Northumberland Ham Broth Recipes

STOTTY CAKE (STOTTIE CAKE)

Steps:

• 1. If using fresh yeast crumble it into a jug and then add the white pepper, sugar and a little tepid water to mix. Place somewhere warm for 10 to 15 minutes so it can start to "work" it is ready to use when it becomes frothy. 2. Put the bread flour and salt into a large mixing bowl and make a well in the centre, pour in the yeast mixture and the remaining water. If using dried yeast, just sprinkle the yeast in to the flour at this stage, with the sugar and white pepper and add the water as before. 3. Mix and then knead the dough until it is smooth and elastic. (The word stotty is believed to be derived from the local word of "stotting" which means to bounce, and I remember my grandmother "bouncing" her bread on the kitchen table for ages! So, don't be shy when kneading.) This bread needs to be well kneaded for at least ten minutes. 4. Cover the bowl with a clean tea towel and set to one side, somewhere warm, to allow the dough to rise. This will take about an hour, and the dough should have doubled in size before you can use it. 5. Pre-heat oven to 200C/400F/Gas 6. Butter or grease some large baking sheets. 6. Put the dough onto a floured board and divide it into two equal pieces; roll the dough out to make two large flat discs, about 1" (2/5cm) thick and then stick the end of a rolling pin in the middle of the dough to make an indentation. You can also prick the top of the bread with a fork too. 7. Place the Stotty Cakes onto the prepared baking sheets and bake in the pre-heated oven for 15 minutes, before turning the oven off and leaving them in there for up to half an hour to continue to bake. 8. Serve warm with butter, jam, treacle, honey or cheese, ham and Pease pudding.

NORTHUMBERLAND HAM BROTH

Steps:

• If the ham is salty leave it to soak overnight. You may also want to soak the split peas.
• Put the ham in a pan and cover with water. You will need about 3 litres
• Bring the ham to the boil and simmer for around three hours until tender.
• Remove the ham from the water, shred the meat and put back in the pan
• Peel the turnip and carrots and grate into the pan.
• Grate the leek and add to the pan with the lentils and split peas
• Bring the soup back to the boil and simmer until the vegetables are soft, around 30 minutes

HAM BROTH

Steps:

• Add all ingredients plus 4 quarts of water to a stockpot. Bring to a boil, then let simmer 2 hours. Skim fat from the surface, and add more water as needed. The less water in the stock, the more concentrated the flavor.
• After 2 hours, strain bone and vegetables out of the stock. Use immediately or refrigerate or freeze stock.