{"id":492,"date":"2021-05-13T13:44:25","date_gmt":"2021-05-13T12:44:25","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=492"},"modified":"2021-06-16T11:46:57","modified_gmt":"2021-06-16T10:46:57","slug":"new-potatoes-with-pickled-peas-and-candied-walnuts","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/492","title":{"rendered":"New Potatoes with Pickled Peas and Candied Walnuts"},"content":{"rendered":"\n

Delicious new potatoes with pickled peas and candied walnuts.<\/p>Simon Rimmer, Sunday Brunch<\/cite><\/blockquote>\n\n\n\n

(Originally from https:\/\/www.channel4.com\/programmes\/sunday-brunch\/articles\/all\/pickled-pea-and-potato-with-candied-walnuts\/6534<\/a>)<\/p>\n\n\n\n

The quantities in this recipe is mentally incorrect – just use it as inspiration.<\/p><\/blockquote><\/figure>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
  • 225g marrowfat peas (tin or frozen, but not mushy)<\/li>
  • 100ml white wine vinegar<\/li>
  • 100ml water<\/li>
  • 200g sugar<\/li>
  • tsp chilli flkes<\/li>
  • 10g salt<\/li>
  • <\/li>
  • 350g cooked new potatoes<\/li>
  • 3 chopped sping onions<\/li>
  • <\/li>
  • 200g walnuts<\/li>
  • 100g icing sugar<\/li>
  • <\/li>
  • 100ml olive oil<\/li>
  • 1 tbs grain mustard<\/li>
  • <\/li>
  • 100g frieze (fris\u00e9e) \/ curly endive (curly small salad leaves)<\/li>
  • 1 tsp black onion seeds<\/li>
  • <\/li>
  • Garnish with mint<\/li><\/ul>\n\n\n\n

    Method<\/h2>\n\n\n\n
    1. Bring the water, vinegar, sugar, salt, chilli to the boil. Boil 3mins<\/li>
    2. Add peas, remove and cool<\/li>
    3. Lay the walnuts on a baking sheet, dust on sugar and roast at 150c for approx. 12mins, cool<\/li>
    4. Puree half the nuts, put in a bowl. Drain the pickle off the peas onto the nuts, add oil and mustard, whisk well<\/li>
    5. To serve toss everything together<\/li>
    6. Garnish with mint<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

      New potatoes with pickled peas and candied walnuts – as a salad, side or light main. – Simon Rimmer<\/p>\n","protected":false},"author":2,"featured_media":493,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[11,138,17,82,27,9,101],"class_list":["post-492","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-main","tag-peas","tag-pickle","tag-potatoes","tag-salad","tag-side","tag-walnuts"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=492"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/492\/revisions"}],"predecessor-version":[{"id":500,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/492\/revisions\/500"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/493"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}