Mushy pea, ricotta, asparagus toast

Mushy peas

Ingredients:

Yield 443g/or 9 servings

3 tbsp rapeseed oil

1 shallot, chopped roughly

4 cloves of garlic, mince

2 cups frozen peas/280g

2 tbsp chicken broth or water

15g fresh mint/or 1/2cup chopped roughly

½ cup kefir/amasi/ sour cream

1 tsp salt

1 tsp lemon zest

2 tbsp olive oil

Method:

Heat the oil in a pan and add the shallot. Cook on a medium low heat for five minutes and add the garlic. Cook another 2 or 3 minutes and add the peas. Add the chicken broth and cook for another five minutes. Take off the heat and let it cool. Add the mint and kefir and using a hand blender, pulse until creamy. Finish with the lemon zest and olive oil. Set aside.

Asparagus

Ingredients:

Yield: one portion, or one toast.

260g asparagus or 10 spears/one bunch

1 cup rapeseed oil if using a pan/ or deep fryer instructions

Salt 

Method:

Heat the oil. Cut off the wooly stems and peel the skins. Cut in equal halves. Deep fry for about 4/5 minutes. Cut in halves if thick. Set aside. 

Ricotta

Ingredients:

Yield: 130g/1/2 cup/or 7 servings

130g ricotta/or almond ricotta (“palace culture” for vegan brand)

2 tbsp olive oil

1 tbsp lemon zest

¼ tsp salt

Method:

Mix well. Set aside. 

Red onion pickle

Ingredients:

Yield: 290g red onions

½ tsp whole black peppercorns

½ tsp coriander seeds

1 ½ tbsp sugar

1 tbsp salt

1 cup red wine vinegar

½ cup water

450g red onions/or five medium large 

Method:

Cook everything except the onions until sugar and salt dissolved. Let cool. Slice the onions very thin in half moons. Marinate minimum 30 minutes or up to 3 days.

To Plate

Ingredients:

Yield: 1 portion/toast

1 slice of pumpernickel/or soft Nordic style bread/82g

4 tbsp mushy peas/96g

2 tbsp ricotta/38g

10 fried and halved spears of asparagus/260g

¾ rings of pickled onion (optional)

Few sprigs of dill 

Method:

Toast the bread and slice in half. Add 2 tbsp per toast of mushy peas. Then add one tbsp of ricotta, spreading well. Add the asparagus and divide evenly with stems and tips. Sprinkle with pickled onion and dill fronds.