Pancakes of pea puree topped with a beautifully balanced selection of vegetables
For the pea pancakes:
200g frozen peas
1 pinch of salt
1 pinch of caster sugar
2 spring onions, finely chopped
20g pea flour
4g baking powder
1 egg, separated in yolk and white
1 tsp caster sugar
For the friggitelli peppers:
100g friggitelli peppers (use padron if you can’t find friggitelli)
1 clove of garlic, crushed
For the confit garlic and charcoal aioli:
2 cloves of garlic, finely minced
500ml rapeseed oil
1 egg yolk
1 tsp Dijon mustard
1 tsp charcoal powder
Lemon juice, to taste
For the baba ghanoush:
1 clove of garlic
1 tbsp tahini
2 tbsp chopped parsley
8 sundried tomatoes, drained
To make the pea pancakes, boil the peas in water with the salt and sugar. Drain and blend along with the spring onions. Put to one side. Combine the flours, baking powder and egg yolk to a paste. In a separate bowl, whisk the white with the sugar and fold into the pea puree. Combine with the yolk paste and place in a squeezy bottle with a wide nozzle. Heat a little oil in a pan and squeeze the batter in to create approximately 10cm discs. Place on a tray and finish in the oven if a little raw in the centre.
Place the peppers in a baking tray with the crushed garlic and some oil and salt. Toss to coat and cook in an oven at 180C for 20 mins or until golden and soft. Remove and reserve until needed.
For the aioli, place the garlic in a pan with the rapeseed oil and simmer for 30 mins. Blend and cool. Combine the egg yolk, Dijon and charcoal in a bowl. Slowly add the garlic oil until thickened. Keep adding until the required consistency. Add lemon juice, salt and pepper to taste.
For the baba ghanoush, roast the aubergine in the oven with oil, salt and pepper. Remove and scoop out the flesh. Blitz the shallot and garlic in a food processor and add the aubergine flesh, tahini and parsley. Blitz to a puree. Reserve until needed.
Place the pancake with some of the peppers and sundried tomatoes on a tray in the oven. Allow to heat up for a few minutes. Remove from the oven and add dots of the aioli, baba ghanoush, pea shoots and mint leaves.
Recipe: Tony Rodd