pea recipe

This delightful pork recipe is taken up another notch by the accompanying cheesy risotto. A great dinner party dish.

Herby roast pork with pea and ricotta risotto

parsley

sage

breadcrumbs

olive oil

pork

onion, finely chopped

arborio risotto rice

glass white wine

1.6-1.8 litres hot chicken stock

fresh peas

ricotta

grated Parmesan

Preheat the oven to 190°C/fan170°C/gas 5. Whizz the parsley, sage, breadcrumbs and 3 tbsp of the olive oil in the small bowl of a food processor, season well and use to coat the pork. Place in a roasting tin and roast for 25-30 minutes until just cooked. Set aside, loosely covered with foil, to rest.

Meanwhile, heat the remaining oil in a saucepan over a medium heat and gently fry the onion for 5 minutes. Add the rice and stir for a couple of minutes before adding the wine, stirring until it is completely absorbed. Season the risotto, then add the hot stock, a ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.

When the risotto is nearly ready, blanch the peas in boiling water for 1-2 minutes, drain, then stir into the risotto with the ricotta and Parmesan. Cover the pan with a lid, remove from the heat and leave to stand for 5 minutes. Slice the rested pork into thick slices and serve immediately with the pea and ricotta risotto.

“Serve these with roasted potatoes or sweet potato wedges,” says Colin Fassnidge.

Silverbeet, pea and feta 'sausage' rolls recipe

feta

(280 grams) frozen peas, thawed

eggs, 1 lightly beaten for eggwash

mint leaves

dill leaves

spring onions, finely chopped

tsp finely grated nutmeg

silverbeet, stems removed, leaves

puff pastry,

fennel seeds

Natural Greek-style yoghurt, to serve

This flavourful lamb keema curry is packed with spices and we've added peas for a vibrant twist. Serve with poppadums, chutney and cooling yogurt

Lamb keema curry

onion,

garlic cloves, chopped

ginger, grated

green chillies

tbsp oil

lamb mince

tbsp garam masala

turmeric

½ a can chopped tomatoes (freeze the rest), tomatoes

tbsp natural yogurt

frozen peas peas

small bunch coriander, chopped

Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.

Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, then stir in the yogurt, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. Add the frozen peas and cook for 5 mins, then stir in the coriander. Serve with Indian breads or poppadums, chutney and some more yogurt.

Recipe video above. This is a super handy recipe for when your fridge is looking a little bare, because who doesn’t have some frozen peas lurking in the back of your freezer? Grab them and a bag of pre-shredded cheese, and you’ll have a stack of these crispy golden fritters on the table in 20 minutes flat! PS The more rustic they are, the better. Because rustic = ragged edges = more crispy cheesy edges. OBSESSED.

Crispy pea fritters - great emergency meal!

flour ((plain/all-purpose))

cornflour / cornstarch (, or more flour (Note 1))

tsp baking powder

garlic powder

salt

tsp black pepper

egg ((~55 grams/2 oz))

tbsp milk ((any type, any fat %), or water)

peas

shredded cheese ((cheddar, tasty, colby

onion

olive oil (,

yogurt

lemon juice

tsp extra virgin olive oil

garlic (, optional)

salt and pepper

Mix the Batter ingredients. Stir in the Add-ins. Scoop, flatten, cook 1 1/2 minutes each side. Eat!

Abbreviated recipe

Lemon Yogurt Dipping Sauce - Mix the ingredients together in a bowl and set aside while you cook the fritters to let the flavours meld.

Fritter batter - Mix the Batter ingredients until combined. Add the Add-ins, then mix until the batter coats all the peas. The mixture will be crumbly, don&#39;t worry, it will set as it cooks.

Measure &amp; flatten - Heat enough oil to cover the base of a pan on medium high (~2 1/2 tbsp). Pack a 3 tbsp cookie scoop (#20) or 1/4 cup measure firmly with the mixture. Place mound in the pan, then flatten to 1.25 / 0.5&quot; thick. Repeat to to fill the pan (I do 4 - 5 at a time)

Cook - Cook for 1 1/2 minutes until the underside is golden, then turn and cook the other side for 1 1/2 minutes until golden and crispy. Transfer onto a paper towel lined tray. Repeat with remaining batter to make 9 -10 in total.

Serve with Lemon Yogurt Dipping Sauce!

Full instructions

I love peas, I eat them right out of the can cold, that is how much I love peas so this recipe really suits me fine, I have 4 bags of peas in the freezer so will be making these for breakfast with scrambled eggs.  Thanks a bunch for this recipe Nagi.

Top 4 pea recipe recipes from across the web

The most viewed pea recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Herby roast pork with pea and ricot...

Silverbeet, pea and feta 'sausage' ...

Lamb keema curry

Crispy pea fritters - great emergen...

Top 4 pea recipe recipes from across the web

The most viewed pea recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Herby roast pork with pea and ricot...

Silverbeet, pea and feta 'sausage' ...

Lamb keema curry

Crispy pea fritters - great emergen...

The most viewed pea recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine