The best way to use frozen peas | peas on toast recipe скачать в хорошем качестве

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

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. This video is also available as a blog post: https://adamcantcook.com/recipes/peas... Don't forget to subscribe:    / @adamcantcook   ⏱ 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