Green Pea Porridge, Chargrilled Asparagus & Fried Egg

Andi Oliver

Andi Oliver

9th June 2017

Green Pea Porridge, Chargrilled Asparagus & Fried Egg

Pea and parsley porridge? Yes please! This recipe was born from an old Scottish dish called skirlie which is a savoury porridge, think of it as oat risotto and you're there, both fresh and comforting with a silky egg for a self saucing plate. Once you start it’s hard to stop! I've made beetroot, leek, shrimp... you get the picture. I've used a garnish of also bang in-season chargrilled asparagus for added textural happiness.
Photography by Tom Mattey.

Ingredients

  • serves 4
  • 280g Frozen green peas
  • and a further 120g peas
  • 1 large finely chopped Shallot
  • 2 cloves finely chopped /crushed garlic
  • 2 finely chopped spring onions
  • 100g jumbo porridge oats
  • 50g manchego cheese
  • 40g butter
  • 150ml white wine
  • 1 fried egg per plate
  • 1 bunch asparagus ,trimmed

Method

In a heavy bottomed frying pan over a low heat gently soften the shallot, spring onions, and garlic in the butter until soft but still uncoloured, add the 250g frozen peas and white wine and keeping the heat low braise for a further 10 mins.add the oats and stir continuously for approx another ten mins until the oats are cooked and the mixture has come together and looks like a breakfast porridge would, add 30g of the cheese and then put to one side. Do not be alarmed we are going to sort the colour out now!! Take the rest of the peas and blitz them together with the parsley and a splash of water( about 30ml) to loosen the mixture then stir this into the porridge this will return the mixture to a gorgeous vibrant green colour.
Place a lightly oiled griddle or frying pan on a high heat and when its almost smoking add the trimmed asparagus and grill on each side for around 2-3 mins until coloured and tender .
Dress the porridge onto a plate top with the asparagus and a fried egg and grate the remainder of the cheese over the top.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you