Posted 1st Apr 2016
You may have seen the Yes Peas! competition that we advertised in our last issue of LandLove, and as a follow up to that, we've got some delicious recipes from the finalists of the 2016 Young Pea Chef of the Year competition
Pea and Potato Bites with Pea and Mint Dip - Alexandra Smith, Age 11, Robert Gordon's College, Aberdeen
For the crunchy peas & potato bites
1 x handful of frozen peas
1 x large potato
1 x knob of butter
1 x sprinkling of garlic soap
50g x pine nuts
1 x slice of brown bread
50 ml x sunflower oil
For pea and mint dip
1 x handful of frozen peas
1 x tbsp of mayo
1 x tbsp of Greek style yoghurt
1 x tsp of mint sauce
1 x sprinkling of garlic salt
Preheat the oven to 250 Fan
For the crunchy pea & potato bites
1. Take the frozen peas and put them in a microwavable dish the place them in the microwave for 3 minutes
2. Wrap the large potato in cling film and microwave for 6 minutes
3. Put the peas in the food processor and blend to a puree. Place your peas in a dish with a knob of butter. Peel your potato and place in the bowl with the peas
4. Add a sprinkling of garlic salt and mash together with a potato masher (do not use a food processor) until it reaches the desired consistency.
5. Mix the bread and pine nuts in the food processor and blend.
6. Form the pea and potato mix into marble sized bites. Dip them in oil and roll in the crunch pine nut mix.
7. Place in the oven on a greased baking tray or use a greaseproof baking tray. Cook for 15-20 minutes.
For the pea and mint dip
1. Microwave the peas for 3 minutes
2. Put peas in the food processor, with mayo, yoghurt, mint sauce and garlic salt. Blend until the mixture is a puree
3. Place into the fridge and chill until needed- or serve straight away with the crunchy pea and potato bites.
The 'P'Pie - Billy Evans, Age 9, Haddenham Community Junior School, Buckinghamshire
3 x medium ‘purple’ onions, coarsely chopped (approx 1 cm squared)
1 x red pepper (chopped to approx 1cm squared)
1 x orange or yellow pepper (chopped to approx 1cm squared)
1 x medium potato (quartered and sliced)
1 x sweet potato (quartered and sliced)
1x cup of frozen peas (approximately)
1 x tbsp Paprika
1 x good pinch of salt
1 x good pinch of ground peppercorns
1 x handful of flat leaf parsley
Puff or short crust pastry
Egg or milk wash
1. Place the potatoes into a saucepan and boil for about ten minutes or until nearly cooked
2. Gently fry off the onions in a small amount of rapeseed oil
3. In a separate pan, fry off the peppers on a higher heat until sizzling.
4. When this is done, add approximately ¼ pint of water to the largest frying pan, mix the onions, peppers and peas as well as the herbs and spices
5. Add in the drained potatoes and mix, then put the mixture into a container to cool down to room temperature or leave overnight in the fridge
6. Put the mixture into a deep pie dish and lay the pastry sheet on top (cut off excess pastry with a butter knife)
7. Brush top of pastry with egg or milk wash then sprinkle with poppy seeds.
8. Preheat the oven to 200 º and place the pie in the oven and bake for around 40 minutes until golden brown and pie is piping hot
Serve and enjoy!
Pea Hamburger - Owen Atkinson, Age 8, Wetwang CE Primary School, East Riding of Yorkshire
Ingredients: (Serves 6)
2 x tbsp garden peas
1 x egg yolk
1 x tbsp tomato puree
6 x burger buns
1. Chop the onion
2. Beat the egg yolk
3. Put the minced beef in a bowl
4. Add all the ingredients together and mix the peas in with a spoon
5. Take a spoonful of the mixture, roll into a ball and then flatten slightly (you should be able to make 6 burgers from this mixture)
6. Fry for approx. 5 minutes on each side until golden brown
7. Serve in burger buns (tip: tomato ketchup goes very well with these burgers)
Pea and Mint Cake - Bartholomew's CE Primary School, Lincolnshire (Apple Class)
For the cake
1/3 C fresh mint leaves
2 C fresh or frozen peas
¾ C unsalted butter, at room temperature
¾ C sugar
2 tsp vanilla extract
2 C flour
2 tsp baking powder
½ tsp salt
Pea shoots, for garnish
For the butter cream
½ C butter, at room temperature
4 + ½ C confectioners’ sugar
5 tbsp lemon juice
1 tsp peppermint extract
½ tsp vanilla extract
1. Grease the cake pan and set aside. Preheat oven to 325 F.
2. Place peas and enough water to cover the peas by 1” in a medium stockpot. Bring to the boil, let the peas boil for 2-3 mins or until tender, but not discoloured. Promptly drain, then refresh peas in cold water
3. Place peas and mint leaves into a food processor. Process on low speed until smooth hen set aside.
4. Cream the butter and sugar (using a stand mixer is easiest) until fluffy. Set aside.
5. In a small bowl, beat the eggs and vanilla. Add egg mixture to creamed butter and sugar then mix well. Fold in pea and mint mixture.
6. Sift in flour, baking powder and salt, while stirring continuously (or keep stand mixer blade running on low speed)
7. Divide batter evenly between cake pans, pulling batter up along edges of pans to produce a flatter top surface upon baking. Bake for 35 mins or until tooth pick inserted comes out clean.
8. Let cakes cool in pans for 5-10 mins before transferring to cooling rack. Let cool completely before building layered cake.
9. In the meantime, prepare butter cream by combining all ingredients (again a stand mixer is fantastic here) and whipping thoroughly.
10. Build cake by layering as follows: small spoonful of butter cream to cement first cake layer to cake stand base: layer 1; butter cream; layer 2; butter cream; layer 3 (optional); final layer of butter cream (optional) Pipe butter cream around circumference of cakes in the crevice(s) between layers to fill that space in. Then you can more easily spread butter cream evenly around the sides of the cake.
Pea and Mint Icecream - Bluecoat Beechdale Academy, Nottingham
Ingredients: (serves 6)
350g x frozen peas
1 x tin coconut milk
150 x natural yoghurt
4 x tbsp raw runny honey
50g x mint leaves
1 x pinch of sea salt
1 x handful of cacao nibs
150g of milk chocolate
1. Weigh out all the ingredients
2. Put weighed ingredients into a blender, blend until smooth.
3. Place blended ingredients into ice cream maker, follow manufactures instructions for making ice cream.
4. If you don’t have an ice cream maker, pour the pea and mint mixture into ice cube mould and freeze. Pulse the frozen cubes in a food processor for a soft serve ice cream.
5. To make the chocolate bowl
6. Blow a balloon up to the size required
7. Melt the chocolate in the microwave or in a bowl which has been placed in a saucepan with boiling water.
8. Coat the balloon with the melted chocolate, place the balloon on a plate and leave to cool.
9. When the chocolate has cooled pop the balloon with a pin, remove the balloon.
10. Scoop your ice cream into the chocolate bowl, drizzle with chocolate sauce or sprinkle with Cacao nibs.
Pea Sausage Rolls - Ellie Reeve Groom, Age 8, St Peter and St Paul CE Primary School, Skegness
Ingredients: (Makes 10)
250g plain flour
100g cold butter, diced
50g cold lard, diced
A pinch of salt
1 egg, beaten
1 egg for glazing
4 x Lincolnshire sausages
½ x onion
100g x frozen peas
1. Put flour in a bowl and season with salt
2. Rub in the butter and lard with fingers, then add the egg
3. Cut this with a knife the add chilled water (approx. 1 tbsp) to make a dough
4. Shape dough into a ball and chill in the fridge for 30 mins
1. Remove the skin from the sausages and mix in a bowl with onions and peas
2. Preheat the oven to 180 fan/200/ gas mark 6
3. Roll the pastry out into an oblong and add line of sausage and pea mixture
4. Moisten pastry edge with beaten egg and roll to form a large sausage
5. Cut the roll into equal pieces and glaze with beaten egg
6. Bake on a greased baking tray for 30-35 mins until golden brown.
Peas in Blankets - Oliver Vass, Age 9, Winnersh Primary School, Berkshire
Ingredients: (Makes 8)
2 x cups of frozen peas
½ tbsp x veg oil
1 x small onion
12 x cherry tomatoes
1 x generous handful of mint
1 x cup of breadcrumbs
8 x rashers of unsmoked bacon
Salt and pepper for seasoning
1. Preheat oven to 180C
2. Dice onion, fry in oil until soft
3. Add the tomatoes and cook for 2 mins, keep stirring.
4. Add the peas and stir for 2 mins, season with salt and pepper
5. Take off the heat and blend, add in the mint and fold in the breadcrumbs
6. Put a headed tbsp of the mixture on a piece of bacon and roll (repeat 7 times)
7. Place in an oven proof dish and bake for 40 mins
The national recipe competition is run by the Yes Peas! campaign, and challenged children who were aged under 12 to develop recipes that used peas. The next stage of the competition will the public to vote for their favourite recipe, which you can do here.