SUGARSNAPPEAS,RASEL
HANOUTANDSPLIT PEAS
SERVES 4 AS A SIDE
150gunsaltedbutter, room
temperature
2 tbsrasel hanout(Moroccanspice
mix),plusextratoscatter
(^1) / 2 cup(100g)yellowsplit peas
Vegetableoil,tofry
2 tbsextravirginoliveoil
500gsugarsnappeas, trimmed
Juice of 1 lemon
Placethebutterandrasel hanoutin
a foodprocessorandwhiz,scraping
downthesidesoccasionally,untilsmooth
andwellcombined.Transfertoan
airtightcontainer and refrigerate
untilneeded.
Placethesplitpeasin a medium
saucepanandcoverwithwater.Place over
amediumheatandcook,stirring
occasionally,for15-20minutesuntiltender
butnotovercooked.Strainpeas,thendry
ona largetraylinedwitha cleanteatowel.
Makesureexcesswater has been drained
beforefrying.
Placea large,deepheavy-based
saucepan half full of vegetable oil over
highheat.Heatoilto180°C(a cubeof
breadwillturngoldenin 90secondswhen
theoilis hotenough).Frysplitpeasgently,
stirringoccasionally,for3-4minutesuntil
crispandcrunchy,thendrainonpaper
towel.Seasontotasteandscatter with
extrarasel hanout.Setaside.
Placea largefrypanwitholiveoilover
highheat.Addsugarsnappeasandcook,
tossingoccasionally,for2-3minutesuntil
lightlybrowned.Add2 tbsrasel hanout
butterandallowtofoamup,thentoss
throughlemonjuice.Addsplitpeasand
tosstocombinethentransfertoa bowl.
Seasontotasteandspoonoverwith
remaining ras el hanout butter to serve.
GUEST CHEF.
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