- Cooking at the table
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01. January 2013
Drain the peas, rinse in cold water and put on one side. Melt the butter in the Duromatic, add onion and sweat for approx. 1 minute at medium heat without causing to change colour.
Then dowse in weak stock, add pork hock, bacon and close the Duromatic. Now turn up heat until the second ring appears, from this moment cook at a constant temperature for 35 minutes. Take the Duromatic from the hob and only open when the pressure has completely reduced.
Then add the yellow peas, close the lid again and turn up the heat until the second ring appears, from this moment cook at constant temperature for 10 minutes. At the end of the cooking time, select rapid stream release and only open when the pressure has completely reduced.
In the final stage we add all kinds of vegetables, potatoes, close the pan again and turn up the heat. As soon as the first ring is visible cook at a constant temperature for 8 minutes. Once the end of the cooking time has been reached, select rapid steam release and only open once the pressure has completely dropped.
Season to taste with salt, freshly milled white pepper. Cut the joint in largish cubes, arrange with the vegetables, potatoes in a large deep dish and pour the stock over it. Sprinkle with chives and serve immediately.
Enjoy with a tasty rustic loaf.