Spring peas are out!
If your lucky enough to have some in your garden? Its time to start picking them, otherwise head out to your local farmers market and grab a bag. To prepare, just pop them out of the shells and drop them into some boiling salted water, count to ten, pull them out and they are ready to go. I just drizzle a touch of Grove lime avocado oil over them and they are good to go.
If your wanting to use them later, just plunge them into iced water and use reheat them later. Add them right at the end into a mushroom risotto or add them into your basil pesto, blitz them up for a wonderful soup or saute them with some double smoked bacon and serve them over crispy cos leaves.
I can’t wait to get the farms kitchen gardens up and running next year so we can have our own batch of spring peas!
This week we have some pretty fun green pea fritters.
- 4 large spinach leaves
- ½ cup fresh peas (shelled)
- 100g cottage cheese
- 6 eggs
- ½ cup milk
- ½ tsp baking soda
- 2 Tbsp chickpea flour
- 3 Tbsp canola oil
- pinch salt and white pepper
- 4 Tbsp Manuka honey
- pinch cayenne pepper
- 2 fresh limes to serve
In a large bowl, beat together the eggs and milk. Fold in the chickpea flour and sifted baking soda. Rinse and finely chop the kale leaves. Add these to the batter, along with the peas and cottage cheese. Mix until just combined and season.
Heat the canola oil in a large frying pan over a moderate heat. Cook the fritters slowly in two batches. In a small jar, mix the honey with the cayenne pepper. Serve the fritters with salad (below), a drizzle of cayenne honey and a squeeze of fresh lime juice.
- 1 Lebanese cucumber, roughly chopped
- 1 green chilli, sliced
- ½ cup fresh coriander leaves
- handful chopped spinach leaves
- 1 Tbsp avocado oil
Combine all green ingredients in a bowl and dress with avocado oil.