Friday, 10 March 2017

Recipes: Yes peas

Green Pea Hummus Dip

1 hour
Serves 6


500g frozen peas
3 cloves garlic, crushed
3 tbsp light tahini paste
Juice of 1 large lemon (add more if preferred)
1 tsp ground cumin
1 tbsp olive oil
Chilli powder
Sea salt and black pepper

• Add the peas to a pan of boiling water and simmer for 3 minutes.
• Drain the peas and put in a food processor along with all the other ingredients; mix well until a paste is formed.
• Season with sea salt and black pepper according to taste.
• Serve the green pea hummus in a dipping bowl, form a small hole in the centre of the mixture and add a tablespoon of olive oil and lightly dust with chili powder.
• Serve with Crudites or toasted pitta bread.

Tips: Use the hummus as part of a main meal served with grilled fish or chicken and salad. This hummus can also be used as an ingredient for the following Green Pea Hummus Salad Wrap recipe. 

Peas on toast

15 minutes
Serves 8


8 slices French bread, around 1inch thickness
2 tbsp olive oil
1 garlic clove, peeled and crushed slightly
Sea salt
2 tbsp basil pesto
300g frozen peas, thawed and drained
A handful crushed mint leaves
1 tbsp half fat crème fraiche (optional)
Squeeze lemon juice
100g feta cheese
Black pepper
Paprika or cayenne pepper for decorating

• Brush the bread with the olive oil, and then rub with the garlic and sea salt.
• Preheat a griddle or frying pan until very hot and then add the slices of bread in batches and toast well on both sides.
• Spread a little pesto on each bruschetta.
• Using either a pestle and mortar or a food processor (crush or pulse) the peas, mint, crème fraiche (if using), add a squeeze of lemon juice and stir in most of the feta cheese and season with sea salt and black pepper.
• The pea mixture does not want to be completely smooth, it should have some texture.
• Spoon the mixture onto the bruschetta, top with the remaining crumbled feta cheese and sprinkle with a little paprika or cayenne pepper.

Pea And Blue Cheese Filo Tart

30 minutes
Serves 6


60g of butter, melted
1 pack of filo pastry
200g frozen peas, blanched and well drained
180g blue cheese, crumbled
1 tbsp snipped chives
2 tbsp of crème fraiche
2 eggs, beaten
Sea salt and black pepper
6 individual tart tins

• Preheat oven to 190°C/375°F/Gas Mark 5
• Brush the tart tins with melted butter. Cut the filo pastry into rounds, 1cm larger than the diameter of the tart tins.
• Line each tin with a round of pastry, brush with the melted butter and repeat until each tin has a layer of 3 sheets of filo pastry.
• Place all the tart tins on a baking sheet and cook in the oven for 3-4 minutes, until lightly crisp and golden. Remove and fill each tin with some peas and snipped chives and top with the blue cheese.
• Mix the eggs with the crème fraiche and season well with sea salt and black pepper. Pour a little of the egg mixture over each tart and place in the oven for a further 10-12 minutes, until golden and the filing has just set. Remove from the oven, cool for 5 minutes then remove from the tins.
• Great to serve hot or cold. 

Warm Pea, Broccoli, Chorizo and Feta Tart

1 hour
Serves 4


Pastry for 28cm flan tin
140g plain flour
Pinch of salt
70g chilled butter, cut into dice
50g mature cheddar, grated
Water to bind
300g frozen peas, blanched drained and cooled
100g broccoli, blanched drained and cooled
80g chorizo sausage, sliced thinly
200g feta, roughly crumbled
1 tbsp chopped red chilli (optional)
3 whole eggs
2 egg yolks
200ml double cream or creme fraiche
Sea salt and freshly ground black pepper

• Preheat the oven to 200°C/400°F/Gas Mark 5.
• To make the pastry put the flour, salt and chilled butter into a food processor and whizz for a few seconds until the mixture resembles fine breadcrumbs. Alternatively, sift the flour and salt into a medium bowl, add the butter and rub lightly together with fingertips until the mixture resembles fine breadcrumbs. Then stir in the cheese and add 2 tablespoons of cold water gradually mixing with a fork until the pastry just holds together.
• Wrap the pastry in clingfilm and refrigerate for 30 minutes. Roll out the pastry into a circle bigger than the flan tin, line the flan tin, pressing it well into the case.
• Trim the edges and prick the base with a fork. Refrigerate for another 30 minutes, then, using baking beans, bake the tart case blind for 15 minutes. Remove the baking beans and cook for a further 5 minutes to cook the base.
• Arrange the peas, broccoli, chorizo and feta in the flan dish sprinkle with the chopped red chillies. Lightly beat together the whole eggs, yolks, double cream or creme fraiche, season with a little sea salt and black pepper. Add the liquid to the flan tin.
• Lower the temperature of the oven to 170°C/325°F/Gas Mark 4 and cook the tart until it has just set about 20- 25 minutes. Leave to cool.
• Serve with a green salad and new potatoes.

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