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1
Soup: Place the Green & Yellow Split Peas into a bowl and fill with water.
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2
Leave for 8+ hours to soak.
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3
Fry Onion & Garlic for 4 - 5 mins.
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4
Add Ham Hock, Bacon Bones, Split Peas along with the Vegetable Stock and bring to the boil, turn down heat to low and let the soup gently simmer for 1 1/2 - 2 hours.
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5
(Until the peas have disolved) Take the Hock and Bones out of the soup and strip the meat off the bones.
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6
Put the meat back into the pot along with Thyme, Pepper and Salt and cook for another 10 mins.
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7
Baguette: In a bowl mix together the Flour and Salt.
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8
In another bowl combine Yeast, Warm water, and Half of the Flour - Salt mixture.
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9
Using your hands, mix until it forms a dough.
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10
Then, cover with a dish cloth and let sit in a warm environment approx for 3 - 4 hours.
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11
Gently add the rest of the Flour - Salt mixture using your hands.
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12
Place on a lightly floured surface and knead for approx 10 minutes or so.
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13
Lightly oil a bowl and place dough into bowl then cover with a Tea Towel and let sit for 1 hour.
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14
Preheat oven to 235C and knead again now cut dough into 3 equal parts and form each part into a long baguette shape then place on a baking sheet and let sit for at least 20 minutes.
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15
Place a bowl of water in the oven along with your baguettes and bake the baguettes for about 25 minutes.
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16
Remove the bowl of water after 15 minutes of baking.
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17
Spread: Allow butter to soften.
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18
Mix all ingredients in a bowl.
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19
Place in fridge to cool.
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20
Then spread onto the hot baguette before eating.
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21
Garnish: Place bacon into a pan at a low - med low heat and cook off as much of fat as possible.
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22
Cook at this temperature for 10 - 15 mins until it takes on a brownish colour.
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23
(If it starts to blacken at any point the pan is too hot and needs to be turned down) Place bacon on a paper towel to drain any fat and roughly chop the parsley.
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24
Place a large tbsp of Sour Cream / Natural Yoghurt into the soup then top with bacon and parsley.
