I searched this blog to see what I had previously posted about English peas and really only found one recipe. I will re-post it as it came from one of my favorite members who was French. Hopefully you are now over the amazement that you can actually search this blog!
Firstly, I find shelling the peas incredibly boring. Not sure why. So you either need a huge glass of wine while you do this or one of your children who still think it's fun. In this case I opted for my daughter as it was only 10:00 a.m. and that is too early for wine even for me!
Once they are shelled, it does not seem like you get that many peas but the flavor is so wonderful. If you are a pea hater out there, I urge you to try them. If you don't want to make the hummus just cook the peas in salted boiling water until just tender. Drain top with butter and enjoy!
So I got distracted! So let's talk pea hummus. I found the recipe on Epicurious.com one of my favorite sites to find great menus and recipes.
Ingredients:
Preparation:
Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.
Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop.
Add tahini, lemon juice, salt, and pepper and purée. Refrigerate until ready to use.
Serve with pitas or pita chips.
Firstly, I find shelling the peas incredibly boring. Not sure why. So you either need a huge glass of wine while you do this or one of your children who still think it's fun. In this case I opted for my daughter as it was only 10:00 a.m. and that is too early for wine even for me!
So I got distracted! So let's talk pea hummus. I found the recipe on Epicurious.com one of my favorite sites to find great menus and recipes.
Ingredients:
- 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods) (I used what I had. Adjust other ingredients to the amount of peas or to taste. You can also add frozen peas to it)
- 1/2 cup fresh cilantro leaves
- 1 to 2 garlic cloves (I probably used twice or three times this amount as I love garlic)
- 1/4 cup well-stirred tahini (Middle Eastern sesame paste)
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
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| My finished product |
Preparation:
Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.
Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop.
Add tahini, lemon juice, salt, and pepper and purée. Refrigerate until ready to use.
Serve with pitas or pita chips.
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