Three ways with ... A bag of frozen peas
Laugh all you like, but I have great faith in what this humble frozen vegetable can do.
Since it seems that the world is going to hell in a handcart at an alarmingly fast rate, I’ve been thinking that we need to have something to rely on for when the revolution comes.
Wads of cash would be lovely, of course, or a private helicopter, or even a high-country station in the South Island to escape to. Failing that, we have frozen peas to fall back on.
Mock me all you like, but the humble frozen pea (as first perfected by Mr Clarence Birdseye in 1924), has got me out of many a jam, and I have great faith in its abilities.
When there’s nothing else to eat, a bag of frozen peas is an excellent form of sustenance. Plus, it’s the ideal ice-pack to soothe bumps and bruises when the going gets tough, and individual frozen peas make great bullets when shot through a peashooter. Citizens, to the barricades! World peas can be ours.
Green pea brownies
Makes about 15 small brownies Preparation time: 10 minutes Cooking time: 20 minutes
Yes, you read that right. These damp, sticky, chocolatey brownies contain frozen peas. I figured that if the world can go mad for black beans in brownies, then we need to give peas a chance too. 141⁄2 cup cups extra frozen virgin peas olive oil
cup tightly packed brown sugar 1 teaspoon pure vanilla extract
teaspoon salt 3 tablespoons cocoa
cup LSA (the Healtheries’ brand is sold in most supermarkets)
teaspoon baking powder 1 cup roughly chopped good, quality dark chocolate (about 100g)
Heat the oven to 180 degrees Celsius. Line a standard-sized loaf tin with baking paper.
Cook the peas in boiling water for three minutes. Drain and put into a food processor. Add the olive oil, brown sugar, vanilla and salt and whiz until smooth-ish, scraping down the sides of the processor as necessary. Add the cocoa, LSA and baking powder and whiz again, then add cup of the chopped chocolate and pulse to combine.
Spread this mixture in the lined tin, then sprinkle the remaining chocolate on top. Bake for 20 minutes, then remove from the oven and let it cool completely before slicing. Store in an airtight container in the fridge.
Green pea soup with frizzled ham
Serves 3-4 Preparation time: 10 minutes Cooking time: 10 minutes
This is not the sludgy greygreen pea and ham soup that sticks to your ribs (and more besides) in the depths of winter. This is a brighter number, which provides those who smugly made stock from the Christmas ham bone a chance to shine. 1 tablespoon olive oil 6 spring onions, finely chopped 1 large clove garlic, finely chopped 4 cups frozen peas 2 cups ham stock (use vegetable or chicken stock if you have no ham stock)
100g ham, cut into ribbons Heat the olive oil in a medium saucepan and add the spring onions, garlic and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the onions are beginning to soften. Add the peas and stir well, then pour in the stock. Cover and cook for five minutes, until the peas are cooked through. Remove from the heat and puree until smooth with a stick blender. Taste for seasoning (adjust with salt and pepper if necessary) and keep it over low heat.
Fry the ham in a hot pan greased with a little oil until ‘‘frizzled’’ and starting to crisp at the edges. To serve, divide the hot soup between warmed bowls. Top each with a tangle of ham and serve immediately.
Smashed peas and avocado with lemon and chilli
Cook the frozen peas in boiling water until bright green and cooked through. Drain well and tip into a bowl.
Crush with a fork – they should be broken up, not totally smooth – and add the garlic, lemon juice and chilli. Stir well, then mash in the avocado to form a roughly textured mixture.
Season well with salt and pepper to taste. Scoop into a bowl and serve with crackers, breadsticks and raw vegetables, or spoon on to hot toast. More of Lucy’s recipes at kitchen-maid.blogspot.co.nz