Heres what to do with your peas and sorrel…in season now Recipe: Peas With Sorrel And Mustard (Serves four as a side dish.) 10 1/2 ounces/300 grams fresh or defrosted frozen green peas 2 teaspoons Dijon mustard 1 1/2 teaspoon dry mustard 3/4 teaspoon superfine sugar 2 tablespoon olive oil 2 cups/220 grams green onions, white and green parts, trimmed and sliced on the diagonal into 3/8-inch-/1-centimeter-thick slices 2 cloves garlic, thinly sliced 1 tablespoon black mustard seeds, toasted 6 tablespoons/75 grams Greek yogurt 3 1/2 ounces/100 grams sorrel leaves and stems, coarsely shredded Salt Bring a pan of water to a boil, add the peas, and blanch for just 30 seconds. Drain into a colander, refresh under cold water, and set aside. Place both mustards in a small bowl with the sugar, 3 tablespoons water, and 1/2 teaspoon salt. Mix together to form a smooth paste and set aside. Place a large saute pan over medium-high heat and add the oil. Once hot, add the green onions and garlic and fry for 8 minutes, stirring frequently, until golden brown. Turn down the heat to low and add the mustard sauce, peas, 2 teaspoons of the mustard seeds, and the yogurt. Stir for 1 minute until everything is well mixed and the yogurt is warmed through. Remove from the heat, stir in the sorrel, and serve at once, with the remaining 1 teaspoon mustard seeds sprinkled on top. Reprinted with permission from Plenty More: Vibrant Vegetable Cooking from Londons Ottolenghi by Yotam Ottolenghi, copyright 2014. Published by Ten Speed Press, an imprint of Random House LLC.
Posted on: Thu, 23 Oct 2014 10:06:05 +0000
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