SWEET PEA FLAN

Spring peas at the table!

Spring has finally pointed its nose, and in turn, all of the dainty little veggies that go with it. Last night when I got home Bastien was making these little pea pyramids and laughing about it because he is usually a meat and potatoes chef. He was quick to explain himself:  “J’ai vu la recette et on avait tous les ingrédients pour une fois!” (I saw the recipe and we had all of the ingredients, for once!)

In France, peas are often paired with bacon and little onions. In the UK, mint is a common addition. This recipe combines both worlds and leaves no one wanting.

Serve as a light lunch or dinner, or as an appetizer.

Wine pairing: A dry white wine with good acidity, perhaps something based on Sauvignon blanc, or a côtes-de-gascogne (as suggested in the recipe). We enjoyed it with a simple dry white wine from Languedoc, a blend of Roussanne, Vermentino, Viognier,  and Muscat Petit grain.

recipe for sweet pea flan (from magazine Cuisine et Vin de France N°145)

For 4 people

1 kg fresh peas (in their pods)
2 large eggs
20 cl sour cream or heavy cream
4 tbs mascarpone
4 slices of smoked bacon
7 sprigs of fresh mint
8 tbsp olive oil
4 tbsp lemon juice
salt and pepper
….

Preheat the oven to 180°C or 350°F.

Remove the peas from their pods and cook in salted boiling water for 12-15 minutes.

Drain. Reserve 100 g of peas and mix the rest with a soup mixer or in a blender to make a creamy purée. Add the eggs, sour cream, salt and pepper and whip until well mixed.

Pour the batter into silicone muffin tins (or paper lined muffin tins) and bake for 25 minutes. (Bastien’s flan is a pyramid because we have pyramid-shaped silicone muffin tins).

Wrap the bacon slices in waxed paper and bake on a baking sheet with the flan.

Prepare the mint dressing by whipping together the olive oil, lemon juice, salt, pepper, and sliced mint leaves.

Remove the flan from the oven, serve on a plate garnished with a spoonful of mascarpone, the bacon, and the mint dressing.

Delicious warm or cold so if you need a good recipe to prepare in advance, this one is great.

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