Sugar snap peas with sa ron almond butter
SERVES 8 PREP AND COOK TIME 12 MINUTES
½ teaspoon saffron threads
250g butter, chopped, at room temperature
2 cloves garlic, chopped finely
2 tablespoons chopped chives finely grated zest of
1/3 cup (45g) slivered almonds, toasted
2 teaspoons sea salt flakes
1 teaspoon freshly ground black pepper 650g sugar snap peas
1 Place saffron in a small heatproof bowl; tip 1 teaspoon of boiling water over it. Stir and place in a large bowl with the other ingredients, except peas. Mix well.
2 Lay a 60cm piece of plastic wrap vertically on the bench top. Place the butter mixture across the bottom of the wrap, leaving enough room either side to twist together. Roll the butter until you have formed a cylinder; twist each end in to a bonbon shape. Freeze for 2 hours or until firm. Remove the butter from the freezer 10 minutes before you need to use it. Heat a sharp knife by pouring boiling water over the blade, and cut 4 slices.
3 Remove the “string” from peas. Bring a pan of salted water to a rapid boil. Add the peas; leave them for 1-2 minutes, until bright green. Drain; drop briefly into a bowl of cold water, then place in a serving dish. Top with saffron butter to melt through.
Not suitable to freeze or microwave.