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INGREDIENTS
- 1 kg smoked meat
- 350 g peas
- 150 g peeled onion
- 100 g bacon
- 100 ml beef broth
- 1.5 tablespoons lard
- 2 sprigs fresh marjoram
- 1 clove garlic
- salt
DISH PAIRING WITH BEER
- This dish is best enjoyed with a glass of well-chilled beer.
INSTRUCTIONS
- 1Soak the peas overnight. The next day, drain them and put them to boil in a pot with 700 ml of water and one teaspoon of salt. Once softened, drain and return to the pot.
- 2Peel and press the garlic. Cut half of the onion into rings, the other half finely. Cut the bacon into 0.5 cm cubes.
- 3In a pan over medium heat, melt 1 tablespoon of lard and sauté the onion rings until golden, stirring frequently. Once the onion starts to brown, add the diced bacon and sauté until the onion is completely golden. Remove the onion and bacon and set aside.
- 4Add the remaining lard to the pan and sauté the finely chopped onion until translucent. Add it, along with the lard, to the pot with the peas, pour in the broth, add the garlic, marjoram leaves, and bring to a boil. Reduce the heat to one-third and cook for 3 minutes. Remove from heat and blend with an immersion blender until smooth. Season with salt to taste.
- 5Garnish the puree on the plate with sautéed onion rings and bacon. Cook the smoked meat in water until tender and slice it.
Tip
You can pan-fry the slices of cooked meat in a hot pan with a teaspoon of lard until golden.
Serve the dish with pickled cucumber. It tastes great with this meal.
When cooking the peas in water, you can add ham skin. The dish will gain a great flavor.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef