Chilled pea shooter + Green peas with pea shoots

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Just back from a little rest (aka bask in the short bout of summer sunshine and blissfully doing nothing much except enjoying myself) and finally getting this out, I can’t say why but it lingered a bit while I had to get on with a few other things – one is a guest post about a fresh & crunchy chickpea salad with cucumber, tomato & peppers – perfect for a bbq, picnic or weeknight summer supper –  at / on / for my friend Jeanette’s Surf Cook blog.

Basically a two-in-one recipe for an elegant-rustic but super simple side dish and a vitamin packed chilled green shot or – here comes the pun – shooter. I’ll throw in some near-instant gratification gardening (grow your own pea shoots in 10 days!), which makes the whole thing extremely satisfying and ultra-local: window sill to table.

The first, garden peas with barely wilted pea shoots, is a really nice but easy twist on ordinary peas and within minutes you’ll have a vegetable side with a snazzy restaurant feel – Lucques to be precise. I love the two different layers of pea flavour, in fact, I am always puzzled how this little plant can taste so much of peas but in a fresher, grassier way and just quickly sautéed with shallots and butter this is hardly cooking at all. Works brilliantly with anything from slow-braised ossobuco to grilled sea bass or mushroom polenta.

But if you’d like to take the green goodness even further and are looking for something less subtle with more oomph – and your peas are shooting like the literal bean stalk like my last batch did: blend the peas and shoots it with some baby spinach into a delicious chilled green shooter. Stunning in looks, bold in taste and packed with vitamins to rival its sibling, the green juice, that you feel instantly satisfied & very, very Zen about everything. The consistency oscillates between puree and soup, depending on mood and number of guests, I’ll go for the first option if I feel the need for an extra vegetable injection on any weeknight or go for chilled shooters if there are plenty of guests on a hot day and serve it topped with a little chopped mint (absolute classic flavour combo), a dollop of sour cream or a sprinkling of aromatic dukkah in small glasses. Naturally, this quick shot can be made with any leftovers from the pea side dish.

 

Art in this post:
Pablo Picasso: Le pigeon aux petits pois, 1911. Musée d’art moderne de la Ville de Paris. Stolen in 2010 in a museum heist along with 4 other paintings by Henri Matisse, Georges Braque, Amedo Modigliani and Fernand Léger.
Claude Monet: Water lilies. 1917-1919, Honolulu Museum of Art.
Claude Monet: Le bassin des nympheas (Water lilies). Denver Art Museum

 

 

Peas & pea shoots


Green peas with pea shoots

Adapted from Suzanne Goin’s Sunday Suppers at Lucques

 

1-2 tablespoons butter
1 shallot, finely chopped
700g / 1½ lbs. peas (in pods) = ½ cup podded peas or 200g frozen peas
½ cup / 120ml chicken or vegetable broth
1 large handful pea shoots (80g or 3 oz), roughly chopped into 2 inch lengths
salt & pepper

 

Melt butter in a pan and slowly sauté the shallot until translucent, add the peas and cook gently for about 3 minutes. Season with salt and pepper, add chicken broth and continue to cook the peas for just another minute until tender. Mix with the pea shoots and serve immediately.

 

 

Chilled green pea & spinach shooter

1-2 handfuls of baby spinach (ca. 100g / 3½ oz)
vegetable or chicken broth to taste
Mint leaves, Dukkah or sour cream

 

Place the finished dish above in a blender, add baby spinach leaves and broth to taste and blend into a fine green puree / soup. Chill and serve in small glasses topped with your desired flavour: a few chopped mint leaves or a sprinkling of Dukkah or a spoonful of sour cream. Enjoy.

 

 

 

 

Deutsches Rezept:

chilled green pea & spinach shooter


Grüne Erbsen mit Erbsensprossen

Adaptiert nach Suzanne Goins Sunday Suppers at Lucques

 

1-2 EL Butter
1 Schalotte, fein gehackt
700g frische Erbsen (in Schoten) oder 200g TK Erbsen
120ml Hühner- oder Gemüsebrühe
1 große Handvoll Erbsensprossen (ca. 80g), in ca. 5cm lange Stücke geschnitten
Salz & Pfeffer

 

Butter in einer Sauteuse schmelzen und die Schalotten langsam glasig werden lassen, dann die ausgepalten Erbsen hinzugeben und für ca. 3 Minuten langsam kochen. Mit Salz und Pfeffer würzen, Brühe angießen und für eine weitere Minuten köcheln bis die Erbsen weich sind. Die Erbsensprossen hinzugeben, kurz durchrühren und sofort servieren.

 

 

Chilled green pea & spinach shooter (gekühltes Erbsen & Spinatsüppchen)

1-2 Handvoll Baby-Spinat (ca. 100g)
Gemüse- oder Hühnerbrühe nach Geschmack
frische Minze, Dukkah oder Saure Sahne

 

Das fertige Erbsengericht in einen Blender füllen, Spinat hinzugeben und mit etwas Brühe nach Geschmack auffüllen und zu einem herrlich feinen grünen Püree bzw. Suppe zerkleinern. Kühlen, dann in kleine Gläschen füllen und wahlweise mit frischer Minze, einem Espressolöffel Dukkah oder etwas saurer Sahne garnieren.

 

 

 

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12 thoughts on “Chilled pea shooter + Green peas with pea shoots

    • How wonderful Linda. Fresh peas picked & podded right in the garden – there is no greater pleasure in summer. If they are ready in about two weeks, get the pea shoots going and you’ll have both. So easy. N xx

  1. Just the tonic I need to put me in a zen mode after draining days. Must try the peashoot/windowsill experiment. Anything this green instantly lifts the spirits. Think I will make a big batch and also throw some puree into a rice salad as a dressing perhaps. Always inspiring, thank you Nicole. J xx

  2. Pingback: Eats Shoots and Leaves | Mrs Portly's Kitchen

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