Greetings The trip is going well. Started off exceptionally well with…
THE BUILD-UP: For the first-ever Beirut End Sport and Food Festival, the message was loud and clear, thanks to the brilliant chalk art of Heather Glynn.
DAY TWO: Back to the Duke with mine hosts Julie and Steve for the Howard Twelftree Memorial Pea-off, Adelaide’s quirkiest food event. Judge Simon Wilkinson, The Advertiser food editor, is warmly welcomed.
NEXT Cook-off ingredient EGGPLANT, in February. Be there!
Cathy Hood’s The Pea Falafel recipe.
1 onion finely chopped
2-3 Tablespoons cumin seeds / 1-2 Tablespoons coriander seeds (how much varies according to taste)
1 clove minced garlic
1 cup fresh cooked peas
1 tin chickpeas
1.5 cups chopped mint / 1.5 cups chopped coriander
1 cup fresh breadcrumbs
Toast seeds in dry pan till roasted & grind all but 1 tablespoon cumin seeds.
Heat olive oil – I used roast onion flavoured olive oil – and fry onion & garlic till onion is soft. Tip this, along with the rest of the ingredients, into a food processor, and process until everything is well blended and a smooth paste is achieved. Season well.
Chill for at least a couple of hours, or until mix has firmed up, and shape into patties. Dust in flour and fry in canola oil till falafel has turned a golden colour.
The salad is a mix of snow pea sprouts, sugar snap peas, fresh peas , sliced radishes, chopped mint and chopped coriander.
The dressing consists of 2 -3 tablespoons buttermilk, approx. ¼ cup sour cream, 1 finely chopped spring onion, 2-3 tablespoons onion flavoured olive oil and seasoning. Whisk or blend all ingredients together.
Lavinia’s recipe for pea tarts from
Words : Lance Campbell
Pix : Milton Wordley