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The scrumptious recipe from the cover of our 2013 House and Leisure Food issue?
Concept?Katherine Botes?Illustration?Brice Reignier?Recipe and styling?Raphaella Frame-Tolmie?Photograph?Russell Smith
Ingredients:
450g frozen peas
400g podded broad beans
a large handful of mint leaves
4T cr?me fra?che
50g finely grated?Gruy?re cheese
?T cayenne pepper
1T ground nutmeg
salt and milled black pepper
a squeeze of lemon juice
? cup mayonnaise
sourdough bread, sliced
cr?me fra?che and a handful?of fresh pea shoots, to serve
Directions:
Cook the frozen peas and broad beans in boiling water, rinse with cold?water and drain. Slit the skins of the broad beans, peel and discard the?shells. Place two thirds of the peas and beans in a food processor with the?mint leaves, cr?me fra?che, Gruy?re and cayenne pepper. Season well with?nutmeg, salt and pepper, and blitz quickly to form a thick but textured?paste. Add lemon juice to taste, and stir in the mayonnaise and the?remaining third of the peas and beans. Adjust the seasoning accordingly.
Toast the bread and spread the mushy peas on top. Serve with a dollop?of cr?me fra?che, a grinding of black pepper, and garnish with pea shoots.
Serves 8
This recipe was originally featured in the 2013 House and Leisure Food issue?
Read In This Month?s issue for more insights into the designs and recipes featured in the 2013 instalment of the magazine?
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Source: http://www.houseandleisure.co.za/mushy-peas-and-broad-beans-on-toast-recipe/
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