Peas with pearl onions & preserved lemon cream

Peas with pearl onions & preserved lemon cream

By
From
New Feast
Serves
4
Photographer
Alan Benson

Sometimes, all we want with our peas is a knob of good butter and a few fresh mint leaves. At other times, we feel they are worthy of so much more. In this recipe, we combine them with tiny onions and garlic, roasted to bring out their inherent sweetness, and top the lot with a silky-rich cream, sharpened with tiny bursts of lemon.

Ingredients

Quantity Ingredient
240g pearl onions
1 whole head garlic, cloves separated
1 teaspoon za’atar
1 teaspoon sumac
1 teaspoon sea salt
40ml extra-virgin olive oil, plus extra to drizzle
100ml white wine
80ml water
150g fresh peas
extra-virgin olive oil, to serve

Preserved lemon cream

Quantity Ingredient
1 tablespoon olive oil
1 large shallot, finely diced
1/2 preserved lemon, skin only, finely diced
1 tablespoon medium sherry
150ml pure cream
big squeeze lemon juice

Method

  1. Preheat the oven to 200°C.
  2. Trim the root ends from the pearl onions, but leave the skins on. Slice them in half, lengthways. Trim off the woody ends from the garlic cloves, but leave the skins on. Toss the onions and garlic with the za’atar, sumac, salt and oil then arrange in a roasting tin, cut-side up. Pour in the wine and water and roast for 20 minutes, stirring once or twice, until the liquid has evaporated and they are starting to caramelise.
  3. Meanwhile, make the preserved lemon cream. Warm the oil in small pan. Add the diced shallot and preserved lemon and sweat very gently for 5–10 minutes. Turn up the heat and deglaze the pan with sherry. When it has nearly all bubbled away, add the cream and simmer for 3–4 minutes.
  4. Cook the peas in briskly boiling water for 2–3 minutes, or until tender, then drain them well.
  5. When ready to serve, combine the peas and the roasted onion mixture in a serving bowl. Add a drizzle of extra-virgin olive oil and toss everything together gently.
  6. Add a squeeze of lemon juice to the cream and drizzle it over the peas. Add a drizzle of olive oil and serve straight away.
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