Peas with sorrel and mustard from Plenty More (page 82) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.70 in the US edition.

  • Ganga108 on February 28, 2022

    I have to say something about Ottolenghi's use of mustard seeds. He adds LOTS of mustard seeds without frying in oil until they pop. Brown/black mustard seeds have two predominant flavours. First is the mustard – nice, rounded, definite. Then you begin to notice the acrid bitterness that sits under the mustard note. The pungency of both flavours deteriorates over time (about 3 days) and that is why they feature in dishes that mature eg pickles. But the acrid flavour will be there if used raw in dishes . Toasting the seeds adds a nutty flavour but the bitterness is not depleted. When the seeds are fried in some oil, they pop and releases their nuttiness. They retain a mustard undernote without the bitterness. Ottolenghi’s method hides the bitterness with sugar, mustard powder and mustard paste. I prefer using only a tspn or 2, and popping the seeds - if you want to try his method, simply toast the mustard seeds until the colour turns a little greyer.

  • Ganga108 on February 28, 2022

    Ottolenghi shakes up our expectation of peas with this recipe that combines the soft green flavour of peas with the tartness of the green leaves and the nuttiness of popped black mustard seeds (buy them from your Indian grocery). It brings bursts of exciting flavours that surprise and delight. Purslane (which I used) and sorrel will spruce up even the most frugal of meals. The sour leafed sorrel is difficult to get locally, so I substitute with Purslane, which you can cook a little or leave raw. Or tender young rocket or mustard leaves, plus a squeeze of lemon, makes a good substitute. But my favourite substitute is Purslane. You really have to love mustard to love this dish. Some may think it is mustard overload. But what makes this dish is the lemony tang from the Purslane or Sorrel – so perfect with the peas – and the slight sauce from the added yoghurt which is heaven. With some plain rice or bread, this dish is a light meal in itself, and it is an excellent side dish.

  • clkandel on July 01, 2021

    Such an interesting flavor profile from the mustard. Really enjoyed this take on peas.

  • finebec on September 22, 2018

    With Farmer's Market fresh peas and home grown sorrel. A delight.

  • krista_jo on August 07, 2015

    This recipe was extremely delicious -- it elevated frozen peas to a new level -- and will enter my regular repertoire. I substituted arugula for sorrel, which, alas, is impossible to obtain where I live.

  • Rutabaga on April 29, 2015

    This recipe is pretty quick and easy - certainly compared with most of the Plenty More recipes! It's great to have a different way to prepare frozen peas, and perfect for spring, when sorrel is available at the farmer's market. With the exception of the sorrel (and the dry mustard, which I simply omitted), the ingredients are ones I typically have on hand. It would be good without sorrel, too, but I'd add some lemon juice to give it a little tang in that case.

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