Pea Shoot Recipes

Smoked Haddock, Salmon and Pea Shoot Fish Cake

The combination of the smoked haddock, salmon and pea shoots works deliciously well for these fish cakes, you can serve with a wine sauce drizzled over the top or tartar sauce or just on their own garnished with fresh pea shoots to grace the dish to perfection.

Preparation time 30 minutes plus 45 minutes chilling
Cooking time 15 - 20 minutes
Serves 4

Ingredients 280g peeled weight of floury potatoes, 200g undyed smoked haddock, 250g skinned salmon fillets, Cracked black pepper, Zest and juice of half a lemon, 30g pea shoots roughly chopped plus 15g for garnish, 10ml (2tsp) tartar sauce, 1 egg beaten, 85g white breadcrumbs preferably a day or two old, 60ml (4tbsp) vegetable or sunflower oil for frying

Method 1. Place potatoes in a pan and cover with boiling water, add a pinch of salt and return to the boil and simmer for 10 minutes or until tender but not breaking. Drain and set aside to cool.
2. Meanwhile, place the haddock and salmon in a large microwaveable dish squeeze over the lemon juice and add a couple of twists of cracked black pepper, cover the dish. Cook on medium power for approximately 4 - 5 minutes, allow to stand for 5 minutes after cooking. Lift fish out of dish onto a plate to cool slightly.
3. Mash the potatoes; add the lemon zest, chopped pea shoots and tartar sauce.
4. Flake the fish into large chunks and mix together with the potato mixture, don't break up the fish too much. Put aside to cool.
5. Place the beaten egg in a shallow bowl and place breadcrumbs on a plate. Divide the fish mixture into 4 and shape into cakes. Coat each cake with egg and then toss in the breadcrumbs so it is lightly coated, cover and chill for 45 minutes.
6. Heat the oil in a large frying pan, fry fish cakes over a medium heat for approximately 15 minutes, turning after every 3 - 4 minutes until each side is golden and heated through. Serve garnished with pea shoots and desired sauce.

Chicken, Sun Blush Tomato and Pea Shoot Pasta Salad

This is such an easy quick salad to prepare and looks so colourful and delicious will be suitable for a summer supper dish or lunch to make your work friends envious.

Preparation time15 minutes
Cooking time9 minutes
Serves 4

Ingredients 350g Penne Pasta, 1 tbsp oil from sun blush or sundried tomatoes, 100g sun blush tomatoes in oil or sundried tomatoes which have been thickly sliced, 100g green pesto sauce, 225g cooked chicken breasts, torn into slithers, 45g pea shoots, Salt and freshly ground black pepper

Method 1. Cook the penne in plenty of boiling, lightly salted water with a dash of olive oil according to manufacturers instructions. Drain and rinse under cold water.
2. Put the cooled pasta into a bowl and add tomato oil, sun blush tomatoes, pesto sauce and torn chicken. If ready to serve add pea shoots or chill until serving and stir in the pea shoots just before serving along with some seasoning.
3. Serve and enjoy

Pea shoot soup with a drizzle of radish sprout pesto

Ingredients 1 onion, Chicken stock, 2 packets of pea shoots, 2 egg yolks, 4 table spoons of double cream,Salt Pepper and grated nutmeg

Pesto 1 teaspoon Dijon mustard, 1 teaspoon white wine, Vinegar, 1 teaspoon lemon juice, pinch of castor sugar, 4 tablespoons of olive oil, salt, pepper, radish sprouts

Method Sweat off onions in a little butter. Add pea shoots and sweat further. Add chicken stock and bring to the boil. Take a little of heated stock and add egg yolks whisking continuously. Add yolks to the pan (do not boil as this will make yolks curdle). Take pan of the heat to cool a little. Blend until a smooth liquid. Strain.

Stir fry king prawns with pea shoots

Ingredients 300g king prawns raw, 2 sticks of lemon grass, 2 sweet red peppers cut into strips, 1 pack asparagus tips, 1 pack sugar snaps, 1 small head broccoli, 1 red chilli chopped finely, 2tbs sesame oil, 10g finely chopped ginger, 1 pack of pea shoots

Method Blend oil with ginger and chopped chilli. Marinade king prawns in this with chopped lemon grass for 1-2 hrs. Use a tablespoon of the oil to fry the king prawns. Fry for 2 mins until pink. Remove and add remaining oil to the pan. Heat until sizzling and fry the vegs for 4-5 mins. Add prawns back. Sprinkle with pea shoots and serve.