All posts tagged: peas

Red, white and green - Scallops with pea purée and crispy proscuitto

Pan-fried Scallops on pea purée with crispy proscuitto

Red, white and green. These sweet scallops just pan-fried with a golden brown crust on the bright green pea purée topped with salty, red crispy proscuitto bits are a great Christmas starter or entree. The pea purée can be made ahead of time so it’s easy to assemble just before serving. Prep time: 30 minutes cooking time: 20 minutes Ingredients: Pea purée 2 small eschallots finely sliced 2 cloves of garlic finely sliced 2 cups frozen peas defrosted 1/2 cup chicken stock 50g butter or 2 tablespoons olive oil Salt and finely crushed black pepper Scallops 16-24 scallops (4-6 per person) Olive oil spray Proscuitto 4-6 slices very thin slices of proscuitto Method Pea purée Heat butter or oil over medium heat Add eschallots and garlic and sauté gently until soft and transparent Add defrosted peas and chicken stock, bring to gentle simmer Cook for maximum 5-7 minutes until peas are tender but still bright green Add salt and pepper to taste Process with stick blender or in food processor until purée forms Pass through …

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Durban-style mince and pea samosas with spring roll pastry

Durban-style mince and pea Samosas with spring roll pastry

These crispy mince and pea pastry triangles are very different to the more commonly found “Indian” version which has a thick crusty pastry. I am not sure what the origin of this style of pastry is other than this is how they are made by the Indian community in Durban, South Africa and this is how I grew up eating them. Back then in South Africa with larger households often with dedicated cooks,hours were spent making the crispy pastry from scratch and creating these delicious appetisers for special events or just afternoon tea. When we moved to Australia my mum, Tilly, found the ideal replacement pastry to be spring roll pastry initially found in Chinese and Asian specialty shops but now readily available in mainstream supermarkets. Fillings can vary between fish, potato and peas, chicken mince curry…but my favouite remains the lamb mince and peas. All my friends loved coming over to Tilly’s for her freshly made samosas and she has actually been called upon for lessons by some samosa addicts! Here’s the recipe with …

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Cauliflower and pea curry

Cauliflower and Pea Curry

A fabulous accompaniment for spicy lamb cutlets or just as good with red lentil dhal and some freshly cooked basmati rice. This classic Indian dish has many variations and this one is a simple South Indian flavoured version with curry leaves and cummin seeds. Prep time: 10 minutes. Cooking time: 25 minutes Ingredients Half a head of a small cauliflower cut into small florets 1 cup frozen peas 1 onion finely diced 1/2 tomato chopped 3 cloves garlic and equal amount of ginger ground together into paste 1 tbspn cummin seeds 1 cinnamon stick (preferably cinnamon bark) 1/2 tspn turmeric 1 tsp cummin powder 1 tsp chilli powder 2 tbspn vegetable oil Handful of fresh curry leaves Handful of coriander leaves chopped for garnish Salt to taste Method Heat oil in heavy based pot over medium heat Add cinnamon bark, cummin seeds, curry leaves and heat until fragrant Add onions and cook slowly over low-medium heat until transparent Add ginger and garlic paste and mix through onions Add cummin powder, turmeric and chilli powder and …

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