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
Ingredients
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3 cups
shelled spring peas (You could also use frozen!)
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1 cup
water
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1-2 tablespoons
brown sugar
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1-2 tablespoons
vinegar (wine, apple or sherry)
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12 - 20
mint leaves
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Fresh chili pepper, to taste
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1-2
cloves of garlic, minced
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1-2 teaspoons
cumin seeds, dry roasted and crushed
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Salt, to taste
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Olive oil (optional)
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Creme fraiche, to serve (optional)
Directions
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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'
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Then add the sugar and vinegar, stir well and let it sit for a couple of minutes.
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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.
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Once ready, using a spatula, put puree in a bowl and adjust seasonings. Then stir in minced garlic and a pinch of cumin seeds.
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To serve, make a circular groove and sprinkle some olive oil and extra cumin seeds. Add creme fraiche if you like
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