Mushy peas

AT A GLANCE

  • Serves 6 people

  • 90 gm butter, coarsely chopped
  • 3 golden shallots, thinly sliced
  • 1 garlic clove, finely chopped
  • 500 ml (2 cups) chicken stock
  • 150 gm dried split peas, rinsed
  • 500 gm frozen peas, defrosted
  • 40 ml malt vinegar, or to taste
  •  
  • Onion rings
  • 1 small onion, thinly sliced and separated into rings
  • For dusting: cornflour
  • For shallow-frying: vegetable oil
01   Heat 30gm butter in a saucepan over medium heat, add shallot and garlic, stir occasionally until tender (4-5 minutes). Add stock and dried split peas, bring to the boil, reduce heat to medium, simmer until tender (40-45 minutes). Add peas, simmer until tender (1-2 minutes), add vinegar, season to taste. Transfer solids to a food processor (reserve liquid), add remaining butter, pulse, adding a little reserved liquid, until coarsely puréed.
02   Dust onion rings in cornflour, shake off excess, season to taste. Heat 1cm oil in a deep frying pan over medium-high heat, add onion, stir occasionally until golden and crisp (1-2 minutes). Remove with a slotted spoon, drain on absorbent paper and serve scatterered over mushy peas.

Topics:

PEAS, MODERN AUSTRALIAN, ONIONS, WINTER, SIDE DISH, SHALLOTS

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES , ALICE STOREY

FEATURED IN

Jun 2011

Jun 2011

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