The best way to use frozen peas | peas on toast recipe

Описание: Move aside beans on toast: peas on toast is the way forward. I mean, it’s not exactly main course at the Ritz, but peas on toast is a light, tasty and healthy option for lunch or breakfast.

It's also a great way to use frozen peas.

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⏱ TIMESTAMPS
0:00 Intro
0:15 Prep
1:53 Cooking
6:12 Plating

🫛 PEAS ON TOAST RECIPE (serves 2)
Ingredients
200g frozen garden peas, petit pois or edamame beans
118ml (1/2 cup) coconut milk
3 stems of mint leaves, stems removed and discarded
2-3 garlic cloves, minced with a microplane or knife
Spice component (e.g. harissa paste, hot sauce, fresh chilli)
1 tsp Dijon or English mustard
juice of 1/2 lemon or lime
1 medium shallot or onion
1 tbsp extra-virgin olive oil
balsamic vinegar or sugar
2 large slices of bread
1 tbsp butter / margarine
4 almonds, peanuts or cashews, toasted or roasted
Parmesan or other hard cheese
Salt and pepper

Method
Pre-heat 1 tbsp extra-virgin olive oil on medium heat
Roughly chop the shallots or onions, lightly crush the garlic cloves with the back of a chef’s knife and peel, roughly chop the nuts and set everything aside
Add the shallots to the pan and cook until softened and blonde, about 8-10 minutes. Stir occasionally
Meanwhile, add the coconut milk, mint, spice, mustard, garlic and lemon/lime juice to the food processor
Once the shallots are ready, add them to the food processor, too
Pulse / puree the contents for 60 seconds. Taste, and add salt and pepper as needed. Balsamic vinegar can be added for sweetness to balance the saltiness and/or acidity, though this is optional. Re-pulse and adjust until it tastes good to your preference
Set aside. Using the same pan used for the shallots, melt 1 tbsp butter or margarine on medium heat. Once melted, add the sliced bread and cook until golden brown, about 1-2 mins each side
To plate, add the bread, cover with the pea puree, then sprinkle over the nuts, grate over parmesan/hard cheese with the microplane, and finally a few cranks of black pepper
Serve immediately
This can be stored for a few days, and tastes great the next day

📚 BIBLIOGRAPHY
The Flavour Matrix by Brooke Parkhurst and James Briscione

💻 VARIA
Filmed with a Sony A6000
Audio recorded with a Shure SM58
Edited with Adobe Premiere Pro