After a period of dry weather, the heavy rains of the last days boosted the plants in the garden. We harvest this week dwarf peas like Charmette. So how do we start to make recipes with produce like pea?
Looking into the Foodpairing tree of fresh pea, we notice following combinations:
such as carrot, potato, cod, chicken, …
Less obvious ones
such as white chocolate, vanilla, gin, apricot, passion fruit.
For the next vegetarian dish with pea, we have – of course – relied on the less obvious ingredients: Pea – apricot – passion fruit – hazelnut – coffee – peppermint
Why these ingredients?
When tasting fresh, raw peas you will notice the mealy texture. To reduce this texture we made a puree of peas, but this is also too heavy. By adding peppermint you make it lighter. Fresh peas are also sweet, so you can add a sweet component like apricot. To balance this dish we need something acid. An alternative to adding lemon is e.g. passion fruit. Peas work very well with roasted ingredients like coffee, but instead of adding just coffee, we made a crumble with hazelnuts.
Pea – Apricot – Hazelnut – Passion Fruit
- 200 g apricot puree
- 50 g passion fruit juice
- 6 g pectin
- 50 g sugar
- 65 g flour
- 35 g hazelnut broyage (50% hazelnuts mixed with 50% sugar)
- 40 g butter
- 10 g powdered sugar
- 15 g brown sugar
- ground coffee to taste
- 200 g pea puree
- 2 leaves of peppermint
- fresh peas
- pea shoots
Mix the ingredients in a cooking pan. Bring to the boil. Cook for at least 5 minutes. Stop the cooking process when you have reached the desired viscosity.
Mix all the ingredients till you have the structure of a crumble. Bake golden brown in a pre-heated oven of 180°C. Cool down. Pea puree: Mix the pea puree with the peppermint. Season.
Boil some pea pods al dente. Remove the peas from the remaining pods and finish the dish with the fresh peas.