SMASHED LIME LEAF TAHINI PEAS WITH SIZZLED CHILLIS
a side, a salad, a condiment, a dip, just a really good thing really
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Last week I shared the recipe for my HARISSA HONEY CHICKEN WINGS and I promised I’d write down the quantities for these SMASHED TAHINI LIME LEAF PEAS because they are a really good accompaniment to the wings. (They also make for a really good dip and yesterday I ate them on toast with a fried egg and it was good!)
This recipe is FREE to all subscribers but if you’d like the recipe for my HARISSA HONEY CHICKEN WINGS hop over to my paid community. Subscription options are just £5.00 a month (£1.25 a week) or £50 for the year (which is 96p a week). You’ll get access to my entire recipe archive, THREE dinner party recipes each month, as well as recipe videos, exclusive access to events I am doing and some extra special posts too (like where to score great table linen on a budget). Back to the peas!
Somewhere between a salad and a condiment these peas work well both as a dip or as a side. I like to use a stick blender for this as I enjoy the uneven slightly chunky texture but you could whiz everything up in a food processor too. These are particularly good with my harissa honey chicken wings.
Serves 4
500g frozen peas
Olive oil
1 bunch spring onions, roughly chopped
30g ginger, peeled and finely grated
1 large garlic clove, peeled and finely grated
A good handful dried lime leaves (4g), crushed well using your hands
1 tbsp tahini
Juice of 2 limes
Tsp sea salt
2 chillis
Oil for frying
Toasted sesame oil to drizzle
Sesame seeds to garnish
Blanch the peas, refresh in iced water and drain.
Heat a glug of olive oil in a frying pan. Add the spring onions, ginger and garlic and lime leaves and cook for about 3-4 mins until the spring onion has softened.
Transfer the spring onion mix to a large bowl with the peas. Add the tahini, lime juice, a tsp of sea salt and pulse using a stick blender until you have a rough smashed mix. You could also do this in a food processor. Taste to season adding more lime or salt if you like.
For the sizzled chillis, slice the chillis into roughly 2mm rounds and add to a small saucepan. Add enough oil to cover them and set them over a low-medium heat for about 10 mins until they are slightly jammy and sizzled. Remove the chillis using a slotted spoon and transfer to a kitchen towel lined plate allowing any excess oil to drain.
Spoon the smashed peas onto a serving bowl or plate. Garnish with toasted sesame oil, toasted sesame seeds and the sizzled chillis.
Great photos! Obsessed!