Bored of the same old, smashed avocado on toast for brunch? Well, we have the perfect brunch upgrade – braised Marrowfat Peas with onions, mint and chilli on sourdough. Make the switch and we’ll guarantee you’ll never go back. If you’re pressed for time, speed things up with using our Gastro Pub Mushy Peas with a hint of chilli or Gastro Pub Mushy Peas with mint
You’ll need some of these!
Give them a try, they’re pealicious!
Marrowfat Peas, Braised White Onions, Mint, Chilli and Lemon on Sourdough Toast
Ingredients
2x slices of sourdough
For the confit onions
400g white onions
185ml white wine
500ml chicken stock (or veg)
4x garlic cloves
4x sprigs thyme
For the pea topping
300g Batchelors Marrowfat Peas
1 tsp chopped mint
5g diced chilli
2 tsp lemon juice
1/4 tsp cracked black pepper
To garnish
Chopped red chillies & lemon zest for garnish
Method
- Peel and roughly chop the onions and put them into a deep baking tray. add in the white wine, chicken stock, garlic and thyme. Cover the tray with foil and place into a preheated oven at 180oc fan for 20 minutes. Once cooked, remove and place to one side
- In a microwaveable container add the mint, chillies, lemon juice, pepper and Mushy Peas – microwave until hot
- Tae the sliced sourdough bread and toast
- Spread the hot mushy pea mix over the bread and top with a spoonful of the drained braised onions
RELATED RECIPE
Yeah, that’s right there’s more to mushy peas than fish and chips and just being on the side of a plate. We would definitely recommend the mushy pea fritters… go on treat yourself.
