Our head chef is putting together a new summer menu, but here’s a sneak peak recipe of one of the items that’s a strong contender for the end of July. It’s a classic combination of green peas and fresh mint in a deliciously light, fresh croquette, served with a delicate mint yoghurt.
4tbsp olive oil
6 large shallots, finely chopped (300g net weight)
1tbsp white-wine vinegar
700g fresh peas (or frozen, defrosted)
20g mint leaves, finely shredded
1 garlic clove, peeled and crushed
4 free-range eggs, beaten (one egg in a separate bowl, for the pea mixture)
Salt and black pepper
150g panko breadcrumbs
Sunflower oil, for frying
1tsp dried mint
120g soured cream
1tbsp olive oil
Heat the olive oil in a frying pan and sauté the shallots on medium heat, stirring often, for 15-20 minutes, until soft. Add the vinegar, cook for two minutes, then take off the heat.
Put the peas in a food processor and briefly blitz – they need to break down but not so far that they turn into a mushy paste. Transfer to a bowl and stir in the shallots, mint, garlic, one beaten egg, half a teaspoon of salt and lots of black pepper. Take a tray that will fit in the freezer and line it with parchment paper. Shape the mix into 12 patties, 7cm in diameter and 2cm thick (or into tread barrel shapes), and freeze for at least an hour.
Remove the croquettes from the freezer and, one at a time, dip them first in beaten egg, then in the crumbs. Leave at room temperature for up to an hour, until part-defrosted.
Meanwhile, mix together the ingredients for the sauce and season to taste.
Fill a medium frying pan with enough sunflower oil to come 2.5cm up the sides. Place on medium-high heat and, when the oil is hot, fry the croquettes in batches for three minutes each, turning once; make sure the oil isn’t too hot, so the heat can permeate the centre by the time they are golden-brown. Drain on kitchen paper and serve at once with the sauce spooned on top or on the side.