Pea pancakes with poached eggs

pea pancakes

Put cooked peas (frozen are fine) + cornflour + beaten egg + S&P in food processor and blitz to make a purée/pancake batter

2

Make this as fine or coarse as you like

3

Add chopped parsley + finely sliced spring onions

4

Fry in small batches in a good non-stick pan with a little olive oil

Keep warm in the oven or re-heat in low oven as necessary

Poach eggs in simmering water with a dash of white wine vinegar added

Gently remove with slotted spoon

10

Top warm pea pancakes with poached egg and sprinkle with chopped chives or more spring onions

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Ideal for Sunday brunch – & gluten-free too!

Great with watercress garnish or some pan-fried chorizo if you fancy

 

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Sweet and mildly spiced mango chutney

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Sweet and mildly spiced mango chutney

mango chutney

5

Peel & dice mangoes – set aside

Finely chop garlic + red chilli

Finely grate some fresh ginger

mango chutney

mango chutney

Sauté the above in a plain oil for 1 minute

3

mango chutney

Add garam masala + ground cumin + ground coriander + cayenne + turmeric + some cardamom + tiniest hint of a pinch of cinnamon

mango chutney

Sauté for another minute or so

11

Add the diced mangoes + sugar + salt

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+ white wine vinegar + nigella/black onion seeds

13

Mix well & bring to the boil
Reduce heat and simmer for about 1 hour
Mash up to desired texture

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Allow to cool and pour into sterilized jars – store in fridge
This freezes well so you’ll always have a portion close by when you fancy it!

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mango chutney

Great simply with freshly made naans, and especially good with curried lamb dishes or as a marinade for chicken drumsticks or veggie sausages.

Also pairs well with Boxing Day cold cuts, marmalade glazed cider baked ham and a good Brie!