckily there is a really nice park just around the corner from my house so with the rug, dishes and food in a bag, off we trotted to the local park for a sunny light lunch. My potato salad was made with garlic, onions, capers, lemon zest and ham and really could be eaten as a meal in itself, as well as I side.
This is really quick, and the ham makes it filling and substantial enough as a main dish. I used leftovers for lunch in work on Monday, and some more leftovers the following night in a kind of a spanish omlette/ tortilla.
1 kg of baby potatoes
1-2 cups of roughly torn cooked ham
4 cloves garlic crushed
2 red onions finely minced
1 small bunch of chives chopped
1 large cup of caper berries
Zest of 1 lemon
1/2 cup rapeseed oil (or other mild tasting oil)
In a big salted pot of boiling water add your potatoes and cook for 20 minutes or until cooked through.
Meanwhile add the garlic, onion and all the oil to a large pan and stir on a medium-low heat for 20 minutes or until the potatoes are done. You want this soft and translucent, but not golden and crispy.
When the potatoes are cooked slice them length ways and stir into the pan (make sure the heat is off at this point) coating in the garlic and onion oil.
Finely chop the caper berries (reserve a few whole ones for serving) and stir into the mix along with the lemon zest and a generous seasoning of sea salt.
Serve in a dish with the remaining whole capers decorated on top with some more lemon zest.