Tag: peas

Mushroom and pea curry

The pea season is coming. The mange tout are already ready, and some of the peas are podding up nicely. I did a massive pick-through of the peas at Tagsa Horticulture, and made this curry based on one in ‘Curry Easy’ by Madhur Jaffrey. 

INGREDIENTS:

  • 1 tbsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground ginger
  • 3 tbsp rapeseed oil
  • 1/2 small onion, chopped finely
  • half a can of chopped tomatoes
  • 1 tsp salt
  • 2 punnets of chestnut mushrooms, around 400 to 500g, chopped into chunks.
  • 300g peas, could be frozen, or mange tout, freshly picked and halved

METHOD:

  • Combine the dry spices in a bowl and add around 1 1/2 tbsp water to make a paste
  • Pour the oil into a medium pan, and heat to medium hot. Add the onion and start to stir and fry, until the onion is becoming a little browned at the edges. 
  • Add the spice paste, cook for a minute and then add the tomato, mixing and stirring. 
  • After about five minutes, when the tomato is hot and beginning to cook down, add 450ml boiling water and the salt. Bring to a simmer, and cook for 20 minutes
  • Add the chunks of mushroom, bring back to a simmer and cook for another 10 minutes. 
  • Add the peas, bring back to a simmer and cook for a further 5 minutes. 

This was best served warm, rather than hot, with a flat bread such as a nan. 

Pea and feta fritters

This is from Ottolenghi’s book, SIMPLE. These pea fritters are good hot or cold, as part of a light lunch or a side dish as part of a feast. 

INGREDIENTS:

  • 500g frozen peas, defrosted
  • 120g ricotta
  • 3 large eggs, beaten
  • 1 tsp lemon zest
  • wedges of lemon, to serve
  • 3 tbsp za’atar spice (from seasoned pioneers)
  • 100g white flour
  • 1 1/2 tsp baking powder
  • 20g mint leaves
  • 200g block of feta, crumbled into large chunks
  • about 800ml oil
  • salt and pepper

METHOD:

  • Mash the defrosted peas using a soup wand or blender, just until the mixture is coarsely crushed. 
  • Transfer the peas to a bowl, add the ricotta, eggs, lemon zest, 3/4 tsp salt, a good grind of pepper, and mix well. 
  • Add the za’atar, flour and baking powder, mix well, and then fold in the feta and the chopped mint. 
  • Pour the oil into a saucepan, and heat to a medium to high heat. 
  • Using a pair of dessert spoons, form the mixture into smooth ovals, and drop them into the boiling oil. They should fizz and bob to the surface, and cook to a wonderful crispy brown in about 3-4 minutes. You’ll need to ensure they are flipped over in the oil to cook on all sides. 
  • As each batch becomes cooked, lift them out in a slotted spoon and put on a towel to drain the oil, before adding to the serving dish. 
  • Serve with the wedges of lemon.