Posts tagged peas

Smashed Minty Peas

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Smashed Minty Peas

 

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This recipe is adapted from a Jamie Oliver recipe from the ‘Jamie at Home’ book. I have many MANY (too many I’m told….?) cook books but there are always those loyal few which I always resort to for some great recipes. This book is certainly one of them and I recommend it (it’s particularly good if you have an allotment as the recipes are seasonal and divided by ingredient). We currently have more peas than can be physically and sanely podded so this seemed like a tasty use for them. With a less bountiful broad bean supply, I adapted the recipe slightly but the end result is a fresh, sweet, minty pea mash. Jamie recommends beautiful buffalo mozzarella but it works equally well with halloumi or feta

  • 350g fresh raw peas, podded
  • 100g podded broad beans, blanched and taken out their skins
  • 60g Parmesan
  • 1 lemon, juice
  • Large bunch of mint
  • Extra virgin olive oil
  • Salt and pepper
  • Sour dough bread slices to serve
  • 1 garlic clove
  1. Use a pestle and mortar to bash the mint leaves with a large pinch of salt and a small handful of peas to release the flavours. (You can make the entire thing in a pestle and mortar but I found it easier in the processer. However, the best way to get the flavour from the mint is by bashing so do this first).
  2. Add the bashed minty peas along with the rest of the peas (save a handful to add whole at the end) into the processor and pulse to roughly chop into a chunky paste. Add the broad beans and pulse again.
  3. Add about 1-2 tbsp of oil to achieve a thick paste and then add the lemon juice. Season and then stir in the parmesan cheese and the reserved whole peas.image
  4. Taste and adjust to your liking with more lemon or cheese or add more oil if it is too thick.
  5. Peel and half the garlic clove horizontally and use it to rub your hot toasted bread as soon as it comes out of the toaster or grill to add a subtle garlic flavour. Drizzle with a little extra virgin olive oil and spoon on your pea ‘mash’. Enjoy with crumbled feta, fried halloumi or creamy buffalo mozzarella!

Green Risotto with Crispy Parma ham and Almonds

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Green Risotto with Crispy Parma ham and Almonds

Risotto is such a versatile and satisfying meal even when, like last night, I was simply using up loose ends from the cupboard because I’d run out of food for the week. It can be made fancy and gourmet by the easy addition of some little tasty toppings which are totally open to interpretation….a poached egg on top is always a favourite of mine! As a risotto lover (and sane person) I always have risotto rice, parmesan cheese and butter in the house and with white wine never more than a stones throw away these few ingredients can always be used to make an endless amount of different variation on a risotto with whatever ingredients are to hand.

I tend to make risottos by instinctive quantities. It really doesn’t matter how much rice or stock you have weighted out as long as you taste as you go along and make sure that the consistency resembles that of loose porridge when ready. I usually use a large handful of rice per person and a pinch more for luck as cold risotto is perfect for arancini (see here).

Serves 2 generously

  • 2 large handfuls of risotto rice
  • 40g butter
  • 1 small onion, diced
  • 1 garlic clove, chopped finely
  • 2 sprigs thyme, leave picked
  • Small glass dry white wine
  • Hot chicken/vegetable stock
  • Handful of finely grated parmesan
  • 2 handfuls of frozen peas
  • Small bunch mint, chopped
  • Handful of rocket leaves
  • ½ lemon
  • 2 slices of parma ham
  • Small handful of flaked almonds
  • Creme friache
  1. Begin by boiling the peas for a good 5 minutes. (Keep a handful aside for garnish if you like) and blend the rest in a food processor with a splash of the stock until really smooth. Set aside.
  2. Continue by melting half the butter in a pan with a teaspoon of oil. Soften the onion gently until translucent. Add the garlic and thyme and cook for another 5 minutes or so.
  3. Turn the heat up a little and add rice and fry until really hot. Add the white wine to let the rice simmer to absorb the wine.
  4. Now add ladelfuls of the hot stock as each addition of liquid becomes absorbed by the rice, simmering gently over a low heat. The rice takes about 18 minutes to cook so keep adding as much stock as needed until the rice is just cooked and soft. Keep stirring all the time to make sure the starches are released and you get a really creamy texture.
  5. As soon as the rice almost appears to plump up and double in volume and it is just cooked and soft to taste, add the lemon juice and season.
  6. Now stir in the pea puree and mix evenly. If it thickens too much, add a splash of stock to keep it loose.
  7. Add the other half of the butter, cut into cubes, and the grated parmesan. Cover quickly with a lid and take off the heat to rest.
  8. While it rests for 5 minutes, fry the parma ham and flaked almonds in a little oil until crispy and golden and then drain on kitchen paper.
  9. Now stir the melted cheese and butter evenly through the rested risotto and add the rocket and mint and stir to wilt down in the residual heat. If it thickens, add a splash of stock again to get a loose oozing consistency.
  10. To serve, pour a generous portion into a warmed bowl. Top with a few whole peas, the crispy parma ham and toasted flaked almonds and a few teaspoons of creme fraiche if you like!

For tips on the perfect risotto or more definitive measurements, see here.

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