delicious Australia - May 2020

GUEST CHEF.
SUGAR SNAP PEAS, RAS EL
HANOUT AND SPLIT PEAS
SERVES 4 AS A SIDE
150g unsalted butter, room
temperature
2 tbs ras el hanout (Moroccan spice
mix), plus extra to scatter
1 /2 cup (100g) yellow split peas
Vegetable oil, to fry
2 tbs extra virgin olive oil
500g sugar snap peas, trimmed
Juice of 1 lemon
Place the butter and ras el hanout in
a food processor and whiz, scraping
down the sides occasionally, until smooth
and well combined. Transfer to an
airtight container and refrigerate
until needed.
Place the split peas in a medium
saucepan and cover with water. Place over
a medium heat and cook, stirring
occasionally, for 15-20 minutes until tender
but not overcooked. Strain peas, then dry
on a large tray lined with a clean tea towel.
Make sure excess water has been drained
before frying.
Place a large, deep heavy-based
saucepan half full of vegetable oil over
high heat. Heat oil to 180°C (a cube of
bread will turn golden in 90 seconds when
the oil is hot enough). Fry split peas gently,
stirring occasionally, for 3-4 minutes until
crisp and crunchy, then drain on paper
towel. Season to taste and scatter with
extra ras el hanout. Set aside.
Place a large frypan with olive oil over
high heat. Add sugar snap peas and cook,
tossing occasionally, for 2-3 minutes until
lightly browned. Add 2 tbs ras el hanout
butter and allow to foam up, then toss
through lemon juice. Add split peas and
toss to combine then transfer to a bowl.
Season to taste and spoon over with
remaining ras el hanout butter to serve.
delicious.com.au 69