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We hope you got insight from reading it, now let’s go back to crock pot pea and ham soup (pea wack) recipe. You can cook crock pot pea and ham soup (pea wack) using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Crock pot pea and ham soup (pea wack):
- Provide easy winter warmers
- Take 1 ham shank
- Use 500 grams marrowfat dried peas
- Provide 7 medium sized potatoes
- Get 1 tsp salt
- Use 1 1/2 pints cold water
- Prepare 1 tsp baking powder or bicarbonate of soda
Steps to make Crock pot pea and ham soup (pea wack):
- Soak the ham shank in a pan of water overnight to dissolve any salt
- Soak the dried peas in a bowl /pan/container over night with the baking powder/bicarbonate of soda
- Boil the potatoes for 10-15 mins, once the water is bubbling
- Drain the peas. Put in a colander and wash the water off (no need to dry) you will notice that the pess should have swollen to twice their size
- Add the peas, ham shank, potatoes, salt and the cold water in to the crock pot/ slow cooker.
- Cook on low for 6 hours
- Enjoy, this should stick to your ribs
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to assist stop harmful germs from spreading and growing. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw foods such as meat, poultry and vegetables After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands disperse bacteria more readily. Maintain worktops clean
Before you start preparing food, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them completely.
You should shift dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods such as fish, poultry and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get on the food won’t be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw food, unless they have been washed completely first
Buy raw meat or fish and store on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to make sure everything you are going to use has been saved correctly (based on any storage instructions) and none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that say just how long you can keep the food and if it must go in the refrigerator.
This kind of food frequently has particular packaging to keep it fresh for longer. But it will go off immediately once you’ve opened it. That is the reason the storage instructions also tell you how long the food will maintain when the packaging has been opened. For instance, you might see’eat within two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even when the food looks and smells nice, since it might contain harmful bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than safety. When this date runs out, it does not indicate that the food will be harmful, but its flavour, texture or colour may start to deteriorate.
After this date, that the caliber of the egg will deteriorate and if any salmonella bacteria are found, they could multiply to high levels and could make you sick.
If you plan on using a egg after its best before date, make sure that you only use it in dishes at which it will be fully cooked, so that both yolk and white are strong, like in a cake or even as a walnut.
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