Seasonal products, we simply love them! Fresh field peas are available for a few weeks in June and July only. They are easy to recognise by their purple pod. An old and forgotten vegetable, perhaps because the (older) peas tend to be starchy and not very tasteful. Young field peas, however, are sweet and moist with a good texture. Combining them with summer savory is a great idea, but if you want to give your field peas a more modern twist, then replace the savory with fresh oregano. Field peas, different from fresh green peas, require some fat or oil. The combination with for instance crispy fried pork belly works really well. Simple, a bit old fashioned and delicious.
We combined our field peas with pork fillet. The dish is robust, so we decided to drink a red wine from the Dão region in Portugal, to be more precise we enjoyed a glass of Prunus as produced by Gotawine. One of our favourites! It has lots of dark fruit (plums, blackberries, cherries), it is lightly oaked and its taste is fruity, long and well balanced. Grapes includeJaen (also known as Menci), Tempranillo and TourigaNacional. In general you’re looking for a medium bodied, not too complex, yet elegant red wine.
What You Need
Fresh Field Peas
Sprigs of Summer Savory
What You Do
Shell the peas and steam them for 4 minutes maximum. Let cool and set aside. Heat a small skillet, add olive oil, reduce heat and very gently fry the peas. Add some finely chopped summer savory. Mix. Just before serving add the remaining chopped savory, mix and serve.
If you combine the field peas with pork fillet, then use excellent organic fillet only. Fry the fillet in a heavy iron skillet until nearly done. Wrap in foil and leave to rest for 10 minutes. Add the meat juices to the pan, add some mustard and (vegetable, veal or chicken) stock. Reduce. Add some cold water to help the emulsification. Slice the fillet. It should be a touch pink. Serve with some black pepper and the jus.
So much to tell about this plant! It originates from North America (so nothing to do with Jerusalem), its flowers are beautiful and resemble sunflowers, its tuber contains inuline (hence the sweetness) and the taste does make you think of artichokes. Other names include earth apple, topinambour (such a mysterious name!) and sunroot. Once a popular, cheap, nutritious vegetable, now nearly forgotten. Most people cook or steam the tuber and turn it into a mash. Works well, especially when you add some excellent olive oil or some crème fraiche. Jerusalem Artichokes only contain a very limited amount of starch, so you could use a blender, but we prefer using a fork and passing it through a sieve because the mash becomes glue easily. A better idea is to quarter the Jerusalem Artichokes and cook them gently in olive oil with nutmeg, onion and garlic. When nearly ready add a glass of white wine and some stock, reduce the liquid and serve as a stew. Jerusalem Artichokes can be used in many ways, you can eat them raw, use them as a basis for a soup, combine them with other seasonal vegetables in the oven, et cetera. We treated them as potatoes and served them with excellent beef and Brussels sprouts.
Your choice of wine is of course much influenced by the way you prepare the tubers and what you serve with them. In our case we suggest a Valpolicella Ripasso: red fruit, cherries, not too much tannins, fresh and zesty. Works very well with the sweetness of the Jerusalem Artichokes and the slightly nutty taste of the Brussels sprouts. Or should we say the slightly nutty taste of the Jerusalem Artichokes and the sweetness of the Brussels sprouts?
What You Need
What You do
Wash the tubers and steam them for 20 minutes or so, depending on the size. You could also cook them, but be careful since they overcook easily. Another option is to put them in the oven for an hour or so on 80° Celsius or 175° Fahrenheit (for instance when you are preparing Choucroute). Let cool. Peel and slice the tubers. Warm a non-stick pan, add olive oil and perhaps some butter. Fry the slices gently. Take your time and watch carefully, the fructose in the Jerusalem artichokes burns easily.