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Author Notes: Two 'secret' ingredients in this recipe which I read in a Maya Angelou or Terry Macmillan book years ago - brown sugar was one, and I forget the other, so I've made up mine - cumin seeds! It provides a superb base for homemade fish fingers, can be transformed into a soup and is superb with chips! - Kitchen Butterfly
- 3 cups shelled spring peas (You could also use frozen!)
- 1 cup water
- 1-2 tablespoons brown sugar
- 1-2 tablespoons vinegar (wine, apple or sherry)
- 12 - 20 mint leaves
- Fresh chili pepper, to taste
- 1-2 cloves of garlic, minced
- 1-2 teaspoons cumin seeds, dry roasted and crushed
- Salt, to taste
- Olive oil (optional)
- Creme fraiche, to serve (optional)
- In a pan, gently cook the spring peas in water, salting to taste. Let cook for 4-5 minutes, till the colour changes to a vibrant green and it tastes 'just cooked'
- Then add the sugar and vinegar, stir well and let it sit for a couple of minutes.
- Put the peas in a food processor, with the mint leaves and chili pepper and blitz till you have a chunky paste. If the mixture is too thick, loosen with a little bit of water.
- Once ready, using a spatula, put puree in a bowl and adjust seasonings. Then stir in minced garlic and a pinch of cumin seeds.
- To serve, make a circular groove and sprinkle some olive oil and extra cumin seeds. Add creme fraiche if you like
- This recipe was entered in the contest for Your Best Dip
- This recipe was entered in the contest for Your Best Recipe for Spring Peas