Creamy Buckwheat Nettles with Ham Hock
One cold winter's day in Tasmania, after surfing in freezing cold water, I made this over an open fire on a deserted beach, needless to say it was very comforting and a hole filler!
1 white onion, very finely chopped
good bunch of stinging nettles, leaves picked (use gloves or they will sting)
1 ham hock
2 cups vegetable stock
1 cup white wine
salt and freshly ground black pepper
250 g raw buckwheat groats
vegetable stock or water (optional)
sharp cheese or fried saltbush (optional)
1: Light your fire and let it burn down until you obtain a medium heat. Heat a good splash of grapeseed oil in a large heavy-based pot, add the onion and nettles and cook, stirring regularly, for about 30 minutes or until the nettles pop in colour (this will get rid of the sting).
2: Add the ham hock and allow it to get a little colour. Pour in the stock and white wine and season with salt and a good grind of pepper. Cover and cook for 2 hours or until the ham falls off the bone.
3: Add the buckwheat groats and cook for another 30 minutes or until they are creamy and have absorbed the liquid (add a little more liquid if needed). Remove the ham hock and set aside to cool, then pick the ham off the bone and add it to the buckwheat.
4: Serve with some sharp cheese or fried saltbush, if you like, or enjoy it as is
with a beautiful glass of vino.
One cold winter’s day in Tasmania, after surfing in freezing water, I made this over an open fire on a deserted beach. Needless to say it was very comforting and a hole filler!
You can use flat-leaf parsley if you can’t get hold of stinging nettles.