Creamy buckwheat nettles with ham hock

RECIPE BY SARAH GLOVER

Creamy Buckwheat Nettles with Ham Hock – Photo by Luisa Brimble

With one more week to go until Spring arrives, here’s a hearty recipe while there’s still a chill in the air. Our resident cook, Sarah Glover, whipped this up over a beach fire in Tasmania, so if you’re feeling adventurous get outside and cook this one over the flames.

Method:

Add some grape seed oil to a large pot, preferably a heavy based one. Heat up the oil slightly, add the diced white onion, and nettles. Cook till the nettles pop in colour, this will get rid of the sting.

Place the ham hock in and allow to get a little colour. Add the stock and white wine and a good grind of pepper,

Cook for a good 2 hours or until the ham falls off the bone. Add the buckwheat grouts and cook for another 30mins, until they go creamy and absorb the liquid.

Remove the ham bone. You may need to add more liquid at this point.

Serve with some sharp cheese or fried salt bush, or a just a beautiful glass of minimal intervention orange wine.

Serve with Sarah's Saltwater Pizza or homemade garlic bread – Photo by Luisa Brimble

Best enjoyed with a view – Photo by Luisa Brimble

This recipe was originally published on Sarah’s website where you can find even more culinary delights – sarahglover.com.au

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