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PEAS

Peas contain B vitamins, calcium, folic acid, iron, magnesium, phosphorus, potassium and zinc. They are delicious from frozen, but for an extra special treat, try them fresh straight out of the pod.

Cheesy Pea and Bacon Fritters
makes 6 to 8 fritters

INGREDIENTS

  • 100g fresh or frozen peas
  • 1 large potato cooked and mashed and cooled
  • 50g plain flour, plus flour for coating
  • 1 egg
  • 100ml double cream
  • 1 small onion, finely chopped
  • 100g British bacon diced into small pieces
  • 60g mature cheddar, grated
  • 30g butter, plus a little extra for frying
  • salt and freshly ground black pepper
METHOD
  • Add flour, egg and double cream to the cool mashed potato and mix well.
  • Melt the butter and fry the onion and bacon until light brown. Cool
  • Add the onion and bacon to the potato mixture and season to taste.
  • Add the cheese and the peas.
  • Form the mixture into pats and coat with flour.
  • Melt a little butter in a non-stick frying pan and when frothing add the pats.
  • Fry on each side until golden.
Delicious served with suasages or bacon!

Green Soup

Guacamole
serves 6 to 8 as a starter, but also ideal for a dip.

INGREDIENTS

  • 450g (1lb) fresh or frozen peas
  • 1 small onion
  • 2 cloves of garlic
  • 1 red chilli, deseeded and chopped
  • salt and freshly ground black pepper
  • juice of 1 lime
  • 2 tbsp coriander chopped
  • Tabasco
METHOD
  • Cook the peas for 3-4 minutes until tender. Drain and allow to cool slightly.
  • Put the peas in a processor with all the remaining ingredients, except for a sprinkling of chopped chilli.
  • Pulse until the mixture is crushed but not completely smooth.
  • Season with salt, pepper and a few drops of Tabasco. For a spicier guacamole, add more Tabasco.
  • Transfer to a serving bowl and garnish with the remaining chopped chilli.
  • Serve as a dip or as a starter with blinis and sour cream.

Lazy Pea Dip
serves 4

INGREDIENTS

  • 500g (1lb 2oz) fresh or frozen peas
  • 2 ripe tomatoes, deseeded and diced
  • 1 spring onion, chopped
  • ½ red onion
  • 3 tbsp oilseed rape oil
  • 2 tbsp lime juice
  • 2 tbsp coriander leaves, chopped
  • 1-2 red chillies, diced
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • salt and freshly ground black pepper
METHOD
  • Cook the peas.
  • Combine the oil, lime juice, coriander leaves and chillies in a blender and blend until smooth.
  • Add the peas, cummin, ground coriander and salt and pepper to taste.
  • Blend again, retaining some texture.
  • Transfer to a serving bowl, stir in the tomatoes and onions and check the seasoning.
  • Serve with dippers of cos lettuce.

Pea and Lettuce Soup
serves 6

INGREDIENTS

  • 600g (1lb 5oz) peas in their pods tblesp white wine and
  • 1.1 litres (38 fl oz) water
  • or use 200g (7oz) shelled fresh peas and 1 litre (1 3/4 pints) of vegetable stock
  • small handful of mint
  • 6 spring onions
  • 100g (3½ oz) butter
  • 4 heads of soft lettuce
  • salt and pepper
  • 300ml (1½ pints) of whipping cream
  • 1 tsp chopped chives
METHOD
  • Shell the peas and put the pods in a pan with the water.
  • Pick off the mint leaves and reserve. Tie the stalks in a bundle and place in the pan. Bring to the boil and simmer for 20 minutes.
  • Strain the liquid and discard the pods.
  • Add the peas and stock and simme for a further 20 minutes until softened (or if using shelled peas, simmer with the vegetable stock and mint stalks until tender).
  • Chop the mint leaves.
  • Wash the lettuce and add to the pan. Stir and then remove from the heat.
  • Liquidise and pass through a strainer into a clean pan.
  • Add the cream and season to taste.
  • To serve hot, stir in the mint leaves and chives just before serving.
  • If serving cold, chill the soup thoroughly before ladelling into iced bowls and then decorate woth chopped chives and a sprinkling of mint.

Pea and Mint Ice (new)
serves 4

INGREDIENTS

  • 400g shelled fresh or frozen peas
  • 125ml milk
  • 75g sugar
  • 125ml double cream
  • 1tblsp fresh mint, chopped
METHOD
  • Place the peas in a pan with the milk and sugar and bring to the boil. Reduce the heat and simmer gently for 30-45 minutes to reduce the liquid substantially. Allow to cool.
  • Transfer the mixture to a blender and add the cream and mint. Blend until smooth and then transfer to a container.
  • Place in the freezer and leave until it becomes a thick sludge, then blend again. return to the freezer and continue freezing.
  • Repeat the blending as necessary, once or twice, until the ice cream is smooth and creamy. Freeze overnight.
  • To serve, leave to soften for 10 minutes before scooping or slicing. Garnish with fresh mintleaves before serving on its own or as a sweet course.

Pea and Cheese Tart (new)
serves 4-6

INGREDIENTS

  • 375g shortcrust pastry
  • 200g spring onions, trimmed and sliced into rings
  • 75g butter
  • 75g shelled or frozen peas
  • 15g grated fresh Twineham Grange Farms Italian style premium cheese (available through www.bookhamcheese.co.uk telephone 01444 881394)
  • 3 large eggs
  • 284ml pot of double cream
  • seasoning
METHOD
  • Lightly butter a 20cm x 5cm loose-bottom cake tin.
  • Roll out the pastry to 3mm thick and use to line the tin. Prick the base and chill for 30 minutes.
  • Preheat the oven to 190C/375F/Gas mark 5.
  • Line the pastry case with foil or cling film, fill with baking beans and bake blind for 15 minutes. Discard the beans and foil and cook for a further 5 minutes. Remove from the oven.
  • Melt the butter in a small pan, stir in the onions and cook for 8-10 minutes until soft. Cool and sread evenly over the pastry case.
  • Lightly whisk the eggs and stir in the cream, peas and seasoning (to taste) and pour over the onions.
  • Scatter with the cheese.
  • Place the tin on a baking sheet and bake in the centre of the oven for 25 minutes until golden and set.

Pea Puree
serves 4

INGREDIENTS

  • 200g fresh or frozen petite pois
  • 6 tblsp vegetable stock
  • 2 tblsp Paremesan style cheese, finely grated
  • ½ clove of garlic, finely chopped
  • salt and freshly ground black pepper
METHOD
  • Cook the peas in salted water until tender.
  • Remove from the heat and drain - you can use the water to make the stock.
  • Blend the hot peas in a blender with the stock, cheese, garlic and process to a chunky puree.
  • Season to taste.

Vegetable Bake

Summer Greens with Herb Butter and Fried Bread

Visit www.peas.org for more recipes.

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