After a period of dry weather, the heavy rains of the last days boosted the plants in the garden. We harvest this week dwarf peas like Charmette.
So how do we start to make recipes with produce like pea?
First of all you start looking in the Foodpairing explorer what types of peas we have. For the moment we only have a regular fresh pea.
Looking into the Foodpairing tree of fresh pea, we notice following combinations:
Classical ones such as carrot, potato, cod, chicken
Less obvious ones such as white chocolate, vanilla, gin, apricot, passion fruit.
For the next vegetarian dish with pea, we have relied on the less obvious ingredients:
Pea – apricot – passion fruit – hazelnut – coffee – peppermint
Why these ingredients?
When tasting fresh, raw peas you will notice the mealy texture. To reduce this texture we made a puree of peas, but this is also too heavy. By adding peppermint you make it lighter. Fresh peas are also sweet, so you can add a sweet component like apricot. To balance this dish we need something acid. An alternative to adding lemon is e.g. passion fruit. Peas work very well with roasted ingredients like coffee, but instead of adding just coffee, we made a crumble with hazelnuts.
200 g apricot puree
50 g passion fruit juice
6 g pectin
50 g sugar
65 g flour
35 g hazelnut broyage (50% hazelnuts mixed with 50% sugar)
As some of you know, one of the first chefs we started to cooperate with was Sang-Hoon Degeimbre of L’air du temps. He is one of those chefs who really understands the concept of Foodpairing and one of the few chefs who succeeds to surprise me time after time. I was really blown away by some of the new dishes he proposed last Saterday. One of them was a juicy turbot with violet
to be paired with a butter-apricot combination.
Absolutely fantastic! I added also the Foodpairing tree of apricot, so you can see how they are linked together
In this video a foodpairing around carrot is made by the restaurant Hertog Jan in Bruges (Belgium). You will see the chef Gert De Mangeleer preparing a langoustine with braised carrots, cardamom, apricot, crème of zeste of orange and carrot and saffron flavoured oil. Carrot makes a foodpairing with orange and apricot because of major flavour components like limonene. Dish presented at Viva las verduras, Pamplona (Spain)