Su­gar snap peas with sa ron al­mond but­ter

The Australian Women's Weekly - - Family Feast -


½ tea­spoon saf­fron threads

250g but­ter, chopped, at room tem­per­a­ture

2 cloves gar­lic, chopped finely

2 ta­ble­spoons chopped chives finely grated zest of

1 lemon

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.

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