If like me you have a lot of unloved frozen peas at the bottom of the freezer, many running around loose, here’s a great way to tidy up.
Yes Peas! is run by the British Growers Association and encourages people to be creative with frozen peas in their cooking.
It’s a healthy ingredient as the freshly frozen garden peas are frozen within just two and a half hours of being picked, locking in all the nutrients.
Using frozen peas for home cooking is helpful for everyone, because of the long shelf-life and using frozen can also help reduce food waste.
Homemade Pea Pasta Dough, Cooked with Creamy Pea, Mushroom and Sausage Sauce
Recipe created by Sharna Ambanpola, Young Pea Chef of the Year finalist 2018 (Year 7-8 category)
For the Pea Pasta Dough:
400g pasta flour (plus extra, if needed)
3 large eggs
Pinch of salt
Half tbsp olive oil (if needed)
For the Sauce:
1 cup peas
4 large chestnut mushrooms
200ml crÃƒÂ¨me fraiche
1 garlic clove
1 tbsp butter with a drizzle of olive oil
For the Pasta Dough:
1. Boil the peas and once cooled, puree
2. Pour the flour into a mound on a wooden work surface and make a well in the centre with your fingers
3. Whisk the eggs in a bowl and pour into the centre of the well
4. With a fork, gradually incorporate the flour from the outside of the well into the eggs until it is no longer runny.
5. Add the pureed peas to the mixture along with the salt
6. Using both hands, swiftly bring the remaining flour over the egg and pea mixture so that it is completely covered
7. Begin kneading the mixture using your hands until the mixture resembles a smooth dough. Add extra flour and/or olive oil if needed
8. Continue kneading the dough for about 15-20min and then make into a ball and cover in cling film and rest in the fridge for at least 30min
9. Remove the dough from the fridge and place on a floured surface and roll it out to make a long, thin layer
10. Cut the dough into roughly 1cm strips and leave to dry on a kitchen cloth until the water is boiled for the pasta to be cooked
11. Add the pasta strips to the boiling water with salt and a drizzle of olive oil and cook for 3-5min.
12. Drain the pasta and leave until the creamy sauce is made
For the Creamy Sauce:
1. Boil the peas and set aside
2. Dice the shallot and garlic and slice the mushrooms
3. Heat the oil and butter in a large pan and fry the sausages
4. Remove the sausages from the pan and set aside
5. In the remaining oil, fry the shallot and garlic
6. Add the mushrooms and once cooked add the sausages, peas and crÃƒÂ¨me fraiche
7. Season with salt and pepper to taste
8. Serve with the pasta and creamy sauce on top
Green Baked Eggs with Peas, Leeks and Feta Seed Crumble
1 tbsp olive oil
2 leeks, washed, trimmed and thinly sliced
a bunch of spring onions, roughly chopped
sea salt flakes & freshly ground black pepper
1 tsp cumin seeds
150ml vegetable stock
200g frozen peas
a good handful of baby spinach
4 large eggs
For the dressing:
4 tbsp Greek yoghurt
100g Feta cheese, cubed
1 clove garlic
- Mix the yoghurt with the Feta cheese, smashing the cheese with a fork to combine well into a chunky sauce.
- Cut the garlic clove in half lengthwise and add to the yoghurt mixture. Set aside.
- Heat a large sautÃƒÂ© pan over a medium heat and add the butter and oil.
- Once the butter starts to foam add the leeks and spring onion, season with sea salt and black pepper.
- Fry the vegetables for 2 minutes, stirring until the leeks are soft.
- Add the cumin seeds and vegetable stock and boil the mixture until the stock has evaporated.
- Add the peas and spinach and cook for 1 minute until the spinach has wilted, then reduce the heat to a low to medium heat.
- Make a well in the leek and pea mixture and break an egg into the space. Repeat with remaining eggs, then season each yolk with salt.
- Cook the eggs for about 4-5 minutes over a low heat, or until the egg whites are cooked and the yolks are runny.
Remove the garlic halves from the yoghurt and Feta sauce and serve with the baked eggs. Serve with a wedge of lemon.