recipes_Australia_September_2017

58 recipes+ SEPTEMBER 2017

This month, fresh peas make a top pick for a budget-friendly ingredient

Easy peasy

Smashed Peas

on Bruschetta

SERVES 4 PREP 10 minutes

COOK 10 minutes COST $3.20 a serve

400g ciabatta loaf, halved horizontally

1 tablespoon light olive oil

1 cup shelled peas

1 lemon, zest finely grated, juiced

½ cup mint, coarsely chopped

1 clove garlic, halved

⅔ cup freshly grated parmesan

1 Preheat a char-grill pan over high heat.

Brush both sides of bread with oil. Add

to grill; cook for 2 minutes each side or

until toasted.

2 Meanwhile, cook peas in a saucepan of

boiling salted water for 3 minutes or until

tender. Drain; transfer to a bowl. Using a

fork, lightly crush. Add zest, juice and mint.

3 Rub toast with garlic. Cut each piece

into quarters. Top with smashed peas

and parmesan.

+ FRESH OR FROZEN?

Nutritionally, there is little difference

between fresh and frozen peas. But

frozen peas are more convenient, as

they are already shelled. Fresh peas

are placed on ice after picking, then

snap frozen and packaged.

+ BUYING Look for intact pods

without soft or discoloured patches.

+ STORING Unopened pods will

keep in the fridge for up to 4 days.

+ PREPARATION Shell peas from

their pods just before using.

+ USES Peas are great in pilafs, curries,

pies and pasta bakes. Add to mashed

potato for a colourful side, or boil and

puree and serve with roast lamb.

DID YOU KNOW?

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