Tag Archives: peas

In Anticipation of Peas

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It’s a busy time in the garden, lots to sow, transplant and weed but not a vast selection to eat. There are plenty of green things – salad leaves, herbs, baby spinach, a few bolting leeks but for the rest we are waiting.

This recipe is in anticipation of the peas.

Our peas are about 15cms tall and on the up, beginning to climb their chicken wire fence. There’s a way to go but they’re coming

There is still time to plant peas if you have the space. They enjoy the Irish climate and providing the mice don’t eat the seeds will soon emerge and start climbing up, grasping with tiny tendrils to whatever is close by so it’s best to make a fence to keep them where you want them.

The main reason I plant pod peas is because they are so sweet. We snack on them in the garden so probably only half the harvest hits the kitchen.

The secret with peas is to eat them as soon as you pick them, before the sugars convert to starch. This is why frozen peas are so successful and indeed can be superior to pod peas.as unless they were recently picked they will have become a little starchy.

These little green orbs have a lot going for them as they are a source of plant-based protein, officially a legume not a vegetable. Paired with eggs, a little fresh goats cheese or yoghurt to make a complete protein this makes a nutritious vegetarian option that is easy and fast to make.

I was going to make the recipe in the blender but there was a power cut so instead of buzzing the mix I got stuck in with  a potato masher  and the result was chunky pea in batter delicious so the recipe can be made either way. If you use a blender pulse buzz and stop before the mix is smooth.

We’re using Sunview fresh goats cheese, which comes from Kilmichael near Macroom. Goats cheese has a dodgy reputation but this new season fresh cheese is creamy and delicious, not in the least bit goaty.

If you can’t handle goats cheese use a little feta or leave it out.

We ate these with mint and yoghurt sauce and salad on the side.

 

Pea fritters

 

300g peas

3 eggs

3-4 spring onions

zest of half a lemon

50g crumbled fresh goats cheese

50g cornflour

½ tsp baking powder

½ tsp salt

oil to fry.

 

Bring apot of water to the boil , add the peas then cook for 3-4 minutes. Drain and refresh under the cold tap then put aside .

Crack the eggs into a bowl. Seive the cornflour and baking poiwder then whisk into the eggs together with the slat.

Finely chop the spring annions then stir into the batter with the lemon zest, goats cheese and peas. Mash with apotato masher to crush the peas.

Heat a frying pan, pour in a little oil – enough ti just cover the bottom of the pan. Spoon in 3 or 4 tablespoons of the batter, allowing each fritter to spread but not join up. Turn the heat to medium and fry the fritter for 2-3 inutes then flip over and cook the otherside. Repeat until the mix is used up. I made 10 fritters.

 

Mint Yoghurt Sauce

 

250mls Greek yoghurt

1 tbs finely chopped mint

salt. And cracked black pepper.

 

Mix te yoghurt and finely chopped mint together then season with salt and cracked black pepper.


Pasta Peas

On a recent holiday,  myself and my cycle buddy, travelled from South Tyrol, the land of Apfel Strudel and ice blue rivers, down to the sea.

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At the beginning, even though we were in Italy the language spoken was German, the trees and houses were alpine and the vegetables growing were small. As we travelled down toward the sea the language was Italian, the beautiful old cities oozed history and the vegetables increased in size enormously.

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Cycling is a great way to peep over fences and the vegetable gardens were a pretty picture. There were pristine rows of courgettes, peas, beans, salads and not a weed in sight – unlike our large unruly garden.

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I ate this month’s dish at a trattoria in Soave. It was on the lunch menu as ‘lasagnetti di piselli’ which I thought was going to be a little lasagne with peas. I got the pea bit right but the lasagnetti was in fact freshly made ribbon pasta. Totally simple but delicious.

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Now is the time to rush from the garden to the kitchen with freshly grown peas if you can find some. If you don’t have fresh peas, frozen ones are a brilliant substitute, they actually taste better than old pod   peas.

As there are so few ingredients involved in making this dish the quality is very important. Buy a good brand of pasta and use a tasty extra virgin olive oil.

Peas and Tagliatelle

1 small onion

75mls extra virgin olive oil

50g butter – diced

350g podded or frozen peas

1 glass white wine or water

100g grated Parmesan or Pecorino

300g tagliatelle – or gluten free pasta

 

Peel and chop the onion. Heat a pan and add a little olive oil and the chopped onion. Cook on a medium heat until the onion softens then add the peas, salt and pepper and a glass of white wine or water. Cook for 5 minutes if you’re using frozen peas, 8 minutes if the peas are fresh. Puree half the peas using a stick blender or food processor then put back in the pan with the peas.

Cook the pasta in a large saucepan, with plenty of water and a big spoonful of salt, according to the instructions on the packet. Be careful not to overcook. Put a couple of tablespoons of the pasta water onto the peas then drain the pasta. I always drain my pasta over the serving bowl to heat it up, this way the past doesn’t cool too quickly, Reheat the peas, add the butter cubes and give it a swirl. Put the pasta and peas in the serving dish and toss together.

Serve with olive oil to drizzle over and plenty of grated Parmesan or pecorino.

Ready to go!

 

 

 

 

 

 

 

 

 

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