INGREDIENTS
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Pancakes
250g frozen Birds Eye peas
40g spring onions, finely chopped
10g cornflour
25g self-raising flour
1g baking powder
1 tbsp chopped chervil
1 tbsp chopped parsley
2 eggs, separated
4g salt
6g caster sugar
8 turns milled black pepper
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Lemon Emulsion for Peas
2 egg yolks
Juice and zest of 2 lemons
15g caster sugar
100ml olive oil
200ml vegetable oil
20ml water
6g salt, a few turns milled pepper
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Assembly
200g cooked fresh peas (barbecue over hot coals if desired)
2 finely chopped shallots
1 tbsp chopped parsley & chervil
The cooked pancakes
Pea shoots, to garnish
Method
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Pancakes
Blanch peas in ½ litre boiling water with 12g salt and 12g caster sugar for 1 min; drain. In a processor, pulse peas with sieved cornflour and flour, egg yolks, seasoning and sugar to a coarse purée. Whisk egg whites with a pinch of salt (and a pinch of cream of tartar, if using) to thick/soft peaks. Fold into the pea mix. Spoon into a non-stick mini muffin mould and bake 10–12 min at 180°C until just set; cool.
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Lemon Emulsion for Peas
Blend yolks with salt, pepper, lemon juice and zest, and sugar. With the blender running, slowly stream in the oils until thick. Loosen with a little water if needed; recheck seasoning—if too sweet, add more lemon juice.
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Assembly
Combine peas with enough lemon emulsion to bind; fold in shallots and herbs. Spoon the pea mix on top of each pancake, then finish with pea shoots.