Peas are one of my favourite vegetables, so sweet and juicy and amazingly versatile. I always have a frozen bag in my freezer – it even came in really handy once when I sprained my ankle!
These lovely pea recipes come thanks to the Yes Peas! campaign. For more, visit their website at www.peas.org, where you can also order your free recipe book.
Pea Blinis with Parma Ham and Mint & Melon Salsa
Makes 36-40
150g peas, defrosted
400g cold mashed potato
1large egg, beaten
50g plain flour
1-2 tbsp double cream
Sea salt and black pepper
Butter and rapeseed oil, for frying
Topping
12 slices Parma ham
1 x 250g tub mascarpone
Melon & Mint Salsa
200g ripe melon, peeled, seeded and cut into small pieces
2tbsp mint leaves, finely chopped
Juice of 1 lime
Sea salt and black pepper
Make the pea blinis; mix together the peas, potato, egg and flour until smooth. Season well and mix in the double cream, the mixture should resemble thick porridge. Heat some oil with a little knob of butter in it, spoon heaped tablespoons of the mixture into the oil. Cook over a medium heat until golden brown, then turn and cook for a further minute on the other side until the blinis are cooked through and firm to the touch. Drain well and leave to cool slightly. Cook the remaining mixture.
To make the melon and mint salsa; mix the chopped melon flesh with the finely chopped mint leaves, stir in the lime juice and season with black pepper and a little sea salt.
Lay the blinis on a tray and top with small pieces of Parma ham, a small amount of mascarpone and a little of the melon and mint salsa.
Peas on Toast
Makes 8 slices
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
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, 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 shouldn’t 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.
Tip: This mixture is also lovely spooned over pan-fried chicken or salmon or used as a dip for crudities
THREE PEA TAPAS DISHES
Pork and Pea Meatballs
Serves 4-6
3 tbsp olive oil
3 shallots, peeled and finely chopped
2 tsp sweet smoked paprika
1 garlic clove, peeled and chopped
1 red chilli, deseeded and finely chopped
2 tbsp medium sherry
500g minced lean pork
50g breadcrumbs
1 tbsp chopped flat leaf parsley
1 egg yolk
1 tsp dried oregano
Sea salt and black pepper
150g peas
Tomato Sauce
1 tbsp olive oil
2 cloves garlic, peeled and crushed
2 tbsp ground cumin
1 tbsp sweet smoked paprika
1 roasted red pepper, peeled and blitzed
400g can chopped tomatoes
100ml vegetable stock or white wine
Heat 2 tbsp olive oil in a large heavy based frying pan and gently soften the shallots, add the paprika, garlic, chilli and sherry and bubble for a few minutes.
In a large bowl mix the pork and breadcrumbs together with the parsley, egg yolk, oregano and season with sea salt and black pepper. Add the cooked shallots and peas, mix well and shape into little meatballs (approximately 12-14).
In a new pan brown the meatballs all over in the remaining oil for about 5 minutes, set aside.
To make the tomato sauce, add the oil, garlic, cumin, paprika and the stock or wine and bring to the boil. Add the tomatoes and blitzed pepper. Mix well and season. Add the meatballs and simmer very gently for 8-10 minutes.
Serve the meatballs with the other tapas or as a main meal.
Spanish Potatoes with Chorizo and Peas
Serves 4
4 good-sized potatoes, peeled and cubed
2 tbsp olive oil
1 small onion, peeled and finely chopped
150g diced cooking chorizo
2 cloves garlic, peeled and crushed
2 tsp smoked paprika
A good pinch of chilli powder
1 tsp ground cumin
400g can plum tomatoes
150g peas
Squeeze lemon juice
Chopped parsley
Sea salt and black pepper
Place the potatoes in a pan of boiling salted water. Cook until just tender. Drain and cool a little. Heat a large frying pan with the olive oil. Add onions and chorizo and potatoes, season with sea salt and black pepper. Cook until the onions are soft and the potatoes start to brown a little, and then add the garlic, paprika, chilli powder, cumin and tomatoes. Cook until the potatoes are completely cooked and the tomatoes have thickened. Then add the peas and cook for a further 2 minutes. Add a good squeeze of lemon juice; taste and season again, finish with chopped parsley.
Pea, Ham and Egg Empanadillas
Makes 12-15
2 hard boiled eggs, roughly chopped
25g chopped green olives
50g peas, thawed and drained
50g finely chopped ham
50g grated cheddar or manchego
1-2 tsp mayonnaise, to bind
2 sheets ready rolled puff pastry
1 egg yolk, lightly beaten
Preheat oven to 220°c/425°f/Gas 7
Lightly grease two baking sheets. Combine the eggs, olives, peas, ham and cheese together with a little mayonnaise to bind and season with black pepper. Cut the puff pastry into 10cm (4”) circles. Spoon a little of the mixture into the centre of each round and fold over the pastry to enclose the filling and crimp the edges to seal. Place the parcels on the trays 2cm apart.
Brush with the egg yolk and bake for 10-15 minutes or until brown and puffed.
