Peas & Broad Beans
Growers and devotees of the humble pea are celebrating Great British Pea Week: 8th to 14th of July.Great news from great chefs about these juicy little things is that they see no problem in using frozen peas, even in the fanciest of recipes.
Just as there is always a jar of Stokes Mint Sauce in our fridge, there's always a bag of frozen peas in the freezer.
This beautiful looking salad cooks diced carrots in water, butter and lemon juice. When soft, drain and toss them with red onion, artichokes and broad beans, sweating in rapeseed oil with a few fresh thyme leaves.
Finally add the frozen peas and 2 tsp of our Mint Sauce until the peas de-frost. It's as lovely served warm as it is chilled and livened with a drizzle of Stokes Olive & Balsamic Dressing.
Boil about 250 g each of frozen peas and podded broad beans for 5 minutes, drain and cool them. Blend them with 3 tbsp of Stokes Garlic Mayonnaise, the juice of half a lemon and 2 tsp of our Mint Sauce.
The extra virgin olive oil in our velvet smooth aioli should be sufficient to lighten the texture of the hummus and the garlic to flavour it. A little more olive oil should smooth it further if necessary.
Pop it in a serving bowl and dress it with a few retained, crushed peas and beans and a few leaves of mint.
Boil, cool and slice 3 or 4 waxy potatoes and set them aside. In a 22 cm ovenproof frying pan, soften 2 shallots in a little oil. To the onions, now add 200 g of ham (chopped) and 120 g of frozen peas.
Mix these together and as they start cooking, add 1 tbsp of Stokes Cider & Horseradish Mustard, your sliced potatoes and 120 g of grated Cheddar cheese, then cover everything with 9 beaten, seasoned eggs. Tilt the pan to cover the ingredients evenly and cook on a low heat for 10 minutes.
When it is almost firm, put the pan under a medium high grill for up to 5 minutes until the top starts to brown and firm.
I like my frittata warm, not hot, with Stokes Tomato Ketchup - and it's a fun addition to a picnic basket to eat cold.
Sweet garden mint with
just a hint of white wine vinegar
The finest ingredients, the finest tastes - here
More foodie thoughts for the week:
Savoury Galettes -
to Normandy, for a foolproof Galette recipe and wonderful fillings - here.
Our 'Taste' Story -
in his own tasty words, Rick tells us how it all began - here.
Video Fun -
free range grilling, high seas dining and other sharing fun - here.
If good food makes you happy
...adding Stokes will make you smile ;)
...adding Stokes will make you smile ;)
FOOD MADE BETTER
01394 462150
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