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Pea Pods
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radiohelen
Posts: 373 Forumite
Please move this if there is already a pea pod thread. I searched but didn't find anything...
OK pea season approaches and there is the inevitable question of what to do with the pods.
Mark Hix appears to be the king of pods....
His pea pod soup here http://www.independent.co.uk/life-style/food-and-drink/recipes/chilled-peapod-soup-1739839.html
And deep fried pea pods with minted pea mayonnaise was in the I newspaper yesterday I can't find a link but here it is:
A couple of handfuls of shelled pods
120-150g SR flour
Salt
150ml milk
Veg or corn oil for frying
Salt for sprinkling
Mayo
50g well cooked peas
10-12 mint leaves washed
3-4 tbspns mayonnaise.
Make the mayo by blending the peas and mint in a liquidiser with a little water until smooth. Mix with enough mayo to taste. Season.
Season the flour well (you can also add ground cumin or paprika). Preheat about 8cm of oil to 160C/180C in a pan or a deep fat fryer.
Have three bowls ready - one for the flour, one for the milk and one for the finished pea pods.
Coat the pods in flour, shaking off any excess, then pass them through the milk and again through the flour. Deep fry in batches stirrign occasionally for 2-3 minutes until lightly coloured and crisp. Remove to kitchen paper. Sprinkle with salt and serve with the mayo.
He says he also did it with broad bean pods....... nom nom nom! Hope this helps your pea season go with a crunch
OK pea season approaches and there is the inevitable question of what to do with the pods.
Mark Hix appears to be the king of pods....
His pea pod soup here http://www.independent.co.uk/life-style/food-and-drink/recipes/chilled-peapod-soup-1739839.html
And deep fried pea pods with minted pea mayonnaise was in the I newspaper yesterday I can't find a link but here it is:
A couple of handfuls of shelled pods
120-150g SR flour
Salt
150ml milk
Veg or corn oil for frying
Salt for sprinkling
Mayo
50g well cooked peas
10-12 mint leaves washed
3-4 tbspns mayonnaise.
Make the mayo by blending the peas and mint in a liquidiser with a little water until smooth. Mix with enough mayo to taste. Season.
Season the flour well (you can also add ground cumin or paprika). Preheat about 8cm of oil to 160C/180C in a pan or a deep fat fryer.
Have three bowls ready - one for the flour, one for the milk and one for the finished pea pods.
Coat the pods in flour, shaking off any excess, then pass them through the milk and again through the flour. Deep fry in batches stirrign occasionally for 2-3 minutes until lightly coloured and crisp. Remove to kitchen paper. Sprinkle with salt and serve with the mayo.
He says he also did it with broad bean pods....... nom nom nom! Hope this helps your pea season go with a crunch
Well behaved women rarely make history.
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A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800
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