A casual little something I whipped together the other night to go with my main course. I love the combination of cumin and pea – cumin works with anything sweet; carrot, mango, summer fruits. This works!
Serve perhaps with a robust spiced meat or fish, like curried monkfish or a medium rare, pistachio and chilli crusted lamb cutlet. Good stuff.
Serve perhaps with a robust spiced meat or fish, like curried monkfish or a medium rare, pistachio and chilli crusted lamb cutlet. Good stuff.
Recipe
Ingredients (serves 2):
1 onion, diced
500g frozen peas (don’t be snobby about frozen peas, they’re fine!), blanched in hot water
2 cloves garlic, minced
1 tablespoon cumin seeds
vegetable oil
salt and pepper
1 teaspoon hot chilli powder
600ml white wine or vegetable/chicken stock
Method:
1. Heat a saucepan with the oil in it on medium/high heat. Saute the onion until softened and starting to caramelise. About 5 minutes.
2. Add the garlic and saute until soft, 2 minutes.
3. Turn up the heat and add the cumin seeds and fry until toasted and a darker brown – the smell at this stage should be great.
4. Chuck in the liquid and bubble for a minute to reduce the liquid. Add the peas and stir to combine. Cook for about 2 minutes. Add the chilli powder, stir.
5. Remove from the heat and mash roughly with a potato masher. It should be coarse in texture, not too smooth (turn it into a puree if you like by blending and then sieving). Season with salt and pepper. Serve.
Ingredients (serves 2):
1 onion, diced
500g frozen peas (don’t be snobby about frozen peas, they’re fine!), blanched in hot water
2 cloves garlic, minced
1 tablespoon cumin seeds
vegetable oil
salt and pepper
1 teaspoon hot chilli powder
600ml white wine or vegetable/chicken stock
Method:
1. Heat a saucepan with the oil in it on medium/high heat. Saute the onion until softened and starting to caramelise. About 5 minutes.
2. Add the garlic and saute until soft, 2 minutes.
3. Turn up the heat and add the cumin seeds and fry until toasted and a darker brown – the smell at this stage should be great.
4. Chuck in the liquid and bubble for a minute to reduce the liquid. Add the peas and stir to combine. Cook for about 2 minutes. Add the chilli powder, stir.
5. Remove from the heat and mash roughly with a potato masher. It should be coarse in texture, not too smooth (turn it into a puree if you like by blending and then sieving). Season with salt and pepper. Serve.
saute the onions!
in with the cumin
Hello, Mr Pea and Stock
Let’s mash!
